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Progress PM175X Manual

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ENGLISH
21
RECIPES
ZÜRICH VEAL STEW
Utensil: Dish with lid (2 l capacity)
I
ngredients
600 g veal fillet
10 g butter or margarine
50 g onion, finely chopped
100 ml white wine
seasoned gravy browning,
for approx.
1
/
2
l gravy
300 ml cream
1 tbsp parsley, chopped
1. Cut the veal into strips.
2. Grease the dish with the butter. Put the meat and
onion into the dish, cover and cook. Stir once during
cooking.
7-10 min. 800 W
3. Add the white wine, gravy browning and cream, stir,
cover and continue cooking. Stir occasionally.
4-5 min. 800 W
4. Stir the mixture after cooking, stand for approx. 5
min. Garnish with parsley.
LASAGNE
Utensils: Bowl with lid (2 l capacity)
Shallow square gratin dish with lid
(approx 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g ham, chopped
50 g onion, finely chopped
1 clove of garlic, crushed
250 g minced beef
2 tbsp tomato puree
salt, pepper
150 ml crème fraiche
100 ml milk
50 g Parmesan cheese, grated
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the dish
125 g lasagne verde
1 tbsp Parmesan cheese, grated
1. Chop the tomatoes, mix with the ham and onion, garlic,
minced meat and tomato puree. Season, cover and
cook.
7-9 min. 800 W
2. Mix the crème fraiche with the milk, Parmesan cheese,
herbs, oil, and spices.
3. Grease the dish and cover the bottom of the mould with
about
1
/
3
of the pasta. Put half of the minced meat
mixture on the pasta and pour on some sauce. Repeat
and finish with the remaining pasta. Cover the pasta
with sauce and sprinkle with Parmesan cheese. Cook
with the lid on.
15-17 min. 560 W
After cooking, stand for approx. 5-10 min.
STUFFED HAM
Utensils: Bowl with lid (2 l capacity)
Oval gratin dish (approx.
26 cm long)
Ingredients
125 g leaf spinach, chopped
125 g fromage frais, 20 % fat content
40 g Emmental cheese, grated
pepper, paprika
6 slices cooked ham (300 g)
125 ml water
125 ml cream
20 g flour
20 g butter or margarine
10 g butter or margarine to grease
the dish
1. Mix the spinach with the cheese and fromage frais,
season to taste.
2. Place a tablespoon of the filling on top of each slice of
the cooked ham, and roll up. Secure the ham with a
wooden skewer.
3. Make a béchamel sauce; to do this, pour the water
and cream into a bowl and heat.
3-4 min. 800 W
Mix the flour and butter to make a roux, add to the
liquid, and whisk until disolved. Cover, cook until thick.
1 min. 800 W
After cooking, leave to stand for approximately
2 minutes.
Stir and taste.
4. Place the sauce into the greased dish, place the filled
rolls of ham into sauce and cook with lid.
3-4 min. 800 W
After cooking, stand for approx. 5 min.
… 21 …


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