DeLonghi DCP707 Instrucciones Para El Uso página 6

RECIPES
Timings are guidelines only, always make sure that foods are thoroughly cooked and piping
hot before serving. Variations in quantities may also affect the cooking times
POTATO, CHEDDAR AND CHIVE SOUP
4 medium-large potatoes, peeled and sliced
1 large clove garlic, peeled
16 oz (475ml) stock
7 oz (220g) Cheddar cheese, grated
2 oz (50g) fresh chives, chopped
salt and pepper
Place the potatoes, garlic and stock into the
cooking pot. Cook on High for 2-3 hours.
Remove the mixture and blend in a blender
to the desired consistency. Return the mixture
back into the cooking pot and add the chee-
se, chives and seasoning. Leave on setting
High for more 30 minutes. Before serving,
additional cheese can be added.
BEEF POT ROAST WITH VEGETABLES
1 tbsp (15ml) oil
2 lbs (900g) joint of topside (sirloin or rib)
1 onion peeled and chopped
3 carrots peeled and cut into
1/2 in (1cm) in thick slices
2 cups (500ml) hot beef stock
Heat the oil in a frying pan and then brown
the beef on all sides. Add the vegetables
and fry until lightly golden. Transfer the mix-
ture to the cooking pot, add the hot stock
and seasoning. Place the lid in position and
cook on High for approximately 4 hours or
Low for approximately 7-8 hours.
6
BEEF IN BEER
1 lb 5 oz (600g) lean sirloin steak cut into 1
in/2.5cm cubes
2 medium potatoes, each cut into eight pieces
1 large onion, cut into eight pieces
2-3 carrots, cut into 3/4 in (2 cm) in thick
pieces
1 1/4 cups (300ml) beer
1 cup (230ml) beef stock
1 tbsp (20ml) fresh parsley, chopped
1 oz (25g) bunch of thyme, stalks removed
1-2 tbsp (20-30ml) cornstarch
salt and pepper
Place all the ingredients into the cooking pot
then cook on High for approximately 5 1/2
hours or Low for approximately 7-8 hours.
Mix the cornstarch with a little cold water to
form a smooth paste. Remove the lid and
add the mixture to the cooking pot and stir
well. Re-cover and cook for additional time
until the juices are bubbling and slightly
thickened.
BOLOGNAISE SAUCE
Use as a base for Spaghetti Bolognaise or
Lasagne
1 tbsp (15 ml) oil
1 large onion, chopped
5 strips bacon, chopped
7 oz (650g) lean ground beef
16 oz (450g) can chopped tomatoes
1 clove garlic, peeled and crushed
1 level tbsp (15 ml) tomato puree or to taste
salt and pepper
5 oz (150g) mushrooms, finely chopped
Heat the oil in a large frying pan and fry the
onion until golden brown and then transfer
to the cooking pot. Add the bacon to the
frying pan and until crispy and add to the
cooking pot. Fry the meat until browned,
add the chopped tomatoes and bring the
mixture to a boil and then transfer to the
cooking pot. Place the remaining ingredients
in the cooking pot. Cook on High for
approximately 3-4 hours or Low for
approximately 6-7 hours