Recipes - MAGIMIX Ma Cuisine C 3200 User Manual

Eggs: for recipes where the egg whites are to be beaten, bring them up to room
temperature first. Eggs must be fresh if they are to be eaten raw in mousses, etc. If
you are using them for home baking (e.g. meringues, macaroons), it is a good idea
to separate them 1 day beforehand, storing the yolks and whites in separate airtight
containers in the fridge. For egg whites to whisk properly, your bowl must be very
clean, with no traces of fat.
2. Be prepared!
The following pieces of equipment always come in useful:
Measurement instruments: a precision electronic kitchen scale
(range: from 1 oz to 4 1/2 lb) is vital, as is a cooking thermometer
than can measure temperatures of up to 400°F.
Baking pans: it is important to use a baking pan of the right shape, the
right quality and made from the right material. We specify which kind
of pan is required for each recipe.
Cakemaking accessories: cutters of different sizes, to vary the
presentation of cakes and pastries.
A piping bag is vital for filling cream puffs and eclairs, as well as
making meringues or macaroons.
You will need a rolling pin for rolling your pastry out and a brush for
buttering your pans and painting egg wash on your bread and brioche.
3. Precision
In some recipes, especially those for bread and cakes, the instructions must be followed
to the letter. Always weigh or measure the ingredients out carefully and respect the
kneading, resting and baking times.
4. Cooking - the grand finale
How well do you know your oven? The success of your recipe may well depend on it,
as the temperatures and cooking times in our recipes are merely there to guide you.
These times may vary according to your oven, but will also depend on how finely the
ingredients have been chopped. It will also depend on the size and material of the
recipient. This is why we recommend you keep a close eye on the baking process and
be ready to adjust the cooking time, if necessary.
Avoid opening the oven door while your dish is cooking.
GOLDEN RULES
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