Gebruiksaanwijzing /service van het product 11610 B van de fabrikant Magimix
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Le Blender.
Contents Instr uctions for Use Safety instructions.................................. 2 Description ........................................... 4 Assembling your blender ....................... 6 Assembling the mill ............................... 8 Blending capacities .
When using an electrical appliance, basic safety precautions should always be followed, including the following: • Read all instructions thoroughly . • T o protect against electrical shock, never immerse the motor unit in water or put it in the dishwasher .
• This appliance is intended solely for domestic use. • The following usage is not covered by the warranty: in kitchen areas reser ved for personnel in shops, offices and other workplace environm.
DESCRIPTION 4 Mill Attachment* Blender jug * Certain models only Motor unit Blade assembly holder Blade assembly Seal Mill bowl 1.8 litre glass jug Safe-stir spatula Sealed lid Measuring cap 70 ml.
T ABLEAU DE COMMANDE 5 Ice Smoothie Soups Desser ts Ice Smoothie Soups Desser ts Ice Smoothie Soups Desser ts Ice Smoothie Soups Desser ts Manual mode (manual control) Pre-programmed settings (speed cycles tailored to each task with auto-stop) 0 = OFF: turn the selector to 0 to switch your appliance of f.
ASSEMBLING YOUR BLENDER 6 Carefully wash all the parts (except for the motor unit) before using your blender for the first time. Position the seal on the rim of the 4-blade assembly . If it is not fitted properly , it may not be fully watertight. Screw the holder tightly onto the blender jug.
USING YOUR BLENDER 7 * Select a speed or setting and press ON. The indicator light will come on. Use the spatula to push the ingredients down or to facilitate the blending of thick mixtures. *certain models only Press Stop to halt the blender . T urn the selector to 0 to switch it off.
ASSEMBLING YOUR MILL A TT ACHMENT (CER T AIN MODELS ONL Y) 8 Put the ingredients in the mill bowl. Place the blade assembly on top of the mill bowl. T urn the mill bowl upside down and position it on the motor unit. Position the seal on the rim of the 2-blade assembly .
BLENDING CAP ACITIES 9 Never exceed the maximum capacities indicated in the table of recommendations below . The programmes were determined for the maximum quantities indicated. Y ou can stop the program before the end of the cycle, if you make smaller quantities or if you want a thicker end result.
CLEANING 10 Auto-clean Immediately after use: Pour one litre of lukewarm water and a few drops of washing-up liquid into your blender jug. Close the lid carefully and run for 30 seconds at speed 3. Rinse thoroughly . T otal clean If necessar y , you can unscrew the top of the measuring cap.
TIPS & TRICKS 11 • Cut solid ingredients into pieces measuring roughly 2 cm before placing them in the blender jug. • Crushed ice: the function reduces ice cubes to ver y fine powder if you prefer roughly crushed ice use a small amount of ice cubes (100/150g max) and use the pulse button.
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Soups.
14 SOUPS V egetable soup Cream of chicor y soup Ser ves 6 500 g chicor y heads 1 large onion 25 g butter 500 ml chicken stock 200 ml single cream ½ tsp caster sugar nutmeg salt & pepper Ser ves 4.
15 SOUPS Red lentil and coconut milk soup Cream of celeriac and blue cheese soup Ser ves 4 250 g red lentils 1 tsp cumin seeds 20 g butter 1 litre water 2 chicken stock cubes 250 ml coconut milk salt .
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17 SOUPS Minted pea soup Gazpacho Ser ves 6 500 g frozen peas 5 mint leaves 1 litre chicken stock 200 ml single cream 2 tsp sea salt salt & pepper Ser ves 4 2 thin slices bread 4 ripe tomatoes 1 c.
18 SOUPS Chilled olive soup Cream of beetroot soup Ser ves 4 60 g bread (crusts removed) 100 g cucumber 2 small spring onions 50 g green olives 5 anchovies in olive oil 4 basil leaves 2 mint leaves 2 .
Drinks.
20 DRINKS * Excessive drinking is dangerous to your health. Alcohol should be consumed in moderation. Strawberr y vodka Mojito Pina colada Ser ves 2 100 ml vodka* ½ lemon 60 g caster sugar 250 g stra.
21 DRINKS L ychee cocktail Ser ves 2 100 ml lychee liqueur* 10 lychees in syrup, stoned 10 ice cubes fresh ginger 2 tbsp crème de framboises (raspberr y) liqueur Preparation: 5 min Grate a tiny amount of fresh ginger and place with all the other ingredients in the blender jug.
22 DRINKS Cucumber and radish smoothie Orange smoothie T ropical smoothie Ser ves 2 ½ cucumber 10 pink radishes 250 g Greek yoghurt 2 tbsp fromage frais 5 mint leaves 5 ice cubes salt & pepper Se.
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24 DRINKS Strawberr y , raspberr y and melon smoothie Breakfast Berr y and yoghur t milkshake Ser ves 4 1 honeydew melon 200 g strawberries 200 g raspberries 8 ice cubes Ser ves 2 1 handful raspberrie.
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26 DRINKS Strawberr y milkshake Banana and soya milkshake Mango and coconut milkshake Ser ves 4 350 g strawberries 750 ml milk 4 tbsp strawberr y syrup 8 ice cubes Ser ves 4 2 bananas 400 ml soya milk.
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28 DRINKS Spicy lassi Peach and rose lassi Ser ves 4 500 g yoghurt 250 ml milk 4 tbsp caster sugar 10 unsalted pistachio nuts ½ tsp ground cardamom 1 saffron strand almond flakes Ser ves 4 500 g yog.
29 DRINKS Caramel frappuccino Iced espresso Ser ves 2 40 ml espresso coffee 300 ml milk 12 ice cubes 30 g caster sugar 2 tbsp liquid caramel Chantilly cream (optional) Ser ves 2 8 ice cubes 80 ml espr.
30 DRINKS Fuchsia pink Peach iced tea Autumn mellowness Ser ves 6 400 g watermelon 6 large strawberries 1 lime 800 ml green tea 8 mint leaves 8 ice cubes Ser ves 2 2 large peaches 200 ml Earl Grey tea.
Frozen desser ts.
32 FROZEN DESSERTS Quick raspberr y ice cream Blueberr y ice cream Mango and ginger cake ice cream Ser ves 4 30 ml milk 1 egg white 2 tbsp cane syrup 250 g frozen raspberries Ser ves 4 200 ml reduced .
33 FROZEN DESSERTS Pear ice cream Ser ves 2 250 ml custard 230 g pears in syrup, drained 2 tsp ground cinnamon Preparation: 5 min The day before, pour the custard into an ice cube tray and freeze for at least 24 hours. When you are ready to make the ice cream, place the pears in the blender jug, followed by the custard cubes and cinnamon.
34 FROZEN DESSERTS Quick fr uit sorbet Cherr y and almond frappé Peanut butter and chocolate chip ice cream Ser ves 4 1 frozen banana* 2 handfuls frozen raspberries 200 ml orange juice Ser ves 4 100 .
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36 FROZEN DESSERTS Chocolate and banana frappé Cof fee frappé Belle Hélène pear frappé Ser ves 2 4 scoops chocolate ice cream 1 banana 1 tbsp milk 1 tbsp maple syrup Ser ves 2 40 ml strong espres.
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38 FROZEN DESSERTS Apricot frozen yoghur t Strawberr y frozen yoghur t Ser ves 4 300 g frozen apricots* 250 g pouring yoghurt 1 tbsp peach syrup 2 tbsp demerara sugar 4 Digestive biscuits Ser ves 2 25.
Other preparations.
40 OTHER PREP ARA TIONS V ariations on the theme of quiche lorraine Ser ves 6 For the base: shortcrust pastr y 2 eggs + 2 yolks 250 ml crème fraîche 250 ml milk salt & pepper For the filling: 1.
41 OTHER PREP ARA TIONS T omato and mozzarella clafoutis Egg and tuna bake Preparation: 15 min • Cooking: 25 min Preparation: 10 min • Cooking: 40 min Ser ves 6 30 cherr y tomatoes 200 ml single c.
42 OTHER PREP ARA TIONS Pancake batter Pear and chocolate yoghur t pot cake Makes about 12 pancakes 3 eggs 2 tbsp vegetable oil 500 ml milk 1 pinch salt 250 g plain flour Ser ves 6/8 100 g chocolate .
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44 OTHER PREP ARA TIONS Cream caramel Creamy chocolate mousse Ser ves 6 700 ml milk 5 eggs 140 g caster sugar 2 tsp vanilla sugar Ser ves 4-6 200 g good-quality dark chocolate 1 whole egg 250 ml milk Preparation: 10 min • Cooking: 60 min Preparation: 10 min • Cooking: 5 min • Resting time: 3hr Preheat your oven to 180 °C (gas mark 4).
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46 OTHER PREP ARA TIONS Cherr y and almond clafoutis Far Breton pr une cake Ser ves 6 750 g pitted cherries 4 large eggs 150 g caster sugar 16 g vanilla sugar 50 g butter 200 ml milk 200 ml reduced fa.
Mill attachement preparations.
48 MILL A TT ACHMENT PREP ARA TIONS T apenade Ser ves 4 160 g stoned black olives 1 anchovy in olive oil 1 tsp mustard ½ lemon 70 g yoghurt 50 ml olive oil pepper Preparation: 5 min Squeeze the ½ lemon. Put the oil, the lemon juice, the yoghur t and then all the other ingredients in the mill bowl and close carefully .
49 MILL A TT ACHMENT PREP ARA TIONS Hear t of palm hummus Ser ves 4 200 g heart of palm 1 small spring onion ½ garlic clove 60 mg yoghurt 1 tsp lemon juice 5 tbsp olive oil ground Espelette pepper Preparation: 5 min Drain the heart of palm and cut into 2-cm pieces.
50 MILL A TT ACHMENT PREP ARA TIONS Sauce vierge Green chilli sauce Quick chocolate fondue Ser ves 4 1 beef tomato 1 small spring onion 150 ml olive oil 1 tbsp lemon juice 1 handful fresh herbs (chives, parsley , etc.
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52 MILL A TT ACHMENT PREP ARA TIONS Puréed courgette and cher vil Chicken with bulgar wheat Sole and carrot From 6 months onwards 1 small courgette 80g yoghurt* 2 sprigs cher vil 1 pinch salt * ensur.
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54 MILL A TT ACHMENT PREP ARA TIONS Apple and pear desser t From 10 months onwards 1 Golden Delicious apple 1 pear 1 tsp vanilla sugar Preparation: 5 min • Cooking: 15 min Peel and core the fruit and cut into large pieces. Place in a pan with 3 tbsp water and the vanilla sugar and simmer for 15 minutes over a low heat.
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56 FLA VOURED SAL TS & SUGARS A few flavoured salt recipes Spiced salt Mediterranean salt Thai salt 2 tsp coriander seeds 1 tsp black peppercorns 1 tsp cumin seeds 2 star anise pods T o flavour rice, add a little spiced salt to the cooking liquid.
57 Indian salt Gomasio (sesame salt) 1 tsp coriander seeds 1 tsp dried garlic 1 tsp black peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 tsp fennel seeds 1 tsp curr y powder 1 tsp ground ginger 9.
58 FLA VOURED SAL TS & SUGARS A few flavoured sugar recipes Sugar for iced tea 1 stick cinnamon 1 tsp ginger 2 cardamon pods 1 clove Energy-boosting sugar 1 tbsp dried goji berries 1 tbsp dried h.
59 FLA VOURED SAL TS & SUGARS Barbecue spice mix 1 tbsp coriander seeds 1 tbsp black peppercorns 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp curr y powder 1 pili pili hot pepper 1 tsp dried thyme .
60 FLA VOURED SAL TS & SUGARS T andoori spice mix 80 ml cumin seeds 80 ml coriander seeds 1 tsp whole cloves 1 tsp black peppercorns 2 cardamon pods 1 tbsp ground ginger 1 tbsp ground turmeric ½ .
61 FLA VOURED SAL TS & SUGARS Minted mango chutney Chilli and tomato chutney 1 handful fresh mint leaves 1 medium-sized onion 4 green chilli peppers 180 g mango salt Peel the mango and discard the stone. Place the mint leaves, mango and onion in the mill bowl, turn the selector to 2 and process for 30 seconds to obtain a fine-textured paste.
Soups V egetable soup ...................................................................... 14 Cream of chicor y soup ........................................................... 14 Red lentil and coconut milk soup ....................................
63 Other preparations V ariations on the theme of quiche lorraine .............................. 40 T omato and mozzarella clafoutis ........................................... 41 Egg and tuna bake .....................................................
W e reser ve 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 a contractual nature.
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