DeLonghi CGH1030D User Manual

32RECIPESEGG SCRAMBLE, BACON AND TOASTINGREDIENTS:- eggs 2- bacon 2 slices- milk 1 dsp- salt and pepper to taste- bread for toast 2 slicesPREPARATION:Beat the eggs with the milk and salt until it forms a light frothymixture. Insert the smooth plates and position the grill in OPENGRILL mode. Adjust the bottom thermostat dial to 230°C andthe top dial to 230°C. Press the START/STOP button to preheatthe grill. When READY is displayed, pour the egg mix onto acorner of the plate and cook for 2-3 min., mixing well with awooden spatula to ensure it cooks evenly. In the meantime,on the same plate, cook the bacon slices for 3-4 min., turningabout halfway through cooking; on the other flat plate, toastthe bread for 3-4 min., turning about halfway through cooking.Compose the dish and serve.CROUTONS AND EGGPLANT CREAMINGREDIENTS:- eggplant 1- ricotta 100 g- powdered garlic to taste- parsley to taste- olive oil 4 dsp- salt to taste- pepper to taste- baguette 1PREPARATION:Wash the eggplants well, peel and cut into thick slices.Insert the flat plate set and position the grill in CONTACT GRILLmode. Adjust the bottom thermostat dial to 230°C and the topdial to 230°C. Press the START/STOP button to preheat the grill.When READY is displayed, place the eggplants on the bottomgrill and cook for about 8-10 min. until soft. Cut the eggplantslices coarsely and place in a mixer with the ricotta, garlic,chopped parsley, pinch of salt, pinch of pepper and oil. Mix toobtain a smooth fine mixture. Cut the bread into slices and oilwith the olive oil, then cook at 230°C with the smooth plates inCONTACT GRILL mode for 1-2 minutes until they are brownedto taste.Spread the eggplant cream onto the toasted bread, sprinklewith two dessert spoons of oil and serve.MEAT, ARUGULA AND CHERRY TOMATO SALADINGREDIENTS:- veal slices 2- arugula 100 g- cherry tomatoes 10-12- grana cheese flakes 100 g- salt to taste- olive oil to tastePREPARATION:Prepare the arugula and cherry tomato salad: wash thearugula, place on a clean cloth to dry and cut the cherrytomatoes into four. Insert the ribbed plate set and position thegrill in CONTACT GRILL mode. Adjust the bottom thermostatdial to 230°C and the top dial to 230°C. Press the START/STOPbutton to preheat the grill. When READY is displayed, positionthe previously oiled veal slices, press with the top plate andcook for 2-3 min. to taste. Cut the meat into strips and arrangethem on the bed of arugula and cherry tomatoes, salt to tasteand add the flakes of grana cheese. Flavour with a little oil.COFFEE FLAVOURED RIB STEAKSINGREDIENTS:- rib steaks (2 x 250 g each)- olive oilFOR THE COFFEE MIXTURE:- cumin seeds 2 tsp- coffee beans 2 tsp- sweet chilli pepper 1 dsp- paprika 1 tsp- coarse salt 1 tsp- pepper 1 tspPREPARATION:Prepare the coffee mixture: pour the cumin seeds and coffeeinto a food processor and grind into a powder (not too fine).Pour the powder into a bowl, add the other ingredients andmix well.Oil the meat lightly and flavour with the spices, cover and leaveat room temperature for about 30 min. Insert the ribbed plateset and position the grill in CONTACT GRILL mode. Adjust thebottom thermostat dial to 230°C and the top dial to 230°C.Press the START/STOP button to preheat the grill and theSEAR button for both plates. When SEAR stops flashing on thedisplay, place the meat on the bottom plate, press with the topplate and cook for 6-8 min. to taste. Serve hot.