Magimix MULTIFUNCTION STEAMER - Manual (Page 10)

80°C FISH SETTING
(automatic model only)
The fish position offers a gentler cooking temperature of around 80°C, which allows fish to
retain its delicate texture and lose none of its taste and appearance.
Wait for the yoghurts to cool, then transfer them to the refrigerator for at least 3 hours.
You can make up to 9 yoghurts (125 ml) at a time (1 litre milk and 1 pot yoghurt).
For recipes, turn to the chapter on yoghurts.
We advise you to use a single steamer basket.
Turn the dial to
the fish position.
At the end of the cooking
time, the timer will ring and
the light will flash.
If necessary, adjust the
cooking time to suit the
type of fish (whole, fillet,
steak).
Cooking at this lower temperature makes cooking times slightly longer. To accelerate the
process, you can select the 100°C
temperature setting and reduce the cooking time.
Why not use your Magimix steamer to make your own 100% natural yoghurt?
No water is required for
this function.
Place the yoghurt pots
(without their lids) in one of
the baskets. 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.
!
!
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. *
40°C YOGHURT SETTING
(automatic model only)
8