MAGIMIX STEAM CUISINE Instructions For Use And Recipes

Instructions for use

Recipe book

Steam Cuisine

2

SAFETY INSTRUCTIONS

• Check that the voltage of your power supply matches that shown on the identification
plate of your appliance.

• Your appliance must always be plugged into an earthed socket using the power cord
supplied with it. If you are using an extension lead, make sure it has an earthed
socket.

• Never use your appliance with a defective power cord. If your cord has been
damaged in any way, you should obtain a replacement from your retailer, a Magimix­approved after-sales service or any similarly qualified person in order to avoid all
danger.

• Always unplug your appliance before moving it, cleaning it or in the event of an
anomaly. Never tug on the power cord to unplug it.

• Never place either the appliance or the power cord on or near a very hot surface.
Never let the power cord dangle over the edge of the worktop.

• Always use a flat, stable worktop away from splashing water.

• Never fill the water tank above the “MAX.” mark, as the water may boil over.

• Never leave the appliance unattended. It is not a toy and should never be left within
the reach of children.

• Never immerse the base in water or put it in the dishwasher. Clean it with a soft cloth.

• The lid and baskets should be cleaned in water with a little washing-up liquid. They
are dishwasher-safe. As far as the lid is concerned, remember that the dishwasher
and the use of dishwasher detergents can damage plastic. To reduce this problem,
choose a non-abrasive detergent, checking on the label that there are no warnings
about plastics, then select the minimum temperature.

• Never use your appliance out of doors.

• Always unplug your appliance when it is not in use and before filling the water tank.

• Always keep your appliance well away from any objects or items of furniture that
might be damaged by the hot steam.

• 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.

• Only use the baskets and accessories specially designed for your appliance.

• Your appliance is intended solely for use in the home and has not been designed for
professional/commercial use.

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CONTENTS

Instructions for use

Safety instructions 2

Description 4
Using your Magimix steamer 5
Advice on using your appliance 6
Keeping food warm / Reheating 7
Cleaning 7
Cooking times 8
Cooking advice 10
Troubleshooting 11

Recipes

The benefits of steam cuisine 12
Starters 13
Fish 23
Meat 35
Vegetables 45
Desserts 53

Recipe index 58

BEFORE YOU USE YOUR APPLIANCE, MAKE SURE YOU READ THROUGH THESE
INSTRUCTIONS CAREFULLY.

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3

4

DESCRIPTION

Timer with automatic

switch-off

Upper basket with

removable base

Stainless-steel

multi-function bowl
Rice, sauces, dishes
to be reheated, etc.

Removable power cord

Lid

(glass on Art de

Table model)

Stainless-steel

water tank

Base

Stainless-steel

steamer baskets

“Keep warm”

position

90-min.

timer

USING YOUR MAGIMIX STEAMER

Wash all the parts, but
do not immerse the
base in water.

Unwind the power
cord and slot it into
position.

Pour 1 l water into the
tank and plug into an
earthed socket.

Place your Magimix
steamer on a stable
worktop.

Position the basket so
that it fits securely.

Position the lid.

for cooking times
see page 8

Place the food in
the basket(s).

Turn the timer switch.
The red light will
come on.

Remove the baskets.

Remove the power
cord, then tilt the base
away from you to tip
the water out.

At the end of the
cooking time, the
timer will ring and
the light will go out.

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 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.
As the baskets are made from stainless steel, we recommend wearing oven gloves when
handling them.

!

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.

5

*

6

ADVICE ON USING YOUR APPLIANCE

Maxi-volume: for
steaming bulky foods
such as chickens,
artichokes and
cauliflowers.

Double capacity:
you can cook several
different dishes at the
same time.

Check that the
removable base is
properly positioned.

Remove the base of
the upper steamer
basket before putting
the food in.

Fill the upper steamer
basket.

From steamer to table:
the upturned lid doubles
as trivet, except for
“Art de la Table” model.

Position the lid
correctly.

for cooking times see
page 8

Boiling eggs: stand
the eggs in the
dimples.

For optimum results, avoid overloading the baskets.
Always discard the water in the tank after use.
There are no egg dimples in the removable base.

Cooking rice: put the

multi-function bowl in
the basket.

*

KEEPING FOOD WARM / REHEATING

CLEANING

“Keep warm”

function, turn the
timer to

Reheating: place the
ingredients in the
multi-function bowl.

Heat for 3-4 min.,
then turn the
timer to

The orange light will
come on.

Remove the power
cord, then empty out
the remaining water
by tilting the appliance
away from you.

Baskets + lid = water
+ washing-up liquid
or dishwasher
(except for lid).

Water tank = damp
sponge and vinegar

For plastic parts, make sure you follow these three golden rules:

- Dishwasher: select the minimum temperature (below 40 °C) and avoid the drying cycle.

- Hand-washing: do not leave the parts immersed in detergent for too long and avoid
abrasive products (e.g. Brillo pads).

- Detergents: check the instructions for use to ensure that they are compatible with plastic
parts.

!

As certain types of fish require extremely careful cooking, we do not recommend using the
“keep warm” function, in case they become overcooked.

Before moving, storing or undertaking any kind of aftercare, always unplug your Magimix steamer and
wait for it to cool down.

7

*

If you notice traces of limescale, remove them with a sponge and vinegar.

*

8

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.

Preparations Quantity

Cooking

time

Recommendations

Vegetables

Artichokes 4 medium 60-70 min

Asparagus 700 g 30-35 min

Arrange in lattice pattern to allow
steam to circulate

Aubergines 4 medium 35 min

Whole - to save time, cut into thick
slices

Broccoli 700 g 25 min Distribute florets evenly

Carrots 700 g 20-30 min

Stir halfway through cooking. To save
time, slice them

Celeriac 1 30 min Cut into large dice

Mushrooms 300 g 25-30 min Whole

Green cabbage 1 medium 30-40 min In quarters

Cauliflower

1 medium 30-40 min Divide into florets

Courgettes

4 medium 20-25 min Whole

medium 15 min Sliced

Chicory 4 medium 35-40 min Whole, but remove bitter-tasting base

Spinach 500 g 20-25 min Do not pack too tightly

Fennel 4 35 min Cut into quarters

Green beans 700 g 45-50 min

Lettuce 1 heart 15-20 min

Peas 700 g 20 min

Mangetout peas 700 g 25-35 min

Leeks 6 medium 30-35 min Remove green part

Peppers 3 20-30 min De-seed and cut into quarters

Potatoes 20 small 25-30 min Whole, with skins on

9

COOKING TIMES

Fish

Meat

Eggs

Fruit

Rice

Shellfish

1 kg 8-15 min

Cooked when shells open
Astuce :

1

/

2 l water

1

/

2 l white wine

Frozen prawns 500g 15-20 min Peeled

Crab 1 25 min Whole

Spiny lobster 1 25 min

1 tail.
Defrost before steaming

Langoustines 1 kg 10 min Whole

Fresh fish fillets 2 5-10 min

Frozen fish fillets 2 7-15 min

Fresh trout 4 20 min

Frozen trout 4 30 min

Chicken 1 60-70 min

1,4 Kg, remove any string and prick
all over with a fork before steaming

Lamb 6 18-30 min Chops

Sausages 6 10 mn Frankfurter-type

Basmati 500 g 26-30 min

1 volume of water for 1 volume of rice.
Stir halfway through cooking

Hard-boiled 6 16 min

Medium-sized

Soft-boiled 6 13 min

Boiled 6 10 min

Apples 6 25-30 min

Cored and left whole

Pears

6

25-30 min

10

COOKING ADVICE

Do not fill the steamer baskets too full, as this will prevent the steam from circulating freely.
Steam cooking requires produce of the utmost freshness and quality.
To check the degree of cooking, pierce the thickest part with a thin blade. If it is cooked, the blade
will not meet any resistance.

Vegetables:

Scrape the vegetables instead of peeling them, in order to 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. A new carrot,
for example, will take less time to cook than a winter 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 whole fish or on top of the fillets will bring out the full flavour. If you
have to use frozen fish, increase the cooking time by 30% or 40%. There is no point defrosting
the fish beforehand.
You can lay the fish either directly in the basket or on 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 look rather pale and dull, however,
which is why we recommend browning your meat over a high heat for 5 min. in a large
casserole or frying pan before steaming it. That way, you will reap all the benefits of steaming
without losing the appetizing 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 switch to the “keep warm” function. Your meat will stay hot and in the 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. This will halve their normal cooking time. You can adapt any

dessert recipes involving a bain-marie to steam cooking the multi-function bowl is

perfect for making chocolate fondues.

11

TROUBLESHOOTING

If you cannot identify the cause of the problem, consult your retailer or contact our customer care
service for details of your nearest Magimix-approved after-sales service.

• If your appliance is faulty, consult a Magimix-approved after-sales service

You must never dismantle your appliance yourself.

Problems 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 orange “keep warm” light does
not come on

• 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

The steamer overflows • There is too much water in the water tank,

so empty some of it out.

• The fish is making the water foam.

Important noise. • Safety alert: the steamer has boiled dry.

Fill the water tank.

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12

THE BENEFITS OF STEAM CUISINE

GENTLE STEAM COOKING FOR HEALTHIER, TASTIER FOOD

• You can use your Magimix steamer to cook any and every type of food. Magimix has chosen
the so-called 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, ever be soggy again. To enjoy all
these advantages to the full, make sure you choose only the very freshest produce.

• Nutritionists all agree that gentle, pressureless steaming (never above 100 °C) is the healthiest
way of cooking. This is why Magimix has deliberately limited the cooking temperature of your
steamer to 98 °C.

• Steam cooking is kind to your food because it involves low temperatures which do not destroy
the balance of fruit and vegetable matter or the vitamins and mineral salts contained in your
food.

• This method has the advantage of eliminating virtually all traces of fertilizers, pesticides,
insecticides and unhealthy fats.

• Moreover, in addition to the advantages of gentle steaming in terms of diet and taste, this

method is particularly quick and effortless.

Abbreviations of measurements:
tsp: teaspoon - tbsp: tablespoon.