User manual DELONGHI XR450

[. . . ] 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] pag. 15 Stuffed squid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 15 Roast hake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 15 Baked gilthead . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 15 Gratinated turbot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 15 PASTA AND PIZZA VEGETABLES pag. 13 pag. 13 pag. 13 Gnocchi alla romana . . . . . . . . . . . . . . . . . . . . . . . . Focaccia bread roll with shellfish . . . . . Gratinated macaroni . . . . . . . . . . . . . . . . . . . . . . . . Courgettes with tuna . . . . . . . . . . . . . . . . . . . . . . . . Gratinated tomatoes . . . . . . . . . . . . . . . . . . . . . . . . Gratinated cauliflower . . . . . . . . . . . . . . . . . . . . . . Aubergines with Parmesan . . . . . . . . . . . . . . pag. 16 pag. 16 pag. 16 pag. 16 Roast potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. 16 Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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. Bring them to the boil, removing them one by one as they open. Preheat the oven in its GRILL setting for 10 minutes. 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. [. . . ] 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. 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. [. . . ]