User manual DELONGHI 95FL

[. . . ] Aerizovmeno" fouvrno" Odhgive" crhvshs-Euntagev" 1 A B C D E F H I G L M N O M N A TOP HEATING ELEMENT RESISTANCE SUPERIEURE HEIZELEMENT OBERHITZE RESISTENZA SUPERIORE BOVENSTE VERWARMINGSELEMENT RESISTENCIA SUPERIOR RESISTNCIA SUPERIOR ANW ANTISTASH OVEN LIGHT () LUMIRE INTRIEURE FOUR () INNENBELEUCHTUNG () LUCE INTERNA FORNO () OVENVERLICHTING () LUZ INTERIOR DEL HORNO () LUZ INTERNA DO FORNO () ESWTERIKH LAMPA FOURNOU () CONTROL PANEL PANNEAU COMMANDES BEDIENUNGSBLENDE PANNELLO COMANDI BEDIENINGSPANEEL TABLERO DE MANDOS PAINEL DE COMANDOS KONSOLA THERMOSTAT KNOB BOUTON THERMOSTAT THERMOSTATKNOPF MANOPOLA TERMOSTATO TERMOSTAATKNOP PERILLA TERMOSTATO MANPULO TERMSTATO QERMOSTATHS E ON/OFF AND PROGRAMMING KNOB I BOUTON ALLUMAGE ET PROGRAMMATION EIN/AUS- UND PROGRAMMSCHALTER MANOPOLA ACCENSIONE E PROGRAMMAZIONE AAN/UIT- PROGRAMMAKEUZEKNOP PERILLA DE ENCENDIDO Y PROGRAMACION MANPULO LIGAO E PROGRAMACO DIAKOPTHS LEITOURGIAS KAI FUNCTION SELECTOR KNOB BOUTON SELECTION FONCTIONS FUNKTIONSWAHLSCHALTER MANOPOLA SELETTORE FUNZIONI FUNCTIEKEUZEKNOP PERILLA SELECTOR DE FUNCIONES MANPULO SELETOR DAS FUNES DIAKOPTHS EPILOGHS LEITOURGIAS PILOT LIGHT TEMOIN LUMINEUX BETRIEBSANZEIGE LAMPADA SPIA CONTROLELAMPJE LUZ PILOTO LUZ PILOTO ENDEIKTIKH LUCNIA BOTTOM HEATING ELEMENT RESISTANCE INFERIEURE HEIZELEMENT UNTERHITZE RESISTENZA INFERIORE ONDERSTE VERVARMINGSELEMENT RESISTENCIA INFERIOR RESISTNCIA INFERIOR KATW ANTISTASH CRUMB TRAY PLAQUE DE RECOLTE DES MIETTES KRMELBLECH VASSOIO RACCOGLIBRICIOLE KRUIMELOPVANGPLAAT BANDEJA RECOLECTORA DE MIGAS BANDEJA P/RECOLHER MIGALHAS DIAKOPTHS EPILOGHS LEITOURGIAS DIETETIC GRILL (IF SUPPLIED) GRILLE DIETETIQUE (SI PREVUE) DITROST (FALLS VORGESEHEN) GRIGLIA DIETETICA (SE PREVISTA) DIEETGRIL (INDIEN VOORZIEN) PARILLA DIETETICA (SI EXISTE) GREHLA DIETTICA (SE FOR PREVISTA) DIATHTIKH SCARA (AN PROBLEVPETAI) DRIPPING-PAN LECHEFRITE FETTPFANNE LECCARDA BAKPLAAT GRASERA PINGADEIRA LIPODOXH WIRE RACK GRILLE ROST GRIGLIA ROST PARILLA GREHLA SCARA B F L C G M D H N O HANDGRIP POIGNEE HANDGRIFF IMPUGNATURA HANDVAT PUNHO MANGO EXARTHMA 2 SUMMARY OF OPERATION Function selector knob setting Thermostat knob setting Position of wire rack and accessories Program Notes/Tips DEFROSTING _ KEEPING FOOD WARM 60 _ CONVECTION OVEN COOKING 60230 Ideal for cooking lasagna, meat, pizza, cakes in general, food which needs to be crispy on the surface (or gratinated dishes) and bread. See tips in the table on page 7 on how to use the accessories. This function is also ideal for simultaneous cooking on two different levels. Consult page 9 and 10 for tips on how to use this function. TRADITIONAL OVEN COOKING 60230 Ideal for cooking stuffed vegetables, fish, plum cake and small fowl. See page 7 on how to use the accessories. GRILLING Ideal for every type of traditional grill: hamburgers, frankfurters, kebabs, etc. , toast. [. . . ] Place the slices of bread in the wire rack in position 4 and toast them for 4 minutes, turning them half way through cooking, with the door closed to its first click-stop position. When the bread has been completely toasted, rub it with the clove of garlic and trickle oil over it. A richer variation on this recipe is to add sliced tomatoes dressed mixed a little chopped basil and oregano. Volauvent CONVECTION OVEN cooking Ingredients for 4 people: 250g of frozen puff pastry 1 egg Roll out the puff pastry until it is about 1/2 cm thick. Cut out 24 circles from the rolled out pastry using a 6 cm diameter pastry cutter. Arrange 12 of the circles on the dripping tray, previously greased with butter and sprinkled with flour, and brush them with beaten egg. Cut the remaining 12 circles with a 3 cm diameter pastry cutter to obtain 12 rings. Place these rings on top of the circles and brush them with egg again. When the pilot light goes out, place the dripping-pan on the wire rack in position 2 for 20 minutes. Gratinatedmussels GRILLING Ingredients for 2 people: 500g of mussels Oil Parsley Oregano Garlic Salt and pepper Breadcrumbs Scrape, clean and rinse the mussels without letting them stand in the water. Arrange the filled half-shells on the dripping-pan, sprinkle some finely-chopped parsley over them with a little garlic, add salt, pepper and oregano, trickle a little oil over them and sprinkle with breadcrumbs. Place them on the wire rack in position 4 and grill for 5 minutes. QuicheLorraine CONVECTION OVEN COOKING Ingredients for 6 people: 250 g frozen short-crust pastry 150 g smoked bacon 1/4 dl cream 4 eggs Salt and pepper Roll out a sheet of pastry until it is about half a centimeter thick. Butter the dripping pan and line with the pastry, pricking the bottom with a fork. Prepare the filling: beat the eggs, add cream, salt and pepper, stirring continuously. Sprinkle the bacon cubes over the pastry, having drained them thoroughly. Once the pilot light has gone out, place the pan on the wire rack in position 2 and bake for 30 minutes. 12 Pasta and Pizza Gnocchi alla romana TRADITIONAL OVEN cooking Ingredients for 4 people: 250g of semolina 100g of butter 1 litre of milk Salt and pepper 10 tablespoons of Parmesan cheese 3 eggs Bring the milk to the boil with a pinch of salt and then pour in the semolina, stirring it with the whisk to prevent lumps from forming and cook for 10 minutes. When the semolina is cooked, add 30 g of butter, 5 tablespoons of Parmesan cheese, 3 egg yolks (one at a time), salt and pepper. Lightly grease a sheet of baking paper or a pastry board and pour the semolina on top, taking care to level it out so that it forms a layer approximately one centimetre thick. Leave to cool, then cut into little circles using a small-diameter glass and arrange the circles in a ring on the dripping-tray, previously greased with butter. When the pilot light goes out, place the dripping pan on the wire rack in position 2 for 30 minutes, turning it round half way through cooking. "Focaccia" bread roll withshellfish CONVECTION OVEN cooking Ingredients for 6 people: 250 g white flour 600 g mussels/baby clams 1/2 glass of dry white wine 150 g butter 3 eggs 1/2 glass of water Parsley A pinch of salt 1/4 liquid cream Lasagna CONVECTION OVEN cooking Ingredients for 6 people: 9 sheets of egg pasta 1/2 litre of bechamel sauce Grated Parmesan cheese 150g of Bolognese sauce Cook a few sheets of lasagna at a time in salted boiling water for approximately 5 minutes. Drain them individually in a strainer, spread them on a tablecloth and allow to dry. When all the ingredients are ready, grease a pyrex dish with butter, spread two tablespoons of bechamel in the bottom, followed by a layer of pasta, then pour on the Bolognese sauce and bechamel together and sprinkle with a handful of Parmesan, building up in layers like this until all the ingredients have been finished. When the pilot light goes out, place the lasagna on the wire rack in position 1 for 20 minutes, remembering to turn the pyrex dish round half way through cooking. Cut the butter into cubes and place in blender with the flour and water. Shape dough into a ball, cover with a dish-cloth and leave to stand for half an hour. [. . . ] When the pilot light goes out, place the dish on the wire rack in position 2 for 20 minutes, turning it round half way through cooking. Stuffedpeppers CONVECTION OVEN cooking Ingredients for 4 people: 3 peppers 500g of minced pork and beef Chopped garlic and parsley 2 eggs Salt and pepper 2 tablespoons of olive oil 50g of grated Parmesan cheese Wash the peppers thoroughly, cut off their tops, remove the seeds and filaments and cut them in half. Work all the other ingredients into the mince and fill the peppers with the mixture, placing them in a dripping-pan greased with oil. When the pilot light goes out, place the dish on the wire rack in position 2 for 45 minutes, turning the dripping-pan round half way through cooking. Desserts Applestrudel CONVECTION OVEN cooking Ingredients for 4 people: 250g of frozen puff pastry 300g of rennet apples (queen apples) 70g of butter 1/2 glass of rum 50g of breadcrumbs 100g of sugar 50g of sultanas 30g of pine kernels 1 pinch of cinnamon The grated peel of 1 lemon Peel and slice the apples finely, then gently brown them in the butter. Leave to cool and add the breadcrumbs, sugar, sultanas soaked in lukewarm water and patted dry, the pine kernels, lemon and cinnamon, mixing them delicately together. [. . . ]