MAGIMIX Ma Cuisine Vapeur User manual

Ma Cuisine Vapeur

Ma Cuisin Vap ur
Instructions for use
Recipe book

Instructions for us
Saf ty instructions............................................3
The benefits of steam cooking............................4
Description.......................................................5
Using your Magimix steamer.............................6
100 C rice and eggs cooking............................7
80 C fish setting ...............................................8
60 C keeping food warm/reheating ..................8
40 C yoghurt setting.........................................9
Cleaning ..........................................................9
Cooking times ................................................10
Cooking advice ..............................................12
Troubleshooting ..............................................14
R cip s
Starters ..........................................................15
Fish .............................................................23
Meat .............................................................33
Vegetables .....................................................41
Desserts .........................................................49
Yoghurts.........................................................53
R cip ind x ..................................................62
PLEASE READ THE SAFETY INSTRUCTIONS (P.3)
THROUGH CAREFULLY BEFORE USING YOUR APPLIANCE.
!
Cont nts

When using an electrical appliance, basic safety precautions should always be
followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or dials.
3. To protect against fire, electric shock and injury to persons do not immerse cord,
plugs or base in water or other liquid.
4. This appliance can be used by children aged from 8 years and above if they
have been given supervision or instruction concerning use of the appliance in a
safe way and if they understand the hazards involved. Cleaning and user main-
tenance shall not be made by children unless they are aged from 8 years and
above and supervised. Keep the appliance and its cord out of reach of children
aged less than 8 years. Children shall not play with the appliance.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting
on or taking off parts, and before cleaning the appliance.
6. 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.
7. Never fill the water tank above the “MAX.” mark, as the water may boil over.
8. Never immerse the base in water or put it in the dishwasher. Clean it with a soft cloth.
9. Always unplug your appliance when it is not in use and before filling the water
tank.
10. The use of accessory attachments not recommended by the appliance manufacturer
may result in fire, electric shock or injury to persons.
11. Do not use outdoors.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids.
15. Always attach plug to appliance first, then plug cord into the wall outlet. To
disconnect, turn any control to “Off”, then remove plug from wall outlet.
16. Do not use appliance other than for intended use.
17. This appliance produces extremely hot steam and must always be handled with
great care. In order to avoid scalds and burns, use a tea towel or oven gloves
when removing the lid, the multi-function bowl or the baskets.
18. This appliance can be used by persons with reduced physical, sensory or mental
capabilities or lack of experience and knowledge if they have been given
supervision or instruction concerning use of the appliance in a safe way and
understand the hazards involved.
19. This appliance is intended solely for domestic use. The following usages are not
covered by the warranty: in kitchen areas reserved for personnel in shops, offi-
ces and other workplace environments, on farms, by the patrons of hotels,
motels and other commercial environments of a residential nature, and in bed
and breakfast-type environments.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
!
3

SPECIAL CORD SET INSTRUCTIONS
!
ONLY FOR USA AND CANADA
a. A short power-supply cord (or detachable power-supply cord) is to be
provided to reduce risks resulting from becoming entangled in or tripping
over a longer cord.
b. Longer detachable power-supply cords or extension cords are available and
may be used if care is exercised in their use.
c. If a long detachable power-supply cord or extension cord is used.
1) The marked electrical rating of the detachable power-supply cord or
extension cord should be at least as great as the electrical rating of the
appliance.
2) The cord should be arranged so that it will not drape over the counter top
or table top where it can be pulled on by children or tripped over
unintentionally.
If the appliance is of the grounded type, the extension cord shall be a
grounding-type 3-wire cord.
THE BENEFITS OF STEAM COOKING
GENTLE STEAMING FOR HEALTHIER, TASTIER FOOD
• You can use your Magimix steamer to cook most types of food. Magimix
has chosen the pressureless steaming method because it really takes care
of your food. Instead of watering down the flavour, gentle steaming brings
it out! You will rediscover the true taste of different foods – medium rare
meat will be moist and tender, fish and shellfish will keep their soft, delicate
texture and your vegetables will never be soggy again. To enjoy all these
advantages to the full, make sure you choose only the very freshest organic
produce.
• Steam cooking is good for your health as well as your tastebuds. By using
this gentle, pressureless method, you ensure that your food retains more of
its nutritional value as well as more flavour.
4
4

5
• We advise you to cook your vegetables, rice, meat, fish, eggs, fruit and desserts at 100 C
and to use the 80 C temperature for fish and more delicate foods. Yoghurt should be
cooked at 40 C.
Cooking time display screen
Glass lid
Stainless-steel
water tank
Base
Stainless-steel
steamer baskets
100 C
steaming
Fish
setting
Yoghurt
setting
“Keep warm”
setting
DESCRIPTION
Upper basket
with removable base
Stainless-steel
multi-function bowl.
Removable power cord

6
6
USING YOUR MAGIMIX STEAMER
Remove the baskets.
Unplug the steamer and
allow it to cool.
Wash all parts. Ensure
you do not immerse the
base in water.
Unwind the power
cord and plug it.
Pour water until it
reached the min line
(20mins use) or max
line (1hr30mins use).
Position the lid.
Place the food in the
basket(s).
The baskets must be
fitted together properly.
Turn the dial to the
required temperature.
If your dish is cooked,
turn the dial to 0.
The time displayed on
the screen is the time
selected by default.
For cooking tim s
see page 10.
If necessary, adjust
the cooking time
(by pressing the + or
- buttons).
Doubl capacity: you
can cook several
different dishes at
the same time.
Check that the removable
base is fitted properly.
Remove the base from
the upper basket
before putting the
food in.
For optimum r sults, avoid ov rloading th bask ts. Tak car not to block th hol s, as
this will pr v nt th st am from circulating.
Always discard th wat r in th tank aft r us .
*
Maximum volum : for
cooking larger foods
such as whole chickens,
artichokes and
cauliflowers.
Remove the power
cord, then tilt the base
away from you (see
mark on tank) to tip
the water out.
At the end of the
cooking time, the
timer will ring and
the light will flash.

100 C RICE AND EGGS COOKING
7
Th lid is int nd d sol ly for food storag purpos s. Do not us it wh n cooking.
As this applianc g n rat s a gr at d al of st am, always us it out of th r ach of
childr n and away from any obj cts or it ms of furnitur that might b damag d by it.
You may b scald d if th st am com s into contact with your skin. W th r for advis
you to k p a saf distanc away from th cooking st am. If you n d to handl th lid
whil th st am r is on, mak sur you lift it away from you, to avoid th risk of b ing
scald d, and w ar ov n glov s.
As th bask ts ar mad from stainl ss st l, w r comm nd that you always w ar ov n
glov s wh n handling th m.
!
Th r ar no gg dimpl s in th r movabl bask t bas .
*
Switch on your steamer
(see cooking times p11)
Adjust the cooking time
if necessary.
Switch on your steamer
(see cooking times p11)
Adjust the cooking time
if necessary.
For ggs: stand the
eggs in the dimples
of the fixed basket
only.
For ric :Place the
multi-function bowl in
the basket.
If your dish is cooked,
turn the dial to 0.
At the end of the
cooking time, the
timer will ring and
the light will flash.
We advise you to cook your vegetables, rice, meat, fish, eggs, fruits and desserts at 100 C.
Rinse the rice.
Add 1 volume
of water for 1 volume
of rice to the
multi-function bowl.

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8
8
8
8
8
The fish position offers a gentler cooking temperature of around 80 C, which allows fish to
retain its delicate texture and lose none of its taste and appearance.
Turn the dial to
the fish position.
At the end of the
cooking time, the timer
will ring and the light will
flash.
If necessary, adjust the
cooking time to suit the
type of fish (whole, fillet,
steak).
Cooking at this low r t mp ratur mak s cooking tim s slightly long r. To acc l rat th
proc ss, you can s l ct th 100°C t mp ratur s tting and r duc th cooking tim .
!
If your dish is cooked,
turn the dial to 0.
As c rtain typ s of fish r quir s xtr m ly car ful cooking, w advis against using th
“k p warm” function, to avoid th risk of ov rcooking.
If you ar st aming fish, w r comm nd that you us no mor than a litr of wat r, as
c rtain typ s of fish caus th wat r to foam.
*
K ping warm: turn
the dial to .
R h ating: place the
ingredients in the
multi-function bowl.
Turn the dial to
for 5 min.
1
Then turn the dial to .
Adjust the time setting
if necessary.
Adjust the time setting,
if necessary by using
the + and -.
60 C KEEPING FOOD WARM/REHEATING
80 C FISH SETTING
Adjust the reheating
time to suit the
volume and the
temperature of the
ingredients.

40 C YOGHURT SETTING
999
Wait for th yoghurts to cool, th n transf r th m to th r frig rator for at l ast 3 hours.
You can mak up to 9 yoghurts (125 ml) at a tim (1 litr milk and 1 pot yoghurt).
For r cip s, turn to th chapt r on yoghurts.
W advis you to us a singl st am r bask t.
Why not use your Magimix steamer to make your own 100% natural yoghurt?
No water is required
for this function.
Place the yoghurt pots
(without their lids) in one
of the baskets. Put the
steamer lid on.
At the end of the
cooking time, the timer
will ring.
Turn the dial to 0.
Turn the dial to the
yoghurt setting
(8-12 hours).
Th st am r should not b mov d at all during th cooking tim .
!
*
CLEANING
Remove the power
cord, then empty out
the remaining water
by tilting the appliance
away from you.
The baskets and lid can be
cleaned using water and
washing up liquid or in the
dishwasher.
Wipe out the water
tank with a damp
cloth and a little
vinegar.
If you notic trac s of lim scal , r mov th m with a spong and vin gar.
Before moving, storing or undertaking any kind of aftercare, always unplug your Magimix steamer and
wait for it to cool down.
*

COOKING TIMES
10
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10
10
10
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.
The cooking times have been calculated with the water tank filled to the maximum level.
Typ Quantity Cooking
tim (min) R comm ndations
Vegetables
Artichokes 4 medium 60-70
100 C
Asparagus 700 g 30-35 Arrange in lattice pattern to allow
steam to circulate
Aubergines 4 medium 35
Broccoli 700 g 25 Cut into florets and distribute evenly in
the basket.
Carrots 700 g 20-30 Stir halfway through cooking.
To save time, slice them
Celeriac 1 30 Cut into large dice
Mushrooms 300 g 25-30 Whole
Green cabbage 1 medium 30-40 Cut into quarters.
Cauliflower 1 medium 30-40 Divide into florets
Courgettes 4 medium 20-25 Whole
4 medium 15 Sliced
Chicory 4 medium 35-40 Whole, but remove bitter-tasting base
Spinach 500 g 20-25 Do not pack too tightly
Fennel 4 35 Cut into quarters
Green beans 700 g 45-50
Lettuce 1 heart 15-20
Peas 700 g 20
Mangetout peas 700 g 25-35
Leeks 6 medium 30-35 Remove green part
Peppers 3 20-30 Deseed and cut into quarters
Potatoes 20 small 25-30 Whole, with skins on

COOKING TIMES
11
Fish
Meat
Eggs
Fruit
Rice
Shellfish 1kg 8-15
80 C 100 C
100 C
Cooked when shells open
Tip: 500 ml water + 500ml white wine
Frozen prawns 500g 15-20 Peeled
Crab 1 25 Whole
Lobster 1 25 1 tail
Defrost before steaming
Langoustines 1kg 1010 Whole
Fresh fish fillets 2 15-20 5-10
Frozen fish fillets 2 20-25 7-15
Fresh sea bream 1 25-30 20-25
Frozen sea bream 1
Chicken 1 60-70 1.4kg, remove any string and prick all
over with a fork before steaming
Lamb 6 18-30 Chops
Sausages 6 10 Frankfurter-type
Rice 500g 25-30 1l in the water tank + 1 volume of water
for 1 volume of rice in bowl.
Stir halfway through cooking
Hard-boiled 6 16
Medium-sized
Medium-boiled 6 13
Soft-boiled 6 10
Apples 6 25-30 Cored and left whole
Pears 6 25-30
45-50 30-35
100 C
100 C
100 C

COOKING ADVICE
Do not overload the steamer baskets as this will prevent the steam from circulating freely.
Steam cooking is simplicity itself, but it requires produce of the utmost freshness and quality
to ensure optimum flavour.
To test if the food is properly cooked, pierce the thickest part with a knife. If it is cooked, the
blade will not meet any resistance.
WATER TANK
You can either fill your water tank to the maximum level (approximately 1.3l) for 1h30
minutes usage, or fill it to the first line for a 20 minutes use. If you choose to use less water,
the water will get to temperature quicker, saving you time and making it more environmentally
friendly.
VEGETABLES
Scrape the vegetables instead of peeling them, so that they 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. An early
variety of carrot, for example, will take less time to cook than a maincrop 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 cavity of a fish or
on top of fillets will bring out the full flavour. If you have to use frozen
fish, increase the cooking time by 40% or 50%. There is no point
defrosting the fish beforehand.
You can lay the fish either directly in the basket, on a sheet of baking parchment, or 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. It can, however, look rather
pale and dull, which is why we recommend browning your meat
over a high heat for 5 min in a large casserole dish or frying pan
before steaming it. That way, you will reap all the benefits of
steaming without losing the appetising golden brown exterior.
To keep a joint of meat or a leg of lamb rare while waiting for your guests to sit down at the
table, wrap it in kitchen foil and place it in one of the baskets. Leave the lid slightly ajar and
turn the dial to the “keep warm” position. Your meat will stay hot and pink!
12
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12

COOKING ADVICE
13
SEASONING
Remember that foods lose some of their salt during steaming. So if you like the taste
of salt, you will have to add a little after cooking. You can lightly season food
before steaming it. You can also give it extra taste by flavouring the water
with herbs or a court bouillon.
DESSERTS
Your Magimix steamer is perfect for making flans, creams and sponges. You
can cook them in individual ramekins, which will halve their normal cooking
time. You can adapt any dessert recipes involving a bain-marie to steam
cooking.
For instance, the multi-function bowl is ideal for preparing chocolate fondues.
YOGHURT
Making homemade yoghurt is extremely easy. All you need is the starter (use
a pot of shop-bought yoghurt the first time) and a litre of milk. Combine the
yoghurt with the milk and pour into pots. Switch your machine on and leave
it on for 8-12 hours.
When the yoghurts have cooled, refrigerate them for 3 hours. They can be
stored in the refrigerator for 5-7 days.
Tips for making p rf ct yoghurt:
• Th bas :
When you make yoghurt for the first time, you will need to use shop-bought yoghurt as the
base. A plain full-fat yoghurt is perfect. From then on, you will simply need to “recycle” one
of your own pots of homemade yoghurt, although after 5 or 6 times, you will need to buy
another pot of yoghurt, as the lactic culture quickly loses its effectiveness.
You can also use a commercial yoghurt base, in which case follow the manufacturer’s
instructions.
• Th milk:
You can use cow’s milk, soya milk, goat’s or ewe’s milk.
The fat content is an important factor to the consistency and flavour of your yoghurts. We
recommend using whole UHT milk, which will yield firmer and creamier yoghurt. Goat’s
milk yoghurt is quite runny.
We recommend using organic, pesticide-free milk.
Vegetable milk (e.g. almond, rice) and skimmed milk do not ferment, so the yoghurt would
never set. If you are using fresh milk, we advise boiling it beforehand. Try to use milk that
is already at room temperature.
• Fruit yoghurt:
Remember to cook your fruit (or vegetables) beforehand, otherwise its acidity will hinder
the fermentation process.

TROUBLESHOOTING
14
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Probl ms Solutions
Your appliance does not work • Plug in your appliance and check your
power cord connections.
The food is not cooked • If the food is too thick, extend the cooking
time or cut into smaller pieces.
Some of the food is not cooked • The basket may be too full. Avoid
overloading it.
The water overflows/foams • There is too much water in the water tank,
so use less.
• Fish can make the water foam.
Loud buzzing noise • Safety alert: the steamer is empty or has
boiled dry.
• Fill the water tank.
Your yoghurt will not set • Check your the setting
• Use whole milk
• Follow the quantities (1 litre + 1 yoghurt
for 9 pots)
• Use a fresh starter. If you have been using
homemade yoghurt, try shop-bought
yoghurt instead
• Do not move the steamer during the
cooking time
• Increase the cooking time
The screen shows "ERR" • Unplug your appliance, let it cool and
plug it again.
!
If you cannot identify the cause of the problem, contact our Customer Care department for details
of your nearest Magimix approved after-sales service agent.
If your appliance is faulty, consult a Magimix approved after-sales service agent.
You must n v r dismantl your applianc yours lf.

Starters

16
16 Start rs
Pr paration: 5 min
Cooking: 20-25 min at 100°C
Serves 4
24 gr n asparagus sp ars
3 gg yolks
1 orang
100g butt r
Salt & p pp r
1. Rins th asparagus sp ars and cut off th tough
nds of th stalks. Pour a litr of wat r into th
wat r tank. Arrang th asparagus in on of th
st am r bask ts, put th lid on and cook for
20-25 min. Blanch th sp ars und r cold running
wat r, drain and put in th r frig rator as soon
as th y ar cold.
2. To mak th sauc , squ z th orang aft r
grating th z st. Combin th gg yolks with
40ml orang juic and 1 tsp z st. H at th
mixtur g ntly in a bain-mari . Whisking
continuously, add th butt r on pi c at a tim
and s ason with salt and p pp r.
3. Divid th asparagus sp ars b tw n four plat s,
coat with th orang sauc and s rv imm diat ly.
Aspara us spears with oran e sauce
Pr paration: 20 min
Cooking: 30-35 min at 100°C
Serves 4
1 m dium cauliflow r
400ml low fat singl cr am
1 tsp grat d nutm g
Salt & p pp r
1. Wash th cauliflow r and divid into flor ts.
Pour a litr of wat r into th wat r tank. Arrang
th flor ts in on of th st am r bask ts and put
th lid on. Cook for 30-35 min. Allow to drain.
2. Bl nd th cauliflow r with th cr am and
nutm g. S ason with salt and p pp r. R h at
ov r a low h at for 5 min.
3. Ch ck th s asoning and s rv hot.
Creamed cauliflower

Start rs 17
Pr paration: 10 min
Cooking: 20-25 min at 100°C
Serves 4
4 small courg tt s
300g fr sh goat’s ch s
150g r ady mad p sto
(or 10 tbsp oliv oil
liquidis d with a bunch of
basil)
4 larg slic s sourdough
br ad
Salt & p pp r
1. Wash th courg tt s, cut off both nds and p l
to l av strips of gr n skin.
2. Cut into s ctions (approx. 3 cm). Pour a litr of
wat r into th wat r tank, arrang th courg tt s
in a st am r bask t and put th lid on. Cook for
approx. 20 min. Th courg tt s should b al
d nt . Drain on kitch n tow l and allow to cool.
3. Cut th goat’s ch s into th sam numb r of
slic s as th courg tt s. Arrang th courg tt
slic s on a s rving dish, spr ad with p sto, top
with slic d goat’s ch s and coat with th
r maining p sto. S ason with salt and p pp r.
S rv chill d with warm toast d br ad.
Cour ette canapés with oat’s cheese
and pesto toppin
Pr paration: 20 min
Cooking: 30-35 min at 100°C
Serves 4
8 small waxy potato s ( .g.
Ros val, Ratt , Charlott ,
Désiré )
24 gr n asparagus sp ars
300g cook d crabm at
50g mix d salad l av s
Ch rvil
1. Wash th potato s but l av th skins on. Rins
th asparagus and r mov th tough nds of th
stalks. Pour a litr of wat r into th wat r tank,
arrang th potato s in on of th st am r
bask ts, put th lid on and cook for 25 min.
Aft r 10 min., add th asparagus in th oth r
bask t.
2. Drain and p l th potato s, cut into ½-cm thick
slic s and slic th asparagus into s ctions.
Crumbl th crabm at, taking car to r mov
any cartilag , wash and spin th salad l av s.
3. G ntly combin th crabm at, potato s, asparagus
and salad l av s in a salad bowl. Drizzl with
salad dr ssing, scatt r with ch rvil and s rv .
Potato, crab and aspara us salad

18
18 Start rs
Pr paration: 5 min
Cooking: 4-8 min at 100°C
Serves 4
4 ggs
1 slic cur d country ham
4 tsp thick crèm fraîch
4 chiv l av s
1. Br ak th ggs into 4 ram kins.
2. Cut th ham l ngthwis into four strips. Plac
on strip of ham in ach ram kin. Add 1 tsp crèm
fraîch .
3. Snip th chiv s and divid b tw n th ram kins.
4. Cook in th st am r for 4-8 min with th lid on.
S rv with crusty country loaf.
Cured country ham and e s
Pr paration: 15 min
R sting tim : 20 min
Cooking: 6-10 min at 80°C
Serves 4
400g thick salmon st ak,
skinn d and bon d
2 m dium-siz d avocado
p ars
1 tbsp l mon juic
250g ch rry tomato s
100g mix d salad l av s
Dressin
3 tbsp oliv oil
2 tbsp l mon juic
Salt & p pp r
1. Wrap th salmon in cling film and l av in th
fr z r for 20 min.
2. Wash th salad l av s and mak th dr ssing
by combining all th dr ssing ingr di nts. Dic
th avocado fl sh and sprinkl with l mon juic
to pr v nt it from browning. Wash th ch rry
tomato s and cut into quart rs.
3. Tak out th salmon and cut into thin slic s using
a sharp knif . Pour a litr of wat r into th wat r
tank, lay th fish slic s in on of th st am r
bask ts and put th lid on. Cook for th amount
of tim indicat d abov . Ch ck r gularly - th
fish is cook d as soon as th slic s turn whit .
4. Arrang th salad l av s, tomato s and avocado
on a s rving dish, coat with th dr ssing, add
th salmon straight from th st am r and s rv
imm diat ly.
Salmon slivers on a bed of tomato and avocado