Bedienungsanleitung DeLonghi EO241250 (Seite 13 von 15) (Englisch)

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RECIPES

FRESH PIZZA

Ingredients: Quantity:

water 200 g

fresh yeast 7 g

White our W330

(or Manitoba type 0) 210 g

durum wheat our 50 g

extra virgin olive oil 15 g

salt 6 g

mozzarella 100 g

tomato sauce

salt to taste

oregano to taste

1. Prepare the pizza dough: dissolve the yeast in water in the

mixer bowl, add the our and mix for 7-8 minutes, remo-

ving the dough from the hook with a spatula every once in

a 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 dough

on an oiled surface and form into a ball using your hands.

3. Place it in a large, lightly oiled bowl, cover with plastic

wrap or with a clean cloth and let rise in a warm place

away from air currents.

4. Wait until the dough has at least doubled in volume (about

an hour and a half) and then spread out the pizza. Place

the dough on a lightly oured surface and spread out using

your hands. Thoroughly oil the pizza plate provided, spread

the dough over it and top with the tomato sauce, a pinch

of salt, and the oregano.

5. Insert the pizza plate in the oven above the grill inserted in

guide 1. Select the PIZZA function, set the weight to 800 g

and press the START button (H).

6. At 6 minutes from the end, the oven will beep. Add the

cubed mozzarella and continue cooking.

7. When nished cooking, serve.

LASAGNE ALLA BOLOGNESE

Ingredients: Quantity:

Fresh lasagna, 10 sheets

Béchamel 1 l

meat sauce 500 g

parmigiano cheese 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 in

the dish, making sure it is uniform and covers the entire

surface. Place a layer of lasagna noodles and then another

thin 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 of

parmigiana cheese.

4. Select the BAKE function, set the temperature to 180°C

and the time to 40 minutes then press the START 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 cook

for the set time.

5. At the end, take it out of the oven and allow to cool before

serving.

CHICKEN ROULADES STUFFED WITH CHEESE AND

SPINACH

Ingredients: Quantity:

chicken breast 4

sliced cheese 2

precooked spinach 200 g

extra virgin olive oil to taste

salt and pepper to taste

sage leaves to taste

rosemary to taste

1. 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 into

strips.

2. Roll up the chicken slices and fasten with a toothpick or

some kitchen twine.

3. Cover the pan with baking paper and place the roulades on

top.

4. Select the CONVECTION function, set the temperature to

180°C and the cooking time to 30 minutes. Press the START

button (H). The oven starts the pre-heating phase.

5. Once the temperature is reached the display will show the

cooking time. Insert the pan in guide 2 and cook for the set

time.

6. Serve sliced.

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