DeLonghi AS40U User Manual

Convection oven  
Instructions for use and recipes  
IMPORTANT SAFEGUARDS  
When using electric appliances basic safety precautions should always be followed, including the following:  
1) Read all instructions.  
2) Do not touch hot surfaces. Use handles, dials and hot pads.  
3) To protect against electrical shock, do not place oven in or under water. See instructions for cleaning.  
4) Close supervision is necessary when any appliance is used by or near children.  
5) Unplug from outlet when not in use and before cleaning. To disconnect the appliance, turn the  
ON/OFF dial to OFF and the thermostat dial to “”. Then unplug the cord from the wall outlet.  
Allow to cool before putting on or taking off parts and before cleaning the appliance.  
6) Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or  
has been damaged in any way. Return appliance to the nearest authorized service facility for exa-  
mination, repair or adjustment.  
7) The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.  
8) Do not use outdoors.  
9) Do not let cord hang over edge of table or counter, or touch hot surfaces.  
10) Do not place on or near a hot gas or electric burner.  
11) Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.  
12) If the plug gets hot, please call a qualified electrician.  
13) Do not use this appliance for other than intended use.  
14) Use extreme caution when removing the shallow pan (N) or disposing of hot grease.  
15) Do not clean oven with metal scouring pads. Pieces can break off the pad and touch electrical  
parts creating a risk of electric shock.  
16) To assure safe operation, oversized utensils or food must not be inserted into the oven.  
17) A fire may occur if this appliance is covered or touching flammable material, including curtains,  
draperies, walls, etc. when in operation.  
18) Condensation and a grease deposit may form around the door and the air and steam outlet grilles.  
This is normal.  
19)CAUTION: Never leave the oven unattended when in use (expecially when broiling and toasting).  
20) Extreme caution should be exercised when using containers other than ovenproof metal, glass or ceramic.  
21) Do not store any materials other than the manufacturer’s recommended accessories in the oven  
when not in use.  
22) Do not place any of the following materials in the oven: paper, cardboard, plastic and the like.  
23) Do not cover crumb tray or any part of the oven with metal foil; this can cause overheating of the  
oven. Use aluminum foil on or under food only as directed in the appliance instructions.  
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY  
SAVE THESE INSTRUCTIONS  
• Your product is equipped with a polarized alternating current line plug (a plug having one blade wider than  
the other). This plug will fit into the power outlet only one way. This is a safety feature. If you are unable to  
insert the plug fully into the outlet, try reversing the plug. If the plug should still fail to fit, contact your electri-  
cian to replace your obsolete outlet. Do not defeat the safety purpose of the polarized plug.  
• Plug the cord into a 120 volt AC outlet.  
• The cord length of this product has been selected to reduce the possibility of tangling in or tripping over a lon-  
ger cord. If more cord length is needed, an extension cord may be used. It should be rated no less than 15  
amps., 120 volts and have Underwriters Laboratories/CSA listing.  
• A six feet long, 15 amp. extension cord may be purchased from your local authorized service facility. When  
using a longer cord, be sure not to let it drape over the working area or dangle where someone could acci-  
dentally pull or trip over it.  
• Handle the cord carefully for longer life; avoid jerking or straining the cord at the plug and appliance connec-  
tions.  
Note: Initial start up operation may result in minimal smell and smoke (about 15 min.). This is normal. It is due to  
the protective substance on heating elements which protects them from salt effects during shipping from factory.  
3
SUMMARY OF OPERATION  
POSITION OF  
WIRE RACK/  
ACCESSORIES  
PROGRAM  
FUNCTION  
DIAL  
TEMPERATURE  
DIAL  
NOTES/TIPS  
Ideal for meat, pizza,  
cakes in general and  
food which need to be  
crispy on the surface (as  
gratined dishes). Roast  
meats and poultry will  
cook faster. Use of a  
meat thermometer will  
help avoid overcooking.  
CONVECTION  
OVEN  
COOKING  
FAN/BAKE  
DEH  
200° - 450°F  
Double level  
Single level  
Baked foods (cakes,  
pies, cookies, etc.) may  
require a lower tempera-  
ture to prevent over-  
browning.  
Select one or two wire  
shelves with cookies  
sheets depending upon  
the quantity.  
with cookie  
sheets  
Bake casseroles, fruit  
desserts, fish, stuffed  
vegetables, puddings  
and other moist foods  
that don’t require brow-  
ning and crisping.  
TRADITIONAL  
OVEN  
COOKING  
BAKE  
200° - 450°F  
Always use the broiling  
rack set in the shallow  
pan. Place it on the wire  
shelf in position that puts  
the food about two  
inches from the top ele-  
ment, more for thick  
food such as chicken.  
Foods such as hambur-  
ghers, steaks, kebabs,  
sausages are to be pla-  
ced directly on the broi-  
ling rack.  
BROILING AND  
TOP BROW-  
NING  
BROIL  
TOAST/BROIL  
Use the broil settings to  
top-brown open-face  
sandwiches, cheese top-  
pings, hors d’ouevres.  
Set the ON/OFF dial to  
the color desired. Some  
breads, muffins, etc. will  
take longer than others.  
Reset dial if results are too  
light. Place the bread to  
be toasted following  
instruction on page. 6.  
TOASTING  
TOAST  
TOAST/BROIL  
4
POSITION OF  
WIRE RACK/  
ACCESSORIES  
PROGRAM  
FUNCTION  
DIAL  
TEMPERATURE  
DIAL  
NOTES/TIPS  
Turn to this setting to  
keep hot food warm. Do  
not hold food more than  
an hour or reheat cold  
food. If not hot enough  
for serving turn tempera-  
ture dial up.  
KEEPING  
WARM  
FAN/BAKE  
DEH  
KEEP WARM  
To thaw frozen food in  
freezer packaging place  
it on wire shelf or on shal-  
low pan to catch any jui-  
ces. Do not try to thaw  
large roasts or allow any  
food to overthaw (see  
page. 10).  
Be sure to keep dial  
at this position. Only  
the fan will operate.  
DEFROSTING  
Place prepared food on  
the dehydrator kit (if pro-  
vided) without covering  
shelves with plastic food  
wrap. The fan and low  
heat will dry food in 8 to  
20 hours. Consult a book  
on drying foods for treat-  
ment of various foods.  
FAN/BAKE  
DEH  
DEHYDRATING  
DEH  
CORRECT WIRE SHELF POSITION  
slot 2  
slot 1  
ONLY for  
dehydrating  
(1)  
(2)  
(3)  
Note: the recipes refer to the wire rack positions as numbered above.  
5
INSTALLATION  
1) Check that the appliance has not suffered any damage due to transportation.  
2) Place the appliance on a flat, stable surface out of the reach of children (the glass door becomes  
very hot while the oven is in operation).  
3) Before using this appliance, move it two to four inches away from the wall or any object on the coun-  
ter top. Remove any object that may have been placed on top of the appliance. Do  
not use on surfaces where heat may be a problem.  
4) The oven light B (optional) is always on when the oven is on.  
IMPORTANT TIPS AND TECHNIQUES  
POSITIONING THE WIRE SHELVES:  
There are two slots on the sides of the oven. Slide one or both shelves into these positions. The upper  
shelf can be turned over, allowing three different levels. The recipes will suggest the best arrangement (1  
to 3; see page 5) where necessary for best results. The shelf reversed in slot 1 must be used only with the  
dehydrator kit P (optional).  
ACCESSORIES AND UTENSILS  
The shallow pan is designed to permit the circulating heat to surround the food (except for the bottom  
surface) more effectively. Use it as you would any shallow baking or roasting pan. Other utensils you  
own can be used provided that an inch or so of space remains open to allow circulation of the fan-for-  
ced heat. Casserole covers should not be used and glass ovenware should not be placed closer than  
two inches from the upper heating element.  
Cookies sheet  
The cookies sheets provided must also be centered on the shelf.  
When using both sheets on two wire shelves, place wire shel-  
ves in position 1 and 3.  
Shelf  
Use handgrip to bring the wire  
rack out of the oven when it is hot.  
PREHEATING THE OVEN  
When you turn the oven on (except in the DEFROST mode) the pilot light will light until the oven has rea-  
ched the set temperature. It will cycle on and off during cooking and the heating element (s) will glow  
red or turn black as they respond to the thermostat setting. This is normal. Preheating generally takes 5  
to 8 minutes depending on the temperature setting.  
It is not necessary to preheat for long-cooking foods such as roasts or casseroles.  
USE ALUMINUM FOIL  
Do NOT allow foil to touch sides of the oven or the heating elements. Foil can be used to cover foods or  
the shallow pan (for easier clean-up) provided foil is tucked in securely around the food or the edges of  
the pan or dish. DO NOT cover the broiling rack as this can cause accumulated grease to catch fire.  
DO NOT cover the crumb tray (I).  
Unlike an ordinary toaster-oven, the DE’LONGHI features seven functions: convection and traditional  
baking and roasting, toasting, broiling, keeping food warm, defrosting frozen foods and even dehy-  
drating sliced fruits for nutritious snacks.  
PLEASE READ AND KEEP THIS BOOKLET HANDY.  
THE IDEAS AND INSTRUCTIONS WILL HELP YOU MAKE FULL USE OF THE OVEN.  
6
CONVECTION AND TRADITIONAL COOKING  
GENERAL GUIDELINES  
With convection cooking, a fan gently circulates the heated air within the oven, providing a more even  
temperature around the food. This system, used in many large commercial ovens for years, produces more  
even browning and cooking of baked foods, meats and poultry. The forced air also displaces the layer of  
cold air surrounding the food, allowing faster cooking in many cases or a  
lowering of temperature. In general, meats and poultry can be cooked in  
less time (a meat thermometer will help to prevent overcooking). Cakes,  
pies, cookies, etc. can be baked at a lower temperature (see charts and  
recipes).  
Traditional cooking is used when browning and crisping are less  
important or undesirable. Use it, following conventional recipes, for cas-  
seroles, stuffed vegetables, fish, lasagna, fruit tarts, cheesecakes and other moist mixtures.  
CONVECTION BAKING OF CONVENIENCE FOODS  
Many convenience foods can be successfully baked or heated by convection on the FAN/BAKE setting.  
In general, follow the package directions for temperature and time. However, lower the tempera-  
ture by 25°F. for more even cooking of larger items, frozen foods (except waffles and pancakes) and  
packaged casserole mixtures.  
There is such a wide choice of convenience foods on the market and variations in packaging, quantities and initial  
temperatures (frozen, refrigerated and shelf temperature) that it’s best to follow the package instructions. Check the  
food 5 to 10 minutes before the time is up; you may need to adjust the time and/or temperature for best results.  
Here are some tips for different types of convenience foods:  
-
-
-
If directions call for placing the food container on a metal pan or cookie sheet to avoid spills or to  
aid even cooking, use the shallow pan provided. Use it or the cookie sheets provided for foods, such  
as rolls, cookies, turnovers or frozen French fries, breaded fish or chicken pieces, that are placed  
directly on a pan or cookie sheet.  
Some frozen foods come in “oven-proof” plastic or paper containers which can be cooked in a  
microwave oven and, within limits, a conventional oven. Be sure to follow directions for maximum  
baking temperature. The container can melt or scorch if too high a temperature is used. To be on the  
safe side, set the oven 25°F. lower than the recommended temperature.  
When baking packaged mixtures (such as scalloped potatoes, macaroni and cheese, brownies, corn  
bread, coffeecake and cake mixes) check the package directions for recommended sizes of pan, casse-  
role or dish and the proper baking times for each. A 9-inch round or an 11- by 7 - by 11/2 inch rectan-  
gular pan will fit in the oven with room on all sides for air circulation.  
Layer cake mixes can be baked one layer at a time in a 8- or 9-inch round pan or all of the batter in a  
3-inch deep 9-inch round bundt or spring-form pan.  
Tips for convection baking and roasting  
To bake:  
-
-
-
Turn thermostat dial (D) to the desired oven temperature  
Turn the ON/OFF and toast programming dial (E) clockwise to position ON  
Turn the function selector dial (F) to FAN/BAKE/DEH for convection cooking  
and to BAKE for traditional cooking.  
-
When the cooking is finished, turn the thermostat dial (D) to the  
” position and the ON/OFF dial (E) to “OFF” position.  
7
TEMPERATURE AND TIME FOR TYPICAL FOODS (convection baking and roasting)  
The suggested temperature and times will vary depending on the temperature of the food placed in the  
oven, the quantity and personal preference. Times given for meat and poultry are for refrigerator tempe-  
rature. Add five minutes for preheating the oven.  
TEMPERATURE  
FOOD  
APPROX. TIME  
NOTES AND TIPS  
SETTING  
75 min. or until internal Roast in shallow pan with broi-  
temperature of 175°F in ling rack inverted, with shelf in  
Whole chicken 3-  
3,5 lbs. Unstuffed.  
350°F  
thigh and breast  
position. 1  
90 min. or until internal  
Roast as for whole chicken.  
Pork Loin or Rib  
Roast, 2 - 4 lbs.  
325°F  
temperature of 170°F is Broiling rack may be in its higher  
reached.  
position if oven space allows.  
Pork Baby Back Ribs  
1.75 - 2 lbs. in 6 - to  
10 - inch strips.  
Total time 50 min. or  
until brown and very  
tender.  
Use pan without rack, lined with  
foil, on shelf position 1. See reci-  
pe to follow for full directions.  
300°F for 20 min. then  
BROIL for 30 min.  
Beef Sirloin or Rib  
Roast 3 - 5 lbs,  
boned.  
20 min./lb. for rare  
Have roast tied for even cooking.  
350°F  
350°F  
25 min./lb for medium Use broiling rack in low or high  
30 min./lb. well  
position as oven space allows.  
Roast on pan with broiling rack  
in high position, skin side up.  
Cornish Hens 1.5  
lbs. each, two split  
into four halves.  
45 - 50 min. or until ten-  
der and juice is clear Brush with orange marmalade or  
when pierced with fork.  
honey. Turn and brush several  
times until done.  
Wash and pierce raw potatoes  
with fork. Rub skins with salad oil  
if desired. Bake on wire shelf in  
position 1 or 2.  
Baking Potatoes  
1 to 4 large  
45 - 50 min. or until  
fork-tender.  
450°F  
425°F  
20 - 25 min. depending  
on size and topping. Place pizza pan or stone on wire  
Pizza, homemade.  
Bake until bubbling hot  
and crust crisp.  
shelf in position 1.  
Place metal or ovenglass dish on  
wire shelf in position 1 or 2.  
Check for doneness 5 - 10 min.  
before time is up.  
Cakes: Layer, Sheet  
cake or Loaf cake.  
Pies: Fruit, 9- inch  
double crust.  
300°F to 325°F  
350°F to 375°F  
Follow traditional recipe  
timing but lower tempe-  
rature by 25 to 50°F.  
Follow traditional recipe  
timing but lower tempe-  
rature by 25 to 50°F.  
For cookies or biscuits  
Place 1 - 2 inches apart on 1 or  
2 cookie sheets. For 1 sheet  
Cookies:  
Rolled and Cut,  
Sliced, Formed.  
Biscuits: Drop or  
Rolled and Cut  
Drop,  
300°F to 350°F  
350°F to 375°F  
place wire shelf in position 2. For  
that take longer than 15 2 sheets place shelves in 1 and 3  
min. reversing the posi-  
tion of the 2 sheets at  
half the baking time will  
aid in more even results.  
positions. Grease sheets if the  
recipe directs. Remove promptly  
to cooling rack.  
Follow traditional recipe  
timing but lower tempe-  
rature by 25 to 50°F.  
Use 7x11 inch or 8- or  
9 inch square pan or  
oven-glass dish.  
Place wire shelf in position 1. Check  
for doneness 5 - 10 min. before time  
is up. Cut while still warm. Let cool 5  
- 10 min. to firm up before removing  
from pan or dish.  
Brownies, Bar,  
Cookies  
300 to 325°F  
The chart and recipes cover various types of food. You can adapt your own favorite foods and recipes by following the directions for similiar foods.  
8
BROILING  
TIPS FOR BROILING TYPICAL FOODS  
-
-
-
Set both the function and temperature dials to position BROIL.  
Turn the ON/OFF and toast programming dial (E)clockwise to position ON.  
When the function and the temperature dials are set to BROIL only the top element heats  
at full power. Be sure to leave the door open to the stop position (as shown in  
the figure below).  
-
-
-
Preheat 5 to 10 minutes on BROIL.  
Trim excess fat from meat. Dry meat, fish and poultry surfaces with paper towel.  
Place the food on the broiling rack set in the shallow pan. Position wire shelf as  
shown in the “Summary of operation” (see page 4), so that food will be about 2  
inches from top heating element. Thick foods such chicken pieces should be 3 - 4  
inches from the element.  
-
The broiling rack can be inverted if necessary, but do not attempt to broil without  
the rack: the broiling rack shields the fat drippings from direct heat, reducing spattering, smoking  
and possible flaming. Always use the shallow pan when broiling any fatty foods.  
For easier clean-up, the shallow pan can be lined with foil. Be sure not to cover the broiling rack or  
let foil extend beyond the edges of the pan.  
Be careful when turning food or removing the pan. Use hot pads and avoid spil-  
ling drippings.  
To top-brown casseroles with crumb or cheese toppings, place the dish directly on the  
wire shelf 2 - 3 inches from the top element. and watch carefully to avoid burning the  
toppings. NOTE: Oven-glass dishes should not be exposed to direct broiler heat.  
-
-
-
When broiling is finished, turn the ON/OFF dial to the “OFF” position and the thermo-  
stat dial to the “” position.  
SUGGESTED BROILING TIMES  
WEIGHT OR  
THICKNESS  
APPROX. TIME  
(Turn at half time)  
FOOD  
Beef Sirloin, Porterhouse  
Steak  
Rare 12 - 15 min.  
Medium 16 - 18 min.  
1
1- 1 / in.  
2
Rare 10 - 12 min.  
Medium 13 - 16 min.  
Beef Flank Steak, Filet  
3/4 - 1 in.  
Hamburger  
Pork Chop  
1 in.  
Medium-well 15 - 18 min.  
Well 18 - 22 min.  
10 - 16 min.  
3/4 - in.  
1/2 - 1 in.  
3 - 4 lb.  
Fish Fillets, Steak  
(See note)  
Chicken Piece, Broiler-  
fryer  
40 - 50 min. until juices run clear when fork-tested  
and no pink when cut.  
Bacon, Sausage, Links  
or Patties  
Up to capacity of broil-  
rack.  
10 - 15 min. for crisp bacon, well-done sausage.  
Since fish is non-fatty it can be broiled directly on shallow pan, broil until it flakes easily with a fork.  
Thin fillets need not to be turned.  
9
TOASTING  
With the wire shelf in position 2 you can toast up to 6 slices of bread, muffin halves, bagels, frozen waf-  
fles and pancakes. For toasting, place the bread and follow the instruction on the drawing below:  
1 slice  
2 slices  
4 slices  
6 slices  
-
-
-
The toast programming dial can be set clockwise for light, medium or dark  
toast or any shade in between.  
Set the thermostat dial (D) to TOAST/BROIL and the function selector dial (F)  
to pos. TOAST.  
When the time is up the oven shuts off and a signal bell rings.  
As you use the oven, the best settings for favorite breads will become familiar.  
KEEP WARM SETTING  
-
-
-
Set the thermostat dial (D) to the KEEP WARM position.  
Set the ON/OFF and toast programming dial clockwise to pos. ON.  
Set the function selector dial (F) to pos. FAN BAKE/DEH.  
When food has finished cooking it can be held at this setting on the temperature  
control for up to an hour. Any longer can dry out the food and risks spoilage.  
If the oven set to 200°F seems too hot, to obtain a lower serving temperature turn  
the thermostat dial back to the KEEP WARM mark. Do not attempt to hold food  
longer or to rewarm cold food at this setting.  
When finished, turn the ON/OFF dial to the “OFF” position and the thermostat  
dial to the “” position.  
DEFROSTING  
Portions and pieces of raw meat, poultry and fish, frozen soups, pastry, fruit or  
leftovers will thaw more quickly on this setting than on a counter or in the refrige-  
rator.  
-
Set the function selector dial (F) at the defrost symbol and the thermostat dial  
to the position “”.  
-
Turn the ON/OFF and toast programming dial clockwise to pos. ON.  
DO NOT attempt to speed thawing by turning to DEH or KEEP WARM.  
Thaw only pieces or portions small enough to thaw in an hour or less and do not  
let food come to room temperature.  
Thawed food held too long or at a warm temperature can cause serious illenss.  
Large amounts of food should be defrosted in a refrigerator.  
10  
DEHYDRATING  
Slices of apples, pineapple, pears, peaches or bananas, placed directly on the dehydrator kit (if sup-  
plied), will dry in 8 to 20 hours in the gently circulating warm air. Time will depend on the moisture in  
the fruit. Herbs can also be dried. However, the limited quantity of vegetables that can be dried at one  
time may not be worth your time and attention. Consult a book on dehydrating food for specific direc-  
tions as to times, temperature, pretreatment and storage of dried foods.  
FOR DEHYDRATING:  
-
-
-
Set both upper and lower dials to DEH position.  
Set the ON/OFF and toast programming dial to pos. ON.  
Always leave the door open to the stop position (as shown in figure).  
-
-
-
Prepare food and use the dehydrating kit DE’LONGHI as follows:  
insert wire shelf, inverted in the slot 1;  
put the dehydrator kit on the wire shelf (see figure).  
Dehydrating kit  
Slot 1  
wire shelf reversed  
-
When finished, turn the ON/OFF dial to the “OFF” position and the thermostat dial to the “” position.  
CARE AND CLEANING  
-
-
After use let the oven cool and unplug the appliance cord before cleaning. This unit  
has been designed and engineered with your safety in mind. To assure maximum safe operation,  
keep unit clean free of grease and build up of food particles.  
Wash the pan, broiler rack and wire shelves in hot, sudsy water or in a dishwasher. Remove stub-  
born soil with a scouring pad. Do not use steel wool pads as bits of metal may remain and touch  
electrical parts or contaminate the food.  
-
-
-
-
-
Slide the crumb tray out from the bottom of the oven. Wash by hand. If heavily soiled from a spill,  
soak the tray in hot suds and scour lightly if necessary to avoid scratching.  
To clean the inside walls use a damp cloth and a mild liquid soap solution. Never use harsh abrasi-  
ves, corrosive products or spray detergents.  
Clean the glass door with a damp sponge or cloth. If necessary use a glass cleaner. Spreading a  
damp paper towel over the inside of the door for a few minutes will make cleaning easier.  
Clean the outside finish of the oven with a damp sponge. Never use an abrasive cleaner as it will  
damage the finish.  
Dry wet surfaces with a dry cloth after cleaning.  
INTERIOR LIGHT (not for all models)  
It remains on during all cooking operations. To replace a burned out bulb unscrew the protective glass  
cover. Remove the bulb and replace it with the same type, a high-temperature appliance bulb.  
11  
RECIPES  
BAKED GNOCCHI ALLA ROMANA  
BARBEQUED RIBS  
Convection FAN/BAKE 300°F. Then BROIL  
1 1/2 - 2 lbs. back ribs cut in 2-rib portions  
Traditional BAKE 400°F  
2 eggs, slightly beaten  
4 cups milk  
1 teasp. salt  
1
1 / cups semolina  
2
1/2 teasp. salt  
1/4 teasp. ground ginger  
8 tablesp. melted butter or margarine  
1 cup freshly grated Parmesan cheese  
1/3 cup water or beer  
1 teasp. prepared mustard  
1/4 teasp. garlic salt or 1 clove garlic, minced  
1/2 cup bottled BBQ sauce  
2 tablesp. soy sauce  
In a saucepan, bring milk, and salt to a low boil.  
Reduce heat, then slowly pour in semolina in a thin  
stream, stirring constantly with a spoon or wire whisk.  
Continue cooking and stirring until semolina is very  
thick, about 15 minutes. Remove from heat and add  
3/4 cup Parmesan cheese, eggs and 2 tablesp. melted  
butter. Butter a large shallow baking sheet and spread  
the thick mixture evenly to about 1/4 inch thick. Cool  
until firm. Preheat oven on BAKE at 400°F with wire  
shelf in position 1.  
With a 1 1/2 inch biscuit cutter or glass dipped in cold  
water cut into rounds and arrange them in a buttered 9  
inch pan or dish in one layer, overlapping circles sligh-  
tly. Top with remaining melted butter and cheese. Bake  
20 - 30 minutes until lightly browned and crusty. If  
necessary, turn oven to BROIL for several minutes to  
brown.  
Place wire shelf in position 1 and preheat oven on  
FAN/BAKE at 300°F. Line shallow pan with foil (do not  
allow to overhang pan.) Add ribs, bone side up, salt  
and water or beer. Cover ribs with foil, tucking in on all  
sides. Place pan in oven and FAN/BAKE 20 minutes.  
Meanwhile make sauce by combining remaining ingre-  
dients in a small saucepan and simmer 5 minutes.  
Remove pan from oven carefully, uncover ribs and  
drain off all liquid. Turn oven to BROIL; brush ribs with  
sauce and return to oven, leaving door open to stop  
position.  
Turn and brush ribs every 10 minutes for 30 minutes or  
until nicely browned and tender. If ribs brown too  
quickly, turn oven to 350°F with door closed for addi-  
tional time until they are tender.  
Note: Back ribs, sometimes called baby back ribs, are  
preferred for this recipe. Spare ribs will take longer to  
tenderize, an hour or more.  
LASAGNA  
Traditional BAKE 350°F  
3/4 lb. ground beef or beef, pork, veal combination  
1 - 2 tablesp. minced parsley  
1/2 lb. lasagna noodles (8 strips)  
3 - 4 oz. shredded mozzarella  
1/2 medium onion, chopped  
DEEP DISH CHILI PIE  
Convection FAN/BAKE 350°F  
1 lb. lean ground beef 1 teasp. salt  
1 medium onion, diced 1/4 teasp. pepper  
1 tablesp. chili powder  
4 tablesp. grated parmesan  
14 oz. jar Marinara Sauce  
1 15- to 19 oz. can red kidney beans, drained  
1 28 oz. can tomatoes  
1 egg white  
8 oz. ricotta  
In large skillet cook meat and onion, stirring often until  
meat is no longer pink and onion is tender.  
Drain off fat, then add sauce and set aside. Combine  
ricotta, egg white and parsley. Cook noodles according  
to package directions; drain, add cold water to cool  
and drain well.  
1 12- to 14 oz. package corn muffin mix  
1 1/2 teasp. sugar  
In skillet cook beef and onion, stirring to break up meat,  
until meat is browned. Drain excess fat and add chili  
powder, undrained tomatoes, sugar, salt and pepper.  
Reduce heat, cover skillet and simmer 20 minutes, stir-  
ring occasionally. Stir in drained beans. Spoon mixture  
into a 7x11x1 1/2 inch pan or 1 1/2 qt. casserole.  
Preheat oven on FAN/BAKE at 350°F. with wire shelf  
in position 1. Prepare corn muffin mix as label directs.  
Spoon batter evenly over top of meat mixture. Bake  
uncovered 15 to 20 minutes until golden brown and  
toothpick inserted in corn bread comes out clean.  
Place wire shelf in position 1. Preheat oven on BAKE at  
350°F. Oil a 7 x 11 x 1 1/5 inch pan. Lay 4 noodles  
1
of ricotta mix-  
in pan, overlapping slightly. Spread  
/
2
ture, then 1/2 of meat sauce over noodles. Sprinkle  
with 1/2 of mozzarella and 2 tablesp. parmesan chee-  
se. Repeat layers with 4 noodles, remaining ricotta mix-  
ture, meat sauce, mozzarella and parmesan. Bake 25  
minutes or until bubbling hot.  
12  
SALMON LOAF  
Convection FAN/BAKE at 325°F  
APPLE CRUMB DESSERT  
Convection FAN/BAKE 325°F  
1 1 lb. can salmon, drained boned and flaked  
4 cups sliced peeled apples  
1/4 cup plain yogurt  
Pinch salt  
1 - 2 tablesp. lemon juice  
1 small onion, chopped (1/2 cup)  
1/4 cup mayonnaise  
1 teasp. baking powder Ground cinnamon  
1 egg  
1 cup flour  
1 small green papper, seeded and chopped (1/2 cup)  
1 egg or 2 egg whites, lightly beaten  
1/2 cup chopped celery 1/4 teasp. pepper  
1/2 cup packaged dry bread crumbs  
4 tablesp. melted butter or margarine  
1 cup sugar  
Preheat oven on FAN/BAKE at 325°F. Arrange  
apple slices in an 8- or 9inch square cake pan or  
dish. Sprinkle with lemon juice and cinnamon to  
taste.  
In a medium size bowl combine flour, sugar, salt  
and baking powder. Break egg into flour mixture  
and mix lightly with a fork or by hand until egg is  
evenly distributed.  
Sprinkle over the apples; pour the melted butter  
or margarine over the crumb topping. Bake for  
30 minutes or until topping is lightly browned  
and apples are tender. Serve warm or cold.  
Preheat oven on FAN/BAKE at 325°F. with wire shelf  
in position 1. Grease an 8- by 4inch loaf pan or dish.  
In a mixing bowl combine salmon with remaining ingre-  
dients. Bake 30 minutes or until loaf begins to brown  
and shrink away from sides of pan or dish. To serve,  
cut into slices and top each with sauce.  
DILL SAUCE: Combine 1/4 cup yogurt, 1/2 cup  
mayonnaise, 1/4 cup sour cream, 3/4 cup chopped  
seeded cucumber, 1/4 cup minced onion and 1 teasp.  
dried dill weed. Stir over low heat until warm; do not  
boil or it will separate.  
MARIAN’S PLUM TORTE  
COTTAGE CHEESECAKE  
Traditional BAKE 350°F  
CRUST  
Convection FAN/BAKE at 325°F  
3/4 cup sugar  
2 eggs  
1/2 cup (1 stick) butter or margarine  
24 halves pitted purple Italian prune plums  
1 cup flour  
1 cup graham cracker crumbs  
3 tablesp. sugar  
1/3 cup butter or margarine, melted  
1 teasp. baking powder 1/4 teasp. salt  
Sugar, lemon juice, cinnamon for topping  
FILLING  
2 eggs  
2 tablesp. lemon juice  
1 teasp. grated lemon rind  
Preheat oven on FAN/BAKE at 325°F. with wire shelf  
in position 1. Cream sugar and butter in a medium-  
sized bowl. Add flour, baking powder, salt and eggs  
and beat with spoon or mixer until well combined.  
Spread batter in 8- or 9inch spring form pan. Place  
plum halves, skin side up, on top of batter in concentric  
circles. Sprinkle lightly with sugar, lemon juice and cin-  
namon, amounts depending on taste and tartness of  
fruit.  
Bake 25 to 30 minutes or until golden brown. (Plums  
will partially sink in cake batter). Cool 10 minutes, then  
remove side of pan, loosening edge of cake with a  
small spatula. Serve warm, plain or with whipped or  
ice cream.  
1/2 cup light cream or half & half  
1/2 cup sugar  
1
1
/
2 cups cottage cheese  
1/2 teaspoon vanilla  
Cinnamon  
2 tablesp. flour  
1/8 teasp. salt  
Preheat oven on BAKE at 350°F. with shelf in position  
1. In mixing bowl combine crumbs, butter or margarine  
and 3 tablesp. sugar. Line bottom and sides of 8-inch  
layer cake pan with the mixture, pressing firmly in  
place. Chill.  
Put filling ingredients, except cinnamon, in electric blen-  
der or food processor and blend until smooth. Pour into  
chilled crust. Sprinkle top lightly with cinnamon. Bake  
40 to 45 minutes or until firm. Cool, then chill.  
13  
Limited Warranty  
What Does This Warraty Cover? We warrant each appliance to be free from defects in material and work-  
manship. Our obligation under this warranty is limited to replacement or repair, free of charge at our factory or  
authorized service centers, of any defective part or parts there of other than parts damaged in transit, which shall  
be returned to us, transportation prepaid. This warranty shall apply only if the appliance is used in accordance with  
the factory directions which accompany it, and on an Alternating Current (AC) circuit.  
How Long Does The Coverage Last? This warranty runs for one year from the date of delivery and applies  
only to the original purchaser for use.  
What Does This Warranty Not Cover? This warranty does not cover defects or damage of the appliance  
which result from repairs or alterations to the appliance outside our factory or authorized service centers, nor shall it  
apply to any appliance which has been subject to abuse, misuse, negligence or accidents. Also, consequential and  
incidental damages resulting from the use of this product or arising out of any breach of contract or breach of this  
warranty are not recoverable under this warranty. Some states do not allow the esclusion or limitation of incidental  
or consequential damages, so the above limitation may not apply to you.  
How Do You Get Service? If repairs become necessary or spare parts are needed, plase write to:  
De’Longhi America Inc.  
625, Washington Avenue  
Carlstadt N.J. 07072  
or call Service Tel. No. 1-800-322-3842  
The above warranty is in lieu of all other express warranties and representations; All implied warranties are limited  
to the applicable warranty period set forth above. This limitation does apply if you enter into an extended warranty  
with De’Longhi. Some states do not allow limitations on how long an implied warranty lasts, so the above exclu-  
sions connection with the sale or use of its Espresso Coffee Machine.  
How Does State Law Apply? This warranty gives you specific legal rights, and you may also have other rights  
14  

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