Magimix 3200 XL User Manual

Ma Cuisine

Instructions for use

Description ................................................6

Maximum processing capacities ..................7

Accessories .........................................8 - 20

Useful hints and tips .................................21

Golden rules ............................................24

Recipes

How to read the recipes ........................... 26

Basic recipes ......................................... 125

Sauces & Appetisers ................................. 27

Bread & Baking ........................................37

Soups ......................................................57

Starters ....................................................65

Vegetables ............................................... 75

Fish ......................................................... 81

Meat ....................................................... 89

Desserts ................................................... 97

Cocktails................................................119

Glossary ...............................................124

Recipe index ..........................................125

Contents

IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS

Whenever you use an electrical appliance, you must take some basic safety
precautions, including the following:

• Read through all the instructions carefully before you start. To avoid the risk of
electric shock, never immerse your appliance in water or any other liquid.

• This appliance can be used by children aged from 8 years and above and
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. Children should not play with the appliance. Cleaning and user
maintenance should not be made by children without supervision.

• 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
maintenance 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.

• If the power cord has been damaged, or if your appliance is no longer working
properly, it must be replaced or repaired by the manufacturer, a Magimix­approved after-sales service agent or a similarly qualified person, in order to
avoid all risks.

• Always unplug your appliance if you are leaving it unattended, and before
cleaning it, or fitting or removing parts.

• Before plugging an appliance in, always check that the voltage indicated on the
appliance corresponds to the voltage of your mains supply.

• Models with a chrome finish must always be connected to a grounding outlet
with their original power cord.

• Never allow the power cord to dangle over the edge of your worktop or counter,
and make sure it never comes into contact with hot surfaces.

• Never insert your hands – or a utensil - in the feed tube while the disc, blade or
juicer is moving, to prevent serious injury and avoid damaging the appliance

• You may use a spatula, but only when the processor is not running.

• Never put the processor bowls in your microwave oven.

• Always handle the discs and blades with caution, as they are extremely sharp.

• To avoid all risk of injury, never install the metal blades or discs on the motor
shaft unless the bowl has been locked into position first.

• The blades are all extremely sharp: never use the slicing disc until all the parts
have been properly assembled.

• Never use your appliance if the juicer basket has been damaged in any way.

• Your appliance is equipped with a thermal protection that automatically
switches the motor off if it has been running for too long or is overloaded. If
this happens, turn your machine off and wait for it to cool down completely
before switching it back on again.

• Never leave your appliance running unattended, even though you do not
have to keep the AUTO button pressed.

• Check that the lid is completely level and correctly locked into position
before switching your appliance on.

• Never attempt to override the safety mechanisms.

• Press the STOP button and wait for all the moving parts to come to a
standstill before turning the lid.

• Never use your appliance outside.

• 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, offices 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.

KEEP THESE IMPORTANT SAFEGUARDS

IN A SAFE PLACE

FOR DOMESTIC USE ONLY

ENVIRONMENTAL PROTECTION

This symbol indicates that this product should not be treated as regular

household waste. It should be taken to a collection point for the recycling
of electrical and electronic equipment. For more details about collection points,
please contact your local council or your household waste disposal service.

32

Drawing on its wealth of experience,

Magimix has been designing and building

sturdy, efficient and easy-to-use kitchen appliances

in the heart of Burgundy for more than 40 years.

The inventor of the food processor, Magimix now proudly

presents the very latest generation.

We are delighted that you have chosen our Magimix

food processor to assist you in your everyday tasks

within your kitchen.

We very much hope that your appliance

will give you every satisfaction.

It will take all the drudgery out of cooking and put

the “haute” into your cuisine.

You will soon wonder how you ever managed without

your Magimix food processor, as it tirelessly chops,

blends, kneads, mixes, emulsifies, whisks,

grates and slices.

Multifunction

Food Processor

You will soon be making lump-free pancake batter,

whipping up a batch of mayonnaise and baking

delicious homemade bread.

Featuring everything from cream of courgette soup and

Provençal vegetable tian to shepherd’s pie and chocolate

mousse, our recipe book contains more than 100 simple

but delicious ideas that will have you using your

food processor every day.

54

DESCRIPTION

CONTROL PANEL

Metal blade

m

Blender

Grating disc

Slicing disc

Disc support

ix*

Graduated pusher

Feed

tube

Double pusher

Mini bowl

Midi bowl*

Graduated pusher

or

Lid Standard lidXL

STOP

STOP : press this button to switch the machine off.

AUTO : press this button to process in continuous mode and obtain a more even

texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating
egg whites, slicing or grating.

PULSE : press this button for intermittent processing. The machine automatically switches
itself off as soon as you release this button, giving you complete control over the task from
start to finish. Ideal for coarse chopping or mixing.
For preparations such as soups and purées, start off using the pulse button, then switch to
continuous mode (AUTO).
Y

ou will achieve a smoother consistency.

1 pulse = keep the PULSE button pressed down for 1-2 seconds and release.

Never unlock the lid without pressing the STOP button first. Your appliance is
fitted with a thermal failsafe that automatically switches the motor off if it is
overloaded or has been running for too long.
If it is activated, press the STOP button and wait until the machine has cooled
down completely before switching it on again.

AUTO

PULSE

Whisk

or

Main bowl

Dough blade

Spatula

Motor shaft

(1)

Motor unitStorage box

* depending on the model

(1) For greater stability, thread the power cord through the notches on the

underside of the motor unit.

MAXIMUM PROCESSING CAPACITIES

C 3200 CS 4200 CS 5200

Brioche
Bread dough 0.6 kg 1 kg 1.2 kg
Shortcrust pastry 1 kg 1.2 kg 1.5 kg
Soup 1 l 1.3 l 1.8 l
Minced meat 0.75 kg 1 kg 1.4 kg
Carrots 0.8 kg 1 kg 1.4 kg
Egg whites (beaten) 2 - 5 3 - 6 3 - 8

Total weight, amounts calculated for the main bowl.

0.5 kg 0.8 kg 1 kg

76

FITTING THE CLEAR BOWLS

Wash all the parts thoroughly (except the motor unit) before using your appliance for
the first time.

REMOVING THE CLEAR BOWLS

1

Place the bowl on the motor unit and turn
in an anticlockwise direction to lock into
place.

2

4

Slide the mini bowl onto the motor shaft.

6

Place the lid on top of the bowl and turn
in an anticlockwise direction until it locks
into place.

7

3

Slide the midi bowl onto the motor shaft,
inside the main bowl.

5

Fit the mini blade onto the motor shaft
inside the Mini bowl.

WARNING

• Triple protection: your appliance will
only work if both the bowl and lid are
correctly locked into place, and if the
bottom of the double pusher is level
with the MAX level indicator (p. 15).

• Do not leave the lid in the locked
position when the machine is not in
use.

1

Unlock the lid by turning clockwise and
lift it off.

2

4

Lift the mini bowl out.

6

Release the main bowl by turning it
clockwise. You can now remove it.

7

3

Remove the blade from the mini bowl.

5

Lift the midi bowl out, holding it by the
rim.

WARNING

• Always handle the discs and metal
blades with caution, as they are
extremely sharp.

• Never unlock the lid unless you have
pressed the STOP button first. If the
bowl will not move, check that the lid
has been unlocked.

98

STANDARD ACCESSORIES

E

:

used

b

METAL BLADE AND BLENDERMIX

METAL BLADE

MINI BOWL: equipped with a metal

blade for blending, chopping, mixing and
emulsifying small amounts.

METAL BLADE: used in the main bowl for

BLAD

in the main

mincing, blending, emulsifying, chopping.

m

Blender

smoother, creamier finish when blending
soups and other liquids.

ix* : designed to ensure a

MIDI BOWL*: a practical, easy-clean

bowl specially designed for use with the
discs.

DOUGH BLADE: used in the main bowl
for mixing and kneading leavened or
unleavened dough.

CHOPS meat, fish and fresh herbs in
either PULSE or continuous mode (AUTO).

1

Place the metal blade on the motor shaft.
It needs to be at the bottom of the bowl.

BLENDERMIX (depending on the model)

BLENDS soups, milkshakes, cake mixtures,

pancake batter, etc.
Process in continuous mode for 1-4

minutes.

EMULSIFIES sauces, crushes ice, and
chops chocolate and sugar to a powder
in continuous mode (AUTO).

2 3

Place the ingredients in the bowl, put the
lid on and turn it anticlockwise until it
locks into position.

1 2

Fit the metal blade on the motor shaft.
Put the ingredients in the bowl. Slot the
BlenderMix in the bowl. Turn the lid until
it locks into position.

DISCS: used in the midi bowl for grating
or slicing fruit, vegetables or cheese in
two different thicknesses (2 mm and
4 mm)*

* depending on the model

WHISK: used in the main bowl to whip
cream or beat egg whites for meringues,
mousses, soufflés, etc.

The Blender

m

ix attachment should only be used with the metal blade.

The metal blade is extremely sharp. Always hold it by the central hub. When
emptying the bowl, either remove the metal blade first or hold it in place by
placing a finger on the central hub.

1110

DOUGH BLADE

WHISK

Your bowl must be clean and dry. To allow enough air in, remove the graduated pusher
beforehand.

MIXES and KNEADS leavened dough for
bread, brioche, etc.

Depending on the quantity, it usually takes less than a minute to knead a batch of
dough. To avoid being engulfed in clouds of flour, put all the ingredients in the bowl
before you switch your appliance on.

1

Fit the dough blade on the motor shaft.
It needs to be at the bottom of the bowl.

MIXES and KNEADS unleavened dough
for shortcrust pastry, rich shortcrust
pastry, etc.

2 3

Place all the ingredients in the bowl. Put
the lid on and turn anticlockwise until it
locks into position.

WHISKS egg whites

Put the egg whites in the bowl
Whisk continuously for 5-8 minutes,
depending on the number of egg whites.

Make sure you fit the four sections
together correctly. Check that the metal
shaft has been correctly inserted. It should
protrude slightly from the top.

WHIPS cream

Before you begin, chill the bowl and
ingredients in the fridge for an hour. Pour
the whipping or double cream into the bowl.

Whisk continuously, keeping a close eye
on the cream so that it does not turn into
butter.

1

Slot the egg whisk onto the motor shaft.
Ensuring it is at the bottom of the bowl.
Add the ingredients.

54

Press AUTO.
Switch off as soon as the dough forms a
ball or the mixture is sufficiently kneaded.

The dough blade can also be used to stir
chocolate chips, dried fruit, etc., into the
dough without chopping them. Simply
pulse 2 or 3 times.

Never exceed the quantities recommended on p. 7.
Check out our useful hints and tips on p. 23.
Use the spatula to scrape any remaining flour off the bowl walls.

2 3

Put the lid on and turn until it locks into
place.

When whisking egg whites or whipping
cream, remove the graduated pusher

from the feed tube to allow more air in.

Check out our useful hints and tips on p. 23.
Built to an exclusive, patented Magimix design, the whisk beats the egg
whites very gradually, making them stiffer and giving them more volume.

1312

GRATER / SLICING DISCS

We recommend you use the discs in the midi bowl. A) XL MODELS

R

/

G

4

E

/

S

2

GRATER / SLICING DISCS

MAX

1 2

Lower the midi bowl into the main bowl.
Slide the disc support onto the motor
shaft.

R

/

G

4

4 5

Position your chosen disc so that the
relevant function and thickness code is
uppermost.

For nonreversible discs*, make sure
you put them the right way up. The
central plastic part should be pointing
downwards.

3

Slicing/grater discs:
each disc is engraved with a code, e.g.
R/G4: 4-mm grater
E/S2: 2-mm slicer

Slot the disc onto the disc support.
Turn it anticlockwise until it locks into
place (a two-stage process).

WARNING

• Always handle the discs with caution,
as the blades are extremely sharp.

• Never insert a foreign object - or
your fingers - into the feed tube.
Always use the pusher designed for
that purpose.

Never exceed the recommended

•
quantities (p. 7).

1 2

The 2-in-1 feed tube comprises:

1) a large feed tube for round or bulky
fruit and vegetables.

2) a small feed tube for small or long
fruit and vegetables.

Large feed tube: fruit or vegetables for
slicing can be left whole.

Small feed tube: to slice long fruit or
vegetables (e.g. leeks, carrots), stand them
upright and close together in the feed tube.

The lid is equipped with a safety system
which means that your appliance will only
work if the bottom of the large pusher is
level with the MAX level indicator.

Small feed tube: when grating fruit or
vegetables, stack them horizontally for
longer shreds.

B) NON-XL MODELS: you may need to
cut large fruit or vegetables (e.g. apples,
tomatoes) in half.

* depending on the model

After grating or slicing, you will be left with tiny stubs of fruit or vegetables on
your discs. This is entirely normal and ensures a flawless end result.

Check out our useful hints and tips on p. 22.
After grating or slicing, you will be left with tiny stubs of fruit or vegetables
on your discs. This is entirely normal and ensures a flawless end result.

1514

ADDITIONAL ACCESSORIES

The accessories you find in the box will vary depending on the model.

USING THE CITRUS PRESS

CITRUS PRESS:

cones, yielding juice with no pips and just
the right amount of pulp.

DOUGH BOWL KIT: perfect for
hassle-free baking (bread, brioche,
cakes). The dough is kneaded, proved
and baked all in the same bowl.

with a lever arm and 2

m

JUICER AND SMOOTHIE

ideal for making juices, cocktails,
smoothies, nectars and coulis.

MASH & PUREE KIT: for totally natural
vegetable purées and fruit compotes.

IX :

1 32

Slot the citrus press basket onto the bowl
and turn it anticlockwise until it locks into
position.

5

Slide the cone onto the motor shaft.
Position the lever arm opposite the
locking system and clip the tab to the
base of the basket.

4

Select the right cone for the size of your
citrus fruit. The larger cone should always
be clipped onto the smaller one.

6

Position the halved fruit on the cone,
pressing down gently.

DICING KIT: as well as dicing fruit and
vegetables, you can also cut them into
sticks or french fries.

OPTIONAL DISCS

6-mm
grater

6-mm

slicer

Parmesan Wide

julienne

CREATIVE DISC KIT: 3 novel discs for 3

creative cuts: fluted, julienne and extra­wide julienne.

Fluted Julienne•••••• Extra-wide

julienne

7

Lower the lever arm, switch your processor
on, and apply gentle pressure to the arm
until all the juice has been extracted.

8

Switch your appliance off before
raising the lever arm, to avoid

splashing.

When juicing grapefruit, release the pressure very slightly from time to time,
to extract the maximum amount of juice.

Check out our useful hints and tips on p. 23.

1716

CLEANING

THE BENEFITS OF VITAMINS AND MINERALS

Always unplug your appliance before you clean it.

1

Always clean it immediately after use
(using water and washing up liquid).

4

MOTOR UNIT: wipe with a soft, damp

cloth.

Never leave parts to soak. Dry them straight after washing.

Make sure you dry the stainless-steel parts thoroughly to avoid oxidizing stains.

These are purely aesthetic and do not affect the quality of the blades, discs or bowls.

Some foodstuffs such as carrots tend to stain plastic. Rubbing with a piece of kitchen
paper and a little vegetable oil will remove most of this staining.

* Insert a spoon handle into the dough blade hub to push the cap off from the inside.

The Compact model’s dough blade does not have a cap.

2 3

ACCESSORIES: use a bottle brush to

clean inside the accessories.
DOUGH BLADE: remove the detachable
cap* for a more thorough clean.

To preserve the appearance of the
detachable parts and make them last as
long as possible, make sure you follow
these recommendations:

• Dishwasher: select the minimum
temperature (< 40 °C) and avoid the
dr

ying cycle (generally > 60 °C).

• Washing by hand: do not leave the
parts immersed in detergent for too
long. Avoid abrasive products (e.g.
stainless-steel scrubbers).

• Detergents: read the manufacturer’s
instructions to check their compatibility
with plastic items.

Vitamins

Fruit

B1 C A D

Apple • • •
Apricot • • • •
Blackberry • • • •

Blackcurrant • • •
Cherry • • • •

Grape • • •
Grapefruit • • • •

Kiwi fruit • • • •
Lemon • • • •

Melon • • •
Orange • • • •

Peach • • •
Pear • • •

Pineapple • • • •
Plum • • •
Raspberry • • •

Redcurrant • • •
Strawberry • • •

Mineral salts

Which are the best sources ?*

Calcium

Iron

Iodine

Magnesium

Phosphorus

Potassium

Sodium

parsley, watercress, spinach, fennel, broccoli, blackcurrants, green cabbage, etc.

ginger, parsley, watercress, spinach, fennel, blackberries, etc.

pineapple, leek, sorrel, garlic, melon, peach, asparagus, spinach, tomato, etc.

ginger, sorrel, spinach, fennel, parsley, etc.

garlic, ginger, coconut, cherries, etc.

ginger, parsley, spinach, garlic, fennel, etc.

celeriac, fennel, spinach, beetroot, turnip, parsley, etc.

Vegetables

B1/B6 A E K

Asparagus • •
Cabbage • • • •
Carrot • • •

Celeriac •
Celery • • • •

Chicory •
Courgette • • •

Cucumber • • •

Fennel • •
Lettuce • •

Onion •
Parsley • • •

Spinach • • • •
Sweet pepper • • •

Tomato • •
Turnip •

Watercress • • •

18

Warning: always handle the blades and discs with caution, as they are
extremely sharp.

Never immerse the motor unit in water.

* For each mineral salt, we have classified the fresh fruit and vegetables in descending
order according to their average content per 100 g net. NB: dried fruit (dried apricots,
etc.) are also a good source of mineral salts, especially magnesium, phosphorous and
potassium.

19

Hints &

Tips

Golden

rules

USEFUL HINTS & TIPS

SIMPLE

• AUTO button: the motor adapts its speed to the task at hand.

• PULSE button: for more control over the end result.
This is the setting you need for precision chopping or blending.
Place soft foods (e.g. meat, fish or soft cheese) into the freezer for a few minutes to firm
them up before chopping, grating or slicing them in your food processor.
NB. they should be firm, not frozen!

PRACTICAL

• If you want to spend your time using your food processor, rather
than cleaning it, do the first task in the mini bowl, then move
on to the midi bowl, and finish off with the main bowl.
Always start with the hard or dry ingredients and end with the liquid
ones.

•

If your appliance star
and check that you have not exceeded the maximum capacities
shown on p. 7.

XL LID

• The small feed tube is ideal for:

- slicing long fruit or vegetables (e.g. cucumbers, carrots, leeks).
Stand the fruit and vegetables upright and close together.

- slicing small fruit or vegetables (e.g. strawberries, kiwi fruit, turnips).
Introduce them into the small feed tube one at a time.

- grating long fruit or vegetables (e.g. carrots, courgettes) or chunks of cheese.
Stack them horizontally in the small feed tube.

• The large feed tube is ideal for:

- slicing round fruit or vegetables (e.g. oranges, pineapples, apples, pears, mangoes,
tomatoes, potatoes).
Either cut them into large pieces before introducing them into the feed tube, or leave
them whole.
Make sure you do not fill it beyond the MAX level indicator, otherwise your food
processor will not start.

MINI BOWL

• The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince
meat, or whiz up dips, salad dressings and mayonnaise.

• Before chopping fresh herbs, check that both the herbs and the bowl are perfectly clean
and dry. This will ensure you get the very best results. The herbs will also keep
for longer.

• You can use the mini bowl directly as a serving dish, providing you
remember to remove the metal blade first!

ts to vibrate, carefully wash and dry the feet,

20

2120

USEFUL HINTS & TIPS

USEFUL HINTS & TIPS

MIDI BOWL AND DISCS

• The midi bowl is ideal for grating and slicing fruit, vegetables and
cheese. Cabbage: roll the leaves one inside the other after discarding
the tough core and slice.

• Some foodstuffs, such as carrots, tend to stain plastic. Rubbing the part
with a piece of kitchen paper and a little vegetable oil will remove most of
the staining.

MAIN BOWL

• Liquid ingredients: never fill the bowl more than a third full.

• Solid ingredients: never fill the bowl more than two-thirds full.

METAL BLADE

• When processing large amounts of meat or vegetables, cut the food into 2-cm pieces.

• If your are chopping meat or fish, use the PULSE button to control the end

result.

• For vegetable purées, cut the cooked vegetables into large pieces
before putting them in the bowl with the metal blade. Use the PULSE
button first, then switch to continuous mode (AUTO) until the purée
reaches the desired consistency.

BLENDERMIX

• Soups, pancake batters, cocktails: the metal blade goes in the bowl first, followed by

all the ingredients, then the Blender

m

The Blender

ix attachment gives a smooth volute finish.

m

ix. Your processor is now ready to run.

DOUGH BLADE

• Soft dough (brioche, choux pastry, etc.): Magimix food processors

work on the rapid kneading principle. Doughs are kneaded for just
30 seconds to 1 minute, the precise time depending on the amount and type of dough.
Follow the instructions carefully for each recipe.

• Normal dough: for faster results, leave the dough to rise or prove at (or slightly above)
room temperature. As flour is very light, you may sometimes notice a cloud of flour
escaping from the bowl. To avoid this happening, put all the non-liquid ingredients
(salt, flour, butter, eggs, etc.) in the bowl before adding the liquid ingredients (water,
milk, etc.). Only then switch your food processor on.

• You can store dough in the freezer for up to 2 months, providing you wrap it carefully
in cling film. Remember to take it out the day before you intend to use it.

EGG WHISK

• Make sure your bowl is clean and dry.

• Remember to remove the graduated pusher from the lid to let in enough air!

• Beaten egg whites: for fluffier egg whites, use eggs that are at room
temperature.

• Whipped cream: do not use fat-free or low-fat cream, as it will not whip!
Make sure the full-fat whipping or double cream you use is chilled.
Place the food processor bowl in the freezer for 10 minutes beforehand.
If you can track it down, add some powdered stabilizer (e.g. Whip

®

It

) to the cream, as this will keep it stiff for several hours in the fridge.
Keep a close eye on the cream while it is being whipped, to avoid over
processing and it turning into butter.

CITRUS PRESS

• There are 2 cones: a small one for lemons and limes,
and a large one for oranges and grapefruit , the small cone is stored inside the large
cone.

2322

GOLDEN RULES

GOLDEN RULES

To get the very best out of our recipes, follow these few simple golden rules:

1. Always use the very best ingredients

Choose good-quality, fresh ingredients.

The fresher your fruit and vegetables, the more vitamins they will contain. Signs of
freshness include smooth skin, green leaves and no bruising.

Always use fresh meat and fish.

Pay attention to the type of flour indicated in the recipe. The choice
of flour is very important, not least because the amount of water
you need depends on which type you are using. Wholemeal
flour, for instance, contains more bran, which absorbs more
water.

Plain flour, a very fine, white, all-purpose flour that is best for making
cakes, pastries, sauces and pancake batters.

Self-raising flour has low gluten content or wholemeal flour with a raising agent
mixed in, usually baking powder. It’s used in baking and cake-making.

Strong white flour has a higher gluten content and is therefore ideal for making bread

and brioche.

It is better to use caster sugar, rather than granulated sugar,
which has coarser crystals. Icing sugar is very fine and is

commonly used for cake decoration.

Always use butter, never margarine or a low-fat spread.

Yeast comes in two forms – fresh or dried. In our recipes, we
have chosen to use fresh yeast, which you can get from your local baker, as well as
from specialist shops (or the bakery section of your nearest supermarket). If you use
dried yeast, remember to use half the amount indicated for fresh yeast.

For the very best results, always dissolve the yeast in a liquid heated to 35 °C. Yeast is
a living organism, and if the liquid is any hotter, it will kill it.

Salt regulates the rising action of the yeast and reinforces the structure of the gluten.

It is best to use pasteurised whole milk.

Double cream has a minimum fat content of 48% (35% for whipping cream), compared
with 15% for single cream and even less for “lite” versions. It not only tastes better, but
holds air bubbles better when whipped.

Eggs are sold in four different sizes, with medium eggs weighing 53-63 g. For recipes
where the egg whites are to be beaten, bring them up to room temperature first. Eggs
must be fresh if they are to be eaten raw in mousses, etc. If you are using them for
home baking (e.g. meringues, macaroons), it is a good idea to separate them 2-3
days beforehand, storing the yolks and whites in separate airtight containers in the
fridge. For egg whites to whisk properly, your bowl must be clean, with no traces of fat.

2. Be prepared!

The following pieces of equipment always come in useful:

Measurement instruments: precise electronic kitchen scale (range:
from 2g to 2 kg) is vital, as is a cooking thermometer that can measure

temperatures of up to 200 °C.

Baking tins: it is important to use a baking tin of the right shape, the right

quality and made from the right material. We specify which kind of tin

is required for each recipe.

Cakemaking accessories: cutters of different sizes, to vary the
presentation of cakes and pastries.

A piping bag is vital for filling cream puffs and eclairs, as well as

making meringues or macaroons.

You will need a rolling pin for rolling your pastry out and a brush for

buttering your tins and painting egg wash on your bread and brioche.

3. Precision

In some recipes, especially those for bread and cakes, the instructions must be followed
to the letter. Always weigh or measure the ingredients out carefully and respect the
kneading, resting and baking times.

4. Cooking - the grand finale

How well do you know your oven? The success of your recipe may well depend on it,
as the temperatures and cooking times in our recipes are merely there to guide you.

These times may vary according to your oven, but will also depend on how finely the
ingredients have been chopped. It will also depend on the size and material of the
recipient. This is why we recommend you keep a close eye on the baking process and
be ready to adjust the cooking time, if necessary.

Avoid opening the oven door while your dish is cooking.

2524

HOW TO READ THE RECIPES

Level of difficulty: very easy -

Measurements: tsp = teaspoon tbsp = tablespoon 1 bowl = 250-350 g

1 pulse = one press on the PULSE button lasting 1-2 seconds

Metal blade

Blendermix

Dough blade

Whisk

Mini bowl

Citrus Press

• The words marked with an asterisk (*) in the recipes are explained in the glossary

on p. 124.

• In some of the recipes, we have included a table to help you automatically adapt

the recipe to the number of required servings and/or the nature of your appliance.

For example, the maximum capacity of the C3200 is generally 4-6 servings.

easy -

R2

R4

E2

E4

more sophisticated

2-mm grater

4-mm grater

2-mm slicer

4-mm slicer

Midi bowl

26

Serves

Compact 3200

Cuisine Système 4200

Cuisine Système 5200

• The recipes without a table are suitable for all our food processors.
The quantities shown in these recipes can generally be increased if you are using a

CS4200 and 5200 model.

2-4 4-6 6-8 8 +

••

•••

••••

Sauces & Appetisers

27

Mayonnaise

28

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.

Preparation: 5 min

Aïoli sauce

Preparation: 10 min

300ml groundnut oil
1 tbsp strong mustard
2 tbsp white wine vinegar (optional)

1 bowl

2 egg yolks
Salt & pepper

1. Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl.

2. Blend for 20 seconds. Then, while the machine is still running, add half the oil via the

feed tube, starting with a thin trickle and increasing the flow as the mixture starts to
thicken.

3. Add the seasoning, switch the processor back on and gradually add the rest of the oil

as before. If you are using vinegar, add it at the very end.

Chef’s tip: make sure all the ingredients are at room temperature before you begin. For

a lighter mayonnaise, use whole eggs.

ter ma

nnaise, use whole

Ingredients for 1 bowl of mayonnaise
3 garlic cloves

1 bowl

1. Peel the garlic cloves. Halve them lengthwise and discard the central shoots.

2. Blend the garlic for 20 seconds in the mini bowl.

3. Make the mayonnaise in the same bowl, on top of the garlic paste, according to the

recipe on p. 28.

Chef’s tip: makes a tasty dipping sauce for veggie sticks or meat fondue.

Pesto

Preparation: 10 min

50g pine nuts
50g freshly grated parmesan cheese

1 bowl

100ml olive oil

1 garlic clove
1 bunch fresh basil
Fleur de sel sea salt flakes
& pepper

28

28

1. Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic

clove, halve it lengthwise and discard the central shoot.

2. Put all the ingredients except the oil in the mini bowl.

3. Pulse 10 times or until the mixture is smooth.

4. Switch to continuous mode and trickle the olive oil in via the opening in the lid.

Chef’s tip: delicious served with fresh pasta.

29

Béarnaise sauce Mint sauce

Preparation: 10 min Cooking: 10 min Preparation: 5 min

100g butter
50ml cider vinegar
2 egg yolks
2 shallots

1 bowl1 bowl

2 sprigs tarragon
Salt & pepper

1. Chop the shallots and tarragon in the mini bowl (4-5 pulses).

2. Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper.

Reduce* by half over a lower heat.

3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times.

4. Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired

consistency.

Chef’s tip: delicious with grilled red meat.

Cocktail sauce

Preparation: 10 min

1 bowl of mayonnaise
1 tbsp tomato ketchup
1 tbsp port or cognac
1 tsp Worcestershire sauce
1 tbsp thick crème fraîche
2 drops Tabasco

1. Make the mayonnaise according to the recipe on p. 28.

2. Add all the other ingredients. Pulse 5-6 times or until the mixture is smooth.

Chef’s tip: a classic accompaniment for prawns and avocados.

®

1 bunch fresh mint
3 tbsp boiling water
2 tbsp caster sugar
5 tbsp white wine vinegar

1. Trim the mint, place it in the mini bowl and process for 15 – 20 seconds or until it is

finely chopped.

2. Dissolve the sugar in the boiling water and add it and the vinegar to the bowl.

3. Process briefly to mix and leave to cool before serving.

Tartar sauce

Preparation: 5 min

Ingredients for 1 bowl of mayonnaise
4 gherkins
1 spring onion
2 tbsp capers

1 bowl 1 bowl

Fresh parsley, chives and chervil
Salt & pepper

1. Chop the gherkins, capers, onion and herbs in the mini bowl. Set aside.

2. Make the mayonnaise according to the recipe on p. 28.

3. Add the chopped ingredients and pulse 2-3 times to incorporate them.

Season to taste.

Chef’s tip: delicious partnered with steak tartare, fish, fondues, etc.

SAUCES & APPETIZERS

31

Tuna dip

Preparation: 5 min

Tinned tuna in brine (190 g net weight)
2 tbsp soft cheese
1 tsp olive oil
1 tsp mustard
Juice of ½ lemon

1 bowl1 bowl

15 chive leaves
Fleur de sel sea salt flakes & pepper

1. Drain the tuna and break into large flakes. Place in the mini bowl.

2. Add all the other ingredients, pulse 4-5 times, and hey presto!

Chef’s tip: also great as a spread on slices of toasted country bread.

Tapenade

Preparation: 5 min

250g pitted black olives
20ml olive oil
1 tbsp capers
2 tsp mustard
Juice of 1 lemon
Pepper

1. Put all the ingredients except the olive oil in the mini bowl. Blend for about 30 seconds

to achieve an even consistency.

2. Run the processor for a further 10-20 seconds, gradually adding the olive oil via the

opening until it is completely absorbed.

Chef’s tip: delicious with toasted slices of country bread.

For a more intense flavour, replace the standard black olives in brine with
herbed or Greek-style black olives, remembering to pit them first.

32 33SAUCES ET APPETIZERS

Dijon dip

Preparation: 5 min

Ham and olive cake

R2

Preparation: 10 min Baking: 45 min Equipment: 1 rectangular cake tin

2 slices cooked ham
2 tbsp thick crème frâiche

1 bowl1 bowl

1 tsp whole-grain mustard

1. Cut the ham into large pieces and put in the mini bowl. Pulse 4-5 times or until it is

finely chopped.

2. Add the cream and mustard.

3. Pulse 4 times, and hey presto!

Chef’s tip: especially good with carrot or courgette sticks and cauliflower florets.

Guacamole

Preparation: 5 min

2 ripe avocados
1 tbsp thick crème fraîche
1 small onion (or spring onion)
Juice of 1 lime
Tabasco
Olive oil
Salt & pepper

®

Cake mixture

150g plain flour
100g gruyère cheese
125ml hot milk

1 cake

100ml olive oil
3 eggs
1 tbsp baking powder

1. Preheat your oven to 180 °C (gas mark 4).

2. Fit the 2-mm grater disc in the midi bowl and grate the cheese. Set aside.

3. Put the olives in the mini bowl and pulse 2-3 times. Dice the ham.

4. Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds.

5. Press STOP and scrape. Via the opening, add the hot milk and olive oil while the

processor is still running. Scrape the flour off the bowl walls using the spatula provided.
Stir in the baking powder, olives, cheese, ham, salt and pepper. Pulse 2-3 times to
combine thoroughly.

6. Transfer the mixture to a buttered cake tin.

7. Bake in the oven for approx. 45 minutes. Check that the cake is done by inserting a

skewer. If it comes out clean, the cake is ready.

8. Allow the cake to cool in the oven with the door ajar. Turn out and serve.

Flavouring

200g cooked ham
75g pitted green olives
Salt & pepper

Chef’s tip: you can use any flavours you like – the only limit is your imagination!

1. Peel and quarter the onion and place in the mini bowl. Pulse 3 times.

2. Halve the avocados, discard the stones, scoop out the flesh and cut into large pieces.

Switch your food processor on and add the avocado to the onion via the feedtube,
together with the lime juice, cream, a few drops of Tabasco

3. Blend for about 1 minute to achieve a smooth purée. Season according to taste.

®

and a dash of olive oil.

Chef’s tip: as a finishing touch, add some finely diced tomato.

SAUCES & APPETIZERS

3534

Cheese puffs

R2

Preparation: 15 min Baking: 20-25 min Equipment: piping bag* (optional)

Choux pastry

200ml water
150g plain flour
75g butter
4 eggs
1 egg yolk (for brushing)

30 cheese puffs

1. Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside.

Flavouring

100g comté cheese

To make the choux pastry

2. Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add the

diced butter.

3. Bring to the boil. Remove from the heat and add the flour all in one go. Beat in
vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly,
until the dough no longer sticks to the sides of the pan.

4. Remove from the heat and transfer the dough to the bowl with the dough blade.
Process for 15 seconds, then add the eggs one at a time via the feedtube, running for
a further 30 seconds.

5. Add three quarters of the cheese and process for 5 seconds.

6. Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with

a plain nozzle. Pipe out buns measuring approx. 3 cm across.

7. Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the
grated cheese.

8. Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should
be served warm.

Chef’s tip: for sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the pan

with the water and butter.

36

Bread & Baking

Country loaf

Preparation: 10 min Resting: 3hr Baking: 25 min

Dough

250g strong white bread flour
160ml hand-hot water
12g fresh yeast*

1 small loaf

5g salt

01. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow

to rest for 1 minute.

02. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.

03. Process for 1 minute or until the dough forms a ball.

04. With floured hands, take the dough out of the bowl, roll it into a ball and place it in

a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
2 hours.

05. Take the dough out of the bowl with floured hands and place it on a floured worktop.

Flatten it gently with the heel of your hand A. fold the two sides into the middle, and
turn it over

06. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp

cloth and prove* for 1 hour.

07. 20 minutes before the end of the proving time, fill the dripping pan in the oven with

water. Preheat your oven to 220 °C (gas mark 7).

08. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp

C

knife

09. Bake for approx. 25 minutes or until golden.

10. To check that it is done, turn it over and give it a sharp knock. It should sound hollow.

Allow to cool on a wire tray.

B

.

.

You can double the amounts with the CS4200 and 5200 models.

Chef’s tip: never allow yeast to come into direct contact with salt.

A B C

38