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MAGIMIX Ma Cuisine Instructions For Use Manual

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Ma Cuisine

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  Summary of Contents for MAGIMIX Ma Cuisine

  • Page 1 Ma Cuisine...
  • Page 3: Table Of Contents

    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 &...
  • Page 4 • 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...
  • Page 5: Food Processor

    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.
  • Page 6: Description

    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.
  • Page 7 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.
  • Page 8: Accessories

    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).
  • Page 9 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.
  • Page 10 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.
  • Page 11 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,...
  • Page 12 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 • • • •...
  • Page 13: Useful Hints And Tips

    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.
  • Page 14 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.
  • Page 15: Golden Rules

    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.
  • Page 16: How To Read The Recipes

    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...
  • Page 18 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.
  • Page 19: Tartar Sauce

    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 &...
  • Page 20 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.
  • Page 21 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...
  • Page 22 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).
  • Page 24: Country Loaf

    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.
  • Page 25 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.
  • Page 26: Olive And Chorizo Buns

    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.
  • Page 27: Sandwich Loaf

    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.
  • Page 28 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.
  • Page 29: Veggie Pizza

    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.
  • Page 30 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.
  • Page 31: Plaited Brioche

    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.
  • Page 32: Traditional Brioche

    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.
  • Page 33 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.
  • Page 35 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...
  • Page 36: Cream Of Courgette

    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...
  • Page 37 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...
  • Page 38 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...
  • Page 40 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...
  • Page 41 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...
  • Page 42 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...
  • Page 43: Country Pât

    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...
  • Page 44: Salmon Blinis

    Salmon blinis Preparation: 10 min Resting: 1hr Cooking: 2 min per blini Equipment: 9-cm blini or frying pan Blini batter Sauce 250g plain flour 300g thick crème fraîche 250ml milk 200g St Moret or Philadelphia cream cheese ® ® 25g thick crème fraîche 1 tsp salt 25g butter 2 sprigs dill...
  • Page 46: Sweetcorn Pancakes

    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...
  • Page 47: Celeriac Purée

    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...
  • Page 48 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...
  • Page 50: Crab Cakes

    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...
  • Page 51: Oriental Fishcakes

    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...
  • Page 52 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...
  • Page 53: Smoked Salmon Souf

    Smoked salmon soufflé SERVES 3200 3200 4200 5200 FOOD PROCESSOR 20 min 20 min 25 min 25 min PREPARATION 10 min 10 min 15 min 20 min BAKING Straight-sided ramekins EQUIPMENT Smoked salmon 100g 150g 200g Rice flour Egg yolks Egg whites Milk 80ml...
  • Page 55: Curried Lamb Filo Parcels

    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...
  • Page 56 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...
  • Page 57: Stuffed Tomatoes

    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...
  • Page 58: Steak Tartare

    Steak tartare SERVES 3200 3200 4200 5200 FOOD PROCESSOR 40 min 40 min 45 min 50 min PREPARATION Rump steak or sirloin steak 500g 700g 1.4kg Shallots Red onions Capers 3 tbsp 4 tbsp 6 tbsp 8 tbsp Bunches of chives 1 ½...
  • Page 60: Chocolate Mousse

    Chocolate mousse Tiramisu Preparation: 20 min Cooking: 5 min Resting: 3 hr Preparation: 30 min Resting: 6 to 24hr 400g mascarpone 3 tbsp bitter cocoa powder 200g chocolate 100g caster sugar 3 tbsp amaretto liqueur 50g caster sugar 300ml coffee 5 eggs 5 eggs 30 sponge fingers...
  • Page 61: Children's Teatime Treats

    Children’s teatime treats Chocolate cookies Preparation: 10 min Resting: 1 hr Cooking: 5 min Preparation: 10 min Resting: 20 min Baking: 8-10 min Equipment: pancake and waffle makers Pancake batter Waffle batter 250g plain flour 100g chocolate chips 125g softened butter* 2 eggs 250g plain flour 250g plain flour...
  • Page 62: Victoria Sponge Cake

    Short bread Victoria sponge cake Preparation: 5 min Cooking: 30-35 min Preparation: 10 min Baking: 30 min Equipment: cake tin 225g plain flour 125g butter or margarine softened 125g caster sugar 125g caster sugar 50g cornflour 125g self-raising flour 175g soft butter 1 tsp baking powder Drops of Vanilla essence (to taste) 4 tbsp strawberry jam...
  • Page 63: Instant Mango Ice Cream

    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.
  • Page 64: Lemon Meringue Pie

    Lemon meringue pie Preparation: 1 hr Resting: 1hr Baking: 40 min Equipment: Ø 28-30 cm tin, piping bag* (optional), thermometer Rich shortcrust pastry Lemon filling Italian meringue 250g plain flour 150g caster sugar 180g caster sugar 140g butter 30g butter 3 egg whites 100g caster sugar 3 untreated lemons...
  • Page 65: Walnut Cake

    Walnut cake Pavlova Preparation: 15 min Baking: 30 min Equipment: cake tin Preparation: 20 min Baking: 2½ hr Equipment: piping bag* (optional) French meringue Whipped cream 150g shelled walnuts 1 tbsp rum 125 g caster sugar 300 ml whipping cream 120g caster sugar 3 eggs 125 g icing sugar...
  • Page 66: Caramelised Apple Tart

    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.
  • Page 67: Chocolate Tart

    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...
  • Page 68: Brownie Cake

    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.
  • Page 69: Cheesecake With Raspberry Coulis

    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...
  • Page 70 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.
  • Page 71: Watermelon And Honey Juice

    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.
  • Page 72: Strawberry Milkshake

    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.
  • Page 73 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.
  • Page 74 BASIC RECIPES Egg whites .............70 Whipped cream ...........109 Fruits coulis ............116 Icing ..............102 French meringue ..........109 Italian meringue ...........106 Breas buns .............92 Blini batter .............74 Choux pastry ............36 Pancake batter .............100 Fougasse dough .............46 Waffle batter ............100 Bread dough ............38 Pizza dough ............48 Shortcrust pastry ..........110 Puff pastry .............50...
  • Page 75 BREAD & BAKING Country loaf ............38 Baguettes ...............40 Olive and chorizo buns ..........42 Sandwich loaf ............44 Fougasse ...............46 Veggie pizza ............48 Leek quiche ............50 Plaited brioche ............52 Traditional brioche ..........54 Scones ..............56 SOUPS Country soup ............58 Pumpkin soup ............59 Cream of courgette ..........60 Cream of cauliflower with diced bacon ....60 Gazpacho .............61 Chilled carrot soup ..........62...
  • Page 76 FISH Hake and vegetable julienne* parcels ......82 Crab cakes ............83 Oriental fishcakes ...........84 Salmon tartare ............86 Fish pie ..............87 Smoked salmon soufflé ...........88 MEAT Cottage pie ............90 Curried lamb filo parcels.........91 Hamburgers ............92 Stuffed tomatoes ............94 Kefta kebabs ............95 Steak tartare ............96 DESSERTS Chocolate mousse ..........98 Peach clafoutis ............98...
  • Page 77 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 This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment.
  • Page 79 www.magimix.com...

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