DeLonghi EO241250 Manual

Also see for EO241250: User manual User manual

Contents

26ROASTED PORK SHANK WITH SESAME POTATOES ANDGINGER ONION CREAMIngredients: Quantity:Pork shank(2 whole, cut in half length-wise) 3 lb (1400 g)organic red potato 1.1 lb (500 g)mix of celery, carrot, and onion to tastegarlic, 2 pc.Dijon mustard, 1 Tablespooncloves 6sage, rosemary to tasteextra virgin olive oil 0.1 oz (3 g)onion 0.33 lb (150 g)fresh ginger 1 oz (30 g)salt and pepper to taste1. One day ahead of time (recommended), marinate theshanks with the mustard, 2 tablespoons of oil, the groundcloves, garlic, aromatic herbs, a glass of dry white wine,salt, and pepper.2. Mince the carrots, celery, and onion then mix it with themeat and put everything on the pan.3. Insert the pan in guide 1, close the door, and set the ovenin KEEP WARM function for 4 hours.4. In the meantime, wash the potatoes in baking soda thencut them in 3x3 cm cubes.5. Boil the potatoes in salted water until al dente then remo-ve them and season with salt, pepper, olio, and sesame oil.6. Chop the onions and cook in 500g of water until creamythen add the grated ginger and sprinkle in the rice flourand blend well. Add salt if necessary. The sauce must havea creamy consistency. If necessary, reduce it over heat.7. Remove the shanks from the oven then remove and setaside the vegetables and cooking juices. Add the potatoesto the pan8. Blend the drippings previously left aside with a smallamount of extra virgin olive oil.9. Select the CONVECTION function, set the temperatureto 450°F and the cooking time to 30 minutes. Press theSTART/STOP button (H). The oven starts the pre-heatingphase.10. Once the temperature is reached the display will show thecooking time. Insert the pan in guide 2 and cook for the settime.11. Once the shanks are brown, remove them from the ovenand serve with the two prepared sauces.MEDITERRANEAN SEA BREAMIngredients: Quantity:sea bream 2cherry tomatoes 0.44 lb (200 g)black olives 0.22 lb (100 g)1 garlic clovethyme to tastesalt to tastepepper to tasteolive oil to taste1. First remove the scales from the sea bream, wash anddress. Salt and pepper inside the belly, add a clove of garlicand two sprigs of thyme.2. Pour the oil inside the tray and arrange the two sea breamon top.3. Cut the cherry tomatoes in half and put them inside thetray along with the black olives then sprinkle everythingwith salt.4. Select the BAKE function, set the temperature to 400°F andthe cooking time to 35 minutes. Press the START/STOP but-ton (H). The oven starts the pre-heating phase.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.JAM TARTIngredients: Quantity:flour 0.55 lb (250 g)sugar 0.24 lb (110 g)butter 0.27 lb (125 g)eggs 1 whole + 1 yolksalt 1 pinchjam 0.44 lb (200 g)1. Mix all of the ingredients (except the jam) in a food proces-sor. Put about 1/3 of the dough aside to use as decoration.2. Roll out the rest of the dough and line a previously butte-red and floured cake tin.3. Add the jam and use the rest of the dough to decorate withcriss-crossed strips.4. Select the BAKE function, set the temperature to 360°F andthe cooking time to 35 minutes. Press the START/STOP but-ton (H). The oven starts the pre-heating phase.5. Once the temperature is reached the display will show thecooking time. Insert the cake tin above the grill inserted inguide 1 and cook for the set time.

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