MAGIMIX Cook Expert XXL User manual

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Panier Vapeur XXL – XXL Steamer
Cook Expert

www.magimix.com

14
SAFETY INSTRUCTIONS
USE YOUR APPLIANCE SAFELY
Always use the steamer’s handles�
Beware of scalding steam released at the sides and above the lid�
Never use the XXL steamer if the lid is not in place or is incorrectly positioned�
Never use the steamer lid if it is cracked, using a damaged lid could cause a
violent shock, glass to shatter and physical injury to others nearby� Keep the
Cook Expert away from children who are under 8 and not fully supervised
Do not operate the appliance if the level of water or liquid in the bowl is
under 0�5�l�
BURN HAZARDS
This appliance will become hot during use� Keep away from children who
are under 8years old and are not fully supervised�
Your appliance emits steam which can cause burns & scalds: use the handles
on both the basket and lid�
Do not remove the lid before the appliance has completely stopped�
Never use the steam base without the container and lid in place�
This appliance produces extremely hot steam and must always be handled
with care.
To avoid burns, always handle the lid and the container by the handles (if
necessary use a cloth or oven gloves to remove).
Important: For your safety please read all of the safety instructions for the
XXL Steamer carefully� As this is an attachment for your Magimix Cook
Expert, it is vital that you also refer to the Cook Expert manual and pay
careful attention to the safety instructions found there too�

15
XXL STEAMER
Steamer lid
Stainless steel rice bowl
Stainless steel rice bowl lid
XXL Steamer : 5.5l
Patented steam base
with a safety lock
Internal steam basket
Stainless steel 18/10 bowl
Insulated handles
Assembly: your Cook Expert will only work if the steam base is correctly locked into position�

16
Pour 0�5�l of water into the
bowl (level )�
Add the XXL steamer basket
and your ingredients�
Remove the XXL Steamer
using the handles�
Place on the lid�
Add the steam base� Rotate anti-lockwise to lock it�
XXL STEAMER USE
In the Cooking menu, select
the STEAM programme�
Adjust the settings�
Press AUTO to start�
?
Steam
Cook
Steam
20:00 120°C
First use: clean all parts with hot soapy water refer to «cleaning»
Optimum cooking: do not overload the steamer basket to allow the steam to circulate
(do not block all the holes)�
Drainage: when you remove the container, some water might flow from the base� Unlock the
base and drain above the internal steam basket and stainless steel bowl before taking it away�

17
500 ml of liquid mandatory: to generate steam, 500ml of liquid is needed in the stainless
steel bowl� If you any use other liquids than water, your ingredients in the XXL steamer could
take longer to cook�
Optimum cooking: select STEAM, 120°C� Adjust the time depending on the ingredients�
Food arrangement: place the food that takes longest to cook below (potatoes) and the food
that cooks faster on top (fish)�
MULTI-LEVEL COOKING FOR COMPLETE MEAL
XXL steamer
Internal steam basket
Stainless steel bowl:
Add 500 ml of water or liquid
(sauce, soup)

18
STAINLESS STEEL RICE BOWL
CLEANING
Pour 0�5L of water into the
bowl (to level )�
Reheating
Place the stainless steel bowl with food to reheat in either basket and set the STEAM programme
(110°C for internal and 120°C pour the XXL)�
Cooking rice
Use one volume of water to one volume of rice in the bowl�
Place the bowl in the internal steamer and launch STEAM, 25 minutes/110°C�
All parts of the XXL steamer can be washed in the dishwasher�
The steamer base may need the use of a dish brush for an optimum cleaning�
The lid is made of glass: do not use abrasive products or the abrasive side of the sponge
when washing by hand� If needed, soak lid with warm soapy water before cleaning�
Place the bowl (without the lid) in the internal steamer or the
XXL steamer�
OR
Multi-level cooking: in this instance, do not place the stainless steel rice bowl in the internal
steamer basket�
Lid : intended solely for food storage purposes� Do not use it when cooking�
Colouring: some ingredients, such as curry, may leave color residue on the XXL steamer� To
remove these, clean immediately�
Limescale: if limescale appears soak the container in water mixed with white vinegar�

19
RECOMMENDED COOKING TIMES
Ingredient Quantity
MEAT
Chicken 6 breasts (1kg) 35 min� 120°C
Lamb chops 6 30 min� 120°C
Pork tenderloin 1 (800g) 50 min� 120°C
Sausages 4 frankfurters
2 large smoked 10-15 min� 25 min� 120°C
EGGS
Hard-boiled 4 16 min� 120°C
Soft-boiled 4 12 min� 110°C
FISH
Cod fresh fillets (800g)
frozen fillets (600g) 20-25 min� 25-30 min� 110°C 110°C
Mussels 1 kg ; fresh 20 min� 120°C
Salmon steaks 4 steacks (600g) 25 min� 110°C
120°C: is the optimum temperature for the XXL steamer, except for fish (because of its delicate
texture)�
Temperatures are given for lonely XXL steamer use only, with water on the stainless steel bowl�
This could change if you replace water by other liquid (sauce, soup)� Cooking times are also
dependent on the thickness, freshness, and type of food� Check the dishes and leave to cook
longer if necessary�

20
Ingredient Quantity
VEGETABLES
Aubergines 500g sliced (2 cm) 30 min� 120°C
Bell peppers 600g chopped (4 mm) 40 min� 120°C
Broccoli 600g in crown 35 min� 120°C
Carrots 800g sliced (4 mm) 25 min� 120°C
Cauliflower 800g in crowns 30 min� 120°C
Entire button mushrooms 200g fresh 25 min� 120°C
Fennel 800g cut in large chunks 35 min� 120°C
Green beans 800g fresh 30 min� 120°C
Green cabbage 800g chopped 35 min� 120°C
Leeks 800g sliced (4 mm) 25 min� 120°C
Peas 500g frozen 30 min� 120°C
Potatoes 800g cut into cubes (2mm) 20 min� 120°C
Turnips 800g cut in chunks 30 min� 120°C
Zucchini 800g sliced (4 mm) 35 min� 120°C
FRUIT
Apples 4, quartered 25 min� 120°C
120°C : is the optimum temperature for the XXL steamer�
Temperatures are given for XXL steamer use only, with water on the stainless steel bowl� This
could change if you replace water by other liquid (sauce, soup)� Cooking times are also
dependent on the thickness, freshness, and type of food� Check the dishes and leave to cook
longer if necessary�
RECOMMENDED COOKING TIMES

21
Ingredient Quantity
VEGETABLES
Aubergines 500g sliced (2 cm) 30 min� 120°C
Bell peppers 600g chopped (4 mm) 40 min� 120°C
Broccoli 600g in crown 35 min� 120°C
Carrots 800g sliced (4 mm) 25 min� 120°C
Cauliflower 800g in crowns 30 min� 120°C
Entire button mushrooms 200g fresh 25 min� 120°C
Fennel 800g cut in large chunks 35 min� 120°C
Green beans 800g fresh 30 min� 120°C
Green cabbage 800g chopped 35 min� 120°C
Leeks 800g sliced (4 mm) 25 min� 120°C
Peas 500g frozen 30 min� 120°C
Potatoes 800g cut into cubes (2mm) 20 min� 120°C
Turnips 800g cut in chunks 30 min� 120°C
Zucchini 800g sliced (4 mm) 35 min� 120°C
FRUIT
Apples 4, quartered 25 min� 120°C
1 Pour 500ml of water in the stainless steel bowl. Put the internal steamer basket
in place and add the potatoes.
2 Line the XXL steamer basket with a large sheet of parchment paper. Place the
salmon on top. Sprinkle with a tablespoon of lemon juice and add a sprig of
dill. Fold the parchment paper around the salmon to create a pouch and put
on the lid.
3 Run the STEAM programme.
4 Prepare the sauce: mix the tomato, onion, and yoghurt. Add 1 or 2 tablespoons
of lemon juice and 2 sprigs of chopped dill. Add salt and pepper.
5 Mix the sauce with the salmon and potatoes.
TIP
You can also prepare the sauce in the mini bowl: chop the onion, tomato, and dill
using the FOOD PROCESSOR programme, then add the other ingredients. Run
the FOOD PROCESSOR programme for a few seconds.
POTATO SALAD WITH SALMON
2 salmon steaks (300g), cubed
300g of Roseval potatoes cut into large dice
1 chopped tomato
½ red onion, finely chopped
1 Greek yoghurt (150g)
2–3 tbsp. lemon juice
3 stalks of fresh dill
salt, pepper
PREPARATION: 15 Min. COOKING: 20 Min.
SERVES: 4 /6 PROGRAMME: ACCESSORIES:
RECIPES - STARTER

22
1 Put the onion in the stainless steel bowl with the garlic and start EXPERT, 20
seconds/speed 13 (without heat).
2 Stir if necessary and add 1 tbsp. water, then close the lid and start EXPERT, 1
minute/speed 3/120°C.
3 Add the tomatoes and re-start EXPERT, 10 minutes/speed 2A/120°C.
4Add the XXL steamer basket, place the tuna, sprinkle with thyme and a little freshly
ground pepper. Close the lid and run EXPERT, 15 minutes/speed 2A/110°C.
Check whether the fish is cooked and cook for an additional 5 minutes if necessary.
5 Remove the XXL steamer basket and cover to keep the fish warm. In the bowl, add
the olive oil and olives, and run EXPERT, 2 minutes/speed 1A/100°C.
6 Arrange the tuna on a plate and pour the sauce over them. Serve immediately with
rice.
TUNA À LA SICILIENNE
½ onion
½ clove of garlic, with the central shoots removed
400g of peeled tomatoes
4 tuna slices, 1 cm thick (600g)
4 thyme sprigs
2 tbsp. extra virgin olive oil
40g pitted purple olives
salt, pepper
PREPARATION: 10 Min. COOKING: 30 Min.
SERVES: 4 /6 PROGRAMME: ACCESSORY:
RECIPES - MAIN DISH

23
RECIPES - DESSERT
1 Cut 6 large rectangles of parchment paper. In each rectangle, place a few
pieces of pineapple, orange, and banana. Ensuring you leave enough
parchment paper free to fold to create a pouch for steaming. Split the vanilla
beans and scrape the seeds. Divide the seeds between each pouch, you can
also add the pods if you wish, and close.
2 Pour 500ml of water in the stainless steel bowl. Place 2 pouches in the internal
steamer basket and 4 in the XXL steamer basket.
3 Start STEAM, 20 minutes/120°C.
4 Enjoy warm with a scoop of vanilla ice cream.
TIP
Replace with or add seasonal fruit. Cook for 5 minutes longer if necessary,
depending on the fruit used.
FRUIT SALAD EN PAPILLOTE
500g pineapple, cut into 1 cm cubes
2 oranges, in segments
3 bananas, sliced
3 vanilla beans
PREPARATION: 10 Min. COOKING: 20 Min.
SERVES: 6PROGRAMME: ACCESSORIES:

64
D’AUTRES ACCESSOIRES OPTIONNELS DISPONIBLES
OTHER OPTIONAL ACCESSORIES AVAILABLE
SPAGHETTI FUSILLI
TAGLIATELLE
Extra Press
Juice Extractor
Pour en savoir plus���
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www.magimix.com

Ref� 460 244 - 2018/07