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  3. Food Processor
  4. Ma Cuisine
  5. Instructions For Use Manual

MAGIMIX Ma Cuisine Instructions For Use Manual

Summary of Ma Cuisine

  • Page 1

    Ma cuisine.

  • Page 3: Instructions For Use

    Instructions for use description ................................................ 6 maximum processing capacities .................. 7 accessories .........................................8 - 20 useful hints and tips ................................. 21 golden rules ....................................

  • Page 4

    3 2 important safeguards important safeguards whenever you use an electrical appliance, you must take some basic safety precautions, including the following: • read through all the instructions carefully before you start. To avoid the risk of electric shock, never immerse your appliance in water or ...

  • Page 5

    5 4 drawing on its wealth of experience, magimix has been designing and building sturdy, efficient and easy-to-use kitchen appliances in the heart of burgundy for more than 40 years. The inventor of the food processor, magimix now proudly presents the very latest generation. We are delighted that you...

  • Page 6

    7 6 * depending on the model (1) for greater stability, thread the power cord through the notches on the underside of the motor unit. Double pusher graduated pusher graduated pusher mini bowl midi bowl* main bowl motor unit storage box (1) motor shaft spatula disc support slicing disc grating disc m...

  • Page 7

    9 8 removing the clear bowls fitting the clear bowls place the lid on top of the bowl and turn in an anticlockwise direction until it locks into place. Release the main bowl by turning it clockwise. You can now remove it. 6 6 7 7 place the bowl on the motor unit and turn in an anticlockwise directio...

  • Page 8

    11 10 whisk: used in the main bowl to whip cream or beat egg whites for meringues, mousses, soufflés, etc. Discs: used in the midi bowl for grating or slicing fruit, vegetables or cheese in two different thicknesses (2 mm and 4 mm)* * depending on the model metal blade and blendermix standard accesso...

  • Page 9

    13 12 whisk dough blade place all the ingredients in the bowl. Put the lid on and turn anticlockwise until it locks into position. The dough blade can also be used to stir chocolate chips, dried fruit, etc., into the dough without chopping them. Simply pulse 2 or 3 times. Press auto. Switch off as s...

  • Page 10

    15 14 grater / slicing discs grater / slicing discs lower the midi bowl into the main bowl. Slide the disc support onto the motor shaft. The 2-in-1 feed tube comprises: 1) a large feed tube for round or bulky fruit and vegetables. 2) a small feed tube for small or long fruit and vegetables. Large fe...

  • Page 11

    17 16 creative disc kit: 3 novel discs for 3 creative cuts: fluted, julienne and extra- wide julienne. Dicing kit: as well as dicing fruit and vegetables, you can also cut them into sticks or french fries. Optional discs using the citrus press additional accessories the accessories you find in the box...

  • Page 12

    18 the benefits of vitamins and minerals cleaning accessories: use a bottle brush to clean inside the accessories. Dough blade: remove the detachable cap* for a more thorough clean. 2 3 always clean it immediately after use (using water and washing up liquid). Always unplug your appliance before you...

  • Page 13

    21 20 useful hints & tips simple • auto button: the motor adapts its speed to the task at hand. • pulse button: for more control over the end result. This is the setting you need for precision chopping or blending. Place soft foods (e.G. Meat, fish or soft cheese) into the freezer for a few minutes t...

  • Page 14

    Useful hints & tips useful hints & tips midi bowl and discs • the midi bowl is ideal for grating and slicing fruit, vegetables and cheese. Cabbage: roll the leaves one inside the other after discarding the tough core and slice. • some foodstuffs, such as carrots, tend to stain plastic. Rubbing the p...

  • Page 15

    25 24 golden rules golden rules to get the very best out of our recipes, follow these few simple golden rules: 1. Always use the very best ingredients choose good-quality, fresh ingredients. The fresher your fruit and vegetables, the more vitamins they will contain. Signs of freshness include smooth...

  • Page 16

    26 how to read the recipes level of difficulty: very easy - easy - more sophisticated • the words marked with an asterisk (*) in the recipes are explained in the glossary on p. 124. • in some of the recipes, we have included a table to help you automatically adapt the recipe to the number of required...

  • Page 17: Sauces & Appetisers

    27 sauces & appetisers.

  • Page 18

    28 mayonnaise aïoli sauce pesto 1. Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl. 2. Blend for 20 seconds. Then, while the machine is still running, add half the oil via the feed tube, starting with a thin trickle and increasing the flow as the mixture starts to thicken. 3. Add the se...

  • Page 19

    31 1. Chop the shallots and tarragon in the mini bowl (4-5 pulses). 2. Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper. Reduce* by half over a lower heat. 3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times. 4. Add the butter, cut int...

  • Page 20

    32 33 sauces et appetizers 3 3 33 33 3 3 3 3 3 3 3 3 3 3 3 3 33 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 1. Drain the tuna and break into large flakes. Place in the mini bowl. 2. Add all the other ingredients, pulse 4-5 times, and hey presto! Chef’s tip: also great as a spread on slices of toasted country bread...

  • Page 21

    35 34 1. Preheat your oven to 180 °c (gas mark 4). 2. Fit the 2-mm grater disc in the midi bowl and grate the cheese. Set aside. 3. Put the olives in the mini bowl and pulse 2-3 times. Dice the ham. 4. Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds. 5. Press stop and...

  • Page 22: To Make The Choux Pastry

    1. Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside. To make the choux pastry 2. Preheat your oven to 180 °c (gas mark 4). Pour the water into a saucepan. Add the diced butter. 3. Bring to the boil. Remove from the heat and add the flour all in one go. Beat in vigorously with a...

  • Page 23: Bread & Baking

    Bread & baking.

  • Page 24

    0 1. Stir the yeast into the warm water (approx. 35 °c) with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute or until the dough forms a ball. 0 4. With floured hands, take the dough ...

  • Page 25

    0 1. Stir the yeast into the warm water (approx. 35 °c) with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute or until the dough forms a ball. 0 4. Take the dough out of the bowl w...

  • Page 26

    0 1. Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add the olives and pulse 3-5 times. Set aside. 0 2. Stir the yeast into the warm water (approx. 35 °c) with a fork until it dissolves. Allow to rest for 1 minute. 0 3. Place the salt, flour and yeast liquid in the main b...

  • Page 27

    1. Stir the yeast into the warm milk (approx. 35 °c) with a fork until it dissolves. Leave to rest for 1 minute. 2. Put the flour, sugar, butter, salt and yeast liquid in the main bowl fitted with the dough blade. Process for 1 minute. 3. With floured hands, transfer the dough to a large, floured mixing...

  • Page 28

    0 1. Stir the yeast into the warm water (approx. 35 °c) with a fork until it dissolves. Leave to rest for 1 minute. 0 2. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute or until a soft dough has formed. 0 4. With floured hands, transfe...

  • Page 29

    48 to make the pizza dough 1. Stir the yeast into the warm water (approx. 35 °c) with a fork until it dissolves. Allow to rest for 1 minute. 2. Put the salt, flour, oregano, oil and yeast liquid in the main bowl fitted with the dough blade. 3. Process for 1 minute or until the dough starts to form a b...

  • Page 30

    To make the puff pastry 0 1. Put the flour and softened butter (cut into pieces) and water in the main bowl fitted with the dough blade. 0 2. Process for 30 seconds or until bread crumbs are formed. With the food processor still running slowly pour in the water until the pastry forms a ball. 0 3. Take...

  • Page 31

    0 1. Stir the yeast into the warm milk (approx. 35 °c) with a fork until it dissolves. Leave to rest for 1 minute. 0 2. Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute. If necessary, scrape the bowl walls with the spatula and ...

  • Page 32

    54 0 1. Stir the yeast i nto the warm milk (approx. 35 °c) with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl fitted with the dough blade. 0 3. Process for approx. 30 seconds. 0 4. Remove the dough b...

  • Page 33: Scones

    1. Fit the double-bladed knife. Place the flour, baking powder and salt in the bowl and process briefly to mix them. 2. Cut the butter into pieces and add it to the bowl with the sugar. 3. Process for 5 - 7 seconds, or until the mixture resembles fine breadcrumbs, then, with the machine running, gradua...

  • Page 34: Soups

    Soups.

  • Page 35

    1. Peel and wash the pumpkin, onion and ginger. 2. Slice the onion in the midi bowl with the 2-mm slicing disc. Set aside. 3. Slice the pumpkin, followed by the ginger. Set aside. 4. Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and ginger and cook for 2 minutes, stirring c...

  • Page 36

    1. Wash and top and tail the courgettes. Slice them in the midi bowl with the 4-mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the courgettes for 20 minutes. 2. Blend the courgettes in the main bowl fitted with the metal blade and the blender m ix for 1 minute. Add the t...

  • Page 37

    62 63 1. Bring the water almost to the boil in a large pan and dissolve the stock cubes in it. 2. Peel the carrots and slice them in the midi bowl using the 4-mm slicing disc. Cook them in the stock. 3. Cut a sliver of orange peel and add it to the carrots as there are cooking. Peel the onions and c...

  • Page 38: Chilled Pepper

    64 1. Peel the potatoes, onions and peppers. 2. Slice the peppers in the midi bowl using the 4-mm slicing disc, then the potatoes and finally the onion. Set aside. 3. In a thick-bottomed pan, gently fry the onion in a little olive oil over a low heat for 2 minutes. 4. Add the peppers and garlic and c...

  • Page 39: Star

    Star ters.

  • Page 40

    66 1. Wash the vegetables and peel the carrots and onions. 2. Grate the carrots, courgettes and turnips in the midi bowl using the 4-mm grater disc. Set aside. 3. Replace the grater disc with the 4-mm slicing disc. Slice the pepper and onions. Set aside. 4. Break the eggs into the main bowl fitted wi...

  • Page 41

    68 1. Cook the pasta according to the instructions on the packet (approx. 10 minutes). Drain and rinse under the cold tap. Transfer to a mixing bowl and sprinkle with olive oil and freshly-squeezed lemon juice. 2. Set aside in the fridge for at least an hour. 3. After 30 minutes, chop the parsley an...

  • Page 42

    70 1. Grate the parmesan in the mini bowl with the parmesan grater or, failing that, the 2-mm grater disc. Set aside. 2. Make a roux* by melting the butter in a saucepan over a low heat and adding the flour, stirring it in rapidly with a wooden spoon. Cook over a low heat, stirring continuously. As s...

  • Page 43

    72 1. Preheat your oven to 180 °c (gas mark 4). If you are using caul fat, soak it in hot water. 2. Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metal blade. 3. Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6 times. The meat should not b...

  • Page 44: To Make The Blini Batter

    74 to make the blini batter 0 1. Stir the yeast into the warm (35 °c) milk with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Separate the eggs. 0 3. Put the flour, salt, egg yolks and yeast liquid in the main bowl fitted with the dough blade. Process for 30-60 seconds. 0 4. Beat the egg...

  • Page 45: Egetables

    V egetables.

  • Page 46

    76 1. Preheat your oven to 210 °c (gas mark 6-7). 2. Wash and dry the vegetables. Carefully deseed the peppers. Set aside. 3. Slice the vegetables separately in the midi bowl, using the 4-mm slicing disc. 4. Arrange the sliced vegetables and garlic (unpeeled) in separate layers in an oven dish. 5. S...

  • Page 47

    78 1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with the 4-mm grater disc. 2. Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put the lid on and cook until the celeriac is very soft and easily pierced with the tip of a knife. Drain and ...

  • Page 48: Potato Gratin

    80 1. Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside. 2. Peel, wash and dry the potatoes. 3. Replace the grater disc with the 2-mm slicing disc. Slice the potatoes. 4. Preheat your oven to 180 °c (gas mark 4). 5. Peel and halve the garlic cloves. Rub the inside of a gratin di...

  • Page 49: Fish

    Fish.

  • Page 50

    82 1. Wash the vegetables. Peel the courgettes, carrots and turnips. 2. Grate the courgettes, carrots and turnips separately in the midi bowl fitted with the julienne disc or, failing that, the 4-mm grater disc, stacking them horizontally in the feed tube. 3. Replace the julienne/grater disc with the...

  • Page 51

    84 fish 1. Remove the outer leaves of the lemongrass and discard the tough base. Slice the soft inner core and set aside. 2. Deseed the chilli peppers and set aside. 3. Process the lemongrass in the mini bowl for 40 seconds. Add the chilli peppers and run for a further 5-10 seconds. 4. Put the fish i...

  • Page 52

    0 1. Preheat your oven to 240 °c (gas mark 9). 0 2. Peel the potatoes. Slice them in the midi bowl with the 2-mm slicing disc. 0 3. Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes. 0 4. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed ...

  • Page 53: Smoked Salmon Soufflé

    88 1. Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run continuously for 1 minute. Set aside. 2. Mix the milk and rice flour together and cook in a saucepan over a low heat, gradually bring to boiling point. Remove from the heat. 3. Add the salmon in the saucepan, together wi...

  • Page 54: Meat

    Meat.

  • Page 55

    90 0 1 . Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside. 0 2. Wash and peel the potatoes. Replace the grater disc with the 2-mm slicing disc. Slice half the potatoes, empty the bowl, then slice the other half. Cook in a pan of water for 30-40 minutes (20 minutes in a pressure...

  • Page 56

    To make the bread buns 0 1 . Stir the yeast into the warm (35 °c) water with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Put the salt, flour, sugar, butter, egg and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 30 seconds. 0 4. Transfer the dough to a flour...

  • Page 57

    94 0 1 . Preheat your oven to 180 °c (gas mark 4). 0 2. Wash the tomatoes. Remove the top third, or “hat”. Scoop out the flesh with a teaspoon. Sprinkle salt on the inside and place them upside down on kitchen paper to drain out the excess liquid. To make the stuffing 0 3 . Soak the bread in lukewarm ...

  • Page 58: Chef’S Tips:

    96 1 . Wash the parsley and pat it dry with kitchen paper. Put it in the main bowl with the metal blade and pulse a few times. 2. Peel and quarter the onions and shallots. Add them to the main bowl and pulse 5 times. 3. Cut the meat into pieces and snip the chives. Add the meat to the main bowl, alo...

  • Page 59: Desser

    Desser ts.

  • Page 60

    1. Separate the eggs. 2. Put the egg whites in the main bowl with the whisk and beat for 5 min, remembering to remove the pusher. Once the egg whites are stiff, gradually add the sugar via the feed tube. Set aside. 3. Meanwhile, melt the chocolate in a bain marie*. 4. Stir the egg yolks into the mel...

  • Page 61

    1. Preheat your oven to 220 °c (gas mark 7). 2. Put the demerara sugar, salt, caster sugar, diced butter and eggs in the bowl with the dough blade. Run for 30 seconds. 3. Add the flour, baking powder and chocolate chips and process for a further 20 seconds. 4. Using a tablespoon, place small heaps of...

  • Page 62

    1. Fit the metal blade. Put all the ingredients into the bowl and process for 10 - 15 seconds or until the mixture forms a dough ball. 2. If the dough is too soft to handle chill slightly, than press into a greased 18 x 25 cm swiss roll tin. 3. Prick all over the surface with a fork and bake in a mo...

  • Page 63

    1. Allow the mangoes to defrost just enough to cut the pieces in two (widthwise). 2. Put the gingerbread in the main bowl with the metal blade and blend for 30 seconds. 3. Add the yoghurt and mango. Blend for 30 seconds. Scrape the mixture off the bowl walls with the spatula. Blend for a further 30 ...

  • Page 64

    To make the pastry 1. Follow the recipe on p. 112. 2. Preheat your oven to 180 °c (gas mark 4). 3. Bake blind* for 20 minutes. To make the lemon filling 1. Zest one of the lemons and juice all three. 2. Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the metal blade. B...

  • Page 65

    1. Preheat your oven to 170 °c (gas mark 3). Cut the butter into small dice. 2. Chop the walnuts in the main bowl fitted with the metal blade for 30 seconds. Add the sugar, flour, eggs, salt, rum and butter. Blend for 2 minutes. 3. While the machine is still running, add the baking powder via the feed...

  • Page 66

    To make the shortcrust pastry 1. Put the flour, salt, diced butter and water in the bowl with the dough blade. 2. Process for 20 seconds. 3. Scrape the flour off the bowl walls with the spatula, if necessary. Switch the processor off as soon as the dough forms a ball. 4. Wrap the pastry in cling film, ...

  • Page 67

    A b c d to make the pastry 1. Put the flour, sugar, diced butter, egg yolk and water in the bowl with the dough blade. 2. Process for about 1 minute or until the dough forms a ball. You may need to scrape the flour off the bowl walls with the spatula. 3. Turn the dough out onto a floured surface and kn...

  • Page 68

    1. Preheat your oven to 160 °c (gas mark 2-3). 2. Put the pecan nuts in the mini bowl and pulse a few times to chop them coarsely. 3. Melt the butter and chocolate in a bain marie*. 4. Blend the eggs and sugar in the bowl with the metal blade for 10 seconds. 5. Gradually pour the melted chocolate an...

  • Page 69

    1. Break the biscuits and blix them with the butter in the main bowl with the metal blade. 2. Spread this crumb mixture over the base of the tart tin. 3. Zest the limes and juice two of them. 4. Whip the mascarpone, single cream, icing sugar and lime zest and juice in the bowl with the whisk. 5. Usi...

  • Page 70: Cocktails

    1. Put the prunes and caster sugar in the main bowl with the metal blade. 2. Blend for 40 seconds or until reduced to a smooth paste. 3. Cook in a bain marie*, stirring from time to time, until the mixture starts to thicken and comes away from the sides of the bowl (approx. 1½ hr). 4. Spread the pru...

  • Page 71

    1. Cut the watermelon flesh into pieces. Slice the bananas. 2. Blend all the ingredients in the main bowl fitted with the metal blade and the blender m ix for 1 minute. 3. Drink chilled. 1. Juice the oranges in the main bowl fitted with the citrus press. 2. Replace the citrus press with the metal blade...

  • Page 72

    1. Wash, dry and hull the strawberries. 2. Put the strawberries in the main bowl with the metal blade and the blender m ix . Pulse 3-4 times. 3. Add the sugar, ice cream, milk and lemon juice. 4. Blend for 2 minutes or until the mixture is frothy. 5. Serve immediately. Chef’s tips: when they are not...

  • Page 73: Glossar

    B bain marie this gentle cooking technique can be used either on the hob (e.G. For making sauces or melting butter or chocolate) or in the oven (e.G. For baking puddings or custard). It involves placing a heatproof container with the food you want to cook inside a larger one partly filled with water ...

  • Page 74: Basic Recipes

    Basic recipes egg whites .............................................................70 whipped cream ...................................................109 fruits coulis ..........................................................116 icing ...............................................................

  • Page 75: Bread & Baking

    Bread & baking country loaf ..........................................................38 baguettes ...............................................................40 olive and chorizo buns ..........................................42 sandwich loaf ........................................................

  • Page 76: Fish

    Fish hake and vegetable julienne* parcels ......................82 crab cakes ............................................................83 oriental fishcakes ...................................................84 salmon tartare .......................................................86 fish pie ........

  • Page 77

    We reserve the right to alter at any time without notice the technical specifications of this appliance. None of the information contained in this document is of a contractual nature. Modifications may be made at any time. © all rights reserved for all countries by : magimix this symbol indicates that...

  • Page 79

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