User manual MAGIMIX MICRO
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MAGIMIX MICRO (1435 ko)
Manual abstract: user guide MAGIMIX MICRO
Detailed instructions for use are in the User's Guide.
[. . . ] Le Micro
www. magimix. com
Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 How to use your appliance . . . . . . . . . . . . . . . . . . . . . . . 6 Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Processing capacities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Aftercare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 How to read the recipes . . . . . . . . . . . . . . . . . . . . . . . . . 10 Recipe index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Summary
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PLEASE READ THE SAFETY INSTRUCTIONS CAREFULLY (P. 3) BEFORE USING YOUR APPLIANCE
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SAFETY INSTRUCTIONS
• Read all instructions thoroughly. • Before switching on your appliance, make sure that the voltage of your mains supply corresponds to that shown on the identification plate (underneath the motor unit). • This appliance has not been designed to be used by persons (including children) with physical, sensory or mental impairements or who are lacking in experience or knowledge, unless they have been given the necessary supervision and prior instructions about how to use this appliance by a person responsible for their safety. • Never allow the power cord to dangle over the edge of the worktop. [. . . ] Blend for approximately 15 seconds while you add the olive oil via the feed tube. For 1 bowl
2 tablespoons sherry vinegar 100ml olive oil 75g blue cheese 40g hazelnuts Salt
22
Everything for the well-dressed salad
Plum sauce
• • Preparation: 5 min. Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds. For 1 small bowl
teaspoon grain mustard pot (60g) smooth yoghurt 1 teaspoon orange juice 1 teaspoon plum jam 1 tablespoon vodka
12 / 12 /
Curry sauce
• • Preparation: 5 min. For 1 bowl
6 tablespoons crème fraîche 1 teaspoon curry powder 3 teaspoons lemon juice
Everything for the well-dressed salad
23
Green sauce
• • Preparation: 5 min. Place all the ingredients in the bowl, pulse 4/5 times, then blend for 10 seconds. For 1 small bowl
50g cooked spinach 2 hard boiled egg yolks 4 tablespoons olive oil 1 2 pot (60g) smooth yoghurt / 2 teaspoons vinegar 1 small garlic clove 1 spring onion 1 sprig dill 1 sprig tarragon 1 sprig parsley 1 pinch grated nutmeg
Goat's cheese sauce
• • Preparation: 5 min. Place the onion in the bowl, pulse 2/3 times, then add the remaining ingredients. For 1 small bowl
100g goat’s cheese 3 tablespoons ricotta 60ml olive oil 1 small spring onion 2 teaspoons crème fraîche 1 tablespoon lemon juice salt and pepper
Lemon sauce
• • Preparation: 3 min. This sauce goes well with every type of salad, especially sweet-and-sour combinations. For 1 small bowl
100ml olive oil 2 tablespoons lemon juice 2 tablespoons crème fraîche 1 2 teaspoon Worcester sauce / salt and pepper
Everything for the well-dressed salad
25
Honey and mustard sauce
• • Preparation: 5 min. Press the pulse button twice, then switch to continuous mode about 10 seconds and add the olive oil via the feed tube. Totally transforms a chicory and walnut salad, served with thinly-sliced chicken breast. For 1 small bowl
1 tablespoon honey 5 tablespoons olive oil 1 tablespoon grain mustard 2 tablespoons lemon juice 1 2 crushed garlic clove /
Grapefruit sauce
• • Preparation: 5 min. Place the yoghurt, grapefruit juice and oil in the bowl and press the pulse button 2/3 times. For 1 bowl
1 plain yoghurt (125g) 1 pink grapefruit 2 tablespoons sunflower oil 1 teaspoon chives salt and pepper
26
Everything for the well-dressed salad
Tuna sauce
• • Preparation: 5 min. Place the shallot, parsley and chives in the bowl, pulse 2/3 times, then add the tuna, fromage frais, salt and pepper. For 1 small bowl
4 tablespoons smooth fat free fromage frais 1 tablespoon tuna in brine 1 2 shallot / 1 sprig flat-leafed parsley 3 chive leaves salt and pepper
Yoghurt sauce
• • Preparation: 3 min. For 1 bowl
1 pot (125g) smooth yoghurt 1 teaspoon grain mustard 1 tablespoon lemon juice salt and pepper
Island sauce
• • Preparation: 5 min. For 1 small bowl
100ml crème fraîche 1 lime juice 2 tablespoons coconut milk 2 drops Tabasco sauce salt and pepper
28
Everything for the well-dressed salad
Latino chilli sauce
• • Preparation: 10 min. Cut the chilli peppers open, remove the seeds and cut the flesh into 2 cm squares. Pulse 4/5 times, then add all the other ingredients and blend for 30 seconds. [. . . ] For 1 bowl
250g tinned chickpeas 2 garlic cloves 2 tablespoons olive oil 4 tablespoons sesame oil 1 lemon juice salt
Tantalising appetisers
39
Tuna rillettes
• • Preparation: 5 min. For 1 bowl
1 tin tuna in brine (190g net) 2 tablespoons crème fraîche 1 teaspoon olive oil 1 teaspoon mustard juice of 1/2 lemon chives fleur de sel (unrefined salt) and pepper
Dijon sauce
• • Preparation: 5 min. Cut the ham into pieces and place in the bowl with the crème fraîche and the mustard. For 1 bowl
2 slices ham 2 tablespoons crème fraîche 1 teaspoon grain mustard
40
Tantalising appetisers
Tomato and red pepper sauce
• • • Preparation: 15 min. [. . . ]
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