User manual DELONGHI DBM8150

[. . . ] 3) and attach the control panel to the base of the barbecue as shown in fig. 4. Ensure that the control panel is correctly attached to the base of the appliance. A special safety device ensures that the appliance cannot be switched on unless the control panel is correctly attached. Fig. 4 9 3) Some models feature a special rotating grilling rack, which should be fitted as follows: - Insert the pivot pins (A) into the eyelets (B) on the grilling rack support (fig. [. . . ] - Insert the feet of the grilling rack into the slots in the handle on the base of the barbecue. If necessary, turn the grilling rack support so that the pivot pins fit correctly into the eyelets. A Fig. 5 B OUTSIDE USE If your equipment can be used outdoors (the model's number ending in ". O" - consult the label plate under the equipment), you are recommended to follow these guidelines: 1. The electric feed cable and its extension cords must be kept dry (and, if possible, off the ground). You should not cook outdoors when there is a strong wind and when there is very cold weather. Even so, the equipment comes with a wind break (C) to be used on slightly windy days. To set the equipment up correctly, bend the side walls slightly until the grooves (B) snap in under the pegs (A), as shown in the illustration. Some models come with a foldable support stand especially practical for outdoor use: Fig. position the stand on hard, level ground so as to prevent the equipment from tipping while in use; place the grill itself on the top of the support stand (as shown in fig. · The heating element, the power cable and the control panel must never be immersed in water. · After re-assembling the appliance, wind the power cable onto the cable retainers and place the power socket in the special storage slot on the lower part of the control panel (fig. 4). `WARNING: CHARCOAL OR SIMILAR COMBUSTIBLE FUELS MUST NOT BE USED WITH THIS APPLIANCE' 12 RECIPES ROSEMARY FLAVOURED STEAKS For four persons: · 4 200 gr steaks · fresh sage · black pepper corns · fresh rosemary · oil · salt GRILLED CHICKEN For four persons: · 1 chicken For the marinade: · Oil, lemon, salt and pepper. Marinate the chicken in a mixture of the oil, the lemon juice, salt and pepper for about a half hour. Cook on the grilling rack in the lower position for about 40 minutes, turning occasionally and basting with the marinade. Thoroughly rub the steaks on both sides with the fresh rosemary and a few sage leaves. Cook with the grilling rack in the lower position for 12 minutes, turning after half the cooking time. Salt. HAMBURGERS WITH OLIVES AND CHEESE For four persons: · 500 gr minced beef · 8 black olives · 80 gr Emmenthal cheese · salt and pepper · 2 teaspoons capers · Worcester Sauce Mix a small amount of the Worcester Sauce, salt and pepper into the meat. Place the chopped olives and capers and small pieces or strips of cheese on four of the hamburgers, covering with the other four patties, pressing to flatten. Cook the hamburgers with the grilling rack in the lower position and for 20-25 minutes, turning after half the time. [. . . ] Cook the hamburgers with the grilling rack in the lower position and for 20-25 minutes, turning after half the time. The filling of these tasty hamburgers must be thoroughly cooked and the cheese melted. SPITTED COCKTAIL APPETIZERS For six persons: · 24 small sausages · 24 dried prunes · 12 slices of bacon Remove the pits from the prunes. Alternately place bacon-wrapped prunes and sausages on wooden skewers. Cook for about 18 minutes, turning after half the time. STUFFED SARDINES For four persons: · 1 kg sardines · parsley · salt and pepper · garlic · oil T-BONE STEAKS For four persons: · 2 600 gr T-bone steaks Marinate the meat for a few minutes in a little oil, salt and pepper. [. . . ]