MAGIMIX C 3200 User Manual - page 24

USEFUL HINTS & TIPS

23

          DOUGH BLADE

•  Soft dough (brioche, choux pastry, etc.): 

Magimix food processors 

work on the rapid kneading principle. Doughs are kneaded for just 

30 seconds to 1 minute, the precise time depending on the amount and type of dough. 

Follow the instructions carefully for each recipe.

•  Normal dough: 

for faster results, leave the dough to rise or prove at (or slightly above) 

room temperature. As flour is very light, you may sometimes notice a cloud of flour 

escaping from the bowl. To avoid this happening, put all the non-liquid ingredients 

(salt, flour, butter, eggs, etc.) in the bowl before adding the liquid ingredients (water, 

milk, etc.). Only then switch your food processor on.

•  You can store dough in the freezer for up to 2 months, providing you wrap it carefully 

in cling film. Remember to take it out the day before you intend to use it.

EGG WHISK

• Make sure your bowl is clean and dry.

•  Remember to remove the graduated pusher from the lid to let in enough air!

•  Beaten egg whites: for fluffier egg whites, use eggs that are at room 

temperature.

•  Whipped cream: do not use fat-free or low-fat cream, as it will not whip! 

Make sure the full-fat whipping or double cream you use is chilled. 

Place the food processor bowl in the freezer for 10 minutes beforehand. 

If you can track it down, add some powdered stabilizer (e.g. Whip 

It

®

) to the cream, as this will keep it stiff for several hours in the fridge.  

Keep a close eye on the cream while it is being whipped, to avoid over 

processing and it turning into butter.

CITRUS PRESS

•  There are 2 cones: a small one for lemons and limes,  

and a large one for oranges and grapefruits.  The small cone is stored inside the large 

cone.