DeLonghi EO241250 Manual

Also see for EO241250: User manual User manual

Contents

25RECIPESFRESH PIZZAIngredients: Quantity:water 0.44 lb (200 g)fresh yeast 0.24 oz (7 g)White flour W330(or Manitoba type 0) 0.46 lb (210 g)durum wheat flour 1.7 oz (50 g)extra virgin olive oil 0.52 oz (15 g)salt 0.2 oz (6 g)mozzarella 0.22 lb (100 g)tomato saucesalt to tasteoregano to taste1. Prepare the pizza dough: dissolve the yeast in water in themixer bowl, add the flour and mix for 7-8 minutes, remo-ving the dough from the hook with a spatula every once ina while.2. Add the salt a bit at a time and then add the oil in a stream.When the oil has been completely absorbed, set the doughon an oiled surface and form into a ball using your hands.3. Place it in a large, lightly oiled bowl, cover with plasticwrap or with a clean cloth and let rise in a warm placeaway from air currents.4. Wait until the dough has at least doubled in volume (aboutan hour and a half) and then spread out the pizza. Placethe dough on a lightly floured surface and spread out usingyour hands. Thoroughly oil the pizza plate provided, spreadthe dough over it and top with the tomato sauce, a pinchof salt, and the oregano.5. Insert the pizza plate in the oven above the grill inserted inguide 1. Select the PIZZA function, set the time to 13” andpress the START/STOP button (H).6. At 6 minutes from the end, the oven will beep. Add thecubed mozzarella and continue cooking.7. When finished cooking, serve.LASAGNE ALLA BOLOGNESEIngredients: Quantity:Fresh lasagna, 10 sheetsBéchamel sauce 33.81 oz (1 l)meat sauce 1.1 lb (500 g)parmigiano cheese 0.22 lb (100 g)1. First prepare the meat sauce and Béchamel separately.2. Now start putting the lasagna together in a 30x20 cm rec-tangular baking dish. Spread a layer of Béchamel sauce inthe dish, making sure it is uniform and covers the entiresurface. Place a layer of lasagna noodles and then anotherthin layer of Béchamel sauce.3. Now spread a layer of meat sauce and the grated cheese,making sure you cover the entire surface of the dish. Con-tinue in layers until you have used all of the ingredients.Finish with a layer of meat sauce and a thick sprinkling ofparmigiana cheese.4. Select the BAKE function, set the temperature to 360°F andthe time to 40 minutes the press the START/STOP button(H). The oven starts the pre-heating phase. Once the tem-perature is reached the display will show the cooking time.Insert the tray above the grill inserted in guide 1 and cookfor the set time.5. At the end, take it out of the oven and allow to cool beforeserving.CHICKEN ROULADES STUFFED WITH CHEESE ANDSPINACHIngredients: Quantity:chicken breast 4sliced cheese 2precooked spinach 0.44 lb (200 g)extra virgin olive oil to tastesalt and pepper to tastesage leaves to tasterosemary to taste1. Beat each chicken breast lightly with the meat tenderizer.Season with salt, pepper, and minced rosemary and sage.On each one place spinach and the cheese slices cut intostrips.2. Roll up the chicken slices and fasten with a toothpick orsome kitchen twine.3. Cover the pan with baking paper and place the roulades ontop.4. Select the CONVECTION function, set the temperatureto 375°F and the cooking time to 30 minutes. Press theSTART/STOP button (H). The oven starts the pre-heatingphase.5. Once the temperature is reached the display will show thecooking time. Insert the pan in guide 2 and cook for the settime.6. Serve sliced.

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