MAGIMIX Micro Manual
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MAGIMIX Micro Manual

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Summary of Contents for MAGIMIX Micro

  • Page 1 Micro...
  • Page 3 Join the Magimix community and find countless recipes online or download our free Magimix app. Help others by rating & commenting on your favourite recipes. You can even add your own! www.magimix.com...

  • Page 4: Table Of Contents

    S UM MA RY Safety instructions ����������������������������������������������������������������������������3 Introduction ..................4 Description ..................5 How to use your appliance ..............6 Advice .....................7 Processing capacities ................8 Aftercare ..................9 How to read the recipes ..............10 Recipe index ..................46 PLEASE READ THE SAFETY INSTRUCTIONS CAREFULLY (P�3) BEFORE USING YOUR APPLIANCE...

  • Page 5: Safety Instructions

    • If the supply cord is damaged, it must be replaced by the manufacturer, a service agent or similarly qualified persons in order to avoid a hazard. • The use of parts not recommended or sold by Magimix may result in injury or electric shocks.

  • Page 6: Introduction

    INTRODUCTION Magimix invented the food processor more than 40 years ago and has used all its experience to design the Micro - an invaluable addition to your kitchen when it comes to all those small every day tasks. Simple and effective, 2 blades, 1 button and dishwasher safe, the Micro allows you to chop, puree, blend and mix with ease.

  • Page 7: Description

    DESCRIPTION Slot for adding solids Compartment for adding liquids Sabatier stainless steel metal blade for chopping and blending Emulsifying attachment for mixing and sauce-making Bowl Spatula Motor shaft PULSE button Motor unit* * You can adjust the length of the power cord. Thread it through the specially designed notches on the underside of the base to avoid vibrations.

  • Page 8: How To Use Your Appliance

    HOW TO USE YOUR APPLIANCE Carefully wash all the parts (except for the motor unit) before using your appliance for the first time. Lock the bowl onto the motor unit. Place the chosen accessory on the motor shaft. Add the ingredients. Lock the lid into position.

  • Page 9: Advice

    ADVICE Add liquid via the liquid compartment in Add solids via the slot in the lid. the lid. If necessary push the food down with When pouring out contents of the bowl a spatula, lock lid and press the pulse ensure you place one finger on the hub button 2/3 times.

  • Page 10: Processing Capacities

    ** The times shown here are only approximate: you will need to adapt the length and number of pulses according to the desired result. Never use the Micro to chop hard ingredients such as nutmeg as you may cause damage to the product�...

  • Page 11: Aftercare

    AFTERCARE Always unplug your appliance before Use a soft sponge with hot water cleaning it. and washing-up liquid to clean the attachments. Accessories: use a bottle brush to clean Motor unit: wipe it with a soft, damp cloth. the bases of the accessories. To preserve the appearance of the detachable parts and make them last as long as possible, make sure you follow these recommendations: •...

  • Page 12: How To Read The Recipes

    HOW TO READ THE RECIPES Difficulty of the recipe: very easy easy Measurements: 1 bowl = 250-300g tsp = teaspoon tbsp = tablespoon Using the metal blade Using the emulsifying attachment 1 pulse = press the PULSE button for 1-2 seconds and release. LIST OF RECIPES •...
  • Page 14 3 garlic cloves 1 Peel the garlic cloves, cut them in half and discard the central shoots. 2 Chop the garlic in the Micro bowl (5/6 pulses). 3 Prepare the mayonnaise as indicated above. Tip: Serve with steamed vegetables, cold cooked fish, hard boiled eggs, etc.
  • Page 15 100g chilled butter salt and pepper 1 Chop the shallots and tarragon in the Micro bowl (4/5 pulses). 2 Place this mixture, together with the vinegar, salt and pepper, in a small, thick- bottomed saucepan. Over a low heat, reduce the ingredients to half their original volume and then pour into the bowl.
  • Page 17 1 Cut the shallot into quarters 2 Place in the Micro bowl with the vinegar, mustard and herbs. Pulse 10 times, then switch to continuous mode and drizzle the oil through the feed tube. Tip: Add all the fresh herbs you can find.
  • Page 18 2 tbsp capers salt and pepper 1 Place the gherkins, capers, onion and herbs in the Micro bowl. Pulse 5/6 times. 2 Prepare the mayonnaise as indicated p.12. 3 Gently fold the mixture into the mayonnaise. Pulse 2/3 times. Season to taste.
  • Page 20 1 sprig flat-leafed parsley 4 chive leaves 1 Place the pink peppercorns and herbs in the Micro bowl and pulse 4/5 times. Then, blending continuously for 20 to 40 seconds. Add the lemon juice and olive oil via the feed tube.
  • Page 21 1 Deseed the chilli peppers, rinse and drain several times in a sieve. Place them in the Micro bowl with the garlic cut into quarters and pulse 6/7 times. 2 Add the other ingredients and pulse a further 4/5 times.
  • Page 23 100ml olive oil salt 75g blue cheese 1 Chop the nuts in the Micro bowl (6/7 pulses). 2 Add the crumbled blue cheese, vinegar and a pinch of salt, then pulse 2/3 times. 3 Blend for approximately 15 seconds while you add the olive oil via the feed tube.
  • Page 24 PLUM SAUCE PREPARATION : SMALL BOWL ACCESSORY: ½ tsp grain mustard 1 tsp plum jam ½ pot (60g) smooth yoghurt 1 tbsp vodka 1 tsp orange juice 1 Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds.
  • Page 26 GREEN SAUCE PREPARATION : SMALL BOWL ACCESSORY: 50g cooked spinach 1 spring onion 2 hard boiled egg yolks 1 sprig dill 4 tbsp olive oil 1 sprig tarragon ½ pot (60g) smooth yoghurt 1 sprig parsley 2 tsp vinegar 1 pinch grated nutmeg 1 small garlic clove 1 Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds.
  • Page 27 TUNA SAUCE PREPARATION : SMALL BOWL ACCESSORY: 4 tbsp smooth fat free 1 sprig flat-leafed parsley fromage frais 3 chive leaves 1 tbsp tuna in brine salt and pepper ½ shallot 1 Place the shallot, parsley and chives in the bowl, pulse 2/3 times. 2 Add the tuna, fromage frais, salt and pepper.
  • Page 29 HONEY AND MUSTARD SAUCE PREPARATION : SMALL BOWL ACCESSORY: 1 tbsp honey 2 tbsp lemon juice 5 tbsp olive oil ½ crushed garlic clove 1 tbsp grain mustard 1 Place the mustard, lemon juice, honey and crushed garlic in the bowl. 2 Press the pulse button twice.
  • Page 30 THAI SAUCE PREPARATION : SMALL BOWL ACCESSORY: 4 tbsp lemon juice 1 cm fresh ginger 3 tbsp olive oil ½ garlic clove 1 tbsp soy sauce 10 basil leaves 1 tbsp sesame oil 1 pinch chilli powder 1 pinch Demerara sugar 1 Peel the ginger and garlic clove and place in the bowl with the basil leaves.
  • Page 31 CITRUS VINAIGRETTE PREPARATION : SMALL BOWL ACCESSORY: 1 orange 1 tsp Worcester sauce 1 lemon 100ml olive oil 1 tsp caster sugar white pepper 1 Squeeze the citrus fruits and place the juice in the bowl with all the ingredients. Blend for 10 seconds.
  • Page 33 ANCHOVY PASTE PREPARATION : LARGE BOWL ACCESSORY: 200g anchovies in olive oil 1 slice bread 160g crème fraîche pepper 2 garlic cloves milk 1 tsp balsamic vinegar 1 Wipe the anchovies with kitchen paper, soak the bread in some milk, then squeeze out the excess.
  • Page 34 AUBERGINE PURÉE PREPARATION : BOWL ACCESSORY: COOKING: HOUR 1 small aubergine 2 tbsp olive oil 1 small garlic clove 1 tbsp lemon juice rock salt and pepper 1 Preheat your oven to 180°C (gas mark 6). 2 Wash and dry the aubergine and pierce it with a fork. Place it in an oven dish lined with coarse salt and cook for approximately 45 min until the skin is soft and the flesh tender.
  • Page 35 2 Cook the pepper and coconut milk in a saucepan for approximately 5 min. Add a pinch of salt and a pinch of chilli powder. Allow to cool. 3 Pour into the Micro bowl, add the fromage frais, lime juice and press the pulse button 2/3 times before blending for 30 seconds.
  • Page 37 5 min. Allow to cool slightly. 2 Pour into the Micro bowl, check the seasoning if necessary and blend for approximately 1 min., adding 2 tbsp of olive oil via the feed tube until the purée is smooth.
  • Page 39 Cover and cook gently for approximately 25 min., stirring regularly. 2 Pour into the Micro bowl, season according to taste, add the lemon juice, 2 tbsp of olive oil and the mint leaves. Pulse 4/5 times and allow to cool.
  • Page 40 1 tsp olive oil rock salt and pepper 1 tsp mustard 1 Empty the tuna out of the tin and place in the Micro bowl. Add the other ingredients, pulse 4/5 times. Tip: Spread on toasted slices of wholemeal bread.
  • Page 42 1 Place all the ingredients in the Micro bowl except for the oil. Blend for approximately 30 seconds to obtain a paste. 2 Slowly add the oil via the feed tube with the Micro in continuous mode. Blend until it has all been absorbed.
  • Page 44 TARAMASALATA PREPARATION : LARGE BOWL ACCESSORY: 200g cod or carp roe 1 thick slice stale white bread 100ml olive oil 1 lemon, juiced 100ml milk salt and pepper 1 Remove the crust and soak the bread in milk. 2 Squeeze out the excess milk and put the bread in the bowl with the eggs, salt and pepper.
  • Page 46 1 Wash the potato and carrot, peel them and cut into pieces. 2 Steam the vegetables and the minced beef for approximately 15 min. 3 Place all the ingredients in the Micro bowl and pulse 4/5 times, then blend to obtain a smooth purée.
  • Page 47 PEAR AND VANILLA DESSERT PREPARATION : AGE: From months onwards ACCESSORY: COOKING : 1 large pear ½ sachet vanilla sugar (or see recipe on page 19) 1 Peel and core the pear and cut it into large pieces. Place it in a saucepan with 3 tbsp water and simmer for approximately 15 min.

  • Page 48: Recipe Index

    R E CIP E IN D EX THE ESSENTIALS Classic mayonnaise ................12 Fat-free mayonnaise ................12 Aïoli sauce ..................12 Béarnaise sauce ................... 13 Rémoulade sauce ................. 13 Cocktail sauce ..................15 Ravigote (green herb) sauce ..............15 Rouille sauce ..................15 Tartar sauce ..................
  • Page 49 TANTALISING APPETISERS Anchovy paste ..................31 Sardine and lemon pate ............... 31 Aubergine purée .................. 32 Creole dip ................... 33 Fennel and fresh goat cheese ..............33 Guacamole ..................35 Tunisian carrot purée ................35 Courgette purée ................... 37 Hummus ....................37 Tuna rillettes ..................
  • Page 50 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...

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