User manual MAGIMIX CS 4200 XL

[. . . ] 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. Never fill the water tank above the “MAX. ” mark, as the water may boil over. Always unplug your appliance when it is not in use and before filling the water tank. [. . . ] Cook for 15 min at 100 °C, adding the remaining vegetables 5 min before the end of the cooking time. If you have the automatic model, turn the dial to the fish setting and cook the fish in the lower basket for approx. Delicious with orange sauce (see Asparagus with orange sauce). 26 Fish Haddock and cucumber in a creamy caper sauce Serves 4 800 g haddock 3 cucumbers 1 tbsp snipped chervil 150 g spinach leaves Preparation: 20 min Cooking: 15-20 min at 100° / 20-25 min at 80°* *(automatic model only) Soak the haddock in milk for an hour. Wash the cucumbers, cut off both ends, peel and scoop out the seeds in the centre. Wash the spinach leaves and line the steamer baskets with them, leaving a few gaps to allow the steam to circulate. Place the haddock on top of the spinach leaves in the steamer baskets and put the lid on. To make the sauce, melt the butter in a small saucepan, add the crème fraîche and capers. Serve the haddock piping hot with the cucumber, coated with the sauce. Sauce 30 g butter 150 g crème fraîche 4 or 5 tbsp capers Salt & pepper Fish 27 Moules marinière Serves 4 500 ml water 500 ml white wine 2 kg mussels 4 garlic cloves 2 onions 2 tomatoes 4 sprigs parsley Salt & pepper Preparation: 15 min Cooking: 10-15 min at 100° Pour 500 ml white wine and 500ml water into the water tank. Cut the onions and tomatoes into quarters and arrange in the 2 steamer baskets. Serve as a starter or with french fries as a main course. Red mullet with aioli sauce Serves 4 2 small red mullets, filleted and boned 8 medium-sized waxy potatoes (e. g. Roseval, Ratte, Charlotte, Désirée) Dressing 3 tsp garlic purée 1 egg yolk 200 ml olive oil 1 generous pinch saffron 1 tiny pinch chilli pepper 1 tbsp lemon juice Preparation: 15 min Cooking: 30-35 min at 100° / 40-45 min at 80°* *(automatic model only) Wash the potatoes but leave their skins on. Lay the sole fillets flat on the worktop, season with salt and pepper and spread with the mashed avocado. Pour a litre of water into the water tank, arrange the sole rolls in a steamer basket, put the lid on and cook for the time indicated above (according to your steamer model). Halve the remaining avocado, scoop out the flesh and blend with the crème fraîche and white wine. Season with salt and pepper and heat gently for 10 min in the multi-function bowl. Serve the sole hot, coated with the avocado sauce, with either pasta or potatoes (which you can steam at the same time). The avocado filling can be replaced with chopped tomato. 32 Fish MEAT Turkey rolls with creamed garden peas Serves 4 4 very thin turkey escalopes 4 thin slices Parma ham 2 sprigs thyme 800 g peas 2 spring onions or 4 tbsp chopped onion 50 g butter + 1 tbsp butter 200 ml crème fraîche 4 tbsp chopped chervil Freshly-ground mixture of black peppercorns, coriander and cardamom Table salt Preparation: 30 min Cooking: 30-35 min at 100° Pour a litre of water into the water tank. Season the turkey escalopes with the spice mixture, scatter with thyme, cover with a slice of ham and top with 1 tbsp of pea purée. Arrange the turkey rolls in a steamer basket, put the lid on and cook for 15 min. Soften the chopped onions in a tablespoon of butter, add the crème fraîche, remaining pea purée, butter, salt and pepper. Pour the creamed peas onto a serving dish, arrange the rolls on top, surround with the peas and scatter with chopped chervil. The turkey rolls can be served with steamed potatoes. 34 Meat Beef poached with vegetables Serves 4 800 g beef fillet, larded and tied with string 8 carrots 8 small waxy potatoes (e. g. [. . . ] Place the pots without their lids in a steamer basket, remembering not to put any water in the water tank. * If you are in a hurry, simply microwave the mixture (covered) at maximum power for 3 min. Caramelised apple yoghurts (automatic model only) Makes 9 yoghurts 1 l whole milk 125 g yoghurt 1 firm-fleshed apple 20 g salted butter 50 g brown sugar Preparation: 15 min Cooking: 12 hours at 40° Resting time: 3 hours in the refrigerator Peel the apple and cut into small dice. As soon as the apple starts to caramelise, remove from the heat and divide between the pots. Combine the milk and yoghurt in a large bowl, then divide between the pots. [. . . ]