Magimix MULTIFUNCTION STEAMER User Manual
Ma Cuisine Vapeur
Ma Cuisine Vapeur
Ma Cuisine Vapeur
Ma Cuisine Vapeur
Instructions for use
Instructions for use
Recipe book
Recipe book
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IMPORTANT SAFEGUARDS
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 knobs.
3. To protect against fire, electric shock and injury to persons do not immerse
cord, plugs or base in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near
children.
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 for other than 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 is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction concerning
use of the appliance by a person responsible for their safety.
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, 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.
SAVE THESE INSTRUCTIONS
!
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 should 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 all its nutritional value as well as its
full flavour.
3
CONTENTS
Instructions for use
Safety instructions 2
The benefits of steam cooking 3
Description 5
Using your Magimix steamer 6
Rice and eggs cooking 7
80 °C fish setting 8
40 °C yoghurt setting 8
Keeping food warm/Reheating 9
Cleaning 9
Cooking times 10
Cooking advice 12
Troubleshooting 14
Recipes
Starters 15
Fish 23
Meat 33
Vegetables 41
Desserts 49
Yoghurts 53
Recipe index 62
BEFORE YOU USE YOUR APPLIANCE, MAKE SURE YOU READ THROUGH THESE
!
INSTRUCTIONS CAREFULLY.
4
Removable
power cord
DESCRIPTION
Glass lid
Stainless-steel
steamer baskets
Stainless-steel
water tank
Base
“Keep warm”
position
90-min. timer
100 °C cooking
temperature
• The cooking temperature of the manual model is 100°C
• If using the automatic model, we advise you to cook your vegetables, rice, meat,
seafood, 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.
Upper basket with removable baseStainless-steel multi-function bowl.
Cooking time display screen
100°C
steaming
Fish
setting
Manual model Automatic model
Yoghurt
setting
“Keep warm”
setting
5
USING YOUR MAGIMIX STEAMER
Wash all parts using
washing up liquid, ensure
you do not immerse the
base in water.
Manual model
Turn the timer switch to
the required cooking
time. The red light will
come on.
If necessary, adjust
the cooking time
(by pressing the + or buttons).
Unwind the power cord
and plug it into the
steamer base. Pour the
water in.
At the end of the cooking
time, the timer will ring and
the light will go out.
At the end of the
cooking time, the timer
will ring and the light
will flash.
Place the food in the
basket(s).
The baskets must be fitted
together properly.
Automatic model
Turn the dial to the
required position.
If your dish is cooked,
turn the dial to 0.
Position the lid.
The time displayed on
the screen is the time
selected by default.
for cooking times
see page 10.
Remove the baskets.
Unplug the steamer and
allow it to cool.
Remove the power cord,
then tilt the base away
from you (see mark on
tank) to tip the water out.
An alarm will buzz if the water tank is empty or boils dry.
*
6
USING YOUR MAGIMIX STEAMER
Maximum volume: for
cooking larger foods
such as whole chickens,
artichokes and
cauliflowers.
For optimum results, avoid overloading the baskets. Take care not to block the holes, as
this will prevent the steam from circulating.
*
Always discard the water in the tank after use.
As this appliance generates a great deal of steam, always use it out of the reach of
!
children and away from any objects or items of furniture that might be damaged by it.
You may be scalded if the steam comes into contact with your skin. We therefore advise
you to keep a safe distance away from the cooking steam. If you need to handle the lid
while the steamer is on, make sure you lift it away from you, to avoid the risk of being
scalded, and wear oven gloves.
As the baskets are made from stainless steel, we recommend that you always wear oven
gloves when handling them.
Remove the base from the
upper basket before
putting the food in.
Double capacity: you
can cook several
different dishes at
the same time.
Check that the removable
base is fitted properly.
RICE AND EGGS COOKING
Unwind the power cord
and plug it into the
steamer base. Pour the
water in.
There are no egg dimples in the removable basket base.
*
The lid on the multi-function bowl is intended solely for food storage purposes. Do not use
!
it when cooking.
Place the multi-function
bowl in the basket. Add
1 volume of water for 1
volume of rice to the
multi-function bowl.
Switch on your steamer
(see cooking times p11)
For eggs: stand the eggs
in the dimples of the
fixed basket only. (for
cooking times, see p.11).
7
80°C FISH SETTING (automatic model only)
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.
Cooking at this lower temperature makes cooking times slightly longer. To accelerate the
!
process, you can select the 100°C temperature setting and reduce the cooking time.
As certain types of fish requires extremely careful cooking, we advise against using the
“keep warm” function, to avoid the risk of overcooking.
*
If you are steaming fish, we recommend that you use no more than a litre of water, as
certain types of fish cause the water to foam.
If necessary, adjust the
cooking time to suit the
type of fish (whole, fillet,
steak).
At the end of the cooking
time, the timer will ring and
the light will flash.
If your dish is cooked,
turn the dial to 0.
40°C YOGHURT SETTING (automatic model only)
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.
Turn the dial to the yoghurt
setting
(8-12 hours).
At the end of the cooking
time, the timer will ring.
Turn the dial to 0.
Wait for the yoghurts to cool, then transfer them to the refrigerator for at least 3 hours.
You can make up to 9 yoghurts (125 ml) at a time (1 litre milk and 1 pot yoghurt).
*
For recipes, turn to the chapter on yoghurts.
We advise you to use a single steamer basket.
The steamer should not be moved at all during the cooking time.
!
8
Manual model
KEEPING FOOD WARM/REHEATING
Keeping warm: 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
.
Automatic model
Keeping warm: turn the
dial to .
Adjust the time setting,
if necessary
(+ and -).
Reheating: place the
ingredients in the
multi-function bowl.
Turn the dial to .
Adjust the time setting if
necessary.
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
cord, then empty out
the remaining water
by tilting the appliance
away from you.
Wipe out the water tank
with a damp cloth and
a little vinegar.
The baskets and lid can be
cleaned using water and
washing up liquid or in the
dishwasher.
If you notice traces of limescale, remove them with a sponge and vinegar.
*
9
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.
Type Quantity
Cooking
time (min)
Recommendations
Vegetables
100°
Artichokes 4 medium 60-70
Asparagus 700 g 30-35
Aubergines 4 medium 35
Broccoli 700 g 25
Carrots 700 g 20-30
Celeriac 1 30 Cut into large dice
Mushrooms 300 g 25-30 Whole
Green cabbage 1 medium 30-40 Cut into quarters.
Cauliflower
Courgettes
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
1 medium 30-40 Divide into florets
4 medium 20-25 Whole
4 medium 15 Sliced
Arrange in lattice pattern to allow
steam to circulate
Cut into florets and distribute evenly in
the basket.
Stir halfway through cooking.
To save time, slice them
10
Fish
80° 100°
COOKING TIMES
Shellfish
Frozen prawns 500g 15-20 Peeled
Crab 1 25 Whole
Lobster 1 25
Langoustines 1 kg 1010 Whole
Fresh fish fillets 2 15-20 5-10
Frozen fish fillets 2 20-25 7-15
Fresh sea bream 1
Frozen sea bream 1
1 kg 8-15
25-30 20-25
45-50 30-35
Cooked when shells open
Tip:500 ml water + 500 ml white wine
1 tail
Defrost before steaming
Meat
100°
Chicken 1 60-70
Lamb 6 18-30 Chops
1.4 kg, remove any string and prick
all over with a fork before steaming
Sausages 6 10 Frankfurter-type
Rice
100°
Basmati 500 g 26-30
1L in the water tank + 1 volume of water
for 1 volume of rice in the multi funtion
bowl. Stir halfway through cooking
Eggs
100°
Hard-boiled 6 16
Medium-boiled
Soft-boiled 6 10
6
13
Medium-sized
Fruit
100°
Apples 6 25-30
Pears
6
25-30
Cored and left whole
11
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.
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!
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.
12
COOKING ADVICE
Yoghurt (automatic model only):
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 perfect yoghurt:
• The base:
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.
• The 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.
13
TROUBLESHOOTING
Problems Solutions
Your appliance does not work • Plug in your appliance and check your
power cord connections.
The food is not cooked
Some of the food is not cooked • The basket may be too full. Avoid
The orange “keep warm” light does not
come on
The water overflows/foams • There is too much water in the water tank,
Loud buzzing noise
Your yoghurt will not set
(electronic model only)
• If the food is too thick, extend the cooking
time or cut into smaller pieces.
overloading it.
• The steamer has not yet reached the right
temperature. Bring the water up to boiling
point, using the timer, then turn the switch
to the “keep warm” function
so use less.
• Fish can make the water foam.
• Safety alert: the steamer is empty or has
boiled dry.
• Fill the water tank.
• 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
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 never dismantle your appliance yourself.
!
14
STARTERS
Asparagus spears with orange sauce
Serves 4
24 green asparagus spears
3 egg yolks
1 orange
100 g butter
Salt & pepper
Preparation: 5 min
Cooking: 20-25 min at 100°
Rinse the asparagus spears and cut off the tough
ends of the stalks. Pour a litre of water into the water
tank. Arrange the asparagus in one of the steamer
baskets, put the lid on and cook for 20-25 min.
Blanch the spears under cold running water, drain
and put in the refrigerator as soon as they are cold.
To make the sauce, squeeze the orange after
grating the zest. Combine the egg yolks with 40 ml
orange juice and 1 tsp zest. Heat the mixture
gently in a bain-marie. Whisking continuously, add
the butter one piece at a time and season with salt
and pepper.
Divide the asparagus spears between four plates,
coat with the orange sauce and serve immediately.
Creamed cauliflower
Serves 4
1 medium cauliflower
400 ml low fat single cream
1 tsp grated nutmeg
Salt & pepper
Starters
16
Preparation: 20 min
Cooking: 30-35 min at 100°
Wash the cauliflower and divide into florets. Pour
a litre of water into the water tank. Arrange the
florets in one of the steamer baskets and put the lid
on. Cook for 30-35 min. Allow to drain.
Blend the cauliflower with the cream and nutmeg.
Season with salt and pepper. Reheat over a low
heat for 5 min.
Check the seasoning and serve hot.
Courgette canapés with goat’s cheese
and pesto topping
Serves 4
4 small courgettes
300 g fresh goat’s cheese
150 g ready made pesto
(or 10 tbsp olive oil
liquidised with a bunch of
basil)
4 large slices sourdough
bread
Salt & pepper
Preparation: 10 min
Cooking: 20-25 min at 100°
Wash the courgettes, cut off both ends and peel to
leave strips of green skin. Cut into sections (approx.
3 cm). Pour a litre of water into the water tank,
arrange the courgettes in a steamer basket and put
the lid on. Cook for approx. 20 min. The courgettes should be al dente. Drain on kitchen towel and
allow to cool. Cut the goat’s cheese into the same
number of slices as the courgettes. Arrange the
courgette slices on a serving dish, spread with
pesto, top with sliced goat’s cheese and coat with
the remaining pesto. Season with salt and pepper.
Serve chilled with warm toasted bread.
Potato, crab and asparagus salad
Serves 4
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
24 green asparagus spears
300 g cooked crabmeat
50 g mixed salad leaves
Chervil
Preparation: 20 min
Cooking: 30-35 min at 100°
Wash the potatoes but leave the skins on. Rinse the
asparagus and remove the tough ends of the stalks.
Pour a litre of water into the water tank, arrange
the potatoes in one of the steamer baskets, put the
lid on and cook for 25 min. After 10 min., add the
asparagus in the other basket.
Drain and peel the potatoes, cut into ½-cm thick
slices and slice the asparagus into sections.
Crumble the crabmeat, taking care to remove any
cartilage, wash and spin the salad leaves.
Gently combine the crabmeat, potatoes, asparagus
and salad leaves in a salad bowl. Drizzle with
salad dressing, scatter with chervil and serve.
Starters
17
Cured country ham and eggs
Serves 4
4 eggs
1 slice cured country ham
4 tsp thick crème fraîche
4 chive leaves
Preparation: 5 min
Cooking: 4-8 min at 100°
Break the eggs into 4 ramekins.
Cut the ham lengthwise into four strips. Place one
strip of ham in each ramekin. Add 1 tsp crème
fraîche.
Snip the chives and divide between the ramekins.
Cook in the steamer for 4-8 min with the lid on.
Serve with crusty country loaf.
Salmon slivers on a bed of tomato and avocado
Serves 4
400 g thick salmon steak,
skinned and boned
2 medium-sized avocado
pears
1 tbsp lemon juice
250 g cherry tomatoes
100 g mixed salad leaves
Dressing
3 tbsp olive oil
2 tbsp lemon juice
Salt & pepper
Starters
18
Preparation: 15 min
Resting time: 20 min
Cooking: 4-8 min at 100° / 6-10 min at 80°*
*(automatic model only)
Wrap the salmon in cling film and leave in the
freezer for 20 min.
Wash the salad leaves and make the dressing by
combining all the dressing ingredients. Dice the
avocado flesh and sprinkle with lemon juice to prevent it from browning. Wash the cherry tomatoes
and cut into quarters.
Take out the salmon and cut into thin slices using a
sharp knife. Pour a litre of water into the water
tank, lay the fish slices in one of the steamer
baskets and put the lid on. Cook for the amount of
time indicated above. Check regularly - the fish is
cooked as soon as the slices turn white.
Arrange the salad leaves, tomatoes and avocado
on a serving dish, coat with the dressing, add the
salmon straight from the steamer and serve immediately.
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