24
POSSIBLE
PROBLEMS
SOLUTION
Oven will not switch
ON
- Check that the power plug is properly inserted into wall outlet
- Insert the power plug into a different outlet
- Verify the circuit breaker
If the solution above does not resolve the problem, the oven probably had a malfunction.
Contact a De’Longhi customer service.
LCD display light has
gone out
The oven goes in standby mode , when not used for 30 seconds , if Clock was not set.
When Clock is set , the display light is kept ON
Clock setting has
gone out
If the LCD display light has gone out even if Clock was previously set , a power supply interruption
greater than 5 seconds occurred. The electronic control has been reset.
Set the Clock again.
Oven lamp is OFF
while oven is ON
- The bulb is broken. Replace the bulb.
- The bulb is not properly screwed into its housing. Verify that it is completely screwed.
If the solution above does not resolve the problem, the electronic control of the lamp probably had a
malfunction. Contact a De’Longhi customer service.
The pizza does not
cook evenly
Some large pizza , or particular dough pizza may brown unevenly. We suggest in these cases to switch
the position of the pizzas halfway through the cooking of the pizzas for a perfect final result.
Steam coming out
from housing
This is normal. The oven is vented to release excessive steam created from bread or high-moisture
content foods.
Water dripping on
internal glass
This is normal. The condensation created by toasting bread and frozen bread will run down the inside
of door glass , and collected into a special slot on internal lower side of door.
RECIPES
MEDITERANEAN PAN PIZZA
Serves: 6
Ingredients:
Quantity:
eggplant, cut into 1-in cubes (2.5 cm) 1/2 lb (250 g)
zucchini, cut into 1-in cubes (2.5 cm) 1
plum tomatoes, cut into 1-in cubes (2.5 cm) 2
extra virgin olive oil
2 tbsp
salt
1 tsp
refrigerated pizza dough
1 lb (450 g)
marinara sauce
1/2 cup
mozzarella cheese, shredded
1/2 cup
fresh basil, chopped
2 tbsp
1. Turn the function dial to Pizza and set to deep dish. Turn
the temperature to 450ºF and preheat the oven.
2. Line the baking tray with foil. Toss together the eggplant,
zucchini, tomatoes, olive oil, and salt in a large bowl. Scat-
ter the vegetables evenly on the baking tray.
3. Place the vegetables in the oven and roast until the vege-
tables are tender and browned, about 20 minutes. Transfer
to a rack to cool slightly. Leave the oven on.
4. Spray a 10-inch (25 cm.) cast-iron skillet with cooking spray.
5. On a lightly floured surface with a floured rolling pin, roll
out the dough to a 10-inch (25 cm.) round. Transfer the
dough to the skillet, gently pulling the dough up the sides
of the skillet. Brush the top of the dough with a little olive
oil. Place the dough in the oven position 2 and bake until
the bottom begins to brown, about 20 minutes.
6. Spoon the sauce on the dough; top with the roasted ve-
getables. Cover with foil and bake 15 minutes. Remove
the foil, sprinkle with the cheese and continue to bake,
uncovered, until the filling is hot and the cheese is melted,
about 5 minutes longer.
