Magimix 4200XL Food Processor User Manual

Magimix 4200XL Food Processor

DESCRIPTION

1. For greater stability, thread the power cord through the notches on the underside of the motor unit.

CONTROL PANEL

• STOP: Press this button to switch your food processor off.
• AUTO: Press this button to process in continuous mode and obtain a more even texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating egg whites, slicing or grating.
• PULSE: press this button for intermittent processing. Your food processor automatically switches itself off as soon as you release this button, giving you complete control over the task from start to finish. Ideal for coarse chopping or mixing. To achieve a smoother consistency when preparing soups and purées, start off using the pulse button, then switch to continuous mode (AUTO). 1 pulse = keep the PULSE button pressed down for 1-2 seconds and release.

Caution: Never unlock the lid without pressing the STOP button first. Your food processor is fitted with a thermal failsafe that automatically switches the motor off if it is overloaded or has been running for too long. If this happens, press the STOP button and wait until your appliance has cooled down completely before switching it on again.

FITTING THE FOOD PROCESSING BOWLS

Wash all the parts thoroughly (except the motor unit) before using for the first time.

• Place the main bowl on the motor unit and turn in an anticlockwise direction to lock into place.
• Slide the midi bowl onto the motor shaft inside the main bowl.
• Slide the mini bowl onto the motor shaft.
• Fit the mini blade onto the motor shaft inside the mini bowl.
• Place the lid on top of the main bowl and turn in an anticlockwise direction until it locks into place.

REMOVING THE FOOD PROCESSING BOWLS

• Unlock the lid by turning it clockwise and lifting it off.
• Remove the blade from the mini bowl.
• Lift the mini bowl out.
• Lift the midi bowl out, holding it by the rim.
• Release the main bowl by turning it clockwise. You can now lift it off to remove it.

STANDARD ACCESSORIES

• MINI BOWL: equipped with the mini blade for blending, chopping, mixing, and emulsifying small amounts. Only use the mini blade in the mini bowl.
• MAIN BLADE: used in the main bowl for mincing, blending, emulsifying, and chopping.
• Blendermix: designed to ensure a smoother, creamier finish when blending soups and other liquids.
• DOUGH BLADE: used in the main bowl for mixing and kneading leavened or unleavened dough.
• MIDI BOWL: a practical, easy-clean bowl specially designed for use with the discs.
• DISCS: used in the midi bowl for grating or slicing fruit, vegetables, or cheese in two different thicknesses (2mm and 4mm).
• WHISK: used in the main bowl to whip cream or beat egg whites for meringues, mousses, soufflés, etc.

MAIN BLADE AND BLENDERMIX

MAIN BLADE

• CHOPS meat, fish, and fresh herbs in either PULSE or continuous mode (AUTO).
• EMULSIFIES sauces, crushes ice, and chops chocolate and sugar to a powder in continuous mode (AUTO).
• Place the Main blade on the motor shaft. Make sure it is at the bottom of the bowl.
• Place the ingredients in the bowl, put the lid on, and turn it anticlockwise until it locks into position.

Blendermix

• BLENDS soups, milkshakes, cake mixtures, pancake batter, etc. Process in continuous mode for 1 minute.
• Fit the Main blade on the motor shaft. Put the ingredients in the bowl. Slot the BlenderMix in the bowl. Turn the lid until it locks into position.

DOUGH BLADE

• MIXES and KNEADS leavened dough for bread, brioche, etc.
• MIXES and KNEADS unleavened dough for shortcrust pastry, rich shortcrust pastry, etc.

Depending on the quantity, it usually takes approximately. 30 seconds to knead a batch of dough. Place all ingredients in the bowl and lock the lid in place before you switch your appliance on.

• Fit the dough blade on the motor shaft. Make sure it is at the bottom of the bowl.
• Place all the ingredients in the bowl. Put the lid on and turn anticlockwise until it locks into position.
• Press AUTO. Switch off as soon as the dough forms a ball or the mixture is sufficiently kneaded.
• The dough blade can also be used to stir chocolate chips, dried fruit, etc., into the dough without chopping them. Simply pulse 2 or 3 times.

WHISK

Your bowl must be clean and dry. To allow enough air in, remove the double pusher from the lid.

• WHISKS egg whites. Put the egg whites in the bowl. Whisk continuously for 5-8 minutes, depending on the number of egg whites.
• WHIPS cream. Before you begin, chill the bowl and ingredients in the fridge for an hour. Pour the whipping or double cream into the bowl. Whisk continuously, keeping a close eye on the cream so that it does not turn into butter.
• Make sure you fit the four sections together correctly. Check that the metal shaft has been correctly inserted. It should protrude slightly from the top.
• Slot the egg whisk onto the motor shaft, ensuring it is at the bottom of the bowl. Add the ingredients.
• Put the lid on and turn anticlockwise until it locks into place.
• When whisking egg whites or whipping cream, remove the double pusher from the feed tube to allow more air in.

GRATING / SLICING DISCS

We recommend you use the discs in the midi bowl, but they can also be used in the main bowl.

• Lower the midi bowl into the main bowl. Slide the disc support onto the motor shaft.
• Slicing / grating discs: each disc is engraved with a code, e.g., R/G4: 4mm grater / E/S2: 2mm slicer.
• Position your chosen disc so that the relevant function and thickness code is uppermost.
• Slot the disc into the disc support. Turn it anticlockwise until it drops into place (a two-stage process).
• For non-reversible discs, make sure you put them the right way up. The central plastic part should be pointing downwards.

A) XL MODELS

The 3-in-1 feed tube comprises:

1. A large feed tube for round or bulky fruit and vegetables.
2. A small feed tube for small or long fruit and vegetables.
3. A narrow feed tube, ideal for long, thin vegetables, i.e., carrots.

• The lid is equipped with a safety system, which means that your appliance will only work if the bottom of the large pusher is even with the MAX level indicator.
• Large feed tube: fruit or vegetables for slicing can be left whole.
• Small feed tube: When grating fruit or vegetables, stack them horizontally for longer shreds.
• Small feed tube: to slice long fruit or vegetables (e.g., leeks, carrots), stand them upright and close together in the feed tube.

B) NON-XL MODELS

• You may need to cut large fruit or vegetables (e.g., apples, tomatoes) in half.

CLEANING

Always unplug your appliance before you clean it. Always clean it immediately after use (using water and washing-up liquid).

• ACCESSORIES: Use a bottle brush to clean inside the accessories.
• MOTOR UNIT: wipe with a soft, damp cloth.

To preserve the appearance of all removable parts and ensure they last as long as possible, make sure you follow these recommendations:

• Dishwasher: Put transparent bowls in the top rack of the dishwasher to prevent warping due to high temperatures and/or pressure from other utensils. Select the minimum temperature (ideally < 50°C) and remove before the drying cycle begins (usually > 60°C).
• Washing by hand: Do not leave the parts submerged in detergent for too long. Avoid abrasive products (e.g., stainless-steel scrubbers).
• Detergents: Read the manufacturer’s instructions to check their compatibility with plastic items.
• For the best long-term results, we recommend washing by hand. Whilst you can use the dishwasher, do so sparingly, as today’s washing detergents can be very strong and cause damage over time.
• Never leave parts to soak. Dry them straight after washing. Make sure you dry the stainless steel parts thoroughly to avoid oxidizing stains. These are purely aesthetic and do not affect the quality of the blades, discs, or bowls.
• Some food, such as carrots, tends to stain plastic. Rubbing with a piece of kitchen paper and a little vegetable oil will remove most of this staining.
• Please rinse your bowl and your lid immediately after using citrus fruits (lemons, oranges, grapefruit, etc.).

USEFUL HINTS & TIPS

SIMPLE

• AUTO button: the motor automatically adjusts its speed to the task at hand.
• PULSE button: for more control over the result. This is the setting you need for precision chopping or blending.
• Place soft foods (e.g., meat, fish, or soft cheese) into the freezer for a few minutes to firm them up before chopping, grating, or slicing them in your food processor. NB: they should be firm, not frozen!

PRACTICAL

• To use your food processor efficiently, make use of the different bowls for different tasks, starting with the mini bowl, then the midi bowl, and lastly the main bowl. Always start with the hard or dry ingredients and end with the liquid ones.
• If your appliance starts to vibrate, carefully wash and dry the feet, and check that you have not exceeded the maximum capacities shown on p.6.

 XL LID

The middle or medium feed tube is ideal for:

• slicing long fruit or vegetables (e.g., cucumbers, carrots, leeks). Stand the fruit and vegetables upright and close together.
• slicing small fruit or vegetables (e.g., strawberries, kiwi fruit, turnips). Place them into the small feed tube one at a time.
• grating long fruit or vegetables (e.g. carrots, courgettes) or pieces of cheese. Stack them horizontally in the small feed tube.

The large feed tube is ideal for:

• slicing round fruit or vegetables (e.g., oranges, pineapples, apples, pears, mangoes, tomatoes, potatoes). Either cut them into large pieces before introducing them into the feed tube, or leave them whole. Do not fill it beyond the MAX level indicator; otherwise, your food processor will not start.

 MINI BOWL

• The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince meat, or create dips, salad dressings, and mayonnaise.
• Before chopping fresh herbs, check that both the herbs and the bowl are perfectly clean and dry. This will ensure you get the very best results. The herbs will also keep for longer.

 MIDI BOWL AND DISCS

• The midi bowl is ideal for grating and slicing fruit, vegetables, and cheese.
• Cabbage: Roll the leaves one inside the other after discarding the tough core, and slice.
• Some food items, such as carrots, tend to stain plastic. Rubbing the part with kitchen paper and a little vegetable oil will remove most of the staining.

 MAIN BOWL

• Liquid ingredients: never fill the bowl more than a third full.
• Solid ingredients: never fill the bowl more than two-thirds full.

 MAIN BLADE

• When processing large amounts of meat or vegetables, cut the food into 2cm pieces.
• If you are chopping meat or fish, use the PULSE button to control the result.
• For vegetable purées, cut the cooked vegetables into large pieces before putting them in the bowl with the Main blade. Use the PULSE button first, then switch to continuous mode (AUTO) until the purée reaches the desired consistency.

 BLENDERMIX

• Soups, pancake batters, cocktails: the Main blade goes in the bowl first, followed by all the ingredients, then the Blendermix. Your processor is now ready to run. The Blendermix attachment gives a smooth velouté finish.

 DOUGH BLADE

• Soft dough (brioche, choux pastry, etc.): Magimix food processors work on the rapid kneading principle. Doughs are kneaded for approximately 30 seconds, the precise time depending on the amount and type of dough. Follow the instructions carefully for each recipe.
• Normal dough: for faster results, leave the dough to rise or prove at (or slightly above) room temperature. As flour is very light, you may sometimes notice a cloud of flour escaping from the bowl. To avoid this happening, put all the non-liquid ingredients (salt, flour, butter, eggs, etc.) in the bowl before adding the liquid ingredients (water, milk, etc.). Only then switch your food processor on.
• You can store dough in the freezer for up to 2 months, provided you wrap it carefully in cling film. Remember to take it out the day before you intend to use it.

 EGG WHISK

• Ensure your bowl is clean and dry.
• Remember to remove the double pusher from the lid to let in enough air.
• Egg whites: for fluffier egg whites, use eggs that are at room temperature.
• Whipped cream: do not use fat-free or low-fat cream, as it will not whip. Make sure the full-fat whipping or double cream you use is chilled. Place the food processor bowl in the freezer for 10 minutes beforehand. Keep a close eye on the cream while it is being whipped, to avoid overprocessing and it turning into butter.

 CITRUS PRESS

• There are 2 cones: a small one for lemons and limes, and a large one for oranges and grapefruits. The small cone is stored inside the large cone.

GOLDEN RULES

To get the very best out of our recipes, follow these few simple golden rules:

1. Always use the very best ingredients.

• Choose good-quality, fresh ingredients. The fresher your fruit and vegetables, the more vitamins they will contain. Signs of freshness include smooth skin, green leaves, and no bruising. Always use fresh meat and fish.
• Pay attention to the type of flour indicated in the recipe. The choice of flour is very important, not least because the amount of water you need depends on the kind you use. Bread flour can absorb water at different rates. For flour-water ratios, refer to the recipe measurements on the flour packet.
• Plain flour: a very fine, white, all-purpose flour that is best for making cakes, pastries, sauces, and pancake batters.
• Self-raising flour: has low gluten content and contains a raising agent, usually baking powder. It’s used in baking and cake-making.
• Strong white flour: has a higher gluten content and is therefore ideal for making bread and brioche.
• It is better to use caster sugar rather than granulated sugar, which has coarser crystals. Icing sugar is very fine and is commonly used for cake decoration.
• Always use butter, never margarine or a low-fat spread.
• Yeast comes in two forms: fresh or dried. In our recipes, we have chosen to use fresh yeast, which you can get from your local baker, as well as from specialist shops (or the bakery section of your nearest supermarket). If you use dried yeast, remember to use half the amount indicated for fresh yeast.
• For the very best results, always dissolve the fresh yeast in a liquid heated to 35°C. Yeast is a living organism, and if the liquid is any hotter, it will kill it.
• Salt regulates the rising action of the yeast and reinforces the structure of the gluten.
• It is best to use pasteurised whole milk.
• Double cream has a minimum fat content of 48% (35% for whipping cream), compared with 15% for single cream and even less for “light” versions. It not only tastes better but also holds air bubbles better when whipped.
• Eggs are sold in four different sizes, with medium eggs weighing 53-63g. For recipes where the egg whites are to be beaten, bring them up to room temperature first. Eggs must be fresh if they are to be eaten raw in mousses, etc. If you are using them for home baking (e.g., meringues, macaroons), it is a good idea to separate them 2-3 days beforehand, storing the yolks and whites in separate airtight containers in the fridge. For egg whites to whisk properly, your bowl must be clean with no traces of fat.

2. Be prepared.

The following pieces of equipment are always come in useful:

• Measurement instruments: accurate digital kitchen scales (range: from 2g to 2kg) are vital, as is a cooking thermometer that can measure temperatures of up to 200°C.
• Baking tins: it is important to use a baking tin of the right shape, the right quality, and made from the right material. We specify which kind of tin is required for each recipe.
• Cake-making accessories: cutters of different sizes, to vary the presentation of cakes and pastries. A piping bag is vital for filling cream puffs and eclairs, as well as making meringues or macaroons. You will need a rolling pin for rolling your pastry out and a brush for buttering your tins and painting egg wash on your bread and brioche.

3. Precision.

In some recipes, especially those for bread and cakes, the instructions must be followed to the letter. Always weigh or measure the ingredients out carefully and respect the kneading, resting, and baking times.

4. Cooking – the grand finale.

How well do you know your oven? The success of your recipe may well depend on it, as the temperatures and cooking times in our recipes are merely there to guide you. These times may vary according to your oven, but they will also depend on how finely the ingredients have been chopped. It will also depend on the size and material of the container. This is why we recommend you keep a close eye on the baking process and be ready to adjust the cooking time if necessary. Avoid opening the oven door while your dish is cooking.

For More Manuals By Magimix, Visit ManualsLibraryy.

Magimix 4200XL Food Processor-FAQs