User manual DELONGHI RCH150

[. . . ] The drippingpan should be positioned above the bottom heating element. CORRECT WIRE RACK POSITIONS: (1) (2) (3) (4) (5) N. B. : The recipes refer to the wire rack positions as numbered above. 3 SPECIFICATIONS Operating voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . See rating label Maximum power absorbed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . See rating label POWER CONSUMPTION (CENELEC STANDARD HD 376) To reach 200C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . kW 0, 1 To maintain 200C for one hour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Place one pizza in the oven, in position 5 and the other in position 1. Place the chicken pieces in the oven, in position 1 and the focaccia in position 5. Swap over and turn the two dripping pans after 25 mins. Roast rabbit + lasagna Roast chicken pieces + jam lattice tart Pizza + roast rabbit Pizza + pizza Roast chicken pieces + focaccia bread roll 10 Recipes HORS D'OEUVRES FISH Aubergine roulades . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 15 PASTA AND PIZZA VEGETABLES pag. 13 pag. 13 pag. 13 Gnocchi alla romana . . . . . . . . . . . . . . . . . . . . . . . . Gratinated macaroni . . . . . . . . . . . . . . . . . . . . . . . . Courgettes with tuna . . . . . . . . . . . . . . . . . . . . . . . . Aubergines with Parmesan . . . . . . . . . . . . . . pag. 16 pag. 16 pag. 16 pag. 16 Roast potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 16 MAIN DISHES DESSERTS Roast pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 17 11 Horsd'oeuvres Aubergineroulades CONVECTION OVEN cooking Ingredients for 4 peole: 2 large aubergines (egg plants) 10 capers in brine 1 egg 2 tablespoons of mayonnaise 2 tablespoons of breadcrumbs 100g of cooked ham 150g of mozzarella 100g of tuna Oil and salt Place the mozzarella, diced ham, drained finely-flaked tuna, rinsed capers, mayonnaise and egg in a blender. Blend for a few seconds and add 2 tablespoons of breadcrumbs if the mixture is approximately 1/2 cm thick. Place a little of the mixture on each slice and then roll them into roulades. Pour two tablespoons of oil into a drippingpan, arrange the roulades inside and trickle a little oil over them. Shape dough into a ball, cover with a dish-cloth and leave to stand for half an hour. In the meantime, scrape and brush the mussels and wash them thoroughly with the clams in running water. Place the shellfish in a saucepan and allow to open over a strong flame, sprinkling over white wine every now and again. Once all the shells have opened, remove the fish and place on a plate with a little of the cooking water, filtered thoroughly. Roll out the dough into a circle about 1 cm thick and place it in the dripping-pan. Prick the surface of the roll with a fork and cover with the shellfish. Beat the eggs in a bowl, add the parsley, washed and chopped, and then the cream and mix all the ingredients thoroughly. Once the pilot light has gone out, place the pan on the wire rack in position 2 and bake for 35 minutes. Pizza CONVECTION OVEN cooking Ingredients for 4 people: 500g of pizza dough 1 tin of peeled tomatoes 50g of cooked ham Oregano and salt 1 mozzarella 1 teaspoon of olive oil Grease the dripping pan with a little olive oil and spread the pastry, which you have previously rolled or stretched out so that it is nice and thin, on top. Cover the pastry with the tomatoes, diced mozzarella, ham, oregano and salt, then trickle olive oil over it. When the pilot light goes out place the dripping-pan on the wire rack in position 2 and cook the pizza for 17 minutes. Gratinated Ravioli TRADITIONAL OVEN cooking Ingredients for 4 people: 500g of ravioli 1/2 litre of bechamel sauce Salt, butter, Parmesan cheese Cook the ravioli in salted boiling water and prepare the bechamel sauce while they are cooking. When the ravioli are cooked, mix them with the bechamel and pour them into a pyrex dish that has been greased with butter, sprinkling Parmesan cheese over the top. [. . . ] When you have finished grilling all the aubergines like this, grease a dish with oil and arrange a layer of aubergines in the bottom, followed by a layer of sliced mozzarella. Continue forming layers like this until all the ingredients have been finished. When the pilot light goes out, place the dish on the wire rack in position 2 for 35 minutes, turning it round half way through cooking. 16 Wash the cauliflower thoroughly and cook it in salted boiling water. Spread two tablespoons of bechamel in the bottom of the dish, followed by the cauliflower cut into florets, the sliced ham, the rest of the bechamel sauce and a sprinkling of Parmesan cheese. [. . . ]