User manual MAGIMIX STEAM CUISINE

[. . . ] · Never fill the water tank above the "MAX. " mark, as the water may boil over. · Never leave the appliance unattended. It is not a toy and should never be left within the reach of children. · Never immerse the base in water or put it in the dishwasher. [. . . ] Always discard the water in the tank after use. There are no egg dimples in the removable base. KEEPING FOOD WARM / REHEATING "Keep warm" function, turn the timer to The orange light will come on. Reheating: place the ingredients in the multi-function bowl. Heat for 3-4 min. , then turn the timer to * As certain types of fish require extremely careful cooking, we do not recommend using the "keep warm" function, in case they become overcooked. 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 Water tank = damp cord, then empty out sponge and vinegar the remaining water by tilting the appliance away from you. Baskets + lid = water + washing-up liquid or dishwasher (except for lid). * ! If you notice traces of limescale, remove them with a sponge and vinegar. For plastic parts, make sure you follow these three golden rules: - Dishwasher: select the minimum temperature (below 40 °C) and avoid the drying cycle. - Hand-washing: do not leave the parts immersed in detergent for too long and avoid abrasive products (e. g. - Detergents: check the instructions for use to ensure that they are compatible with plastic parts. 7 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. Preparations Quantity Cooking time Recommendations Vegetables Artichokes Asparagus Aubergines Broccoli 4 medium 700 g 4 medium 700 g 60-70 min 30-35 min 35 min 25 min Arrange in lattice pattern to allow steam to circulate Whole - to save time, cut into thick slices Distribute florets evenly Stir halfway through cooking. To save time, slice them Cut into large dice Whole In quarters Divide into florets Whole Sliced Whole, but remove bitter-tasting base Do not pack too tightly Cut into quarters Carrots Celeriac Mushrooms Green cabbage Cauliflower Courgettes Chicory Spinach Fennel Green beans Lettuce Peas Mangetout peas Leeks Peppers Potatoes 8 700 g 1 300 g 1 medium 1 medium 4 medium medium 4 medium 500 g 4 700 g 1 heart 700 g 700 g 6 medium 3 20 small 20-30 min 30 min 25-30 min 30-40 min 30-40 min 20-25 min 15 min 35-40 min 20-25 min 35 min 45-50 min 15-20 min 20 min 25-35 min 30-35 min 20-30 min 25-30 min Remove green part De-seed and cut into quarters Whole, with skins on COOKING TIMES Fish Shellfish Frozen prawns Crab Spiny lobster Langoustines Fresh fish fillets Frozen fish fillets Fresh trout Frozen trout 1 kg 500g 1 1 1 kg 2 2 4 4 8-15 min 15-20 min 25 min 25 min 10 min 5-10 min 7-15 min 20 min 30 min Cooked when shells open Astuce : 1/2 l water 1/2 l white wine Peeled Whole 1 tail. Defrost before steaming Whole Meat Chicken Lamb Sausages 1 6 6 60-70 min 18-30 min 10 mn 1, 4 Kg, remove any string and prick all over with a fork before steaming Chops Frankfurter-type Rice Basmati 500 g 26-30 min 1 volume of water for 1 volume of rice. Stir halfway through cooking Eggs Hard-boiled Soft-boiled Boiled 6 6 6 16 min 13 min 10 min Medium-sized Fruit Apples Pears 6 25-30 min 25-30 min 6 Cored and left whole 9 COOKING ADVICE Do not fill the steamer baskets too full, as this will prevent the steam from circulating freely. Steam cooking requires produce of the utmost freshness and quality. To check the degree of cooking, pierce the thickest part with a thin blade. If it is cooked, the blade will not meet any resistance. Vegetables: Scrape the vegetables instead of peeling them, in order to retain all their vitamins. In the case of non-organic vegetables, we advise against re-using the cooking water as the pesticides will have dripped into it. Cooking times depend on the nature, thickness and freshness of the vegetables. A new carrot, for example, will take less time to cook than a winter one of the same diameter. Fish: Leave the scales on whole fish so that they retain all their firmness. A slice of lemon or a pinch of spices placed inside the whole fish or on top of the fillets will bring out the full flavour. If you have to use frozen fish, increase the cooking time by 30% or 40%. There is no point defrosting the fish beforehand. You can lay the fish either directly in the basket or on a bed of seaweed, bay leaves, fennel or any other herb of your choice, but make sure you leave gaps at the bottom of the basket for the steam to circulate. Meat: Steamed meat is both tender and tasty. [. . . ] Fill the water tank. If you cannot identify the cause of the problem, consult your retailer or contact our customer care service for details of your nearest Magimix-approved after-sales service. · If your appliance is faulty, consult a Magimix-approved after-sales service ! You must never dismantle your appliance yourself. 11 THE BENEFITS OF STEAM CUISINE GENTLE STEAM COOKING FOR HEALTHIER, TASTIER FOOD · You can use your Magimix steamer to cook any and every type of food. Magimix has chosen the so-called pressureless steaming method because it really takes care of your food. Instead of watering down the flavour, gentle steaming brings it out! [. . . ]