MAGIMIX Pro 500 Manual
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MAGIMIX Pro 500 Manual

MAGIMIX Pro 500 Manual

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Summary of Contents for MAGIMIX Pro 500

  • Page 1 Deep Fryer...
  • Page 3 Mode d’emploi Livre de recettes...

  • Page 4: Safety Instructions

    • Always unplug the appliance after using it and before it is cleaned. Never tug on the power cord to unplug • Never use the appliance after it has fallen or been dropped. Take it to a Magimix approved service agent to be checked.

  • Page 5: Table Of Contents

    Instructions for use Safety instructions..........2 Description ............4 Use ..............5 Filter lid ............6 Safety cut-out ...........6 Aftercare ............7 Cleaning ............7 Cooking times ..........8 Tips ..............9 Troubleshooting ..........10 Recipes Appetisers .............11 Starters ............13 Vegetables .............19 Seafood ............27 Meat .............31 Desserts ............35 Recipe index ..........39 OIL AND WATER DO NOT MIX! To avoid all risks of accident, please take the following precautions:...

  • Page 6: Description

    DESCRIPTION Filter lid* Storage lid* Control unit Basket Basket resting hook Heating element Bowl Housing Indicator light Thermostat Timer Carry handles Cord storage compartment *According to model...
  • Page 7 Wash all the parts and dry them carefully. Unwind the power cord and plug it in. Pour in the oil. Never exceed the MAX level. Check that the control unit is properly fixed. Turn the thermostat to the required cooking temperature (see Cooking Hints, page 8).

  • Page 8: Safety Cut-Out

    Remove the lid* and Allow the basket to Remove the food from Turn the thermostat attach the basket to drain. the basket. back to 0° C. the resting hook. Never move your deep fryer while the fat or oil is still hot FILTER LID To access the filters, Remove both the black...

  • Page 9: Aftercare

    AFTERCARE Before carrying out aftercare / storage, unplug your deep fryer and leave it to cool down for at least an hour. Always filter the oil after using it to remove any carbonized particles. 180°C The arrow on the Filter the oil using a Impurities sink to the Carefully pour away corner of the bowl...

  • Page 10: Cooking Times

    Crisps and waffles 3-4 min. 180° C DOUGHNUTS & PASTRIES 3-5 min. 180° C CAPACITIES Minimum Quantity Maximum Quantity PRO 350 2.4 l PRO 500 3.4 l Maximum recommended Maximum safe POTATOES capacities capacities PRO 350 900 g 1.1 kg PRO 500 1.3 kg...

  • Page 11: Tips

    TIPS • Use a special cooking oil which can withstand high temperatures without deteriorating. • Never mix different types of oil. We recommend you use a vegetable oil. • To make the oil or fat last longer, do not season or flavour the food during the cooking process, or while the basket is above the bowl.

  • Page 12: Troubleshooting

    If you cannot identify the cause of the problem, consult your retailer or contact our customer service to find out the address of your nearest Magimix approved service agent. If the appliance is faulty, consult a Magimix approved after-sales service.

  • Page 14: Appetisers

    Prawn acras Serves 4 Preparation: 20min. Cooking: 20min. + 3 to 4min. per batch 150g peeled prawns Boil the potatoes until soft, remove the skins and mash 200g cod fillets with a fork. 200g potatoes Process the prawns and fish fillets in a blender. Add 1 egg the salt, pepper, Cayenne pepper, herbs and egg, and 50g flour...
  • Page 15 A l’heure de l’apéritif...

  • Page 16: Starters

    Green tomato fritters Serves 4 Preparation: 20min. Resting time: 1 hr 4 green tomatoes 200g + 3 tbsp sieved plain flour Cooking: 4 to 5min. per batch 1 level tsp baking powder Prepare the batter: combine the flour, baking powder, 1 pinch of salt salt and cayenne pepper in a large bowl.
  • Page 17 Light mushroom fritters Serves 4 Preparation: 20min. Resting time: approx. 1 hr 350g small, fresh button mushrooms Cooking: 3 to 4min. per batch 60g corn flour Sprinkle the yeast into 85ml of hand-hot water and stir 60g plain flour until it has completely dissolved. Leave for 10 minutes 1 tsp thyme until the mixture has formed a frothy head.
  • Page 18 Mixed Vegetable Tempura Serves 4 Preparation: 30-40min. ½ head broccoli, broken into florets Cooking: 3 to 4min. per batch ½ small head cauliflower, broken First make the batter. Place the eggs, flour and all the into florets spices into a bowl and whisk until thoroughly combined. 1 onion, sliced in rings Whilst whisking, gradually add sparkling water until an 1 or 2 courgette(s), sliced...
  • Page 19 Deep-fried prawn canapés Serves 4 Preparation: 15min. Cooking: 5 to 6min. per batch 175g prawns, cooked and peeled 1 egg Peel the garlic cloves and the onion. Place them in a 1 small onion food processor along with the prawns and process until you have obtained a smooth paste.
  • Page 20 Deep Fried Mozzarella Serves 4 Preparation: 10min. Resting time: 15min. 500g mozzarella cheese 3 eggs beaten Cooking: 2 to 3min. per batch 100g plain flour Cut the mozzarella into sticks about 3-inch long and 200g bread crumbs -inch thick. ½ Parsley, chopped Combine the bread crumbs and chopped parsley in a small bowl.
  • Page 21 A l’heure de l’apéritif...

  • Page 22: Vegetables

    Vegetable samosas Serves 4 Preparation: 25min. Resting time: 30min. 2 small cooked potatoes 100g cooked peas Cooking: 5min. + 5 to 6min. per batch 1 tbsp oil Prepare the dough: mix the flour, cumin and butter 1 tsp garam masala with your fingertips to obtain a grainy dough.
  • Page 23 Arancini, or risotto croquettes Serves 4 Preparation: 30min. Cooking: 20min. + 7min. per batch 175g Arborio rice for risotto (if unavailable, unrinsed Cook the chopped onion in a deep frying pan with 10g short-grain rice) of butter and the olive oil until it becomes translucent. 1 onion, peeled and chopped Add the rice and stir until it, too, becomes translucent.
  • Page 24 Heat the Deep Fryer to 180°C. Fill the basket two-thirds Pro 500: 1,3kg. full with French fries, lower into the oil and cook for Pro 350: 900g. about 6 minutes. The fries should remain soft and white.
  • Page 26 Chickpea fritters Serves 4 Preparation: 15min. Resting time: 30min. 1 large tin or 2 medium-sized tins of chickpeas in brine (i.e. Cooking: 4min. per batch 350g net weight) Drain the chickpeas. Peel the garlic, removing the shoot 2 garlic cloves in the centre.
  • Page 27 Vegetable crisps Serves 4 Preparation: 15min. Cooking: 5min. per batch 4 potatoes 2 courgettes Wash the vegetables. 4 turnips Peel the turnips and potatoes. Oil for frying Top and tail the courgettes. Slice the vegetables 2mm Salt & pepper thick. Heat your Deep fryer to 170°C.
  • Page 28 Onion rings Serves 4 Preparation: 20min. Cooking: 2 to 3min. per batch 110g self-raising flour Water, to mix Mix together the flour and water to make the batter. 1 onion, sliced Heat the oil. One at a time, dip the onion rings into the batter and then drop into the hot oil for 2-3 minutes or For the ketchup until crisp and golden brown.

  • Page 30: Seafood

    Traditional Fish and Chips Serves 4 Preparation: 30min. 700g cod fillets, skinned Cooking: 5min. per batch To make the chips, please refer to the recipe on page For the batter 22. Meanwhile, heat the deep fryer to 170°C. 75g cup plain flour To make the batter, sift the flour in to a bowl.
  • Page 31 Crab croquettes Serves 4 Preparation: 15min. Resting time: 30min 240g crab meat Cooking: 10min. per batch 45g butter 2 rusks Break up the rusks and place them in a food processor. 2 eggs Process until the rusks are reduced to crumbs, then add the parsley, Worcester sauce, mustard and mayonnaise.
  • Page 32 Mediterranean prawns Serves 4 Preparation: 20min. Cooking: 3min. per batch 16 tiger prawn tails 100g + 20g flour Peel the prawns and discard the head section. Make 1 egg yolk slits along the underside of the tails to prevent them from curling up during cooking.

  • Page 34: Meat

    Meat parcels Serves 4 Preparation: 20min. 8 sheets filo pastry Cooking: 5min. per batch 300g minced meat Combine the minced meat and onion in a bowl or food processor, then add the egg, cinnamon, salt and 1 chopped onion pepper. Fry the mixture in a frying pan for 10 minutes, 2 diced tomatoes until the meat is cooked.
  • Page 35 Meat fondue Serves 4 Preparation: 5min. 1kg thick-cut prime steak Cooking: 1min. per batch Assortment of sauces (tartare, red At the last moment (so that the blood stays in the meat), wine, mustard, bearnaise, aioli, cut the steak into chunks all the same size. barbecue, pepper, etc.) Heat the Deep Fryer to 170°C.
  • Page 36 Pork in sweet and sour sauce Serves 4 Preparation: 20min. Cooking: 20min. + 7 to 8min. per batch 600g loin of pork, cut into strips 1 egg To prepare the sauce: slice the green part of the onions, 2 tbsp corn flour peel the garlic cloves, removing the shoot and chop finely.

  • Page 38: Desserts

    Ice cream fritters Serves 4 Preparation: 20min. 500g chocolate ice cream Cooking: 1 to 2min. (slightly soft) Refrigeration: 3 hrs + overnight (prepare the day before so 100g plain flour that the coconut coating does not disintegrate) 1 egg Using an ice cream scoop, form 4 large balls of ice 120g desiccated coconut cream.
  • Page 39 Sweet fritters Serves 4 Preparation: 15min. Cooking: 5min. + 4 to 5min. per batch 250ml milk 80ml groundnut oil Heat the milk with the 80g of oil, the sugar lumps, a pinch of salt and the orange flower water. As soon it 2 sugar lumps comes to the boil, remove from the heat and add the 1 tbsp orange flower water...
  • Page 40 Cinnamon doughnuts Serves 4 Preparation: 20min. Cooking: 2min. per batch 2 eggs 100g caster sugar Whisk together the eggs and sugar until frothy, then stir in the soured cream. Using a sieve, sift the flour, baking 100ml soured cream powder, bicarbonate of soda, salt and cinnamon into 350g plain flour the mixture.
  • Page 41 Appetisers Prawn acras ............. 12 Spring rolls ............... 12 Starters Green tomato fritters..........14 Light mushroom fritters ..........15 Mixed Vegetable Tempura .......... 16 Cheese cigars ............16 Deep-fried prawn canapés ......... 17 Deep Fried Mozzarella ..........18 Vegetables Vegetable samosas ............ 20 Arancini, or risotto croquettes ........
  • Page 42 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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