Bedienungsanleitung DeLonghi CGH1012D (Seite 18 von 22) (Englisch)

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Adjust the bottom thermostat dial to 230°C and the top dial

to 230°C. Press the START/STOP button to preheat the grill

and the SEAR button for both plates.

When SEAR stops ashing on the display, place the meat on

the bottom plate, press with the top plate and cook for 6-8

min. to taste. Serve hot.

BEEF FILLET WITH MUSHROOM SAUCE

INGREDIENTS:

- beef llets 4

- salt to taste

- black peppercorns for grinding to taste

- garlic cloves 2

- Dijon mustard 2 dsp

- butter 60 g

- olive oil to taste

INGREDIENTS FOR THE MUSHROOM SAUCE:

- butter 30 g

- gorgonzola 1 dsp

- shallots 2

- mushrooms 300 g

- whisky 1/2 small glass

- cream 200 g

- lemon juice to taste

- parsley to taste

PREPARATION:

Flavour the meat with the salt and pepper and leave

at room temperature for about an hour. Prepare the

mushroom sauce: melt the butter in a pan, add the sliced

shallots and cook for 2-3 min. Add the mushrooms and

cook for a further 5 min. Add the whisky, cook for 1 min.,

add a glass of water and cook for about a minute more. Add

the liquid cream, lemon juice, parsley and gorgonzola and

bring to the boil.

Cook until the sauce thickens, adjust the salt and pepper

and set aside. In the meantime, prepare the avouring to

be brushed on the llet during cooking: in a small pan, melt

the butter, mustard and garlic. Cook over a low heat until

the butter melts. Keep warm. Insert the ribbed plate at the

bottom and the smooth one at the top, then put the grill

in CONTACT GRILL mode. Adjust the bottom thermostat dial

to 230°C and the top dial to 230°C. Press the START/STOP

button to preheat the grill and the SEAR button for both

plates. Brush the llets with the avouring on both sides,

then when SEAR stops ashing on the display, place them

on the bottom plate and close the grill. Cook for 6-8 min.

according to taste and the thickness of the llets. When

cooked, remove the llets and serve covered with the

mushroom sauce prepared previously.

HAMBURGER WITH TOASTED RYE BREAD

INGREDIENTS:

- rye bread 8 slices

- top quality beef mince 500 g

- sliced Emmenthal 100 g

- olive oil 2 dsp

- sliced onions 2

- butter at room temperature as required

- Worcester sauce 2 tsp

- salt to taste

- pepper to taste

- sugar half a tsp

PREPARATION:

Prepare the hamburgers: mix the mince, Worcester sauce,

salt and pepper thoroughly in a bowl. By hand, shape 4

hamburgers about 2 cm thick. Position the grill in OPEN

GRILL mode and insert the smooth plate at the bottom and

the ribbed one at the top. Adjust the bottom thermostat

dial to 230°C and the top dial to 230°C. Press the START/

STOP button to preheat the grill.

When READY is displayed, place the sliced onions avoured

with the olive oil and sugar on the bottom plate and cook

for about 5-6 min., mixing well with a spatula to ensure

they cook evenly and are tender. At the same time, on the

other plate, cook the hamburgers for about 12 min., turning

after about 5-6 min. (the cooking time varies according to

the thickness of the hamburger). As soon as the onions are

cooked, remove from the plate and toast the buttered slices

of bread on one side only for 1-2 min.

Place the slices of bread on a chopping board with the

toasted side upwards, sprinkle with the onions, add the

hamburgers and cover with the cheese. Close the sandwich

with the slice of bread with the toasted side facing

downwards. Wait for the plate to be hot again, then insert

the sandwiches and press well with the top plate.

Cook for about 2-3 min. to taste.

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DeLonghi CGH1012D Seite 18

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