User manual DELONGHI 93FL

[. . . ] 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. [. . . ] pag. 14 Roast chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 14 Meat loaf with herbs . . . . . . . . . . . . . . . . . . . . . . . . . pag. 14 Roast quail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 14 Roast-beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 14 Roast rabbit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 14 Roast chicken pieces . . . . . . . . . . . . . . . . . . . . . . . pag. 14 Apple strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 17 Plum cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 17 Jam lattice tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 17 Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 17 Walnut cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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. When the pilot light goes out, place the dripping - pan in the oven with the wire rack in position 2 for 30 minutes. Bruschettagarlicbread GRILLING Ingredients for 4 people: 2 slices of Apulian-style Italian bread 2 tablespoon of oil 1 clove of garlic Preheat the oven in its GRILL setting for 10 minutes. 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. [. . . ] 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. Place the dough on a pastry board and roll it out into a very thin rectangle. Brush it with a little melted butter and spread the apple mixture on top, leaving a little space around the edges. Pull the edges over the filling to form a roll. [. . . ]