1. Manuals
  2. Brands
  3. MAGIMIX Manuals
  4. Kitchen Appliances
  5. Ma Cuisine Vapeur
  6. Instructions for use manual

MAGIMIX Ma Cuisine Vapeur Instructions For Use Manual

Hide thumbs
Table of Contents

Advertisement

Quick Links

Download this manual
Ma uisine Vapeur

Advertisement

Table of Contents
loading

Related Manuals for MAGIMIX Ma Cuisine Vapeur

Summary of Contents for MAGIMIX Ma Cuisine Vapeur

  • Page 1 Ma uisine Vapeur...
  • Page 2 Ma Cuisine Vapeur Instructions for use Recipe book...

  • Page 3: Table Of Contents

    Instructions for use Safety instructions ..........3 The benefits of steam cooking......4 Description ............5 Using your Magimix steamer......6 100°C rice and eggs cooking......7 80°C fish setting ..........8 60°C keeping food warm/reheating ....8 40°C yoghurt setting.........9 Cleaning ............9 Cooking times ..........10 Cooking advice ..........12 Troubleshooting ..........14...

  • Page 4: Save These Instructions

    IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or dials. 3. To protect against fire, electric shock and injury to persons do not immerse cord, plugs or base in water or other liquid.

  • Page 5: The Benefits Of Steam Cooking

    THE BENEFITS OF STEAM COOKING GENTLE STEAMING FOR HEALTHIER, TASTIER FOOD • You can use your Magimix steamer to cook most types of food. Magimix has chosen the pressureless steaming method because it really takes care of your food. Instead of watering down the flavour, gentle steaming brings it out! You will rediscover the true taste of different foods –...

  • Page 6: Description

    DESCRIPTION Glass lid Stainless-steel steamer baskets Stainless-steel water tank Base Stainless-steel Upper basket Removable power cord with removable base multi-function bowl. Cooking time display screen 100°C Yoghurt steaming setting Fish “Keep warm” setting setting • We advise you to cook your vegetables, rice, meat, fish, eggs, fruit and desserts at 100°C and to use the 80°C temperature for fish and more delicate foods.

  • Page 7: Using Your Magimix Steamer

    USING YOUR MAGIMIX STEAMER Wash all parts. Ensure Unwind the power Place the food in the Position the lid. cord and plug it. you do not immerse the basket(s). Pour water until it base in water. The baskets must be reached the min line fitted together properly.

  • Page 8: 100°C Rice And Eggs Cooking

    100°C RICE AND EGGS COOKING We advise you to cook your vegetables, rice, meat, fish, eggs, fruits and desserts at 100°C. Rinse the rice. Add 1 volume of water for 1 volume of rice to the multi-function bowl. At the end of the Switch on your steamer cooking time, the (see cooking times p11)

  • Page 9: C Fish Setting

    80°C FISH SETTING The fish position offers a gentler cooking temperature of around 80°C, which allows fish to retain its delicate texture and lose none of its taste and appearance. Turn the dial to If necessary, adjust the At the end of the If your dish is cooked, the fish position.

  • Page 10: C Yoghurt Setting

    We advise you to use a single steamer basket. The steamer should not be moved at all during the cooking time. CLEANING Before moving, storing or undertaking any kind of aftercare, always unplug your Magimix steamer and wait for it to cool down. Remove the power...

  • Page 11: Cooking Times

    COOKING TIMES The cooking times shown below are approximate and may vary considerably, according to the volume of ingredients being cooked, their quality and nature and, of course, your own personal tastes. The cooking times have been calculated with the water tank filled to the maximum level. Cooking Type Quantity...
  • Page 12 COOKING TIMES Fish 80°C 100°C Cooked when shells open Shellfish 8-15 Tip: 500 ml water + 500ml white wine Frozen prawns 500g 15-20 Peeled Crab Whole 1 tail Lobster Defrost before steaming Langoustines Whole Fresh fish fillets 15-20 5-10 Frozen fish fillets 20-25 7-15 Fresh sea bream...

  • Page 13: Cooking Advice

    COOKING ADVICE Do not overload the steamer baskets as this will prevent the steam from circulating freely. Steam cooking is simplicity itself, but it requires produce of the utmost freshness and quality to ensure optimum flavour. To test if the food is properly cooked, pierce the thickest part with a knife. If it is cooked, the blade will not meet any resistance.
  • Page 14 DESSERTS Your Magimix steamer is perfect for making flans, creams and sponges. You can cook them in individual ramekins, which will halve their normal cooking time. You can adapt any dessert recipes involving a bain-marie to steam cooking.

  • Page 15: Troubleshooting

    If you cannot identify the cause of the problem, contact our Customer Care department for details of your nearest Magimix approved after-sales service agent. If your appliance is faulty, consult a Magimix approved after-sales service agent. You must never dismantle your appliance yourself.

  • Page 17: Asparagus Spears With Orange Sauce

    Asparagus spears with orange sauce Serves 4 Preparation: 5 min 24 green asparagus spears Cooking: 20-25 min at 100°C 3 egg yolks Rinse the asparagus spears and cut off the tough 1 orange ends of the stalks. Pour a litre of water into the 100g butter water tank.

  • Page 18: Potato, Crab And Asparagus Salad

    Courgette canapés with goat’s cheese and pesto topping Serves 4 Preparation: 10 min 4 small courgettes Cooking: 20-25 min at 100°C 300g fresh goat’s cheese Wash the courgettes, cut off both ends and peel 150g ready made pesto to leave strips of green skin. (or 10 tbsp olive oil liquidised with a bunch of Cut into sections (approx.

  • Page 19: Cured Country Ham And Eggs

    Cured country ham and eggs Serves 4 Preparation: 5 min 4 eggs Cooking: 4-8 min at 100°C 1 slice cured country ham Break the eggs into 4 ramekins. 4 tsp thick crème fraîche 4 chive leaves Cut the ham lengthwise into four strips. Place one strip of ham in each ramekin.

  • Page 21: Steamed Foie Gras

    Steamed foie gras Serves 4 Preparation: 20 min 1 fresh duck foie gras Resting time: 1 night + 48 hours + 5 min weighing 600g Cooking: 25-30 min at 100°C 200ml Sauternes white wine Cut the foie gras open and carefully remove the 1 bouquet garni blood vessels and connective tissue using a small Coarse sea salt...

  • Page 22: Rock Fish Terrine With Bisque Sauce

    Rock fish terrine with bisque sauce Serves 4 Preparation: 25 min Resting time: 5 min 400g rock fish fillets Cooking: 20-25 min at 100°C ½ stale French stick 3 eggs Cut the bread into thick slices. Warm the milk 400ml milk slightly and soften the bread in it for 5 min.

  • Page 23: Seafood Terrine With A Grapefruit Dressing

    Seafood terrine with a grapefruit dressing Serves 4 Preparation: 15 min 250g brill fillets, skinned and Cooking: 40-45 min at 100°C boned Cut the brill and salmon fillets into large pieces 100g salmon fillets, skinned and slice the white flesh of each scallop and boned horizontally into three thin disks (after removing 3 large scallops with their...

  • Page 25: Monkfish Parcels

    Monkfish parcels Serves 4 Preparation: 15 min Cooking: 40-45 min at 80°C 4 slices monkfish tail 4 small courgettes Wash the vegetables. Peel the onions and 2 tomatoes courgettes. Cut the courgettes into slices and 4 small spring onions halve the tomatoes. Pour a litre of water into the 4 tbsp crème fraîche water tank, arrange the courgettes and onions 4 tiny pinches saffron...

  • Page 26: Fish

    Vinegar-steamed sea bass and leeks Serves 4 Preparation: 20 min 1 line-caught sea bass Cooking: 40-45 min at 80°C weighing 1.5 kg, scaled, Clean the leeks and remove the dark green gutted, filleted and boned leaves to line the steamer baskets (leave a few 8 leeks gaps to allow the steam to circulate).

  • Page 27: Rolled Black Cod Stuffed With Whiting

    Rolled black cod stuffed with whiting Serves 4 Preparation: 20 min 4 fillets black cod, skinned Cooking: 40-45 min at 80°C and boned Pour a litre of water into the water tank and add 150g whiting fillet, skinned the bouquet garni. Put the lid on and switch the and boned 1 egg steamer on.

  • Page 28: Haddock And Cucumber In A Creamy Caper Sauce

    Haddock and cucumber in a creamy caper sauce Serves 4 Preparation: 20 min 800g haddock Cooking: 20-25 min at 80°C 3 cucumbers Soak the haddock in milk for an hour. Wash the 1 tbsp snipped chervil cucumbers, cut off both ends, peel and scoop 150g spinach leaves out the seeds in the centre.

  • Page 29: Red Mullet With Aioli Sauce

    Moules marinière Serves 4 Preparation: 15 min 500ml water Cooking: 10-15 min at 100°C 500ml white wine Pour 500ml white wine and 500ml water into 2 kg mussels the water tank. 4 garlic cloves 2 onions Cut the onions and tomatoes into quarters and 2 tomatoes arrange in the 2 steamer baskets.

  • Page 31: Cod And Tomato Parcels

    Cod and tomato parcels Serves 4 Preparation: 15 min 4 cod fillets Cooking: 25-30 min at 80°C 8 cherry tomatoes Place each fillet on a square of baking parchment. 1 garlic clove Wash and halve the cherry tomatoes. Peel the 1 tbsp olive oil Salt &...

  • Page 32: Salmon Steaks With Tomato

    Salmon steaks with tomato Preparation: 10 min Serves 4 Cooking: 25-30 min at 80°C 4 salmon steaks, skinned and boned Wash the tomatoes and leave them whole. Pour 8 tomatoes a litre of water into the water tank. Place the 4 tbsp olive oil tomatoes in a steamer basket, put the lid on and Coarse salt...

  • Page 33: Sole Stuffed With Avocado

    Sole stuffed with avocado Serves 4 Preparation: 20 min 4 sole fillets, skinned and Cooking: 15-20 min at 80°C boned Halve one of the avocado pears and scoop out 2 avocado pears the flesh. Squeeze the lemon. Mash the avocado 1 lemon roughly with half the lemon juice.

  • Page 35: Meat

    Turkey rolls with creamed garden peas Serves 4 Preparation: 30 min 4 very thin turkey escalopes Cooking: 30-35 min at 100°C 4 thin slices Parma ham Pour a litre of water into the water tank. Place 2 sprigs thyme the peas in a steamer basket, cover and cook for 800g peas 15-20 min.

  • Page 36: Vegetables

    Beef poached with vegetables Serves 4 Preparation: 20 min 800g beef fillet, larded and Cooking: 20 at 30 min at 100°C tied with string Pour the stock into the water tank. Place the beef 8 carrots in one of the baskets, put the lid on and cook for 8 small waxy potatoes (e.g.

  • Page 37: Rabbit And Vegetable Parcels

    Rabbit and vegetable parcels Serves 4 Preparation: 30 min 12 rabbit legs Cooking: 30-35 min at 100°C 6 cabbage leaves Bone the rabbit legs and season with salt and 8 small carrots pepper. Wash the cabbage leaves, cut in half 4 small courgettes and discard the tough central rib.

  • Page 38: Steamed Veal With Aubergines And Mushrooms

    Steamed veal with aubergines and mushrooms Serves 4 Preparation: 30 min 1 veal joint weighing 800 g Cooking: 35-40 min at 100°C 300g mushrooms (ideally Sprinkle the veal generously with salt and leave ceps) for 10 min. Pour a litre of water into the water 4 small aubergines tank, place the veal in a basket, put the lid on 1 lemon...

  • Page 39: Herb-Steamed Chicken

    Herb-steamed chicken Serves 4 Preparation: 20 min 1 chicken weighing 1.3 kg Cooking: 1 hour 20 min at 100°C 4 tbsp chopped parsley Combine the parsley, coriander, spices, salt and 4 tbsp fresh chopped pepper in a bowl. Rub the chicken skin with this coriander mixture and put the remainder in the cavity.

  • Page 41: Shoulder Of Lamb With Sage

    Shoulder of lamb with sage Serves 4 Preparation: 15 min 1 semi-boned shoulder of Cooking: 3 hours at 100°C lamb, weighing approx. Peel the onion, cut into quarters and spike with 1.5 kg cloves. Pour a litre of water into the water tank 2 bunches sage and add the onion.

  • Page 43: Basket Of Steamed Vegetables

    Basket of steamed vegetables Serves 4 Preparation: 20 min 8 small carrots Cooking: 30-35 min at 100°C 2 leeks, white part only Wash the vegetables. Peel the carrots, cut off 8 small waxy potatoes (e.g. both ends of the courgettes. Cut the leeks and Roseval, Ratte, Charlotte, courgettes into sections.

  • Page 44: Celeriac Purée

    Celeriac purée Serves 4 Preparation: 20 min 1 kg celeriac Cooking: 30-35 min at 100°C 125g thick crème fraîche Peel and wash the celeriac. Cut into 4-cm cubes. 2 tbsp fruity olive oil Salt Pour a litre of water into the water tank, spread the celeriac cubes out in one of the steamer baskets, put the lid on and cook for 30-35 min.

  • Page 45: Bay Leaf-Flavoured Potatoes

    Bay leaf-flavoured potatoes Serves 4 Preparation: 10 min 1 kg waxy potatoes Cooking: 30-45 min at 100°C (e.g. Roseval, Ratte, Charlotte, Wash the potatoes but do not peel them. Slit Désirée) them lengthways and insert a bay leaf. 1 bunch bay leaves 400ml thick crème fraîche Pour a litre of water into the water tank.

  • Page 46: Mushroom And Parmesan Risotto

    Mushroom and parmesan risotto Serves 4 Preparation: 15 min 200g Arborio (risotto) rice Cooking: 45-50 min at 100°C 200g button mushrooms Prepare the mushrooms by removing the stalks 50g grated parmesan cheese and rinsing gently. Slice in a food processor. 400ml water 1 chicken stock cube Put the rice and mushrooms in the multi-function...

  • Page 47: Vegetable Medley

    Vegetable Medley Serves 4 Preparation: 20 min 1 small cauliflower Cooking: 20-25 min at 100°C 3 courgettes Peel and wash the carrots and courgettes, and 2 large carrots cut into batons. Separate the cauliflower into 160g frozen peas florets, wash, pat them dry and grate in the food 2 pots yoghurt 1 tsp ground chilli pepper processor to obtain a sort of coarse-grained.
  • Page 49 Ratatouille Serves 4 Preparation: 25 min 2 aubergines Cooking: 60 min at 100°C 1 red pepper Wash the vegetables, deseed the peppers, and 1 green pepper dice the aubergines, peppers and courgettes. 2 courgettes Peel and chop the onion and garlic. 4 large tomatoes Pour a litre of water into the water tank.

  • Page 51: Desserts

    Grapefruit creams Preparation: 20 min Serves 4 Resting time: 1 hour 300ml grapefruit juice 125g caster sugar Cooking: 30-35 min at 100°C 3 large eggs Pour the grapefruit juice into a saucepan with 16g demerara sugar the caster sugar. Heat gently for 10 min, stir, 1 level tbsp cornflour then allow to cool slightly.

  • Page 52: Pear Compote

    Pear compote Serves 4 Preparation: 15 min 1 kg pears Cooking: 1¼ hours at 100°C 300ml water Scrape the seeds from the vanilla pod. Make 50g cane sugar a syrup in a saucepan with the water, sugar, ½ tsp ground cinnamon cinnamon and vanilla seeds.

  • Page 53: Apple And Cinnamon Pudding

    Apple and cinnamon pudding Serves 4 Preparation: 15 min 4 Granny Smith apples Cooking: 45-50 min at 100°C 8 slices stale brioche Peel and slice the apples. Combine the cream, 300ml low fat thick crème orange-flower water, sugar and cinnamon. fraîche 3 tbsp orange-flower water Butter a cake tin and line the base with a layer...

  • Page 55: Yoghurts

    Plain yoghurts Makes 9 yoghurts Preparation: 5 min 1 l whole milk Cooking: From 8-12 hours at 40°C or 1 l soya milk Resting time: 3 hours in the refrigerator or 1 l goat’s milk Combine 1 litre of milk with the yoghurt in a or 1 l ewe’s milk large jug.

  • Page 56: Coconut Yoghurts

    Coconut yoghurts Makes 9 yoghurts Preparation: 5 min 1 l whole milk Cooking: 12 hours at 40°C 125g yoghurt Resting time: 3 hours in the refrigerator 5 tbsp brown sugar Combine the yoghurt, sugar and coconut in a 8 tbsp dessicated coconut large bowl and gradually add the milk, stirring thoroughly.

  • Page 57: Blueberry Yoghurts

    Blueberry yoghurts Makes 9 yoghurts Preparation: 10 min Cooking: 12 hours at 40°C 125g yoghurt Resting time: 3 hours in the refrigerator 1 l whole milk Place the blueberries in a saucepan and sprinkle 10 tbsp caster sugar 300g fresh or frozen with 5 tbsp of sugar.

  • Page 59: Wickedly Rich Chocolate Desserts

    Wickedly rich chocolate desserts Makes 9 yoghurts Preparation: 10 min 400g plain or milk chocolate Cooking: 12 hours at 40°C 2 whole eggs Resting time: 3 hours in the refrigerator 500ml whole milk Melt the chocolate with the milk in a saucepan. Remove from the heat and beat in the eggs.

  • Page 60: Honey Yoghurts

    Honey yoghurts Makes 9 yoghurts Preparation: 5 min 1 l whole milk Cooking: 12 hours at 40°C 125g yoghurt Resting time: 3 hours in the refrigerator 18 tbsp honey Combine the milk and yoghurt. Place 2 tbsp honey in each pot. Divide the milk between the pots steamer and place in a steamer basket, without putting any water in the water tank.

  • Page 61: Tomato And Pesto Yoghurts

    Tomato and pesto yoghurts Makes 9 yoghurts Preparation: 15 min 1 l whole milk Cooking: 12 hours at 40°C 125g yoghurt Resting time: 3 hours in the refrigerator 2 tomatoes Dice the tomatoes and place in a saucepan. 3 tbsp pesto Sprinkle with the sugar, cover and cook over a 2 tsp sugar high heat for 5 min.*...
  • Page 63 Starters Asparagus spears with orange sauce ........16 Creamed cauliflower ............16 Courgette canapés with goat’s cheese and pesto topping ..17 Potato, crab and asparagus salad ........17 Cured country ham and eggs..........18 Salmon slivers on a bed of tomato and avocado ....18 Steamed foie gras ..............20 Rock fish terrine with bisque sauce ........21 Seafood terrine with a grapefruit dressing ......22...
  • Page 64 Vegetables Basket of steamed vegetables ..........42 Steamed leeks ..............42 Celeriac purée ..............43 Minted courgette purée............43 Bay leaf-flavoured potatoes..........44 Provençal-style green vegetables .........44 Mushroom and parmesan risotto .........45 Vegetable Medley...............46 Ratatouille................48 Desserts Grapefruit creams ..............50 Tropical coconut flans ............50 Pear compote..............51 Spiced bananas ..............51 Apple and cinnamon pudding..........52 Lemon cake................52...
  • Page 65 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 contractual nature. All rights reserved for all countries by Magimix.

Table of Contents