DeLonghi CGH1030D User Manual

35half an hour.Insert the ribbed plate set and position the grill in CONTACTGRILL mode.Adjust the bottom thermostat dial to 210°C and the top dialto 210°C. Press the START/STOP button to preheat the grill.When READY is displayed, place the drained prawns on thebottom plate, press with the top plate and cook for about 4-6min.To serve, decorate the plate with lemon slices and greensalad.GRILLED SALMON WITH YOGHURT SAUCEINGREDIENTS:- salmon fillet 500 g- olive oil to tasteINGREDIENTS FOR THE SAUCE:- Greek yoghurt 250 g- garlic clove 1- salt 1 tsp- sugar 1 pinch- chives 20 g- parsley 20 g- white pepper to tastePREPARATION:Prepare the sauce: wash the parsley and chives and drythoroughly, chop the garlic separately.Pour the yoghurt into a bowl, add the herbs, garlic, salt,sugar and pepper and blend to a smooth cream. Place in therefrigerator and leave for at least 30 min.Insert the flat plate set and position the grill in OVEN GRILLmode.Adjust the bottom thermostat dial to 230°C and the top dialto 230°C.Press the START/STOP button to preheat the grill.When READY is displayed, place the previously oiled fillet onthe bottom plate, close the top plate in OVEN GRILL mode (asnear as possible to the food without touching it) and cook forabout 25-30 min. (for best results, turn the salmon through180° about halfway through cooking as towards the back, theplate is nearer the food).When cooked, place the salmon on a serving plate and servewith the yoghurt sauce.GRILLED SQUIDINGREDIENTS:- large squid 400 g- lemon 1- parsley 1 sprig- olive oil to taste- oregano to taste- salt to taste- chilli pepper powder to tastePREPARATION:Prepare the squid by removing the intestines, head and bone,then rinse thoroughly.Insert the ribbed plate set and position the grill in CONTACTGRILL mode.Adjust the bottom thermostat dial to 210°C and the top dialto 210°C.Press the START/STOP button to preheat the grill.When READY is displayed, place the previously oiled squid onthe bottom plate, press with the top plate and cook for about10-12 min.In a bowl, prepare the flavouring by mixing the oil with thechopped parsley, lemon juice, a pinch of oregano, a pinch ofsalt and a pinch of chilli pepper.When the squid is cooked, remove from the grill and flavourwith the sauce.Compose the dish and serve.BANANA PANCAKESINGREDIENTS:- banana 1- eggs 2 (1 whole + 1 white)- milk 150 ml- plain flour 100 g- butter 70 g- salt to taste- sugar 1 dsp- baking powder 16 gPREPARATION:Peel the banana and mash well with a fork. Beat the wholeegg and sugar in a bowl and add the milk slowly mixing allthe time. Add 50 g of melted butter, then add the flour sievedwith the baking powder and a pinch of salt a little at a time,followed by the mashed banana. Mix all the ingredientsthoroughly and then place the mixture in the refrigerator for10 min.In the meantime, whip the egg white until firm.Take the mixture from the refrigerator and blend in the

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