User manual MAGIMIX CS 4200 XL

[. . . ] Allow to cool before putting on or taking off parts, and before cleaning the appliance. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorised service facility for examination, repair or adjustment. Never fill the water tank above the “MAX. ” mark, as the water may boil over. [. . . ] Pour 250 ml water into the multi-function bowl and add the rice. Lay the fish fillets flat in the steamer baskets, put the lid on and cook for 5-10 min at 100 °C or 10-15 min at 80 °C, if you have the automatic model. To make the dressing, rinse the herbs and pat them dry. Snip them, add the oil and vinegar and combine. Carefully arrange the fish fillets on a warmed serving dish, sprinkle with a little dressing and serve with the drained rice, sprinkled with a little of the dressing. Serve the remaining dressing separately in a sauceboat. Dressing 6 tbsp olive oil 2 tbsp red wine vinegar 10 sprigs tarragon 4 basil leaves 30 Fish Salmon steaks with tomato Serves 4 4 salmon steaks, skinned and boned 8 tomatoes 4 tbsp olive oil Coarse salt Preparation: 10 min Cooking: 15-20 min at 100° / 25-30 min at 80°* *(automatic model only) Wash the tomatoes and leave them whole. Pour a litre of water into the water tank. Place the tomatoes in a steamer basket, put the lid on and cook for the time indicated above. Plunge the cooked tomatoes into cold water, remove their skins and cut into large dice, discarding the juice. Arrange the salmon and tomato on a serving dish, sprinkle with the olive oil and scatter with coarse salt. Serve hot with rice or steamed potatoes. Steamed trout with broccoli mousse Serves 4 4 trout fillets, boned 800 g broccoli 200 g floury potatoes (e. g. Pour the creamed peas onto a serving dish, arrange the rolls on top, surround with the peas and scatter with chopped chervil. The turkey rolls can be served with steamed potatoes. 34 Meat Beef poached with vegetables Serves 4 800 g beef fillet, larded and tied with string 8 carrots 8 small waxy potatoes (e. g. Roseval, Ratte, Charlotte, Désirée) 4 sticks celery 4 onions 2 leeks, white part only ½ small cauliflower 1 litre beef stock Preparation: 20 min Cooking: 20 at 30 min at 100° Pour the stock into the water tank. Place the beef in one of the baskets, put the lid on and cook for 20-30 min, according to the size of the fillet. Peel them and cut into pieces, except for the potatoes, which should be left whole. Lay all the vegetables in the other steamer basket and place this above the beef 10 min after the start of the cooking time. To make the sauce, chop the gherkins and capers finely. Stir the egg yolk into the mustard, with salt, pepper and 1 tbsp oil. Add the rest of the oil slowly while whisking to make a mayonnaise. Add the chopped gherkins and capers and finish off with the lemon juice. You can brown the meat in a pan before steaming it. Sauce 200 ml sunflower oil 1 egg yolk 1 tbsp mustard Salt & pepper 6 gherkins 18 capers 1 tbsp lemon juice Meat 35 Rabbit and vegetable parcels Serves 4 12 rabbit legs 6 cabbage leaves 8 small carrots 4 small courgettes 4 sprigs rosemary 4 sprigs thyme 4 bay leaves Salt & pepper Preparation: 30 min Cooking: 30-35 min at 100° Bone the rabbit legs and season with salt and pepper. [. . . ] Remember not to put any water in the water tank. Put the steamer lid on and cook for 12 hours at 40 °C. 58 Yoghurts Honey yoghurts (automatic model only) Makes 9 yoghurts 1 l whole milk 125 g yoghurt 18 tbsp honey Preparation: 5 min Cooking: 12 hours at 40° Resting time: 3 hours in the refrigerator Combine the milk and yoghurt. Divide the milk between the pots steamer and place in a steamer basket, without putting any water in the water tank. Put the steamer lid on and cook for 12 hours at 40 °C. [. . . ]