Magimix MULTIFUNCTION STEAMER User Manual

Ma Cuisine VapeurMa Cuisine Vapeur

80°C FISH SETTING (automatic model only)The fish position offers a gentler cooking temperature of around 80°C, which allows fish toretain its delicate

KEEPING FOOD WARM/REHEATINGKeeping warm: turn thetimer to .Reheating: place theingredients in themulti-function bowl.Heat for 3-4 min,then turn the ti

10COOKING TIMESThe cooking times shown below are approximate and may vary considerably, according to thevolume of ingredients being cooked, their qual

11COOKING TIMESFishMeatEggsFruitRiceShellfish1 kg 8-1580° 100°100°Cooked when shells openTip:500 ml water + 500 ml white wineFrozen prawns 500g 15-20

12COOKING ADVICEDo not overload the steamer baskets as this will prevent the steam from circulating freely.Steam cooking is simplicity itself, but it

13COOKING ADVICEYoghurt (automatic model only):Making homemade yoghurt is extremely easy. All you need is the starter (use a potof shop-bought yoghurt

14TROUBLESHOOTINGIf you cannot identify the cause of the problem, contact our Customer Care department for detailsof your nearest Magimix approved aft

STARTERS

16Preparation: 5 minCooking: 20-25 min at 100°Serves 424 green asparagus spears3 egg yolks1 orange100 g butterSalt & pepperRinse the asparagus spe

17Preparation: 10 minCooking: 20-25 min at 100°Serves 44 small courgettes300 g fresh goat’s cheese150 g ready made pesto(or 10 tbsp olive oilliquidise

18StartersPreparation: 5 minCooking: 4-8 min at 100°Serves 44 eggs1 slice cured country ham4 tsp thick crème fraîche4 chive leavesBreak the eggs into

20Preparation: 20 minResting time: 1 night + 48 hours + 5 minCooking: 25-30 min at 100°Serves 41 fresh duck foie grasweighing 600 g200 ml Sauternes wh

21StartersPreparation: 25 minResting time: 5 minCooking: 20-25 min at 100°Serves 4400 g rock fish fillets½ stale French stick3 eggs400 ml milk1 knob b

22Preparation: 15 minCooking: 40-45 min at 100°Serves 4250 g brill fillets, skinned andboned100 g salmon fillets, skinnedand boned3 large scallops wit

23StartersFISH

Preparation: 15 minCooking: 30-35 min at 100° / 40-45 min at 80°**(automatic model only)Serves 44 slices monkfish tail4 small courgettes2 tomatoes4 sm

Preparation: 20 minCooking: 20-25 min at 100° / 40-45 min at 80°**(automatic model only)Serves 41 line-caught sea bassweighing 1.5 kg, scaled,gutted,

26FishPreparation: 20 minCooking: 35-40 min at 100° / 40-45 min at 80°**(automatic model only)Serves 44 fillets black cod, skinnedand boned150 g whiti

27FishPreparation: 20 minCooking: 15-20 min at 100° / 20-25 min at 80°**(automatic model only)Serves 4800 g haddock3 cucumbers1 tbsp snipped chervil15

Ma Cuisine VapeurInstructions for useRecipe bookInstructions for useRecipe bookMa Cuisine Vapeur

Preparation: 15 minCooking: 30-35 min at 100° / 40-45 min at 80°**(automatic model only)Serves 42 small red mullets, filletedand boned8 medium-sized w

Preparation: 15 minCooking: 15-20 min at 100° / 25-30 min at 80°**(automatic model only)Serves 44 cod fillets8 cherry tomatoes1 garlic clove1 tbsp oli

31FishPreparation: 10 minCooking: 15-20 min at 100° / 25-30 min at 80°**(automatic model only)Serves 44 salmon steaks, skinned andboned8 tomatoes4 tbs

32FishPreparation: 20 minCooking: 8 at 10 min at 100° / 15-20 min at 80°**(automatic model only)Serves 44 sole fillets, skinned andboned2 avocado pear

MEAT

Preparation: 30 minCooking: 30-35 min at 100°Serves 44 very thin turkey escalopes4 thin slices Parma ham2 sprigs thyme800 g peas2 spring onions or 4 t

Preparation: 20 minCooking: 20 at 30 min at 100°Serves 4800 g beef fillet, larded andtied with string8 carrots8 small waxy potatoes (e.g.Roseval, Ratt

Preparation: 30 minCooking: 30-35 min at 100°Serves 412 rabbit legs6 cabbage leaves8 small carrots4 small courgettes4 sprigs rosemary4 sprigs thyme4 b

Preparation: 30 minCooking: 35-40 min at 100°Serves 41 veal joint weighing 800 g300 g mushrooms (ideallyceps)4 small aubergines1 lemon4 tbsp snipped c

When using an electrical appliance, basic safety precautions should always befollowed, including the following:1. Read all instructions.2. Do not touc

38Preparation: 20 minCooking: 1 hour 20 min at 100°Serves 41 chicken weighing 1.3 kg4 tbsp chopped parsley4 tbsp fresh choppedcoriander4 sprigs thyme5

40MeatPreparation: 15 minCooking: 3 hours at 100°Serves 41 semi-boned shoulder oflamb, weighing approx.1.5 kg2 bunches sage1 onion10 clovesCoarse salt

41MeatVEGETABLES

42VegetablesPreparation: 20 minCooking: 30-35 min at 100°Serves 48 small carrots2 leeks, white part only8 small waxy potatoes (e.g.Roseval, Ratte, Cha

43VegetablesPreparation: 20 minCooking: 30-35 min at 100°Serves 41 kg celeriac125 g thick crème fraîche2 tbsp fruity olive oilSaltPeel and wash the ce

44VegetablesPreparation: 10 minCooking: 30 at 45 min at 100°Serves 41 kg waxy potatoes(e.g. Roseval, Ratte, Charlotte,Désirée)1 bunch bay leaves400 ml

45VegetablesPreparation: 15 minCooking: 45-50 min at 100°Serves 4200 g Arborio (risotto) rice200 g button mushrooms50g grated parmesan cheese400 ml wa

46VegetablesPreparation: 20 minCooking: 20-25 min at 100°Serves 41 small cauliflower3 courgettes2 large carrots160 g frozen peas2 pots yoghurt1 tsp gr

3SPECIAL CORD SET INSTRUCTIONS!ONLY FOR USA AND CANADAa. A short power-supply cord (or detachable power-supply cord) is to beprovided to reduce risks

48VegetablesPreparation: 25 minCooking: 60 min at 100°Serves 42 aubergines1 red pepper1 green pepper2 courgettes4 large tomatoes3 large onions3 garlic

DESSERTS

Preparation: 20 minResting time: 1 hourCooking: 30-35 min at 100°Serves 4300 ml grapefruit juice125 g caster sugar3 large eggs16 g demerara sugar1 lev

Preparation: 15 minCooking: 1¼ hours at 100°Serves 41 kg pears300 ml water50 g cane sugar½ tsp ground cinnamon½ vanilla podScrape the seeds from the v

Preparation: 15 minCooking: 45-50 min at 100°Serves 44 Granny Smith apples8 slices stale brioche300 ml low fat thick crèmefraîche3 tbsp orange-flower

YOGHURTS

Preparation: 5 minCooking: From 8-12 hours at 40°Resting time: 3 hours in the refrigeratorMakes 9 yoghurts1 l whole milkor 1 l soya milkor 1 l goat’s

Preparation: 5 minCooking: 12 hours at 40°Resting time: 3 hours in the refrigeratorMakes 9 yoghurts1 l whole milk125 g yoghurt5 tbsp brown sugar8 tbsp

56YoghurtsPreparation: 10 minCooking: 12 hours at 40°Resting time: 3 hours in the refrigeratorMakes 9 yoghurts125 g yoghurt1 l whole milk10 tbsp caste

4CONTENTSInstructions for useSafety instructions 2The benefits of steam cooking 3Description 5Using your Magimix steamer 6Rice and eggs cooking 780 °C

Preparation: 10 minCooking: 12 hours at 40°Resting time: 3 hours in the refrigeratorMakes 9 yoghurts400 g plain or milk chocolate2 whole eggs500 ml wh

Preparation: 5 minCooking: 12 hours at 40°Resting time: 3 hours in the refrigeratorMakes 9 yoghurts1 l whole milk125 g yoghurt18 tbsp honeyCombine the

60YoghurtsPreparation: 15 minCooking: 12 hours at 40°Resting time: 3 hours in the refrigeratorMakes 9 yoghurts1 l whole milk125 g yoghurt150 g goat’s

62INDEX OF RECIPESStartersAsparagus spears with orange sauce p. 16Creamed cauliflower p. 16Courgette canapés with goat’s cheese and pesto topping p. 1

63INDEX OF RECIPESVegetablesBasket of steamed vegetables p. 42Steamed leeks p. 42Celeriac purée p. 43Minted courgette purée p. 43Bay leaf-flavoured po

réf. : 505748 - 08/2011This symbol indicates that this product should not be treated as regular householdwaste. It should be taken to a collection poi

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5• The cooking temperature of the manual model is 100°C• If using the automatic model, we advise you to cook your vegetables, rice, meat,seafood, eggs

for cooking timessee page 10.Remove the baskets.Unplug the steamer andallow it to cool.Remove the power cord,then tilt the base awayfrom you (see mark

USING YOUR MAGIMIX STEAMERDouble capacity: youcan cook severaldifferent dishes atthe same time.Check that the removablebase is fitted properly.Remove