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MAGIMIX Ma Cuisine Vapeur, Instructions For Use Manual

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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.

WATER TANK

You  can  either  fill  your  water  tank  to  the  maximum  level  (approximately  1.3l)  for  1h30 
minutes usage, or fill it to the first line for a 20 minutes use. If you choose to use less water,
the water will get to temperature quicker, saving you time and making it more environmentally
friendly. 

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!

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Summary of Contents for Ma Cuisine Vapeur

Page 1: ...Ma Cuisine Vapeur ...

Page 2: ...Ma Cuisine Vapeur Instructions for use Recipe book ...

Page 3: ... cooking 7 80 C fish setting 8 60 C keeping food warm reheating 8 40 C yoghurt setting 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 PLEASE READ THE SAFETY INSTRUCTIONS P 3 THROUGH CAREFULLY BEFORE USING YOUR APPLIANCE Contents ...

Page 4: ...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 ...

Page 5: ... unintentionally If the appliance is of the grounded type the extension cord shall 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 bring...

Page 6: ...ish and more delicate foods Yoghurt should be cooked at 40 C Cooking time display screen Glass lid Stainless steel water tank Base Stainless steel steamer baskets 100 C steaming Fish setting Yoghurt setting Keep warm setting DESCRIPTION Upper basket with removable base Stainless steel multi function bowl Removable power cord ...

Page 7: ...king times see page 10 If necessary adjust the cooking time by pressing the or buttons Double capacity you can cook several different dishes at the same time Check that the removable base is fitted properly Remove the base from the upper basket before putting the food in For optimum results avoid overloading the baskets Take care not to block the holes as this will prevent the steam from circulati...

Page 8: ...wear oven gloves As the baskets are made from stainless steel we recommend that you always wear oven gloves when handling them There are no egg dimples in the removable basket base Switch on your steamer see cooking times p11 Adjust the cooking time if necessary Switch on your steamer see cooking times p11 Adjust the cooking time if necessary For eggs stand the eggs in the dimples of the fixed bas...

Page 9: ...d reduce the cooking time If your dish is cooked turn the dial to 0 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 Keeping warm turn the dial to Reheating place the ingredients ...

Page 10: ... Put the steamer lid on At the end of the cooking time the timer will ring Turn the dial to 0 Turn the dial to the yoghurt setting 8 12 hours The steamer should not be moved at all during the cooking time CLEANING Remove the power cord then empty out the remaining water by tilting the appliance away from you The baskets and lid can be cleaned using water and washing up liquid or in the dishwasher ...

Page 11: ...oli 700 g 25 Cut into florets and distribute evenly in the basket Carrots 700 g 20 30 Stir halfway through cooking To save time slice them Celeriac 1 30 Cut into large dice Mushrooms 300 g 25 30 Whole Green cabbage 1 medium 30 40 Cut into quarters Cauliflower 1 medium 30 40 Divide into florets Courgettes 4 medium 20 25 Whole 4 medium 15 Sliced Chicory 4 medium 35 40 Whole but remove bitter tasting...

Page 12: ...0 5 10 Frozen fish fillets 2 20 25 7 15 Fresh sea bream 1 25 30 20 25 Frozen sea bream 1 Chicken 1 60 70 1 4kg remove any string and prick all over with a fork before steaming Lamb 6 18 30 Chops Sausages 6 10 Frankfurter type Rice 500g 25 30 1l in the water tank 1 volume of water for 1 volume of rice in bowl Stir halfway through cooking Hard boiled 6 16 Medium sized Medium boiled 6 13 Soft boiled ...

Page 13: ...ss 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 eit...

Page 14: ...he 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 ef...

Page 15: ...r has boiled dry Fill the water tank Your yoghurt will not set 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 The screen shows ERR Unplug your appliance let it cool and plug it again If you ca...

Page 16: ...Starters ...

Page 17: ...est Heat the mixture gently in a bain marie Whisking continuously add the butter one piece at a time and season with salt and pepper 3 Divide the asparagus spears between four plates coat with the orange sauce and serve immediately Asparagus spears with orange sauce Preparation 20 min Cooking 30 35 min at 100 C Serves 4 1 medium cauliflower 400ml low fat single cream 1 tsp grated nutmeg Salt peppe...

Page 18: ...Season with salt and pepper Serve chilled with warm toasted bread Courgette canapés with goat s cheese and pesto topping Preparation 20 min Cooking 30 35 min at 100 C Serves 4 8 small waxy potatoes e g Roseval Ratte Charlotte Désirée 24 green asparagus spears 300g cooked crabmeat 50g mixed salad leaves Chervil 1 Wash the potatoes but leave the skins on Rinse the asparagus and remove the tough ends...

Page 19: ... leaves Dressing 3 tbsp olive oil 2 tbsp lemon juice Salt pepper 1 Wrap the salmon in cling film and leave in the freezer for 20 min 2 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 3 Take out the salmon and cut into thin slices usin...

Page 20: ......

Page 21: ... wine and leave to marinate overnight in the refrigerator 2 Next day pour a litre of water into the water tank add the bouquet garni and put the lid on Switch the steamer on After 10 min switch it off and allow the liquid to infuse for 5 min Place the foie gras still in its terrine dish in a steamer basket season with a little pepper baste with the marinade cover with aluminium foil put the lid on...

Page 22: ...Season with salt and pepper 2 Whisk the egg whites with a pinch of salt until stiff and fold gently into the blended preparation 3 Butter a small rectangular mould and fill with the mixture Pour a litre of water into the water tank place the mould in a steamer basket cover with aluminium foil put the lid on and cook for 20 min at 100 C Turn the terrine out of its mould onto a serving dish and allo...

Page 23: ...g the corals Blend the scallop corals fish egg crème fraîche shallot and chives Season with salt and pepper 2 Butter a small rectangular mould fill with half the blended mixture arrange the scallop slices on top and cover with the remaining mixture 3 Pour a litre of water into the water tank Place the mould in a steamer basket cover with aluminium foil put the lid on and cook for the 40 45 min At ...

Page 24: ...Fish ...

Page 25: ...an onion and a quarter of the courgette slices to each parcel Fold up the parcels arrange in a steamer basket put the lid on and cook for 25 min 3 Serve hot Monkfish parcels Preparation 15 min Cooking 15 20 min at 80 C Serves 4 4 sole fillets skinned and boned 150g ready made tapenade or 100g black olives blended with 50g pine nuts and 1 large chopped garlic clove 1 black radish 2 lemons Salt and ...

Page 26: ...put the lid on and cook for 20 min The leeks should still be slightly al dente Allow to drain 3 Cook the leeks first in one basket for 20 min at 100 C then replace them with the fish in the second basket turn the dial to the fish setting and cook for 25 min 4 To make the dressing wash the tomatoes steam for 3 min plunge into cold water remove the skins and deseed Cut the tomato flesh into tiny dic...

Page 27: ...t into thin batons Arrange them in one of the steamer baskets put the lid on and cook for 15 min at 100 C Allow to drain 3 Cut the whiting fillet into pieces Blend with the egg crème fraîche salt pepper and nutmeg 4 Divide this stuffing between the cod fillets add a small heap of vegetables season with salt and pepper and roll up the fillets Place them in a steam basket with the join underneath an...

Page 28: ... and line the steamer baskets with them leaving a few gaps to allow the steam to circulate 2 Pour a litre of water into the water tank Place the haddock on top of the spinach leaves in the steamer baskets and put the lid on Cook for the time indicated above Allow to drain 3 To make the sauce melt the butter in a small saucepan add the crème fraîche and capers Season with pepper and a little salt R...

Page 29: ...o the egg yolk and slowly whisk in the olive oil Add the chilli powder and saffron finishing off with the lemon juice 4 Halve the potatoes lengthways and spread with the sauce Arrange the fish and potatoes on a serving dish and serve hot with the rest of the sauce Red mullet with aioli sauce Preparation 15 min Cooking 10 15 min at 100 C Serves 4 500ml water 500ml white wine 2 kg mussels 4 garlic c...

Page 30: ......

Page 31: ...basil 2 sprigs thyme sprig rosemary 250g basmati rice Salt pepper Dressing 6 tbsp olive oil 2 tbsp red wine vinegar 10 sprigs tarragon 4 basil leaves 1 Pour a litre of water into the water tank and add all the herbs together with some salt and pepper Put the lid on and switch the steamer on After 10 min switch the steamer off and allow the liquid to infuse for 5 min 2 Pour 250ml water into the mul...

Page 32: ...oarse salt 4 Serve hot with rice or steamed potatoes Salmon steaks with tomato Preparation 15 min Cooking 50 55 min at 80 C Serves 4 4 trout fillets boned 800g broccoli 200g floury potatoes e g King Edward 4 tbsp olive oil 4 tbsp lemon juice Salt pepper Steamed trout with broccoli mousse 1 Divide the broccoli into small florets and wash Peel and wash the potatoes cut into small dice Steam the broc...

Page 33: ...he mashed avocado Roll up and secure with wooden cocktail sticks 3 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 4 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 5 Serve the sol...

Page 34: ...Meat ...

Page 35: ...e 2 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 Roll them up and secure with string if necessary 3 Arrange the turkey rolls in a steamer basket put the lid on and cook for 15 min 4 Soften the chopped onions in a tablespoon of butter add the crème fraîche remaining pea purée butter salt and pepper Cook gently for 5...

Page 36: ...and cook for 20 30 min according to the size of the fillet 2 Wash all the vegetables Peel them and cut into pieces except for the potatoes which should be left whole 3 Lay all the vegetables in the other steamer basket and place this above the beef 10 min after the start of the cooking time 4 To make the sauce chop the gherkins and capers finely Stir the egg yolk into the mustard with salt pepper ...

Page 37: ...on and cook for 30 35 min Allow the water to drain 4 Serve hot drizzled with olive oil or chilli oil according to taste Rabbit and vegetable parcels Preparation 10 min Cooking 25 30 min at 100 C Serves 4 2 Morteau smoke cured sausages 12 medium sized potatoes 500ml white wine Herby fromage frais 250g fromage frais Parsley Chives 1 garlic clove Salt pepper 1 Pour 500ml white wine and 500ml water in...

Page 38: ...cut into thin slices Rinse the slices dry thoroughly in a tea towel and arrange in the other basket Briefly rinse the mushrooms dry them in a tea towel and slice thinly 3 After the veal has been cooking for 10 min add the aubergines followed 5 min later by the mushrooms 4 To make the sauce simmer the veal stock in a saucepan for 5 min then add the juice of lemon stirring gently Add the diced butte...

Page 39: ...rown the cooked chicken for 10 min in the oven grill function Herb steamed chicken Preparation 15 min Cooking 30 35 min at 100 C Serves 4 4 chicken escalopes 8 carrots 8 artichoke bottoms 400g frozen green beans 4 tomatoes Sauce 3 tsp garlic purée 1 egg yolk 150ml olive oil 1 generous pinch saffron 1 pinch chilli pepper 1 tbsp lemon juice Salt pepper or 250ml ready made mayonnaise flavoured with s...

Page 40: ......

Page 41: ... sage leaves leaving a few gaps for the steam to circulate Lay the lamb on top lightly seasoned with salt and pepper Put the lid on and cook for 3 hours regularly checking the water level 3 Wash and peel the vegetables except for the potatoes Add them to the steamer hour before the end of the cooking time followed 15 min later by the courgettes Allow the water to drain 4 The lamb should have a mel...

Page 42: ...Vegetables ...

Page 43: ...and spinach leaves in the other basket and add after 5 min 10 min after that add the beans courgettes and mushrooms Allow to drain 3 Arrange the vegetables in a serving dish Serve hot drizzled with extra virgin olive oil or with a bowl of aioli sauce Basket of steamed vegetables Preparation 10 min Cooking 35 40 min at 100 C Serves 4 1 kg leeks white part only Salt pepper 1 Wash the leeks thoroughl...

Page 44: ...ason with salt 4 Reheat the purée for 5 min over a low heat Serve piping hot preferably with a poultry dish Celeriac purée Preparation 20 min Cooking 20 25 min at 100 C Serves 4 4 medium sized courgettes 4 tbsp single cream 4 tbsp snipped mint 1 tbsp lemon juice Freshly ground mixture of black white green pink and Jamaican peppercorns Table salt 1 Peel and wash the courgettes cut into pieces Pour ...

Page 45: ...300g broccoli 4 small courgettes 2 tbsp chopped chervil Dressing 1 lemon 150ml olive oil 1 pinch salt Freshly milled black pepper 1 Rinse and string the peas Wash the courgettes and discard the ends Separate the broccoli into small florets and wash 2 Pour a litre of water into the water tank Arrange the courgettes and broccoli in one of the steamer baskets put the lid on and cook for 25 30 min Arr...

Page 46: ...lks and rinsing gently Slice in a food processor 2 Put the rice and mushrooms in the multi function bowl and combine 3 Add the salt pepper chicken stock cube and water 4 Pour 1 litre water into the water tank and place the bowl in a steamer basket Put the lid on and cook for 45 min at 100 C 5 Stir regularly with a spatula 6 At the last minute pour in the crème fraîche and add the parmesan Stir and...

Page 47: ...of water into the water tank arrange the carrots in one of the steamer baskets put the lid on and cook for 20 25 min Add the courgettes after 5 min 3 Line the other basket with muslin and spread the grated cauliflower on top Sprinkle with salt and add to the steamer 5 min after the courgettes 5 min before the end of the cooking time add the peas to the cauliflower 4 Allow the vegetables to drain T...

Page 48: ......

Page 49: ...ut the lid on and cook for 15 min Place the courgettes in the other basket and add to the steamer 5 min later Add the tomatoes 3 min before the end of the cooking time Allow to drain 3 Plunge the tomatoes into cold water remove their skins deseed and cut into quarters 4 In a pan gently fry the chopped onion and garlic in olive oil for 5 min Add the diced aubergine and pepper and simmer over a low ...

Page 50: ...Desserts ...

Page 51: ...eams with demerara sugar and chill for at least an hour in the refrigerator Serve chilled Grapefruit creams Preparation 20 min Resting time 10 min 1 hour Cooking 20 25 min at 100 C Serves 4 200g condensed milk 250ml milk 2 eggs 65g desiccated coconut 400g fresh fruit according to season 1 Heat the milk slightly and pour in the condensed milk Beat the eggs and stir in the coconut and warm milk Divi...

Page 52: ...r water 200ml crème fraîche 1 Peel the bananas and sprinkle them with the lemon juice Combine the cinnamon with 25g sugar in a shallow dish and roll the bananas in this mixture Fry them in the butter for 4 min 2 Lay the bananas on a large piece of aluminium foil Scrape the seeds from the vanilla pod mix with the remaining sugar and scatter over the bananas Sprinkle them with 4 tbsp of the orange f...

Page 53: ...nnamon pudding Preparation 15 min Cooking 45 50 min at 100 C Serves 6 to 8 3 large eggs 200g caster sugar 210g plain flour 1 tbsp flour Juice of lemon 2 tsp baking powder 250ml thick crème fraîche 1 tsp vanilla extract 1 knob butter 1 pinch salt 250ml raspberry coulis Lemon cake 1 Beat the eggs and add the sugar and lemon juice Mix the flour baking powder and salt in one bowl and the crème fraîche...

Page 54: ...Yoghurts ...

Page 55: ...xture into the pots without their lids and place these in a steamer basket Do not put any water in the water tank 3 Put the steamer lid on and cook for 8 12 hours at 40 C For a creamy consistency cook for 8 hours but if you prefer a firmer consistency cook for the full 12 hours If you use semi skimmed milk yoghurts will be runnier and have a more acidic taste Goat s milk also produces a runnier co...

Page 56: ...or 12 hours at 40 C Coconut yoghurts Preparation 10 min Cooking 12 hours at 40 C Resting time 3 hours in the refrigerator Makes 9 yoghurts 1 l whole milk 125g yoghurt 4 tbsp sugar 2 vanilla pods or 4 tbsp vanilla flavoured sugar 1 Split the vanilla pods scrape out the seeds with the tip of a knife and place in a saucepan Add the milk and sugar and bring to the boil Allow to cool then strain 2 Comb...

Page 57: ...You can also substitute the fruit mixture with jam If you are in a hurry simply microwave the mixture covered at maximum power for 3 min Blueberry yoghurts Preparation 15 min Cooking 12 hours at 40 C Resting time 3 hours in the refrigerator Makes 9 yoghurts 1 l whole milk 125g yoghurt 1 firm fleshed apple 20g salted butter 50g brown sugar 1 Peel the apple and cut into small dice Fry in the butter ...

Page 58: ......

Page 59: ...r lid on and cook for 12 hours at 40 C Wickedly rich chocolate desserts Preparation 15 min Cooking 12 hours at 40 C Resting time 3 hours in the refrigerator Makes 9 yoghurts 1 l whole milk 125g yoghurt 200g foam strawberry sweets 1 Heat the milk with the foam strawberries The sweets should melt quickly 2 Allow to cool and pass through a sieve 3 Combine the yoghurt and foam strawberry milk in a lar...

Page 60: ...e pots pour the milk in very slowly and gently over the back of a spoon Honey yoghurts Preparation 5 min Cooking 12 hours at 40 C Resting time 3 hours in the refrigerator Makes 9 yoghurts 1 l whole milk 125g yoghurt 18 tbsp Nutella 1 Combine the milk mixture and yoghurt Place 2 tbsp Nutella spread at the bottom of each pot 2 Divide the milk between the pots and place these in a steamer basket Reme...

Page 61: ... chive yoghurts Preparation 15 min Cooking 12 hours at 40 C Resting time 3 hours in the refrigerator Makes 9 yoghurts 1 l whole milk 125g yoghurt 2 tomatoes 3 tbsp pesto 2 tsp sugar 1 Dice the tomatoes and place in a saucepan Sprinkle with the sugar cover and cook over a high heat for 5 min 2 Combine the yoghurt and pesto in a large bowl and add the milk stirring thoroughly 3 Place 2 tsp tomato at...

Page 62: ......

Page 63: ...ed sole 24 Vinegar steamed sea bass and leeks 25 Rolled black cod stuffed with whiting 26 Haddock and cucumber in a creamy caper sauce 27 Moules marinières 28 Red mullet with aioli sauce 28 Cod and tomato parcels 30 Herb steamed john dory 30 Salmon steaks with tomato 31 Steamed trout with broccoli mousse 31 Sole stuffed with avocado 32 Meat Turkey rolls with creamed garden peas 34 Beef poached wit...

Page 64: ...ey 46 Ratatouille 48 Desserts Grapefruit creams 50 Tropical coconut flans 50 Pear compote 51 Spiced bananas 51 Apple and cinnamon pudding 52 Lemon cake 52 Yoghurts Plain yoghurts 54 Coconut yoghurts 55 Vanilla yoghurts 55 Blueberry yoghurts 56 Caramelised apple yoghurts 56 Wickedly rich chocolate desserts 58 Foam strawberry yoghurts 58 Honey yoghurts 59 Nutella yoghurts 59 Tomato and pesto yoghurt...

Page 65: ...trical and electronic equipment For more details about collection points please contact your local council or your household waste disposal service We reserve the right to alter at any time without notice the technical specifications of this appliance None of the information contained in this document is of contractual nature All rights reserved for all countries by Magimix ...

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