User manual DELONGHI DC60T

[. . . ] We warrant this appliance to be free from defects in manufacturing and materials for one (1) year from the date of purchase. ASSEMBLY · Before inserting the plug into the power socket, assemble the appliance carefully as follows: 1) Place the drip tray (if supplied) in the base of the barbecue (fig. 2) Insert the extremities of the heating element into the slots in the handles (fig. 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. [. . . ] 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. 7 set up the stand as indicated in the instructions enclosed. 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. When the equipment is used outdoors, the cooking times listed in the recipes as well as on the following tables may have to be increased depending on the temperature and wind conditions. 10 GRILLING INSTRUCTIONS · In order to prevent overheating and to reduce smoke, fill the drip tray or the base of the barbecue (for models not supplied with a drip tray) with water (fig. The water level should be approximately 5 mm. Do not pour water onto the heating element. 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. Cut the chicken open along the back and flatten. 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. Crush the pepper corns and mix with the oil on a plate. Alternately lay each side of the steaks in this mixture. 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. Make eight hamburger patties and flatten. 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. [. . . ] Fill the fish with the chopped garlic and parsley. Press lightly to close and brush with oil. Place on the grilling rack in the lower position and cook for 56 minutes on each side. Many other types of fish can be prepared in this manner; for example trout, bass, sea-bream, grouper, etc. ANGLER FISH ON SPITS For six persons: · 1 angler fish (about 1 kg) · 1 green pepper · juice of half lemon · 1 red pepper · 2 tablespoons oil · salt and pepper GRILLED CHICORY For four persons: · 4 bunches of chicory · salt and pepper · oil · salt and pepper Cut the fish into 3 cm cubes and the peppers into squares. [. . . ]