Manuel d'utilisation / d'entretien du produit Compact 3200 XL 20 du fabricant Magimix
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Ma Cuisine.
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Instr uctions for use Description ................................................ 6 Maximum processing capacities .................. 7 Accessories ......................................... 8 - 20 Useful hints and tips ................................
3 2 IMPOR T ANT SAFEGUARDS IMPOR T ANT SAFEGUARDS Whenever you use an electrical appliance, you must take some basic safety precautions, including the following: • Read through all the instructions carefully before you star t. T o avoid the risk of electric shock, never immerse your appliance in water or any other liquid.
5 4 Drawing on its wealth of experience, Magimix has been designing and building sturdy , efficient and easy-to-use kitchen appliances in the hear t of Burgundy for more than 40 years. The inventor of the food processor , Magimix now proudly presents the ver y latest generation.
7 6 * depending on the model (1) For greater stability , thread the power cord through the notches on the underside of the motor unit. Double pusher Graduated pusher Graduated pusher Mini bowl Midi bo.
9 8 REMOVING THE CLEAR BOWLS FITTING THE CLEAR BOWLS Place the lid on top of the bowl and turn in an anticlockwise direction until it locks into place. Release the main bowl by turning it clockwise. Y ou can now remove it. 6 6 7 7 Place the bowl on the motor unit and turn in an anticlockwise direction to lock into place.
11 10 WHISK: used in the main bowl to whip cream or beat egg whites for meringues, mousses, soufflés, etc. DISCS: used in the midi bowl for grating or slicing fruit, vegetables or cheese in two diff.
13 12 WHISK DOUGH BLADE Place all the ingredients in the bowl. Put the lid on and turn anticlockwise until it locks into position. The dough blade can also be used to stir chocolate chips, dried fruit, etc., into the dough without chopping them. Simply pulse 2 or 3 times.
15 14 GRA TER / SLICING DISCS GRA TER / SLICING DISCS Lower the midi bowl into the main bowl. Slide the disc support onto the motor shaft. The 2-in-1 feed tube comprises: 1) a large feed tube for round or bulky fruit and vegetables. 2) a small feed tube for small or long fruit and vegetables.
17 16 CREA TIVE DISC KIT : 3 novel discs for 3 creative cuts: fluted, julienne and extra- wide julienne. DICING KIT : as well as dicing fruit and vegetables, you can also cut them into sticks or french fries. OPTIONAL DISCS USING THE CITRUS PRESS ADDITIONAL ACCESSORIES The accessories you find in the box will var y depending on the model.
18 THE BENEFITS OF VIT AMINS AND MINERALS CLEANING ACCESSORIES: use a bottle brush to clean inside the accessories. DOUGH BLADE: remove the detachable cap* for a more thorough clean. 2 3 Always clean it immediately after use (using water and washing up liquid).
21 20 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.
USEFUL HINTS & TIPS USEFUL HINTS & TIPS MIDI BOWL AND DISCS • The midi bowl is ideal for grating and slicing fruit, vegetables and cheese. Cabbage: roll the leaves one inside the other after discarding the tough core and slice. • Some foodstuffs, such as carrots, tend to stain plastic.
25 24 GOLDEN RULES GOLDEN RULES T o get the ver y best out of our recipes, follow these few simple golden rules: 1. Al wa ys use the very best ingredients Choose good-quality , fresh ingredients. The fresher your fruit and vegetables, the more vitamins they will contain.
26 HOW TO READ THE RECIPES Level of difficulty: ver y easy - easy - more sophisticated • The words marked with an asterisk (*) in the recipes are explained in the glossar y on p.
27 Sauces & Appetisers.
28 Mayonnaise Aïoli sauce Pesto 1. Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl. 2. Blend for 20 seconds. Then, while the machine is still running, add half the oil via the feed tube, starting with a thin trickle and increasing the flow as the mixture star ts to thicken.
31 1. Chop the shallots and tarragon in the mini bowl (4-5 pulses). 2. T ransfer to a small, thick-bottomed saucepan and add the vinegar , salt and pepper . Reduce* by half over a lower heat. 3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times.
32 33 SAUCES ET APPETIZERS 3 3 33 33 3 3 3 3 3 3 3 3 3 3 3 3 33 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 1. Drain the tuna and break into large flakes. Place in the mini bowl. 2. Add all the other ingredients, pulse 4-5 times, and hey presto! Chef ’ s tip: also great as a spread on slices of toasted countr y bread.
35 34 1. Preheat your oven to 180 °C (gas mark 4). 2. Fit the 2-mm grater disc in the midi bowl and grate the cheese. Set aside. 3. Put the olives in the mini bowl and pulse 2-3 times. Dice the ham. 4. Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds.
1. Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside. T o make the choux pastr y 2. Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add the diced butter . 3. Bring to the boil. Remove from the heat and add the flour all in one go.
Bread & Baking.
0 1. Stir the yeast into the war m water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Put the flour , salt and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute or until the dough for ms a ball.
0 1. Stir the yeast into the war m water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute or until the dough for ms a ball.
0 1. Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add the olives and pulse 3-5 times. Set aside. 0 2. Stir the yeast into the war m water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 0 3. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.
1. Stir the yeast into the war m milk (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. 2. Put the flour , sugar , butter , salt and yeast liquid in the main bowl fitted with the dough blade. Process for 1 minute. 3. With floured hands, transfer the dough to a large, floured mixing bowl.
0 1. Stir the yeast into the war m water (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. 0 2. Place the flour , salt, oil and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute or until a soft dough has for med.
48 T o make the pizza dough 1. Stir the yeast into the war m water (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 2. Put the salt, flour , oregano, oil and yeast liquid in the main bowl fitted with the dough blade. 3. Process for 1 minute or until the dough star ts to form a ball.
T o make the puff pastr y 0 1. Put the flour and softened butter (cut into pieces) and water in the main bowl fitted with the dough blade. 0 2. Process for 30 seconds or until bread crumbs are for med. With the food processor still running slowly pour in the water until the pastr y forms a ball.
0 1. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. 0 2. Put the flour , salt, sugar , butter and yeast liquid in the main bowl fitted with the dough blade. 0 3. Process for 1 minute. If necessar y , scrape the bowl walls with the spatula and process for a few more seconds.
54 0 1. Stir the yeast i nto the war m milk (approx. 35 °C) with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Put the salt, flour , butter , sugar , eggs and yeast liquid in that order in the main bowl fitted with the dough blade. 0 3.
1. Fit the double-bladed knife. Place the flour , baking powder and salt in the bowl and process briefly to mix them. 2. Cut the butter into pieces and add it to the bowl with the sugar .
Soups.
1. Peel and wash the pumpkin, onion and ginger . 2. Slice the onion in the midi bowl with the 2-mm slicing disc. Set aside. 3. Slice the pumpkin, followed by the ginger . Set aside. 4. Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and ginger and cook for 2 minutes, stirring constantly .
1. W ash and top and tail the courgettes. Slice them in the midi bowl with the 4-mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the courgettes for 20 minutes. 2. Blend the courgettes in the main bowl fitted with the metal blade and the Blender m ix for 1 minute.
62 63 1. Bring the water almost to the boil in a large pan and dissolve the stock cubes in it. 2. Peel the carrots and slice them in the midi bowl using the 4-mm slicing disc. Cook them in the stock. 3. Cut a sliver of orange peel and add it to the carrots as there are cooking.
64 1. Peel the potatoes, onions and peppers. 2. Slice the peppers in the midi bowl using the 4-mm slicing disc, then the potatoes and finally the onion. Set aside. 3. In a thick-bottomed pan, gently fr y the onion in a little olive oil over a low heat for 2 minutes.
Star ters.
66 1. W ash the vegetables and peel the carrots and onions. 2. Grate the carrots, courgettes and tur nips in the midi bowl using the 4-mm grater disc. Set aside. 3. Replace the grater disc with the 4-mm slicing disc. Slice the pepper and onions. Set aside.
68 1. Cook the pasta according to the instructions on the packet (approx. 10 minutes). Drain and rinse under the cold tap. T ransfer to a mixing bowl and sprinkle with olive oil and freshly-squeezed lemon juice. 2. Set aside in the fridge for at least an hour .
70 1. Grate the par mesan in the mini bowl with the parmesan grater or , failing that, the 2-mm grater disc. Set aside. 2. Make a roux* by melting the butter in a saucepan over a low heat and adding the flour , stirring it in rapidly with a wooden spoon.
72 1. Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in hot water . 2. Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metal blade. 3. Pulse a few times. Add the eggs and cognac via the feed tube.
74 T o make the blini batter 0 1. Stir the yeast into the war m (35 °C) milk with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Separate the eggs. 0 3. Put the flour , salt, egg yolks and yeast liquid in the main bowl fitted with the dough blade.
V egetables.
76 1. Preheat your oven to 210 °C (gas mark 6-7). 2. W ash and dr y the vegetables. Carefully deseed the peppers. Set aside. 3. Slice the vegetables separately in the midi bowl, using the 4-mm slicing disc. 4. Arrange the sliced vegetables and garlic (unpeeled) in separate layers in an oven dish.
78 1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with the 4-mm grater disc. 2. Pour a litre of water into a large pan or pressure cooker . Add the celeriac. Put the lid on and cook until the celeriac is ver y soft and easily pierced with the tip of a knife.
80 1. Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside. 2. Peel, wash and dr y the potatoes. 3. Replace the grater disc with the 2-mm slicing disc. Slice the potatoes. 4. Preheat your oven to 180 °C (gas mark 4). 5. Peel and halve the garlic cloves.
Fish.
82 1. W ash the vegetables. Peel the courgettes, carrots and tur nips. 2. Grate the courgettes, carrots and tur nips separately in the midi bowl fitted with the julienne disc or , failing that, the 4-mm grater disc, stacking them horizontally in the feed tube.
84 FISH 1. Remove the outer leaves of the lemongrass and discard the tough base. Slice the soft inner core and set aside. 2. Deseed the chilli peppers and set aside. 3. Process the lemongrass in the mini bowl for 40 seconds. Add the chilli peppers and run for a further 5-10 seconds.
0 1. Preheat your oven to 240 °C (gas mark 9). 0 2. Peel the potatoes. Slice them in the midi bowl with the 2-mm slicing disc. 0 3. T ransfer to a pan of boiling water . Bring back to the boil and cook for 2 minutes. 0 4. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed over the pan.
88 1. Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run continuously for 1 minute. Set aside. 2. Mix the milk and rice flour together and cook in a saucepan over a low heat, gradually bring to boiling point. Remove from the heat.
Meat.
90 0 1 . Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside. 0 2. W ash and peel the potatoes. Replace the grater disc with the 2-mm slicing disc. Slice half the potatoes, empty the bowl, then slice the other half. Cook in a pan of water for 30-40 minutes (20 minutes in a pressure cooker).
T o make the bread buns 0 1 . Stir the yeast into the warm (35 °C) water with a fork until it dissolves. Allow to rest for 1 minute. 0 2. Put the salt, flour , sugar , butter , egg and yeast liquid in the main bowl fitted with the dough blade. 0 3.
94 0 1 . Preheat your oven to 180 °C (gas mark 4). 0 2. W ash the tomatoes. Remove the top third, or “hat”. Scoop out the flesh with a teaspoon. Sprinkle salt on the inside and place them upside down on kitchen paper to drain out the excess liquid.
96 1 . W ash the parsley and pat it dr y with kitchen paper . Put it in the main bowl with the metal blade and pulse a few times. 2. Peel and quar ter the onions and shallots. Add them to the main bowl and pulse 5 times. 3. Cut the meat into pieces and snip the chives.
Desser ts.
1. Separate the eggs. 2. Put the egg whites in the main bowl with the whisk and beat for 5 min, remembering to remove the pusher . Once the egg whites are stif f, gradually add the sugar via the feed tube. Set aside. 3. Meanwhile, melt the chocolate in a bain marie*.
1. Preheat your oven to 220 °C (gas mark 7). 2. Put the Demerara sugar , salt, caster sugar , diced butter and eggs in the bowl with the dough blade. Run for 30 seconds. 3. Add the flour , baking powder and chocolate chips and process for a fur ther 20 seconds.
1. Fit the metal blade. Put all the ingredients into the bowl and process for 10 - 15 seconds or until the mixture forms a dough ball. 2. If the dough is too soft to handle chill slightly , than press into a greased 18 x 25 cm swiss roll tin.
1. Allow the mangoes to defrost just enough to cut the pieces in two (widthwise). 2. Put the gingerbread in the main bowl with the metal blade and blend for 30 seconds. 3. Add the yoghur t and mango. Blend for 30 seconds. Scrape the mixture off the bowl walls with the spatula.
T o make the pastr y 1. Follow the recipe on p. 112. 2. Preheat your oven to 180 °C (gas mark 4). 3. Bake blind* for 20 minutes. T o make the lemon filling 1. Zest one of the lemons and juice all three. 2. Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the metal blade.
1. Preheat your oven to 170 °C (gas mark 3). Cut the butter into small dice. 2. Chop the walnuts in the main bowl fitted with the metal blade for 30 seconds. Add the sugar , flour , eggs, salt, rum and butter . Blend for 2 minutes. 3. While the machine is still r unning, add the baking powder via the feed tube.
T o make the shor tcrust pastr y 1. Put the flour , salt, diced butter and water in the bowl with the dough blade. 2. Process for 20 seconds. 3. Scrape the flour of f the bowl walls with the spatula, if necessar y . Switch the processor off as soon as the dough for ms a ball.
A B C D T o make the pastr y 1. Put the flour , sugar , diced butter , egg yolk and water in the bowl with the dough blade. 2. Process for about 1 minute or until the dough for ms a ball. Y ou may need to scrape the flour off the bowl walls with the spatula.
1. Preheat your oven to 160 °C (gas mark 2-3). 2. Put the pecan nuts in the mini bowl and pulse a few times to chop them coarsely . 3. Melt the butter and chocolate in a bain marie*. 4. Blend the eggs and sugar in the bowl with the metal blade for 10 seconds.
1. Break the biscuits and blix them with the butter in the main bowl with the metal blade. 2. Spread this cr umb mixture over the base of the tar t tin. 3. Zest the limes and juice two of them. 4. Whip the mascarpone, single cream, icing sugar and lime zest and juice in the bowl with the whisk.
1. Put the pr unes and caster sugar in the main bowl with the metal blade. 2. Blend for 40 seconds or until reduced to a smooth paste. 3. 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.
1. Cut the watermelon flesh into pieces. Slice the bananas. 2. Blend all the ingredients in the main bowl fitted with the metal blade and the Blender m ix for 1 minute. 3. Drink chilled. 1. Juice the oranges in the main bowl fitted with the citr us press.
1. W ash, dr y and hull the strawberries. 2. Put the strawberries in the main bowl with the metal blade and the Blender m ix . Pulse 3-4 times. 3. Add the sugar , ice cream, milk and lemon juice. 4. Blend for 2 minutes or until the mixture is frothy .
B Bain marie This gentle cooking technique can be used either on the hob (e.g. for making sauces or melting butter or chocolate) or in the oven (e.g. for baking puddings or custard). It involves placing a heatproof container with the food you want to cook inside a larger one partly filled with water kept at simmering point.
BASIC RECIPES Egg whites .............................................................70 Whipped cream ...................................................109 Fruits coulis ..........................................................116 Icing ...........
BREAD & BAKING Countr y loaf .......................................................... 38 Baguettes ...............................................................40 Olive and chorizo buns ..........................................42 Sandwich loaf .
FISH Hake and vegetable julienne* parcels ......................82 Crab cakes ............................................................83 Oriental fishcakes ...................................................84 Salmon tartare .....................
W e reser ve 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 a contractual nature.
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Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Magimix Compact 3200 XL 20 c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Magimix Compact 3200 XL 20 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Magimix Compact 3200 XL 20, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Magimix Compact 3200 XL 20 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Magimix Compact 3200 XL 20, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Magimix Compact 3200 XL 20.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Magimix Compact 3200 XL 20. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Magimix Compact 3200 XL 20 ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
