Recipe Suggestions - Profi Cook PC-MCM 1024 Instruction Manual

Preparing hot dishes
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NOTE:
• Observe the sequence: First cooking, then
pureeing.
• Always add the amount of liquid indicated in
the recipes while cooking.
Proceed as described under "Preparation".
7. Select a heating function.
8. Decrease or increase the cooking time with the
and buttons, if necessary. After the preset
time has elapsed you will hear 4 beeps.
9. If you want to terminate the preparation before
the cooking time has elapsed, press the se-
lected function button once more.
10. Put on the cap of the filler opening. Press the
PULSE button briefly to bring the dish to the
desired consistency.
End operation
1. Turn off the appliance with the POWER button.
2. Disconect the mains plug from the outlet.

Recipe suggestions

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NOTE:
Cooking recipes for other, similar appliances are
not transferrable for technical reasons.
Cream of potato soup (2 to 3 servings)
Ingredients
400 g potatoes
1 slice of celeriac
200 g carrots
1 leek
750 ml vegetable broth
1 tsp. margarine
2 tbsp. sour cream
Salt and pepper
Fresh marjoram
Preparation
1. Peel potatoes, celeriac and carrots and cut them
into large cubes, wash the leek well and slice it
into large rings.
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2. Put the vegetables and the margarine into the
mixing jug and pour the broth over it.
3. Set the mixer to 30 minute cooking time at the
top cooking setting (HIGH).
4. After the cooking time, season it with sour
cream, salt, pepper and marjoram and puree it
as desired (PULSE).
Cream of mushroom soup (2 to 3 servings)
Ingredients
250 g fresh mushrooms
1.5 tbsp. butter
1 tsp. flour
½ lemon
400 ml vegetable broth
50 ml cream
1 egg
Salt and pepper
Parsley
Preparation
1. Sprinkle the lemon juice on the cleaned mush-
rooms. Then place the mushrooms into the
mixing jug and chop them coarsely (PULSE).
2. Add the butter, dust with flower. Then add the
broth.
3. Set the mixer to 25 minute cooking time at the
top cooking setting (HIGH).
4. After the cooking time has elapsed, add the
cream with the egg and mix it (PULSE).
5. Garnish with chopped parsley and season it
with salt, pepper once again.
Cream of cauliflower soup (2 to 3 servings)
Ingredients
½ cauliflower (approx. 350g)
1 onion
1 tsp. butter
1 tsp. curry
750 ml vegetable broth
50 ml cream
50 g soft cheese, fat content above 50%
Salt and pepper
Nutmeg