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MAGIMIX DOUGH BOWL Manual

Dough bowl
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CONTENTS
Recipes
PLEASE READ THROUGH THE SAFETY INSTRUCTIONS IN THE RECIPE
!
BOOK "MA CUISINE" CAREFULLY BEFORE USING YOUR APPLIANCE

MAXIMUM PROCESSING CAPACITIES

Bread dough
Brioche dough
Cake mix

TIPS

• When using a recipe which calls for a raising agent, make sure you add the yeast at the
same time as the solid ingredients, but add the baking powder right at the end.
• If you are using fresh yeast, leave the dough to prove for an extra hour.
• When your are baking bread, place a container filled with water in the oven so that the
s
bread remains soft.
• Halfway through baking, place a sheet of aluminium foil on top of your bread or cake
so that it does not brown too much.
• To check whether your bread or cake is cooked through, insert a sharp knife blade: if it
comes out clean, it is cooked.
• For a crustier loaf, bake for an extra 10 minutes.
26
3/12/07
11:01
C 3200
CS 4200
450 g
620 g
500 g
650 g
600 g
780 g
Page 26
CS 5200
850 g
930 g
1 kg
26
26
27
28
28
30
30
31
32
32
34
36
36

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  Summary of Contents for MAGIMIX DOUGH BOWL

  • Page 1: Table Of Contents

    Mode d'emploi UK 3 3/12/07 11:01 Page 26 CONTENTS Maximum processing capacities Tips Using your Magimix dough bowl Recipes Bread Farmhouse loaf Olive and chorizo bread Sandwich loaf Rye bread Sun-dried tomato and onion bread Gingerbread Brioche Pound cake...
  • Page 2: Using Your Magimix Dough Bowl

    Use the spatula to push the flour back down into the dough if necessary. Do not use a knife or other metal utensil to remove your cake or bread from the dough bowl, as you may damage the non-stick coating.
  • Page 3: Bread

    Knock down the dough by pressing the pulse button 3 or 4 times. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle. Leave the dough to prove for an hour at room temperature.
  • Page 4 pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 29...
  • Page 5: Olive And Chorizo Bread

    Knock the dough down by pressing the pulse button 4 or 5 times. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle. Leave to prove for 30 minutes at room temperature.
  • Page 6: Rye Bread

    Knead again for 1 min. to knock the dough down to its original size. Remove the dough bowl from the main bowl. Place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle. Then leave the dough to prove for 1 hours.
  • Page 7: Sun-Dried Tomato And Onion Bread

    Preheat your oven to 210 °C (gas mark 6/7). Put the dough bowl in the oven and bake for 10 min., then reduce the temperature to 150 °C (gas mark 2) and continue baking for between 1 and hours.
  • Page 8 pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 33...
  • Page 9: Brioche

    Allow the dough to rise in the dough bowl for 30 min. Knock it down by pressing the pulse button 4 or 5 times. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil.
  • Page 10: Pound Cake

    Finish the preparation by adding the baking powder. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle.

This manual is also suitable for:

C 3200Cs 4200Cs 5200