Magimix 18111AU - User Manual

DESCRIPTION Bowl Emulsifying attachment for mixing and sauce-making Sabatier stainless steel metal blade for chopping and blending Lid Spatula Slot for adding solids Compartment for adding liquids Motor shaft PULSE button Motor unit* * You can adjust the length of the power cord. Thread it through t...

HOW TO USE YOUR APPLIANCE Lock the bowl onto the motor unit. Lock the lid into position. When the blades have stopped, it is safe to open the lid. Add the ingredients. Press the PULSE button. 1 pulse = press the PULSE button for 1-2 seconds and release. Carefully wash all the parts (except for the m...

ADVICE Add liquid via the liquid compartment inthe lid. If necessary push the food down with a spatula, lock lid and press the pulse button 2/3 times. PULSE mode The appliance automatically stops when you release the pressure on the pulse button. This means that you remain in complete control of the...

As a rule • Cut the produce into 2 cm pieces. • Do not fill the bowl more than ²/³ full. • If you want to combine solids and liquids, process the solids first, then add the liquids. * P mode = Pulse mode C mode = Continuous mode ** The times shown here are only approximate: you will need to adapt th...

AFTERCARE Never immerse the motor unit in water� Always handle the blades with care, as they are extremely sharp� Always unplug your appliance before cleaning it. Accessories: use a bottle brush to clean the bases of the accessories. Wipe after washing� Be sure to wipe your stainless steel parts to ...

HOW TO READ THE RECIPES LIST OF RECIPES 10 Difficulty of the recipe: very easy easy Using the metal blade Using the emulsifying attachment 1 pulse = press the PULSE button for 1-2 seconds and release. Measurements:1 bowl = 250-300gtsp = teaspoontbsp = tablespoon • The essentials ��������������������...

1 Chop the shallots and tarragon in the Micro bowl (4/5 pulses).2 Place this mixture, together with the vinegar, salt and pepper, in a small, thick- bottomed saucepan. Over a low heat, reduce the ingredients to half their original volume and then pour into the bowl. 3 Add the egg yolks and pulse 3 t...

15 THE ESSENTIALS 1 Make the mayonnaise using our classic recipe (p.12)2 Add the other ingredients and pulse 5/6 times until the sauce is the right consistency. Tip: Serve with avocado pear, prawns, etc. 1 Cut the shallot into quarters2 Place in the Micro bowl with the vinegar, mustard and herbs. Pu...

1 Wash the basil, remove the leaves and pat them dry. 2 Peel the garlic cloves, cut them in half and remove the central shoots. 3 Place the garlic, basil, pine nuts, Parmesan cheese, pepper and 1 tsp salt in the bowl. Pulse approximately 10 times to obtain a smooth mixture. 4 Switch to continuous mo...

19 THE ESSENTIALS 1 Deseed the chilli peppers, rinse and drain several times in a sieve. Place them in the Micro bowl with the garlic cut into quarters and pulse 6/7 times. 2 Add the other ingredients and pulse a further 4/5 times. Tip: Transfer the harissa to a small lidded container and cover with...

1 Place all the ingredients in the bowl (except for the chives). Pulse 5/6 times, then blend for 5 seconds. 2 Scatter with snipped chives just before serving. Tip: for a lighter sauce, add an egg white. SAUCE FOR ASPARAGUS BLUE CHEESE SAUCE 3 tbsp fromage frais2 tbsp orange juice1 tsp cider vinegar ...

1 Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds. Tip: Delicious with all kinds of ham and pork (e.g. chops). 1 Place all the ingredients in the bowl and pulse 3/4 times. Tip: A delicious dressing for chicken or palm heart salad. You can replace the lemon juice wit...

1 Place the shallot, parsley and chives in the bowl, pulse 2/3 times.2 Add the tuna, fromage frais, salt and pepper. Blend for 10 seconds. Tip: A low-calorie sauce for raw vegetables. 1 Place the yoghurt, grapefruit juice and oil in the bowl and press the pulse button 2/3 times. 2 Scatter with the s...

1 Place the mustard, lemon juice, honey and crushed garlic in the bowl. 2 Press the pulse button twice.3 Switch to continuous mode for about 10 seconds and add the olive oil via the feed tube. Tip: Totally transforms a chicory and walnut salad, served with thinly-sliced chicken breast. 1 Simply plac...

1 Peel the ginger and garlic clove and place in the bowl with the basil leaves. Pulse 5/6 times. 2 Add the other ingredients and give a further 3/4 pulses. Tip: Serve with a selection of raw vegetables, such as grated carrot, bean sprouts, lettuce and shitake mushrooms. 1 Cut the chilli peppers open...

1 Squeeze the citrus fruits and place the juice in the bowl with all the ingredients. Blend for 10 seconds. Tip: Add a touch of sunshine to a green salad served with slices of chicken breast, smoked duck breast or grated carrot. 1 Place the cherry tomatoes, basil and garlic in the bowl. Season to ta...

1 Wipe the anchovies with kitchen paper, soak the bread in some milk, then squeeze out the excess. 2 Place the anchovies, bread, garlic cloves (remove the central shoot), vinegar and pepper. Blend for approximately 30 seconds to achieve a smooth paste. 3 Open the lid and add the crème fraîche. Blend...

1 Preheat your oven to 180°C (gas mark 6). 2 Wash and dry the aubergine and pierce it with a fork. Place it in an oven dish lined with coarse salt and cook for approximately 45 min until the skin is soft and the flesh tender. Allow to cool. 3 Cut the garlic in half and remove the shoot. 4 Cut the au...

1 Wash, deseed and chop the pepper into pieces. 2 Cook the pepper and coconut milk in a saucepan for approximately 5 min. Add a pinch of salt and a pinch of chilli powder. Allow to cool. 3 Pour into the Micro bowl, add the fromage frais, lime juice and press the pulse button 2/3 times before blendin...

1 Cut the onion into quarters and place in the bowl. Press the pulse button 3 times. 2 Add the peeled avocados cut into pieces, the lemon juice, crème fraîche, a few drops of Tabasco sauce and a dash of olive oil. Blend for approximately 1 min., until the mixture is smooth, and season according to t...

1 Wash the courgettes and cut into slices. Fry them in 3 tbsp of olive oil, with the crushed garlic and chilli powder. Cover and cook gently for approximately 25 min., stirring regularly. 2 Pour into the Micro bowl, season according to taste, add the lemon juice, 2 tbsp of olive oil and the mint lea...

1 Empty the tuna out of the tin and place in the Micro bowl. Add the other ingredients, pulse 4/5 times. Tip: Spread on toasted slices of wholemeal bread. 1 Cut the ham into pieces and place in the bowl with the crème fraîche and the mustard. Pulse 4/5 times Tip: Serve with carrot and courgette stic...

1 Roast the pepper under the grill or in the oven for approximately 15 min., turning regularly. 2 Meanwhile, make the mayonnaise (see p.12) with olive oil and set aside in the Micro bowl. 3 Skin and deseed the pepper and cut into pieces. 4 Immerse the tomatoes in boiling water, then peel, remove the...

1 Remove the crust and soak the bread in milk.2 Squeeze out the excess milk and put the bread in the bowl with the eggs, salt and pepper. Blend for approximately 5 seconds until the mixture looks smooth. 3 Slowly add the oil via the feed tube: the taramasalata should have the same consistency as may...

1 Wash the potato and carrot, peel them and cut into pieces. 2 Steam the vegetables and the minced beef for approximately 15 min. 3 Place all the ingredients in the Micro bowl and pulse 4/5 times, then blend to obtain a smooth purée. 1 Wash the vegetables, peel the potato and cut into 2-cm pieces. S...

1 Peel and core the pear and cut it into large pieces. Place it in a saucepan with 3 tbsp water and simmer for approximately 15 min. over a low heat. 2 Place the cooked pear in the bowl with the sugar and pulse 5/6 times. Allow to cool slightly. 1 Peel the apple and kiwi fruit and cut into small pie...

THE ESSENTIALS Classic mayonnaise ............................................................................. 12Fat-free mayonnaise ............................................................................ 12Aïoli sauce ..............................................................................