Instructions for use Description ..........6 Maximum processing capacities ....7 Accessories .........8 - 20 Useful hints and tips ......... 21 Golden rules ..........24 Recipes How to read the recipes ......26 Basic recipes ......... 125 Sauces & Appetisers ......... 27 Bread &...
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• If the power cord has been damaged, or if your appliance is no longer working reserved for personnel in shops, offices and other workplace environments, properly, it must be replaced or repaired by the manufacturer, a Magimix- on farms, by the patrons of hotels, motels and other commercial environments approved after-sales service agent or a similarly qualified person, in order to...
Food Processor in the heart of Burgundy for more than 40 years. The inventor of the food processor, Magimix now proudly presents the very latest generation. We are delighted that you have chosen our Magimix food processor to assist you in your everyday tasks within your kitchen.
CONTROL PANEL DESCRIPTION Graduated pusher Metal blade STOP AUTO PULSE Double pusher Graduated pusher Blender STOP : press this button to switch the machine off. Feed AUTO : press this button to process in continuous mode and obtain a more even tube texture.
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REMOVING THE CLEAR BOWLS FITTING THE CLEAR BOWLS Wash all the parts thoroughly (except the motor unit) before using your appliance for the first time. Unlock the lid by turning clockwise and Remove the blade from the mini bowl. Place the bowl on the motor unit and turn Slide the midi bowl onto the motor shaft, lift it off.
METAL BLADE AND BLENDERMIX STANDARD ACCESSORIES METAL BLADE MINI BOWL: equipped with a metal MIDI BOWL*: a practical, easy-clean CHOPS meat, fish and fresh herbs in EMULSIFIES sauces, crushes ice, and blade for blending, chopping, mixing and bowl specially designed for use with the either PULSE or continuous mode (AUTO).
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Check out our useful hints and tips on p. 23. Check out our useful hints and tips on p. 23. Built to an exclusive, patented Magimix design, the whisk beats the egg Use the spatula to scrape any remaining flour off the bowl walls.
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GRATER / SLICING DISCS GRATER / SLICING DISCS We recommend you use the discs in the midi bowl. A) XL MODELS Lower the midi bowl into the main bowl. Slicing/grater discs: The 2-in-1 feed tube comprises: The lid is equipped with a safety system Slide the disc support onto the motor each disc is engraved with a code, e.g.
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USING THE CITRUS PRESS ADDITIONAL ACCESSORIES The accessories you find in the box will vary depending on the model. CITRUS PRESS: with a lever arm and 2 JUICER AND SMOOTHIE IX : Slot the citrus press basket onto the bowl Select the right cone for the size of your cones, yielding juice with no pips and just ideal for making juices, cocktails,...
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THE BENEFITS OF VITAMINS AND MINERALS CLEANING Always unplug your appliance before you clean it. Vitamins Fruit Vegetables B1/B6 Apple • • • Asparagus • • Apricot • • • • Cabbage • • • • Blackberry • • • •...
USEFUL HINTS & TIPS SIMPLE • AUTO button: the motor adapts its speed to the task at hand. • PULSE button: for more control over the end result. This is the setting you need for precision chopping or blending. Place soft foods (e.g. meat, fish or soft cheese) into the freezer for a few minutes to firm them up before chopping, grating or slicing them in your food processor.
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MIDI BOWL AND DISCS DOUGH BLADE • Soft dough (brioche, choux pastry, etc.): Magimix food processors • The midi bowl is ideal for grating and slicing fruit, vegetables and work on the rapid kneading principle. Doughs are kneaded for just cheese.
GOLDEN RULES GOLDEN RULES To get the very best out of our recipes, follow these few simple golden rules: Eggs are sold in four different sizes, with medium eggs weighing 53-63 g. For recipes where the egg whites are to be beaten, bring them up to room temperature first. Eggs 1.
HOW TO READ THE RECIPES Level of difficulty: very easy - easy - more sophisticated Measurements: tsp = teaspoon tbsp = tablespoon 1 bowl = 250-350 g 1 pulse = one press on the PULSE button lasting 1-2 seconds 2-mm grater Metal blade Blender 4-mm grater...
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Aïoli sauce Mayonnaise Preparation: 10 min Preparation: 5 min 300ml groundnut oil Ingredients for 1 bowl of mayonnaise 1 tbsp strong mustard 3 garlic cloves 2 tbsp white wine vinegar (optional) 2 egg yolks Salt & pepper Peel the garlic cloves. Halve them lengthwise and discard the central shoots. Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl.
Béarnaise sauce Mint sauce Preparation: 10 min Cooking: 10 min Preparation: 5 min 100g butter 1 bunch fresh mint 50ml cider vinegar 3 tbsp boiling water 2 egg yolks 2 tbsp caster sugar 2 shallots 5 tbsp white wine vinegar 2 sprigs tarragon Salt &...
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Tuna dip Preparation: 5 min Tinned tuna in brine (190 g net weight) 2 tbsp soft cheese 1 tsp olive oil 1 tsp mustard Juice of ½ lemon 15 chive leaves Fleur de sel sea salt flakes & pepper Drain the tuna and break into large flakes. Place in the mini bowl. Add all the other ingredients, pulse 4-5 times, and hey presto! Chef’s tip: also great as a spread on slices of toasted country bread.
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Ham and olive cake Dijon dip Preparation: 5 min Preparation: 10 min Baking: 45 min Equipment: 1 rectangular cake tin Cake mixture Flavouring 2 slices cooked ham 150g plain flour 200g cooked ham 2 tbsp thick crème frâiche 100g gruyère cheese 75g pitted green olives 1 tsp whole-grain mustard 125ml hot milk...
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Cheese puffs Preparation: 15 min Baking: 20-25 min Equipment: piping bag* (optional) Choux pastry Flavouring 200ml water 100g comté cheese 150g plain flour 75g butter 4 eggs 1 egg yolk (for brushing) Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside. To make the choux pastry Preheat your oven to 180 °C (gas mark 4).
Country loaf Preparation: 10 min Resting: 3hr Baking: 25 min Dough 250g strong white bread flour 160ml hand-hot water 12g fresh yeast* 5g salt Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute.
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Baguettes Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min 250g strong white bread flour 150ml hand-hot water 12g fresh yeast* 5g salt Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute.
Olive and chorizo buns Preparation: 10 min Resting: 1hr30 min Baking: 20 min Dough Flavouring 250g strong white bread flour 40g pitted olives 150ml hand-hot water 80g chorizo sausage 4g fresh yeast* 4g salt Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add the olives and pulse 3-5 times.
Sandwich loaf Preparation: 15 min Resting: 1hr30 min Baking: 30 min Equipment: 1 loaf tin 350g strong white bread flour 275ml hand-hot milk 30g butter 10g caster sugar 10g fresh yeast* 5g salt Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute.
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Fougasse Preparation: 15 min Resting: 1hr30 min Baking: 15 min Dough Flavouring 250g strong white bread flour 100g pitted olives 150ml hand-hot water 10ml olive oil 50ml olive oil Thyme 6g fresh yeast* 5g salt Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute.
Veggie pizza To make the topping Wash the vegetables and peel the onion. Fit the 2-mm slicing disc in the midi bowl. Preparation: 45 min Resting: 1hr Baking: 15-20 min Slice the onions and set aside. Slice the courgette and tomatoes, transfer to a colander and sprinkle with salt to get rid of the excess juices.
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Leek quiche To make the filling Preheat your oven to 210 °C (gas mark 6). Preparation: 45 min Resting: 1h30 min Baking: 30 min Fit the 2-mm grater disc in the midi bowl, grate the cheese and set aside. Equipment: quiche tin Ø 28-30 cm Wash the leeks.
Plaited brioche Preparation: 20 min Resting: 1hr Baking: 20 min Equipment: 1 rectangular loaf tin 250g strong white bread flour 125ml hand-hot milk 20g butter 40g sugar 14g fresh yeast* 1 pinch of salt 1 beaten egg (for brushing) Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute.
Traditional brioche Preparation: 10 min Resting: 1h30 min Baking: 25 min Equipment: fluted round brioche tin Dough 12g fresh yeast* 250g strong white bread flour 100g softened butter 60ml hand-hot milk 30g sugar 2 eggs 4g salt 1 beaten egg (for brushing) Stir the yeast into the warm milk (approx.
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Scones Preparation: 5 min 250g plain flour 160ml milk 25g caster sugar 50g butter ½ tsp baking powder 1 pinch of salt Fit the double-bladed knife. Place the flour, baking powder and salt in the bowl and process briefly to mix them. Cut the butter into pieces and add it to the bowl with the sugar.
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Country soup Pumpkin soup SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 15 min 15 min 20 min 20 min PREPARATION 20 min 20 min 30 min 30 min COOKING 20 min 20 min 25 min 25 min COOKING...
Cream of courgette Gazpacho SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min PREPARATION 15 min 15 min 20 min 20 min COOKING 15 min 15 min 20 min 20 min RESTING...
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Chilled carrot soup SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 40 min 40 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 20 min 20 min 25 min 25 min Carrots 350g 700g 1.3kg Oranges (untreated) Onions...
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Chilled pepper and mascarpone soup SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min RESTING 3 hr 3 hr 3 hr 3 hr COOKING 30 min 30 min 35 min 35 min Red peppers (deseeded) Potatoes ½...
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Spring vegetable clafoutis Coleslaw SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min PREPARATION 10 min 10 min 10 min 10 min 40 min 40 min 50 min 50 min Head white cabbage...
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Crunchy veg Tomato and mozzarella bruschette and pasta salad SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min FOOD PROCESSOR 3200 3200 4200 5200 GRILLING 5 min 5 min 5 min 5 min PREPARATION 15 min 15 min...
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Parmesan soufflé SERVES FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 20 min 20 min 30 min 30 min BAKING 15 min 15 min 15 min 15 min EQUIPMENT Straight-sided ramekins Eggs Parmesan cheese 160g 240g 320g Butter Plain flour 1 tbsp 1½...
Country pâté Salmon rillettes SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 10 min 10 min PREPARATION 15 min 15 min 15 min 15 min BAKING 2 hr 2 hr 2½...
Provençal vegetable tian Potato rösti SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 10 min 10 min 20 min 20 min PREPARATION 20 min 20 min 25 min 30 min 50 min 50 min 30 min 30 min 30 min...
Celeriac purée Ratatouille SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 3200 3200 4200 5200 FOOD PROCESSOR PREPARATION 10 min 10 min 15 min 15 min PREPARATION 30 min 30 min 35 min 35 min 20 min 20 min 25 min 25 min BAKING COOKING...
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Potato gratin SERVES 3200 3200 4200 5200 FOOD PROCESSOR 20 min 20 min 25 min 35 min PREPARATION 1hr10 min 1¼ hr BAKING Potatoes 600g 1.5kg Gruyère cheese 150g 180g 200g Thick crème fraîche 120g 160g Butter Milk 200ml 500ml 750ml Garlic clove Pinch ground nutmeg...
Hake and vegetable julienne* Crab cakes parcels SERVES FOOD PROCESSOR 3200 4200 5200 5200 SERVES PREPARATION 15 min 20 min 20 min 20 min FOOD PROCESSOR 3200 3200 4200 5200 10 min 10 min 10 min 10 min COOKING 30 min 30 min 35 min 35 min...
Oriental fishcakes SERVES 3200 3200 4200 5200 FOOD PROCESSOR PREPARATION 15 min 15 min 15 min 15 min COOKING 10 min 10 min 10 min 10 min NUMBER OF CAKES 230g 450g 680g 900g Nam pla fish sauce 1 tbsp 2 tbsp 3 tbsp 4 tbsp...
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Salmon tartare Fish pie SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 FOOD PROCESSOR 3200 4200 5200 5200 PREPARATION 15 min 15 min 20 min 30 min PREPARATION 30 min 30 min 30 min 30 min Food ring / cutter (optional) 25 min 25 min 25 min...
Cottage pie Curried lamb filo parcels SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 40 min 40 min 45 min 50 min PREPARATION 25 min 25 min 35 min 40 min 50 min 50 min 50 min 50 min...
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Hamburgers To make the burgers and garnish Wash the lettuce. Peel and halve the onion. Slice the tomatoes, one of the onion halves Preparation: 10 min Resting: 1 hr Cooking: 10 min and the lettuce in the midi bowl with the 2-mm slicing disc. Set aside. Cut the remaining half-onion into pieces, transfer to the main bowl with the metal Bread buns Minced meat...
Stuffed tomatoes Kefta kebabs SERVES SERVES FOOD PROCESSOR 3200 3200 4200 5200 FOOD PROCESSOR 3200 3200 4200 5200 PREPARATION 30 min 30 min 40 min 50 min PREPARATION 20 min 20 min 20 min 20 min 30 min 30 min 35 min 40 min 10 min...
Instant mango ice cream Preparation: 5 min 300 g frozen mangoes 125 g creamy yoghurt 1 slice gingerbread Allow the mangoes to defrost just enough to cut the pieces in two (widthwise). Put the gingerbread in the main bowl with the metal blade and blend for 30 seconds. Add the yoghurt and mango.
Caramelised apple tart To make the filling Meanwhile, wash the apples and slice them in the midi bowl fitted with the 4-mm Preparation: 10 min Resting: 1hr Cooking: 50 min Equipment: Ø 28-30 cm tart tin slicing disc. If necessary, empty the bowl midway through the process. Squeeze the juice of half a lemon over the sliced apples.
Chocolate tart Preparation: 30 min Resting: 1hr Baking: 40 min Equipment: Ø 28-30 cm tin Rich shortcrust pastry Ganache 250 g plain flour 300 ml liquid crème fraîche 140 g butter 200 g dark chocolate 100 g caster sugar 2 eggs 45 ml cold water 1 egg yolk To make the pastry...
Brownie cake Preparation: 10 min Baking: 20 min Equipment: square 24 cm tin 200 g dark chocolate 100 g pecan nuts 140 g butter 150 g caster sugar 80 g plain flour 3 eggs Preheat your oven to 160 °C (gas mark 2-3). Put the pecan nuts in the mini bowl and pulse a few times to chop them coarsely.
Cheesecake with raspberry coulis Apple and kiwi crumble Preparation: 15 min Resting: 2 hr Equipment: tart tin with removable base Preparation: 20 min Baking: 30 min 200 g speculoos biscuits Raspberry coulis 100 g plain flour 500 g mascarpone 100 g butter 500 g raspberries 100 ml single cream 80 g caster sugar...
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French fruit jelly Preparation: 10 min Drying: 2-3 days Cooking: 1½ hr 550 g stoned prunes 275 g caster sugar Granulated sugar to coat Put the prunes and caster sugar in the main bowl with the metal blade. Blend for 40 seconds or until reduced to a smooth paste. Cook in a bain marie*, stirring from time to time, until the mixture starts to thicken and comes away from the sides of the bowl (approx.
Watermelon and honey juice Preparation: 10 min 350 g watermelon 250 ml apple juice 2 bananas 2 tbsp honey Cut the watermelon flesh into pieces. Slice the bananas. Blend all the ingredients in the main bowl fitted with the metal blade and the Blender ix for 1 minute.
Strawberry milkshake Mango lassi Preparation: 5 min Preparation: 5 min 150 g fresh strawberries 150 ml water 300 ml milk 1 mango 1 tbsp caster sugar 1 pot creamy yoghurt 2 scoops vanilla ice cream 1 tsp honey 1 dash lemon juice 1 tbsp lemon juice Peel the mango and cut the flesh into large pieces.
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Fresh yeast will only A julienne disc is available for your keep for a few days in the fridge, but you Magimix food processor. can freeze it in small batches. Dried yeast is widely available and keeps for up to six months.