MAGIMIX Mini Plus User Manual page 19

• Soft doughs (brioche, choux pastry, etc.): Magimix food processors
work on the rapid kneading principle. Doughs are kneaded for 30
seconds to 1 minute - the exact time depends on the amount and type
of dough. Follow the instructions carefully for each recipe.
• Normal doughs: for faster results, leave the dough to rise or prove at
(or slightly above) room temperature.
As flour is very light, you may sometimes notice a cloud of flour escaping from the bowl. To avoid
this happening, only add the liquids (water, milk, etc.) once you have put all the other ingredients
(salt, flour, butter, eggs, etc.) in the bowl. You can then switch your food processor on.
• You can store dough in the freezer for up to 2 months, providing you wrap it carefully in cling
film. Remember to take it out the day before you intend to use it.
BLENDERMIX
Soups, pancake batters, cocktails: put the metal blade in the bowl first,
then add all the ingredients. Next, position the BlenderMix in the bowl
and switch your food processor on.
EGG WHISK
• Make sure your bowl is clean and dry.
• Remember to remove the pusher from the lid to let in enough air!
• Beaten egg whites: for lighter egg whites, use eggs that are at room temperature.
• Whipped cream: do not use fat-free or low-fat cream, as it will not whip! Make sure the full-fat
whipping or double cream you use is chilled.
• Place the food processor bowl in the freezer for 10 minutes beforehand. If you
can track it down, add some powdered stabiliser (e.g. Whip It) to the cream,
as this will keep it stiff for several hours in the fridge.
• Keep a close eye on the cream while it is being whipped, to avoid it turning
into butter.
CITRUS PRESS
• There are 2 cones: a small one for lemons
and limes, and a large one for
oranges and grapefruit.
TIPS
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