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  4. Ma Cuisine Vapeur
  5. Instructions For Use Manual

MAGIMIX Ma Cuisine Vapeur Instructions For Use Manual

Summary of Ma Cuisine Vapeur

  • Page 1

    Ma cuisine vapeur.

  • Page 2: Ma Cuisine Vapeur

    Ma cuisine vapeur instructions for use recipe book.

  • Page 3: Instructions For Use

    Instructions for use safety instructions ............................................3 the benefits of steam cooking............................4 description.......................................................5 using your magimix steamer.............................6 100°c rice and eggs cooking.....

  • Page 4: Save These Instructions

    When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or dials. 3. To protect against fire, electric shock and injury to persons do not immerse cord, plugs or base in water ...

  • Page 5

    Special cord set instructions ! Only for usa and canada a . A short power-supply cord (or detachable power-supply cord) is to be provided to reduce risks resulting from becoming entangled in or tripping over a longer cord. B . Longer detachable power-supply cords or extension cords are available and...

  • Page 6

    5 • we advise you to cook your vegetables, rice, meat, fish, eggs, fruit and desserts at 100°c and to use the 80°c temperature for fish and more delicate foods. Yoghurt should be cooked at 40°c. Cooking time display screen glass lid stainless-steel water tank base stainless-steel steamer baskets 100...

  • Page 7

    6 6 using your magimix steamer remove the baskets. Unplug the steamer and allow it to cool. Wash all parts. Ensure you do not immerse the base in water. Unwind the power cord and plug it. Pour water until it reached the min line (20mins use) or max line (1hr30mins use). Position the lid. Place the f...

  • Page 8

    100°c rice and eggs cooking 7 the lid is intended solely for food storage purposes. Do not use it when cooking. As this appliance generates a great deal of steam, always use it out of the reach of children and away from any objects or items of furniture that might be damaged by it. You may be scalde...

  • Page 9

    8 8 8 8 8 8 the fish position offers a gentler cooking temperature of around 80°c, which allows fish to retain its delicate texture and lose none of its taste and appearance. Turn the dial to the fish position. At the end of the cooking time, the timer will ring and the light will flash. If necessar...

  • Page 10

    40°c yoghurt setting 9 9 9 wait for the yoghurts to cool, then transfer them to the refrigerator for at least 3 hours. You can make up to 9 yoghurts (125 ml) at a time (1 litre milk and 1 pot yoghurt). For recipes, turn to the chapter on yoghurts. We advise you to use a single steamer basket. Why no...

  • Page 11: Type

    Cooking times 10 10 10 10 10 10 the cooking times shown below are approximate and may vary considerably, according to the volume of ingredients being cooked, their quality and nature and, of course, your own personal tastes. The cooking times have been calculated with the water tank filled to the ma...

  • Page 12: Fish

    Cooking times 11 fish meat eggs fruit rice shellfish 1kg 8-15 80°c 100°c 100°c cooked when shells open tip: 500 ml water + 500ml white wine frozen prawns 500g 15-20 peeled crab 1 25 whole lobster 1 25 1 tail defrost before steaming langoustines 1kg 10 10 whole fresh fish fillets 2 15-20 5-10 frozen ...

  • Page 13

    Cooking advice do not overload the steamer baskets as this will prevent the steam from circulating freely. Steam cooking is simplicity itself, but it requires produce of the utmost freshness and quality to ensure optimum flavour. To test if the food is properly cooked, pierce the thickest part with ...

  • Page 14

    Cooking advice 13 seasoning remember that foods lose some of their salt during steaming. So if you like the taste of salt, you will have to add a little after cooking. You can lightly season food before steaming it. You can also give it extra taste by flavouring the water with herbs or a court bouil...

  • Page 15

    Troubleshooting 14 14 14 14 14 14 problems solutions your appliance does not work • plug in your appliance and check your power cord connections. The food is not cooked • if the food is too thick, extend the cooking time or cut into smaller pieces. Some of the food is not cooked • the basket may be ...

  • Page 16

    St a rt er s.

  • Page 17: Creamed Cauliflower

    16 16 starters preparation: 5 min cooking: 20-25 min at 100°c serves 4 24 green asparagus spears 3 egg yolks 1 orange 100g butter salt & pepper 1. Rinse the asparagus spears and cut off the tough ends of the stalks. Pour a litre of water into the water tank. Arrange the asparagus in one of the steam...

  • Page 18: And Pesto Topping

    Starters 17 preparation: 10 min cooking: 20-25 min at 100°c serves 4 4 small courgettes 300g fresh goat’s cheese 150g ready made pesto (or 10 tbsp olive oil liquidised with a bunch of basil) 4 large slices sourdough bread salt & pepper 1. Wash the courgettes, cut off both ends and peel to leave stri...

  • Page 19

    18 18 starters preparation: 5 min cooking: 4-8 min at 100°c serves 4 4 eggs 1 slice cured country ham 4 tsp thick crème fraîche 4 chive leaves 1. Break the eggs into 4 ramekins. 2. Cut the ham lengthwise into four strips. Place one strip of ham in each ramekin. Add 1 tsp crème fraîche. 3. Snip the c...

  • Page 21: Steamed Foie Gras

    20 20 starters preparation: 20 min resting time: 1 night + 48 hours + 5 min cooking: 25-30 min at 100°c serves 4 1 fresh duck foie gras weighing 600g 200ml sauternes white wine 1 bouquet garni coarse sea salt freshly-milled black pepper 8 slices brioche 1. Cut the foie gras open and carefully remove...

  • Page 22

    Starters 21 preparation: 25 min resting time: 5 min cooking: 20-25 min at 100°c serves 4 400g rock fish fillets ½ stale french stick 3 eggs 400ml milk 1 knob butter 1 small tub thick crème fraîche salt & pepper sauce 100ml single cream 300ml lobster bisque (tin) 1. Cut the bread into thick slices. W...

  • Page 23

    22 22 starters preparation: 15 min cooking: 40-45 min at 100°c serves 4 250g brill fillets, skinned and boned 100g salmon fillets, skinned and boned 3 large scallops with their corals 2 tbsp chopped shallots 1 tbsp snipped chives 1 generous tbsp low fat crème fraîche 1 egg 1 knob butter salt & peppe...

  • Page 24

    Fi sh.

  • Page 25: Monkfish Parcels

    24 24 fish preparation: 15 min cooking: 40-45 min at 80°c serves 4 4 slices monkfish tail 4 small courgettes 2 tomatoes 4 small spring onions 4 tbsp crème fraîche 4 tiny pinches saffron 4 tbsp chopped chives salt & pepper 1. Wash the vegetables. Peel the onions and courgettes. Cut the courgettes int...

  • Page 26

    Fish 25 preparation: 20 min cooking: 40-45 min at 80°c serves 4 1 line-caught sea bass weighing 1.5 kg, scaled, gutted, filleted and boned 8 leeks ¼ l white vinegar dressing 500g firm, ripe tomatoes 3 tbsp sherry vinegar 4 tbsp olive oil 24 basil leaves salt & pepper 1. Clean the leeks and remove th...

  • Page 27

    26 26 fish preparation: 20 min cooking: 40-45 min at 80°c serves 4 4 fillets black cod, skinned and boned 150g whiting fillet, skinned and boned 1 egg 1 tbsp crème fraîche 2 carrots 2 courgettes 2 leeks 1 bouquet garni pinch ground nutmeg salt & pepper 1. Pour a litre of water into the water tank an...

  • Page 28

    27 fish preparation: 20 min cooking: 20-25 min at 80°c serves 4 800g haddock 3 cucumbers 1 tbsp snipped chervil 150g spinach leaves sauce 30g butter 150g crème fraîche 4 or 5 tbsp capers salt & pepper 1. Soak the haddock in milk for an hour. Wash the cucumbers, cut off both ends, peel and scoop out ...

  • Page 29: Moules Marinière

    28 28 fish preparation: 15 min cooking: 40-45 min at 80°c serves 4 2 small red mullets, filleted and boned 8 medium-sized waxy potatoes (e.G. Roseval, ratte, charlotte, désirée) dressing 3 tsp garlic purée 1 egg yolk 200ml olive oil 1 generous pinch saffron 1 tiny pinch chilli pepper 1 tbsp lemon ju...

  • Page 31: Cod And Tomato Parcels

    30 30 fish preparation: 15 min cooking: 25-30 min at 80°c serves 4 4 cod fillets 8 cherry tomatoes 1 garlic clove 1 tbsp olive oil salt & pepper 1. Place each fillet on a square of baking parchment. 2. Wash and halve the cherry tomatoes. Peel the garlic and slice thinly. 3. Divide the tomato halves ...

  • Page 32: Salmon Steaks With Tomato

    31 fish preparation: 10 min cooking: 25-30 min at 80°c serves 4 4 salmon steaks, skinned and boned 8 tomatoes 4 tbsp olive oil coarse salt 1. Wash the tomatoes and leave them whole. Pour a litre of water into the water tank. Place the tomatoes in a steamer basket, put the lid on and cook for the tim...

  • Page 33: Sole Stuffed With Avocado

    32 32 fish preparation: 20 min cooking: 15-20 min at 80°c serves 4 4 sole fillets, skinned and boned 2 avocado pears 1 lemon 200ml crème fraîche 3 tbsp white wine salt & pepper 1. Halve one of the avocado pears and scoop out the flesh. Squeeze the lemon. Mash the avocado roughly with half the lemon ...

  • Page 34

    M ea t.

  • Page 35

    34 34 meat preparation: 30 min cooking: 30-35 min at 100°c serves 4 4 very thin turkey escalopes 4 thin slices parma ham 2 sprigs thyme 800g peas 2 spring onions or 4 tbsp chopped onion 50g butter + 1 tbsp butter 200ml crème fraîche 4 tbsp chopped chervil freshly-ground mixture of black peppercorns,...

  • Page 36

    Meat 35 preparation: 20 min cooking: 20 at 30 min at 100°c serves 4 800g beef fillet, larded and tied with string 8 carrots 8 small waxy potatoes (e.G. Roseval, ratte, charlotte, désirée) 4 sticks celery 4 onions 2 leeks, white part only ½ small cauliflower 1 litre beef stock sauce 200ml sunflower o...

  • Page 37

    36 36 preparation: 30 min cooking: 30-35 min at 100°c serves 4 12 rabbit legs 6 cabbage leaves 8 small carrots 4 small courgettes 4 sprigs rosemary 4 sprigs thyme 4 bay leaves salt & pepper 1. Bone the rabbit legs and season with salt and pepper. Wash the cabbage leaves, cut in half and discard the ...

  • Page 38

    37 preparation: 30 min cooking: 35-40 min at 100°c serves 4 1 veal joint weighing 800 g 300g mushrooms (ideally ceps) 4 small aubergines 1 lemon 4 tbsp snipped chervil 300ml well-reduced veal stock 100g butter coarse sea salt 1. Sprinkle the veal generously with salt and leave for 10 min. Pour a lit...

  • Page 39: Herb-Steamed Chicken

    38 38 meat preparation: 20 min cooking: 1 hour 20 min at 100°c serves 4 1 chicken weighing 1.3 kg 4 tbsp chopped parsley 4 tbsp fresh chopped coriander 4 sprigs thyme 50g butter 1 tbsp turmeric (or 1 tbsp ground ginger + small pinch saffron) 1 tsp cumin 1 tsp paprika 1½ tsp salt ½ tsp freshly-milled...

  • Page 41

    40 40 preparation: 15 min cooking: 3 hours at 100°c serves 4 1 semi-boned shoulder of lamb, weighing approx. 1.5 kg 2 bunches sage 1 onion 10 cloves coarse salt cumin 8 small carrots 250g small waxy potatoes (ratte, if possible) 3 turnips 3 leeks 3 small courgettes salt & pepper 1. Peel the onion, c...

  • Page 42

    V eg et a b le s.

  • Page 43: Steamed Leeks

    42 42 vegetables preparation: 20 min cooking: 30-35 min at 100°c serves 4 8 small carrots 2 leeks, white part only 8 small waxy potatoes (e.G. Roseval, ratte, charlotte, désirée) 2 small courgettes 12 small button mushrooms, stalks removed 100g green beans 4 cabbage leaves 12 spinach leaves 1. Wash ...

  • Page 44: Celeriac Purée

    Vegetables 43 preparation: 20 min cooking: 30-35 min at 100°c serves 4 1 kg celeriac 125g thick crème fraîche 2 tbsp fruity olive oil salt 1. Peel and wash the celeriac. Cut into 4-cm cubes. 2. Pour a litre of water into the water tank, spread the celeriac cubes out in one of the steamer baskets, pu...

  • Page 45

    44 44 vegetables preparation: 10 min cooking: 30-45 min at 100°c serves 4 1 kg waxy potatoes (e.G. Roseval, ratte, charlotte, désirée) 1 bunch bay leaves 400ml thick crème fraîche 4 tbsp snipped tarragon salt & pepper 1. Wash the potatoes but do not peel them. Slit them lengthways and insert a bay l...

  • Page 46

    Preparation: 15 min cooking: 45-50 min at 100°c serves 4 200g arborio (risotto) rice 200g button mushrooms 50g grated parmesan cheese 400ml water 1 chicken stock cube 200ml crème fraîche salt & pepper 1. Prepare the mushrooms by removing the stalks and rinsing gently. Slice in a food processor. 2. P...

  • Page 47: Vegetable Medley

    46 46 vegetables preparation: 20 min cooking: 20-25 min at 100°c serves 4 1 small cauliflower 3 courgettes 2 large carrots 160g frozen peas 2 pots yoghurt 1 tsp ground chilli pepper (espelette, if possible) 4 tbsp chopped mint salt 1. Peel and wash the carrots and courgettes, and cut into batons. Se...

  • Page 49: Ratatouille

    Preparation: 25 min cooking: 60 min at 100°c serves 4 2 aubergines 1 red pepper 1 green pepper 2 courgettes 4 large tomatoes 3 large onions 3 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 tbsp olive oil 1. Wash the vegetables, deseed the peppers, and dice the aubergines, peppers and courgettes. P...

  • Page 50

    D es se rt s.

  • Page 51: Grapefruit Creams

    50 50 desserts preparation: 20 min resting time: 1 hour cooking: 30-35 min at 100°c serves 4 300ml grapefruit juice 125g caster sugar 3 large eggs 16g demerara sugar 1 level tbsp cornflour 1. Pour the grapefruit juice into a saucepan with the caster sugar. Heat gently for 10 min, stir, then allow to...

  • Page 52: Pear Compote

    Desserts 51 preparation: 15 min cooking: 1¼ hours at 100°c serves 4 1 kg pears 300ml water 50g cane sugar ½ tsp ground cinnamon ½ vanilla pod 1. Scrape the seeds from the vanilla pod. Make a syrup in a saucepan with the water, sugar, cinnamon and vanilla seeds. Simmer gently for 1 hour over a low he...

  • Page 53: Lemon Cake

    52 52 desserts preparation: 15 min cooking: 45-50 min at 100°c serves 4 4 granny smith apples 8 slices stale brioche 300ml low fat thick crème fraîche 3 tbsp orange-flower water 3 tbsp caster sugar 3 tsp ground cinnamon 1 knob butter 1. Peel and slice the apples. Combine the cream, orange-flower wat...

  • Page 54

    Yo g hu rt s.

  • Page 55: Plain Yoghurts

    54 54 yoghurts preparation: 5 min cooking: from 8-12 hours at 40°c resting time: 3 hours in the refrigerator makes 9 yoghurts 1 l whole milk or 1 l soya milk or 1 l goat’s milk or 1 l ewe’s milk 125g yoghurt 1. Combine 1 litre of milk with the yoghurt in a large jug. 2. Pour the mixture into the pot...

  • Page 56: Coconut Yoghurts

    Yoghurts 55 preparation: 5 min cooking: 12 hours at 40°c resting time: 3 hours in the refrigerator makes 9 yoghurts 1 l whole milk 125g yoghurt 5 tbsp brown sugar 8 tbsp dessicated coconut 1. Combine the yoghurt, sugar and coconut in a large bowl and gradually add the milk, stirring thoroughly. 2. D...

  • Page 57: Blueberry Yoghurts

    56 56 preparation: 10 min cooking: 12 hours at 40°c resting time: 3 hours in the refrigerator makes 9 yoghurts 125g yoghurt 1 l whole milk 10 tbsp caster sugar 300g fresh or frozen blueberries 1. Place the blueberries in a saucepan and sprinkle with 5 tbsp of sugar. Cover and cook over a high heat f...

  • Page 59: Foam Strawberry Yoghurts

    58 58 yoghurts preparation: 10 min cooking: 12 hours at 40°c resting time: 3 hours in the refrigerator makes 9 yoghurts 400g plain or milk chocolate 2 whole eggs 500ml whole milk 1. Melt the chocolate with the milk in a saucepan. Remove from the heat and beat in the eggs. 2. Divide the mixture betwe...

  • Page 60: Honey Yoghurts

    59 yoghurts preparation: 5 min cooking: 12 hours at 40°c resting time: 3 hours in the refrigerator makes 9 yoghurts 1 l whole milk 125g yoghurt 18 tbsp honey 1. Combine the milk and yoghurt. Place 2 tbsp honey in each pot. 2. Divide the milk between the pots steamer and place in a steamer basket, wi...

  • Page 61: Tomato And Pesto Yoghurts

    60 60 yoghurts preparation: 15 min cooking: 12 hours at 40°c resting time: 3 hours in the refrigerator makes 9 yoghurts 1 l whole milk 125g yoghurt 150g goat’s cheese fresh chives 1. Gently heat the milk and goat’s cheese in a saucepan. Do not allow to boil. Mix thoroughly and season with salt and p...

  • Page 63: Starters

    In d ex o f re ci p es 62 starters asparagus spears with orange sauce ..................................16 creamed cauliflower ..........................................................16 courgette canapés with goat’s cheese and pesto topping ......17 potato, crab and asparagus salad ..................

  • Page 64: Vegetables

    In d ex o f re ci p es 63 vegetables basket of steamed vegetables ..............................................42 steamed leeks ....................................................................42 celeriac purée ...................................................................43 minted courgett...

  • Page 65

    Ré f. : 5 0 5 7 4 8 - 1 0 /2 0 1 4 this symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council ...