MAGIMIX Mini Plus Instructions For Use Manual
  1. Manuals
  2. Brands
  3. MAGIMIX Manuals
  4. Mixer
  5. Mini Plus
  6. Instructions for use manual

MAGIMIX Mini Plus Instructions For Use Manual

Hide thumbs Also See for Mini Plus:
Table of Contents

Advertisement

Quick Links

Download this manual
Mini Plus

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the Mini Plus and is the answer not in the manual?

Questions and answers

Related Manuals for MAGIMIX Mini Plus

Summary of Contents for MAGIMIX Mini Plus

  • Page 1 Mini Plus...

  • Page 3: Table Of Contents

    Fundamental rules ........12 Useful hints and tips ........14 RECIPES How to read the recipes ......16 Basic preparations ........17 Appetisers and starters ......27 Main Courses ...........32 Desserts ............39 Menus ............44 Cocktails / Milkshakes ......69 Baby food ..........73 Glossary ...........76 Recipe index ..........77 www.magimix.com...

  • Page 4: Safety Instructions

    SAFETY INSTRUCTIONS SAFETY INSTRUCTIONS 28. Unplug before cleaning and before assembling or removing parts and if the When using electrical appliances, basic safety precautions should always be followed inclu- appliance is left unattended. ding the following: 29. Appliances can be used by persons with reduced physical, sensory or mental capa- 01.

  • Page 5: Description

    Mini bowl If this happens, press the STOP button and wait until your appliance has cooled down completely before switching it on again. Support + 2mm slicing/grating disc MAXIMUM PROCESSING CAPACITIES MINI PLUS Main bowl Brioche 0.4kg Citrus press Bread 0.4kg...

  • Page 6: Fitting The Bowl

    FITTING THE BOWL FITTING THE ACCESSORIES Wash all the parts thoroughly (except the motor unit) before using for the first time. Place the bowl on the motor unit with Turn the bowl anti-clockwise making STAINLESS STEEL MAIN BLADE: place the BLENDER IX: for use with the main sure it firmly locks into position.

  • Page 7: Using The Citrus Press

    FITTING THE ACCESSORIES USING THE CITRUS PRESS Fit the citrus press basket onto the bowl Select the cone according to the size of Place the egg whisk directly in the main EGG WHISK: make sure to assemble the your citrus fruit. The large cone should and turn anticlockwise until it locks into bowl on the motor shaft.

  • Page 8: Removing The Bowls And The Accessories

    REMOVING THE BOWLS AND THE ACCESSORIES CLEANING Always unplug your appliance before cleaning it. Use a soft sponge with hot water To clean the bases of the stainless steel Stop the motor and remove the lid by You can then lift out the mini bowl, and washing-up liquid to clean the blade and the egg whisk, use a bottle turning it clockwise.

  • Page 9: Fundamental Rules

    FUNDAMENTAL RULES FUNDAMENTAL RULES Never use your hand to push the food Never put any utensils or objects down When using the Main Bowl or the The lid must be released before trying to the feed tube other than pusher provided. down the feed tube.

  • Page 10: Useful Hints And Tips

    USEFUL HINTS & TIPS TIPS SIMPLE • Soft doughs (brioche, choux pastry, etc.): Magimix food processors • AUTO button: the motor adapts its speed to the task at hand. work on the rapid kneading principle. Doughs are kneaded for 30 •...

  • Page 11: How To Read The Recipes

    In order to make them accessible to everyone, our selection of recipes are easy to follow and cheap to make. They do not require any particular skills. To help you use your Mini Plus, you will find the following sketches alongside each recipe:...
  • Page 12 Herb mayonnaise Mayonnaise In the mini bowl fitted with the mini blade, place the egg Chop the shallots and tarragon in the mini bowl (4-5 yolks, half the vinegar or lemon juice and the mustard. pulses). Preparation: 3 min. Preparation: 10 min. Blend for 20 seconds and with the machine still running pour Put the resulting mixture in a small, thick-bottomed sauce- Cooking: none...
  • Page 13 Whipped Cream Raspberry Coulis 20 minutes beforehand, place the cream and main bowl Place the raspberries and sugar in the main bowl, fitted in the fridge. with the main blade and the Blender ix attachment. Preparation: 5 min. Take the bowl from the refrigerator and fit on machine. Fit Blend for 2 minutes, gradually adding the water via the Cooking: none Preparation: 5 min.
  • Page 14 Pancake Batter French Flan Pastry Place the flour, eggs, oil, beer and salt in the bowl with the Place the flour, sugar, butter cut into pieces and the egg main blade and the Blender ix attachment. yolk in the bowl fitted with the main blade and switch the Preparation: 3 min.
  • Page 15 Bread Plaited brioche Dissolve the yeast in the water. Put aside for 1 min. Dissolve the yeast in the milk. Set aside. In the bowl fitted with the main blade, pour the salt, flour, In the main bowl fitted with the main blade, put the flour, Preparation: 20 min + Preparation: 15 min water and yeast.
  • Page 16 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 Preparation: 15 min. aside. Cooking: 20-25 min. Pour the water into a pan, add the diced butter and sugar. Equipment: piping bag with 2 cm (3/4 Bring to the boil.
  • Page 17 Aubergine Caviar Fennel Boats with Fresh Goat’s Cheese Pre-heat the oven to 150°C / 300°F (gas mark 2). Finely chop the hazelnuts in the mini bowl and set aside. Cut the aubergines in half lengthways and make a Preparation: 20 min. cross-shaped incision in the flesh.
  • Page 18 Chicken Liver Terrine Curried Courgette Soup Fit the main bowl with the main blade, chop the celery and Pre-heat the oven to 150°C / 300°F (gas mark 2). peeled shallot finely, using the pulse button. Remove all the membranes from the chicken livers and Preparation: 10 min.
  • Page 19 Cod Fishcakes with a Tomato & Olive Coulis Dissolve the contents of the court bouillon sachet as per Preparation: 20 min. instructions on pack. Bring to the boil, add the fish and Cooking: 20 min. simmer for 10 minutes. Drain. Equipment: frying pan, serving dish Squeeze the lemon.
  • Page 20 Leek tart For the shortcrust pastry, refer to page 21. Wash the leeks and cut off the green part and the roots. Preparation: 45 min. Stand them upright in the feed tube (taking care not to over- Cooking: 40 min. fill feedtube) and slice them using the slicer disc.
  • Page 21 Steak tartare Stuffed Tomatoes Wash and drain the parsley. Preheat oven to 180°C / 355°F (gas mark 4). Put it in the bowl fitted with the main blade. Give 5 Wash the tomatoes. Cut the top off the tomatoes and set Preparation: 30 min.
  • Page 22 Shepherds Pie Peel the onion and carrot and chop into pieces. Cut the meat into pieces. Preparation: 40 min. Fit the main blade, and process the carrot until coarsely Cooking: 50 min. chopped, add the onion and process until coarsely chop- Equipment: saucepan (or pressure cooker), ped.
  • Page 23 Yoghurt Cake Fresh Fig Tart Preparation: 10 min. Cooking: 20 min. Pre-heat the oven to 180°C / 355°F (gas mark 4). Pre-heat the oven to 200°C / 390°F (gas mark 6). Equipment: (saucepan), In the main bowl, fitted with the main blade and the Butter the tin and line it with the puff pastry.
  • Page 24 Spice Cake Pavlova Butter a cake tin and dust with flour. For the French meringue Pre-heat the oven to 160°C / 320°F (gas mark 2-3). Break the eggs. Separate the whites from the yolks. Preparation: 20 min Preparation: 15 min. Grate the carrots using the 2-mm grater disc, placing the In the bowl fitted with the whisk, beat the eggs until stiff Cooking: 2h30...
  • Page 25 Dauphinois Menu Starter 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 Preparation: 20 min. Cooking: 15 min. and stir in using a wooden spoon. Continue to cook the Equipment: saucepan, mixture over a low heat, stirring constantly, in order to cook ramekins...
  • Page 26 Main Dessert Chocolate Pie Stuffed chicken breasts Course Pre-heat the oven to 180°C / 355°F (gas mark 4). Carefully peel back the skin of the chicken breasts in order Make the French flan pastry (see p. 23). Butter the dish and to remove all the fat from underneath and set aside.
  • Page 27 Provençal Menu Add the courgette flesh and pulse another 5 times to mix Ingredients everything thoroughly. Season lightly with salt and pepper. (serves 4) Fry the mixture in 2 tablespoons of oil for about 5 minutes • 4 medium courgettes over a moderate heat.
  • Page 28 Italian Menu Fry the chopped onion in a pan with a dash of olive oil. For topping Spread the dough and prick a few times with a fork • 6 tbsp tomato coulis Cover the dough with the tomato coulis, tomatoes onion, / puree •...
  • Page 29 Dessert Tiramisu Remove the mascarpone from the refrigerator 1 hour in advance. Preparation: 15 min. Separate the eggs. Whisk the egg whites until stiff (see p. Resting: 6 to 24h 20) and set aside in a large bowl. Equipment: rectangular tin, bowl In the bowl, fitted with egg whisk, blend the yolks and sugar until pale.
  • Page 30 Mexican Menu Next, add the kidney beans and simmer for 15 minutes. Ingredients Whilst the Chilli is simmering grate the cheese using the (serves 4) grating disc. Check the seasoning, when ready to serve • 250g (9 oz) beef scatter with the grated cheese. •...
  • Page 31 English Menu Check the seasoning, add the pine nuts and mix, using the Ingredients pulse button a few times. (serves 4) Stuff the chicken, place on the roasting tray, lightly season (for a 1.5 kg chicken) with salt and pepper, add a little water and roast in the •...
  • Page 32 Parisian Menu Dessert Iced Raspberry Mousse In the main bowl, fitted with the whisk, whisk the egg Starter Salmon Tartare whites until stiff and set aside in a bowl. Preparation: 10 min. Extract the lemon juice. Cooking: none Equipment: bowl, Remove the citrus press and attach the main blade.
  • Page 33 American Menu Ingredients Sprinkle the breadcrumbs onto a plate and roll the cakes in (serves 4) them. • 2 rusks Put the butter in the frying pan and fry the crab cakes until • 1 egg golden, for about 4 minutes on each side. Starter •...
  • Page 34 Normandy Menu Ingredients Chop the sorrel using the main blade and add it to the (serves 4) contents of the frying pan. Leave to melt into the sauce, then add the cream and a little salt and pepper. Reduce • 4 trout fillets (approx. the sauce over a low heat for about 15 minutes.
  • Page 35 Vegetarian Menu Starter 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. Preparation: 15 min. Cooking: 35 min.
  • Page 36 Southwestern Menu Ingredients Pour over the egg mixture. Cover with the rest of the puff pastry, sealing the edges of the pastry sheets firmly together. (serves 4) Brush the pie lid with the egg yolk, then make a small hole •...
  • Page 37 Sauce: in a pan, fry the shallots, leeks and mushrooms Ingredients in the oil for 10 minutes. Use the main blade to chop the (serves 4) garlic and add to the contents of the pan, along with the • 4 monkfish fillets (1.2kg bay leaf, thyme and cloves.
  • Page 38 Strawberry milkshake Mango lassi (yoghurt drink) Wash and drain the strawberries. Hull* them. Peel the mango. Put the strawberries in the bowl with the main blade and Put it in the bowl fitted with the main blade and the Preparation: 5 min. Preparation: 5 min.
  • Page 39 Ice-cool blackcurrant and kiwi cocktail Peel the kiwi fruit pieces into pieces and put in the bowl Preparation: 10 min. fitted with the main blade and the Blender ix attachment. Pulse 4/5 times. Ingredients Add the blackcurrant sorbet. Blend for 1 min. •...
  • Page 40 Carrot Parmentier Pear and vanilla dessert Wash the potato and carrot, peel them and cut into pieces. Peel and core the pear and cut it into large pieces. Place Steam the vegetables and the beef for approximately 15 it in a saucepan with 3 tablespoons water and simmer for min.
  • Page 41 Dauphinois Parmesan Soufflé B ––––––––––––––––––––––––––––––– S ––––––––––––––––––––––––––––––– Stuffed Chicken Breasts Bain marie Sandwich tin Potato & Turnip Gratin To melt chocolate or heat a sauce gent- Round tin with a high edge. It used for Chocolate Pecan Pie ly, the ingredients can be placed in a cooking clafoutis, chocolate cakes...

  • Page 42: Desserts

    BASIC PREPARATIONS Potato & Turnip Gratin ........46 Stuffed Courgettes ..........48 Mayonnaise ............18 Aïoli ..............18 Pizza with vegetables .........50 Herb Mayonnaise ..........19 Chilli con Carne ..........54 Chicken with Spinach Stuffing ......56 Tapenade ............19 Whipped cream ..........20 Pan-Fried Shredded Carrots & Courgettes .....58 Egg Whites ............20 Maryland Crab Cakes ........60 Raspberry Coulis ..........21...
  • Page 43 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.
  • Page 45 www.magimix.com...

Table of Contents