1. DL manuals
  2. MAGIMIX
  3. Food Processor
  4. Mini Plus
  5. User Manual

MAGIMIX Mini Plus User Manual

Summary of Mini Plus

  • Page 1

    Mini plus mini plus mini plus.

  • Page 4

    Www.Magimix.Com.

  • Page 5

    Important safeguards ...............................2 description ...............................................4 control panel............................................5 fitting the bowl .........................................6 fitting the accessories................................7 using the...

  • Page 6

    Important safeguards ! When using electrical appliances, basic safety precautions should always be followed including the following: 0 1. Read all instructions. 0 2. To protect against risk of electrical shock do not put the food processor in water or other liquid. 0 3. Close supervision is necessar...

  • Page 7: For Usa And Canada Only

    Important safeguards ! Instruction concerning the use of the appliance in a safe way and if they understand the hazards involved 26. This appliance shall not be used by children. Keep the appliance and its cord out of reach of children. Children shall not play with the appliance. 27. The following u...

  • Page 8

    Description pusher mini bowl mini blade* main bowl motor unit *to be used with the support lid stainless steel main blade spatula citrus press support + 2mm slicing/grating disc blender m ix storage box egg whisk feed tube motor shaft 4 4.

  • Page 9

    Control panel stop: press this button to switch the machine off. Auto: press this button to process in continuous mode and achieve an even texture. Ideal for chopping, processing and blending finely, as well as for whisking, slicing and grating. Pulse: press this button for intermittent processing. ...

  • Page 10

    Place the bowl on the motor unit with the handle to the left hand side. Before using your appliance for the first time, wash all the parts thoroughly (except the motor unit) place the chosen attachment in the bowl (see details on following page). Turn the lid in an anti-clockwise direction until the...

  • Page 11

    Fitting the accessories to slice: place the disc with its slicing blade facing upwards. Lower the support, fitted with a disc, onto the motor shaft in the centre of the bowl. Put the lid on and lock into position. To grate: place the disc with its grating blades facing upwards. Blender m ix: for use...

  • Page 12

    8 8 place the egg whisk directly in the main bowl on the motor shaft. Put the lid on, lock it into position and remove the pusher. Egg whisk: make sure to assemble the 4 parts correctly. Check that the metal shaft is correctly locked. The small main blade also fits onto the support and locks into pl...

  • Page 13

    9 using the citrus press fit the citrus press basket onto the bowl and turn anticlockwise until it locks into position. Select the cone according to the size of your citrus fruit. The large cone should always be slotted onto the small one. Slide the cone onto the motor shaft. Place the lever arm opp...

  • Page 14

    Removing the bowls and the accessories stop the motor and remove the lid by turning it clockwise. Carefully remove the mini-blade, before putting the mini bowl down. Next, remove the support by rotating it, retaining a firm grasp on the disc. The disc can also be left fixed to the support for cleani...

  • Page 15

    Cleaning motor unit: wipe with a soft, damp cloth. To clean the bases of the stainless steel blade and the egg whisk, use a bottle brush. The egg whisk can be dismantled for easy cleaning. Ensure you assemble all the parts correctly use a soft sponge with hot water and washing-up liquid to clean the...

  • Page 16

    Never use your hand to push the food down the feed tube. Never attempt to chop bones (even small ones). The machine is not intended for this purpose. You will irreparably damage your main blade. Solids: never fill the bowl more than two-thirds full. Liquids: never fill the bowl more than one-third f...

  • Page 17

    You can slice and grate in one operation without emptying the bowl. Simply reverse the slicing/grating disc. For small quantities you can in one operation slice, grate and make a vinaigrette or mayonnaise without emptying your bowl. Simply position the mini bowl above the vegetables in the main bowl...

  • Page 18

    Simplicity • 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. • pop soft foods (e.G. Meat, fish or soft cheeses) into the freezer for a few minutes to firm them up befor...

  • Page 19

    • soft doughs (brioche, choux pastry, etc.): magimix food processors work on the rapid kneading principle. Doughs are kneaded for 30 seconds to 1 minute - the exact time depends on the amount and type of dough. Follow the instructions carefully for each recipe. • normal doughs: for faster results, l...

  • Page 20: Abbreviations

    1 pulse = press on the pulse button for 1 to 2 seconds. In recipes, words marked with an asterisk * are explained in the glossary on page 76. Abbreviations tsp = teaspoon tbsp = tablespoon g = gram pt = pint fl oz = fluid ounce 1 bowl = 250-300 g oz = ounce lb = pound in order to make them accessibl...

  • Page 21: Tio

    17 ba si c p re p a ra tio ns.

  • Page 22: Mayonnaise

    Preparation: 3 min. Cooking: none mayonnaise in the mini bowl fitted with the mini blade, place the egg yolks, half the vinegar or lemon juice and the mustard. Blend for 20 seconds and with the machine still running pour the oil in via the feed tube. Stop the machine when all the oil has been added ...

  • Page 23: Herb Mayonnaise

    Preparation: 10 min. Cooking: 5 min. Herb mayonnaise chop the shallots and tarragon in the mini bowl (4-5 pulses). Put the resulting mixture in a small, thick-bottomed saucepan with the vinegar, salt and pepper. Reduce* to half its original volume over a low heat. Pour the reduction into the mini bo...

  • Page 24: Whipped Cream

    Preparation: 5 min. Cooking: none whipped cream 20 minutes beforehand, place the cream and main bowl in the fridge. Take the bowl from the refrigerator and fit on machine. Fit the egg whisk. Pour the cold cream into the bowl. Close the lid and remove the pusher. Switch on. When the cream is sufficie...

  • Page 25: Raspberry Coulis

    Preparation: 5 min. Equipment: conical sieve raspberry coulis place the raspberries and sugar in the main bowl, fitted with the main blade and the blender m ix attachment. Blend for 2 minutes, gradually adding the water via the feed tube. Using the citrus press, extract the lemon juice and stir into...

  • Page 26: Pancake Batter

    Preparation: 3 min. Resting: 2 hours pancake batter place the flour, eggs, oil, beer and salt in the bowl with the main blade and the blender m ix attachment. Blend for 30 sec., then gradually add the milk via the feed tube and blend for a further 2 min. Tip: the pancakes will be even better if you ...

  • Page 27: French Flan Pastry

    23 basic preparations preparation: 5 min. Cooking: 20 min equipment: 28 cm pie tin french flan pastry place the flour, sugar, butter cut into pieces and the egg yolk in the bowl fitted with the main blade and switch the machine on. Add the water gradually via the feed tube and switch off as soon as ...

  • Page 28: Bread

    Preparation: 15 min resting: 1h30 cooking: 20 min bread dissolve the yeast in the water thanks to a fork. Put aside for 1 min. In the bowl fitted with the main blade, pour the salt, flour, water and yeast. Put the machine on and switch off as soon as the dough forms a ball (max 1 minute). Put the do...

  • Page 29: Plaited Brioche

    Plaited brioche dissolve the yeast in the milk. Set aside. In the main bowl fitted with the main blade, put the flour, salt, sugar and butter. Switch the machine on and slowly add the milk and the yeast via the feed tube and switch off as soon as the dough forms a ball (max 1 minute). Put the dough ...

  • Page 30: Cheese Puffs

    Preparation: 15 min. Cooking: 20-25 min. Equipment: piping bag with 2 cm (3/4 - inch) cheese puffs preheat your oven to 180°c / 355°f (gas mark 4). In the main bowl, grate the cheese using the grating disc. Set aside. Pour the water into a pan, add the diced butter and sugar. Bring to the boil. Remo...

  • Page 31

    A p p et is er s a nd s ta rt er s.

  • Page 32: Aubergine Caviar

    Preparation: 20 min. Cooking: 45 min. Equipment: ovenproof dish, large bowl aubergine caviar pre-heat the oven to 150°c/300°f (gas mark 2). Cut the aubergines in half lengthways and make a cross-shaped incision in the flesh. Lay them in an ovenproof dish and bake in the oven for 45 minutes. After th...

  • Page 33: Fennel Boats With

    Preparation: 10 min. Cooking: none equipment: large plate fennel boats with fresh goat’s cheese finely chop the hazelnuts in the mini bowl and set aside. Slice the fennel in half, from top to bottom. Remove the centres and place in the main bowl with a little lemon juice and blend. Add the goat’s ch...

  • Page 34: Curried Courgette Soup

    Curried courgette soup fit the main bowl with the main blade, chop the celery and peeled shallot finely, using the pulse button. In a saucepan, gently heat the oil, add the chopped vegetables and fry them gently until they begin to change colour. Peel the potato, grate it with the 2-mm grating disc,...

  • Page 35: Chicken Liver Terrine

    Preparation: 20 min. Cooking: 30 min. Equipment: frying pan, cake tin chicken liver terrine pre-heat the oven to 150°c / 300°f (gas mark 2). Remove all the membranes from the chicken livers and marinate them for 10 minutes in the port, along with 3 bay leaves and the crushed sprigs of thyme. After t...

  • Page 36

    32 m a in c ou rs es.

  • Page 37: & Olive Coulis

    Main courses preparation: 20 min. Cooking: 20 min. Equipment: frying pan, serving dish cod fishcakes with a tomato & olive coulis dissolve the contents of the court bouillon sachet as per instructions on pack. Bring to the boil, add the fish and simmer for 10 minutes. Drain. Squeeze the lemon. Chop ...

  • Page 38

    34.

  • Page 39: Leek Tart

    Main courses leek tart for the shortcrust pastry, refer to page 21. Wash the leeks and cut off the green part and the roots. Stand them upright in the feed tube (taking care not to overfill feedtube) and slice them using the slicer disc. Melt 40g (2 oz) of butter in the sauté pan and tip the leeks i...

  • Page 40: Stuffed Aubergines

    Preparation: 20 min. Cooking: 50 min. Equipment: frying pan, earthenware dish stuffed aubergines pre-heat the oven to 190°c / 375°f (gas mark 5). Halve the aubergines lengthways and sprinkle with lemon juice to stop them browning. Lay them in a dish and bake for 20 minutes in the oven (or cover with...

  • Page 41: Stuffed Tomatoes

    37 preheat oven to 180°c / 355°f (gas mark 4). Wash the tomatoes. Cut the top off the tomatoes and set aside. Remove the flesh and seeds of the tomatoes using a small spoon. Salt the inside of the tomatoes and leave to stand, upside down on kitchen roll, to allow the excess water to drain out. For m...

  • Page 42: Shepherds Pie

    Preparation: 40 min. Cooking: 50 min. Equipment: saucepan (or pressure cooker), frying pan, gratin dish shepherds pie peel the onion and carrot and chop into pieces. Cut the meat into pieces. Fit the main blade, and process the carrot until coarsely chopped, add the onion and process until coarsely ...

  • Page 43

    D es se rt s.

  • Page 44: Yoghurt Cake

    Preparation: 5 min. Cooking: 20 min. Equipment: sandwich* tin yoghurt cake pre-heat the oven to 180°c / 355°f (gas mark 4). In the main bowl, fitted with the main blade and the blender m ix attachment, place the butter, eggs, yoghurt and sugar (use the empty yoghurt pot to measure out the dry ingred...

  • Page 45: Fresh Fig Tart

    Preparation: 10 min. Cooking: 20 min. Equipment: (saucepan), tart ring or quiche tin, greaseproof or silicone paper fresh fig tart pre-heat the oven to 200°c / 390°f (gas mark 6). Butter the tin and line it with the puff pastry. Prick the base with a fork. Cover it with a circle of greaseproof paper...

  • Page 46: Spice Cake

    42 42 desserts preparation: 15 min. Cooking: 55 min. Equipment: rectangular cake tin 20 cm (8-inch) long, wire cooling tray spice cake butter a cake tin and dust with flour. Pre-heat the oven to 160°c / 320°f (gas mark 2-3). Grate the carrots using the 2-mm grater disc, placing the pieces horizontal...

  • Page 47: Pavlova

    43 preparation: 20 min cooking: 2h30 material: piping bag* pavlova for the french meringue break the eggs. Separate the whites from the yolks. In the bowl fitted with the whisk, beat the eggs until stiff for 5 minutes, taking care to remove the pusher. Add the sugar and icing sugar slowly via the fe...

  • Page 48

    M en us.

  • Page 49: Parmesan Soufflé

    Dauphinois menu parmesan soufflé grate the cheese using the 2-mm grater disc and set aside. Melt the butter in a saucepan over a low heat, add the flour and stir in using a wooden spoon. Continue to cook the mixture over a low heat, stirring constantly, in order to cook the flour. After 5 minutes, g...

  • Page 50: Stuffed Chicken Breasts

    46 stuffed chicken breasts main course carefully peel back the skin of the chicken breasts in order to remove all the fat from underneath and set aside. Slice the carrot using the slicer disc and cook the carrot and beans in salted boiling water for about 5 minutes. Drain and set aside. In the mini ...

  • Page 51: Chocolate Pie

    47 preparation: 30 min. Cooking: 30 min. Equipment: tart ring or quiche tin chocolate pie pre-heat the oven to 180°c / 355°f (gas mark 4). Make the french flan pastry (see p. 23). Butter the dish and line it with the pastry. Bake blind* for 20 minutes. Bring the cream, milk and vanilla sugar to the ...

  • Page 52: Tomato Flan

    Provençal menu tomato flan starter immerse the tomatoes in boiling water for a few seconds, skin, de-seed and chop roughly. Pour the oil into a pan add the chopped tomato, cover and cook over a low heat for 20 minutes, stirring from time to time. While the tomatoes are cooking, put the red pepper un...

  • Page 53

    49 preparation: 10 min. Cooking: 25 min. Equipment: saucepan, deep serving dish confit of figs in a citrus sauce wash the figs thoroughly. Using the citrus press, squeeze the oranges, lemon and grapefruit. Measure the juice obtained and if there is less than half a litre, top up with water. Put the ...

  • Page 54: Pizza With Vegetables

    Italian menu artichoke & parmesan carpaccio cook the artichokes for a few minutes in salted water with a few drops of lemon juice. Remove and leave cool for 10 minutes. During this time, slice the parmesan and set aside. Next, slice the artichoke hearts. Arrange the artichoke and parmesan slices on ...

  • Page 55

    51 fry the chopped onion in a pan with a dash of olive oil. Spread the dough and prick a few times with a fork cover the dough with the tomato coulis, tomatoes onion, courgette and mozzarella. Season each layer (salt and pepper). Lower the temperature of the oven to 220°c / 425°f (gas mark 7). Cook ...

  • Page 56: Tiramisu

    Preparation: 15 min. Resting: 6 to 24h equipment: rectangular tin, bowl tiramisu remove the mascarpone from the refrigerator 1 hour in advance. Separate the eggs. Whisk the egg whites until stiff (see p. 20) and set aside in a large bowl. In the bowl, fitted with egg whisk, blend the yolks and sugar...

  • Page 57

    53.

  • Page 58: Guacamole

    54 mexican menu guacamole in the mini bowl, chop the coriander and garlic, set aside, then chop the onion. Peel, remove the stone and chop the avocado into pieces. Add the avocados, tabasco, spices, mayonnaise, salt, coriander and garlic. Use the pulse button a few times, then leave the machine runn...

  • Page 59: Mango Mousse

    55 preparation: 30 min. Cooking: 2 min. Equipment: saucepan next, add the kidney beans and simmer for 15 minutes. Whilst the chilli is simmering grate the cheese using the grating disc. Check the seasoning, when ready to serve scatter with the grated cheese. Serve with extra grated cheddar and tabas...

  • Page 60: Minted Pea Soup

    56 english menu minted pea soup place the chicken stock in a pan and add the roughly chopped shallot, peas, sugar and a pinch of salt. Bring to the boil and cook for about 10 minutes. Drain and reserve half the cooking liquid. Blend in the main bowl fitted with the main blade, and the blender m ix a...

  • Page 61: Apple Crumble

    57 preparation: 15 min. Cooking: 30 min. Equipment: gratin dish check the seasoning, add the pine nuts and mix, using the pulse button a few times. Stuff the chicken, place on the roasting tray, lightly season with salt and pepper, add a little water and roast in the oven for one hour, basting frequ...

  • Page 62: Salmon Tartare

    Parisian menu salmon tartare peel the onions. Chop the chives. In the bowl fitted with the metal blade, put the onions and pulse 3 times. Cut the peppers, remove the seeds and white filaments. Cut into pieces, add the peppers to the bowl and pulse 4 times. Cut the salmon into pieces. Add the salmon,...

  • Page 63: Iced Raspberry Mousse

    59 preparation: 10 min. Cooking: none equipment: bowl, stemmed glasses iced raspberry mousse in the main bowl, fitted with the whisk, whisk the egg whites until stiff and set aside in a bowl. Extract the lemon juice. Remove the citrus press and attach the main blade. Add the raspberries (very slight...

  • Page 64: Waldorf Salad

    American menu waldorf salad peel and dice the apples. Cut the celery into slices using the slicer disc. Make the mayonnaise in the main bowl (see p.18). Stir the apple and celery into the mayonnaise, adding the walnuts. Serve on a bed of lettuce leaves. Ingredients (serves 4) • 2 golden delicious ap...

  • Page 65: Carrot Cake

    61 preparation: 10 min. Cooking: 45 min. Equipment: cake tin sprinkle the breadcrumbs onto a plate and roll the cakes in them. Put the butter in the frying pan and fry the crab cakes until golden, for about 4 minutes on each side. Serve with slices of lemon and french beans. Carrot cake pre-heat the...

  • Page 66: Mushroom Soup

    Normandy menu mushroom soup blend the mushrooms in the main bowl, fitted with the main blade and the blender m ix attachment, for 2 minutes to obtain a smooth purée. Tip into a pan. Next, blend the water, potato flour and salt. Add to the mushrooms and simmer over a moderate heat for 15 to 20 minute...

  • Page 67: Apple Tart

    63 preparation: 25 min. Resting: 1 hour. Cooking: 40 min. Equipment: mixing bowl, 25 cm (10-inch) tart ring or quiche tin chop the sorrel using the main blade and add it to the contents of the frying pan. Leave to melt into the sauce, then add the cream and a little salt and pepper. Reduce the sauce...

  • Page 68

    64 64.

  • Page 69: Lentil Soup

    Vegetarian menu lentil soup tip the lentils directly into a cooking pot with the bay leaf and the onion, peeled and cut into quarters. Add the cold stock. Bring to the boil and cook for 30 minutes. Drain the lentils and reserve the cooking liquid. Next, tip the lentils into the main bowl, fitted wit...

  • Page 70: Plum Clafoutis

    Preparation: 15 min. Cooking: 40 min. Equipment: pudding dish pour over the egg mixture. Cover with the rest of the puff pastry, sealing the edges of the pastry sheets firmly together. Brush the pie lid with the egg yolk, then make a small hole in the centre to let the steam escape. Place the pie in...

  • Page 71: French Rösti

    67 southwestern menu cut the monkfish fillets into 100g (4 oz) pieces. Wash the leeks. Cut off the green part and the roots. Slice them using the 2-mm slicer disc, standing them upright in the feed tube. Set aside. Clean the mushrooms. Slice and set aside. Pour the fish stock into a pan and bring to...

  • Page 72: Spiced Pears

    Preparation: 30 min. Cooking: 15 min. Equipment: pan, sieve, stemmed glasses. Sauce: in a pan, fry the shallots, leeks and mushrooms in the oil for 10 minutes. Use the main blade to chop the garlic and add to the contents of the pan, along with the bay leaf, thyme and cloves. Add the wine and reduce...

  • Page 73: Ils

    69 c oc kt a ils / m ilk sh a ke s.

  • Page 74: Strawberry Milkshake

    Cocktails / milkshakes preparation: 5 min. Strawberry milkshake wash and drain the strawberries. Hull* them. Put the strawberries in the bowl with the main blade and the blender m ix attachment. Pulse 3/4 times. Add the sugar and ice cream and blend. Gradually pour the milk in through the feed tube,...

  • Page 75

    71 preparation: 5 min. Mango lassi (yoghurt drink) peel the mango. Put it in the bowl fitted with the main blade and the blender m ix attachment the yoghurt, honey and lemon juice. Blend for 30 sec., gradually adding the water via the feed tube. Tip: for extra zing, try chopping a few mint leaves in...

  • Page 76: Melon, Raspberry And

    Cocktails / milkshakes preparation: 5 min. Melon, raspberry and strawberry cocktail wash the raspberries and strawberries. Deseed the melon and scoop out the flesh. Put all the fruit in the bowl with the main blade and the blendermix attachment and blend for 20 sec. Tip: for extra zing, try chopping...

  • Page 77

    Cocktails / milkshakes 73 ba b y fo od.

  • Page 78: Carrot Parmentier

    74 74 baby food preparation : 5 min. Cooking : 15 min. Carrot parmentier wash the potato and carrot, peel them and cut into pieces. Steam the vegetables and the beef for approximately 15 min. Place all the ingredients in the mini bowl and pulse 4/5 times, then blend to obtain a smooth purée. Ingredi...

  • Page 79: Pear And Vanilla Dessert

    Baby food 75 preparation : 5 min. Cooking : 15 min. Pear and vanilla dessert peel and core the pear and cut it into large pieces. Place it in a saucepan with 3 tablespoons water and simmer for approximately 15 min. Over a low heat. Place the cooked pear in the mini bowl with the sugar and pulse 5/6 ...

  • Page 80

    G lo ss a ry 76 b ––––––––––––––––––––––––––––––– bain marie to melt chocolate or heat a sauce gently, the ingredients can be placed in a bowl over a pan containing very hot (but never boiling) water. Bake blind bake an empty quiche or piecrust, i.E. Without its filling. F ––––––––––––––––––––––––––...

  • Page 81: Dauphinois

    M en u in d ex 77 dauphinois 45 parmesan soufflé stuffed chicken breasts potato & turnip gratin chocolate pecan pie provençal 48 tomato flan stuffed courgettes confit of figs in a citrus sauce italian 50 artichoke & parmesan carpaccio pizza with vegetables tiramisu mexican 54 guacamole chilli con ca...

  • Page 82: Basic Preparations

    78 r ec ip e in d ex basic preparations mayonnaise...........................................................18 aïoli .....................................................................18 herb mayonnaise ..................................................19 tapenade ...................................

  • Page 83: Desserts

    Potato & turnip gratin............................................46 stuffed courgettes ..................................................48 pizza with vegetables .............................................50 chilli con carne.....................................................54 chicken with spin...

  • Page 84

    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 means that th...