Recipe Book
Progress AUTOMATIC PROGRAMMES Vegetables Traditional Cookware: • Any kind of cookware that is heatresistant to at least 100 °C can be used. Ingredients: • 400 g cauliflower • 200 g carrots • 200 g kohlrabi • 200 g yellow and red peppers Method: Rinse cauliflower and divide into florets. Peel carrots and kohlrabi and cut into bitesized pieces. Wash the pepper and cut into strips. Place all vegetables into an open dish and cook without adding water.
Progress 3 dough. Leave the dough to rise until it doubles in volume. Cut the dough into pieces, form into rolls and place on the greased baking tray or patisserie tray (special accessory). Leave rolls to rise again for approximately 25 minutes. flaked almonds. Steamed trout variation: Before the trout are placed in the stainless steel dishes with colander insert, pour hot water and vinegar over them. • Time in the appliance: 30 minutes Plum Dumpling Before baking, cut a cross in the rolls.
Progress Veal Knuckle Lasagne Ingredients: Ingredients for the meat sauce: • • • • • • • • 1 hind knuckle of veal 1.
Progress 5 in the dish. The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the top of the dish. • Time in the appliance: 55 minutes • Shelf position: 1 Dough Proving You can use this automatic function with any recipe for yeast dough you like. It gives you a good atmosphere for rising. Put the dough into a dish that is big enough for rising and cover it with a wet towel or plastic foil.
Progress Pizza Ingredients for the dough: • 14 g yeast • 200 ml water • 300 g flour • 3 g salt • 1 tablespoon oil Ingredients for the topping: • salt, pepper and nutmeg Other: • Black baking tin, greased, diameter 28 cm Method: Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few hours.
Progress 7 Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the appliance. After baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a wooden chopstick and brush on the glaze. Then leave the cake for a while to soak up the glaze.
Progress stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Add salmon, perch, shrimps, mussel meat, salt and pepper to the cooled spinach and mix. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place Béchamel sauce between each row of cannelloni. The last layer should be a layer of Béchamel sauce sprinkled with cheese.
Progress 9
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Progress 11
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