User manual MAGIMIX COMPACT

[. . . ] Important safeguards Description Control panel Fitting the bowls Removing the bowls Standard accessories Using the metal blade Using the dough blade Using the egg whisk Using the grating/slicing discs Optional accessories Using the citrus press Using the juicer Using the optional discs Using the extra large feed tube (XL models only) Cleaning Maximum processing capacities Tips Vitamines and mineral salts Safety instructions How to read the recipes The essentials Hors-d'oeuvres Breadmaking Soups Appetizers Vegetables Seafood Meat Desserts For the discerning baby Non-alcoholic cocktails Glossary Recipe index ! Instructions for use 2 4 5 6 7 8 9 10 11 12 14 15 16 17 18 19 20 20 22 23 24 25 37 43 51 59 71 81 91 99 117 121 124 125 Recipes PLEASE READ THE SAFETY INSTRUCTIONS (P. 2-3 AND 23) THROUGH CAREFULLY BEFORE USING YOUR APPLIANCE. ! IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. To protect against risk of electrical shock do not put the food processor in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. [. . . ] Use the spatula to push the flour back down into the dough if necessary. 10 USING THE EGG WHISK 1 The egg whisk is composed of 3 sections, so make sure they are properly assembled. Check that the metal shaft is correctly inserted. It needs to be at the bottom of the bowl. 2 3 Remove the pusher from the feed tube before beating egg whites, otherwise they will not increase in volume. Put the lid on, and turn until it locks into position. Stiffly beaten egg whites: put the egg whites in the bowl. Add a pinch of salt and remove the pusher. Whisk continuously for at least 5-10 minutes. Whipped cream: an hour beforehand, place all the ingredients in the fridge. Whisk continuously for 8-10 minutes. Featuring an exclusive Magimix design, the whisk beats the egg whites more gradually, making them stiffer and giving them greater volume. 11 USING THE GRATING/SLICING DISCS We recommend that you use the discs in the Midi Bowl. R/ G4 E/ S 2 1 Slide the extension over the motor shaft. 2 Slicing/grating disc: each side is engraved with a reference code, e. g. R/G4 = 4-mm grater, E/S 2 = 2-mm slicer. R/ G4 3 Place the chosen disc with the relevant reference facing upwards. 4 Slide the disc onto the extension. WARNING · Always handle the discs with care, as the blades are extremely sharp. · Never insert your fingers or a foreign object into the feed tube. Always use the pusher designed for that purpose. For non-reversible discs, make sure you place the disc right side up. 12 USING THE GRATING/SLICING DISCS Grating: for longer shreds, lay the fruit and vegetables horizontally in the feed tube. Fill the feed tube with upright pieces of gruyere cheese. Slicing: Place long fruit and vegetables (e. g. leeks and carrots) upright in the feed tube. If necessary, cut round fruit and vegetables (e. g. tomatoes and apples) in half. Cabbage: after removing the hard central ribs, roll several leaves together, one inside the other. Peppers: cut off both ends, make a cut from top to bottom and roll the pepper into a Swiss roll shape. Do not be surprised to find small quantities of fruit and vegetables (stubs) on the discs. 13 OPTIONAL ACCESSORIES The list of accessories supplied with the appliance will vary from one model to another. Citrus press with lever arm and 2 cones: almost instant juice with no seeds and just the right amount of pulp. Juicer made from stainless steel: can extract a clear juice from most types of fruit and vegetables. French fries/veggie stick disc: for cutting French fries and fruit and vegetable sticks. Shredding disc: ideal for shredding fruit and vegetables. Parmesan/chocolate grater: perfect for grating parmesan and plain chocolate. 6-mm slicer: for thicker slices of fruit and vegetables. The feed tube has two openings: an extra large opening for grating and slicing fruit and vegetables, either left whole or cut into large chunks, to professional standards and, MAX 2 a narrower opening for liquids and small solid ingredients. The lid features a safety system which permits the machine to work only if the large pusher is properly engaged. French fries/veggie stick disc: for making French fries or cutting extra-long fruit and vegetable sticks. Slicing/grating disc: for grating or slicing fruit and vegetables, either left whole or cut into large chunks. ! Caution: always handle the discs with care, as they are extremely sharp. Do not pack the ingredients into the feed tube too tightly, as the pusher may jam. Do not be surprised to find small quantities of fruit and vegetable (stubs) on the discs. This is entirely normal. 18 CLEANING Always unplug your appliance before cleaning it. 1 Always clean it immediately after use (water + liquid detergent). 2 Accessories: use a bottle brush to clean out the base of the accessories. Dough blade: take off the removable cap* for a more thorough cleaning. 3 Juicer basket: insert the thin end of the spatula into the basket and scrape it to remove most of the pulp. 4 Motor unit: wipe with a soft, damp cloth. You must follow certain rules to avoid seriously damaging the removable parts: · Dishwasher: select the minimum temperature (below 100°F) and avoid the drying cycle (generally above 140°F) · Washing by hand: do not leave the parts to soak in detergent for too long. [. . . ] The fresher the fruit and vegetables, the higher their vitamin content and the more juice they will yield. Use or drink the juice immediately, if possible, as certain vitamins are destroyed by exposure to light or oxygen. If you have to store the juice for a while, add a few drops of lemon juice to help it keep longer and put it in the fridge. For optimum yield, press down gently to ensure that the fruit (or vegetable) is in direct contact with the grater. 21 VITAMINS AND MINERAL SALTS Vitamins Fruit B1 Apple Apricot Blackberry Blackcurrant Cherry Grape Grapefruit Kiwi fruit Lemon Melon Orange Peach Pear Pineapple Plum Raspberry Redcurrant Strawberry C A D Asparagus Cabbage Carrot Celeriac Celery Chicory Courgette Cucumber Fennel Lettuce Onion Parsley Spinach Sweet pepper Tomato Turnip Watercress Vegetables B1/B6 A E K Mineral salts Which are the best sources ?* Calcium Iron Iodine Magnesium Phosphorus Potassium Sodium parsley, watercress, spinach, fennel, broccoli, blackcurrants, french beans, green cabbage, etc. [. . . ]