Benutzeranleitung / Produktwartung DUO PLUS XL des Produzenten Magimix
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Le Duo.
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Instr uctions for Use Introduction 2 Impor tant safeguards 3 Description 5 Fitting/removing the parts 7 Using the citrus press 8 Using the juicer 9 Using the Smoothie m ix 10 Using the Slicing/Shreddi.
2 INTRODUCTION W e all know just how good fruit and vegetables are for us. There are 1001 ways of preparing them, but juices are a particularly simple and enjoyable means of increasing our daily intake.
IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be taken, including the following: • Read through all the instructions carefully . • T o avoid the risk of electric shock, never immerse the appliance in water or any other liquid.
ELECTRICAL WIRING FOR THE USA AND CANADA ONL Y T o reduce the risk of electric shock, this appliance has a grounding plug, fitted with a third (grounding) pin. This plug can only be connected to a grounding outlet. If the plug does not fit into your outlet, ask a qualified electrician to install the proper outlet.
5 DESCRIPTION Citrus press Id ea l fo r ci tru s fr ui ts suc h as ora nge s, lem on s an d gr ap efr ui ts . Result: quick-to-make juice with no pips and exactly the right amount of pulp. juice extractor Ideal for firm-fleshed fruit and vegetables, such as apples, carrots, melons and cucumbers.
6 DESCRIPTION Pusher Large citrus cone Spatula Citrus press basket Lever ar m Bowl Spout Motor base * depending on the model ** The function is engraved on the disc: R/G = Grater , E/S = Slicer The numbers indicate the thickness of the cut (e.
FITTING/REMOVING THE P ARTS NOTE: your appliance will only start if both the bowl AND the lid (or the citrus press basket) are locked into place. When not using your appliance, only turn the lid (or the citrus press basket) partway , so that it is not locked into position.
8 USING THE CITRUS PRESS Lower the citrus press basket into the bowl and tur n it anticlockwise until it locks into position. Choose the cone according to the size of your citrus fruit. The larger cone should always be fitted onto the smaller one. Lower th e cone o nto the motor shaft.
USING THE JUICE EXTRACTOR BASKET If your appliance starts to vibrate, switch it of f and empty the juicer basket. For maximum yield, apply gentle pressure via the pusher so that the fruit (or vegetables) come into direct contact with the grater .
10 10 USING THE SMOOTHIEMIX Insert the paddle into the juicer basket. 4 5 Ass embl y: lay t he rim f lat on t he ed ge of th e bas ket and pre ss it down all aro und unti l it is comp lete ly ho rizo ntal (th e rim end s sho uld be al igne d). 1 2 Slide the juicer basket onto the motor shaft.
USING THE SLICING/SHREDDING KIT Lower the midi bowl onto the motor shaft inside the bowl. Slide the disc support onto the motor shaft. Po sit io n the dis c on top of th e dis c su ppo rt, with the relevant function and thickness indicators upper most.
12 USING THE SLICING/SHREDDING KIT In sert you r fr uit or ve ge tab les . Sl icin g: sta nd lon g fr uit and veg eta ble s (c arr ot s, l eek s, etc .) u pri ght and mak e su re th ey f ill the fee d tub e. R ou nd fr u it an d v e ge ta b le s ( a pp le s , t om a to e s, e tc .
13 MAXIMUM PROCESSING CAP ACITY 600 g MAX grated or sliced fruit and vegetables = = = =¼ = = =¼ Equivalents based on medium-sized fruit and vegetables. It is ve r y imp ortan t no t to ex cee d th e ma xim um pr oce ss ing cap aci ty . If y ou he ar a rub bin g so und , sw itc h th e ap pli an ce off imm edi at ely .
14 CLEANING Always unplug your appliance before you clean it. Clean all the parts immediately after use (water and washing-up liquid). Bow l: pu sh the spo ut into the cle anin g pos itio n. Citrus press: unclip the lever arm by pulling the tab free. Juicer: remove the rim.
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GOLDEN RULES R espect the seasons . No more strawberries in Januar y! Seasonal fruit, picked when ripe, near you and just before you eat it, has far more flavour and far greater nutritional value than fruit that has ripened in your fridge or in the hold of a ship.
17 ADVICE FROM OUR DIETICIANS Apple Se l ec t f irm fr ui t wi t h go o d sk in . The r e ar e hu nd re d s o f v ar i et ie s t o ch oo se from, ranging from the tart and re f re sh in g Gra n ny Sm it h to th e mil d er , sw e et er Go ld en De li c io us .
ADVICE FROM OUR DIETICIANS Beetroot Choose firm ones that are not to o bi g . Sc ra pe an d cu t in to pi ec e s be fo re processing them in the juicer . As it is often difficult to find raw beetroots in the shops, you can used cooked ones, bearing in mind that their nu t r i t i o n a l v al u e w i l l b e s l i gh t l y lower .
ADVICE FROM OUR DIETICIANS 19 Carrot Se l e ct v e r y h a r d c a r ro t s wi t h a smooth, undamaged skin. There is no need to peel them, providing you scrub them well before cutting them into pieces. Make sure you always have a supply of fresh carrots to hand, as carrot juice ser ves as the basis for a host of cocktails.
Benefits: citrus fruit are extremely valuable for combating stress and tiredness. Although they taste acidic, th e y ac t u a l l y ha v e a us e f u l al ka li n iz in g e f f ec t i n th e s ys t em , neutralizing the acid ash left by all the meat we consume.
ADVICE FROM OUR DIETICIANS Ginger Only use fir m, fresh roo ts with no wrinkles. Y ou only need a small piece of ginger root and this must always be processed in the juicer before the othe r fru it an d veg etab les , whe n making zingy cocktails. Benefits: ginger is rich in minerals, but poor in sodium.
ADVICE FROM OUR DIETICIANS Benef its: all lettuce varie ties (excep t for the Icebe rg) contain high level s of vitamin K, which promotes blood coagu lation. Lychee Ch oo se lyc he es wit h pin k o r re d hus ks . T in ned ly ch ee s are ea sy to fi nd, b ut th e fl av our of fre sh fru it is vas tly sup er io r .
ADVICE FROM OUR DIETICIANS 23 Passion fr uit Choose fruit that is heavy in the hand, with slightly wrinkled skin (if it is too wrinkled, the flesh will be dr y). Cut in half and scoop the flesh out with a tsp. Its ver y fragrant taste will enhance many dif ferent cocktails.
ADVICE FROM OUR DIETICIANS of lycopene, are thought to protect the cardiovascular system. Persimmons have a high mineral content, including potassium, which has a mildly diuretic ef fect. Pineapple Ch o o s e o n e t ha t i s h e a v y an d fragrant. A pineapple is ripe if you can easily pull a leaf away from the base of the tuft.
ADVICE FROM OUR DIETICIANS 25 da mp kit che n pa pe r (w as hin g th em in a bow l of wat er ma kes th em wa tery) , th en hul l th em. Benefits: these early summer fruits replace citrus fruit (winter fruits) as a source of vitamin C. T omato Se le ct rip e t om ato es wi th a go od re d co lo ur .
26 THE BENEFITS OF VIT AMINS AND MINERALS Nutrients Benefits Vitamin C Vitamin E Vitamin K Calcium Magnesium Sodium Zinc Go od f or ey es igh t, grow th and s kin .
27 WHICH ARE THE BEST SOURCES OF THESE VIT AMINS AND MINERALS? Nutrients Which fruit and vegetables contain the most?* Vitamin B9 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Magnesium Potassium Sodium Zinc Carrot, parsley , spinach, fennel, sorrel, mango, green cabbage, wat er cre ss , pum pk in, mel on, apr ico t, pers im mon , et c.
KIDS’ CORNER Getting your kids to eat fruit and vegetables can sometimes be a struggle. Here are a few useful tips! Spark their curiosity: take them to the market to introduce them to different types of fruit and vegetables. Get them to taste them, touch them or guess their identity (with or without a blindfold).
SPRING.
30 Ser ves 2 glasses ½ cucumber 3 medium-sized carrots ½ lime W ash and peel the vegetables. Peel the lime. Put all the ingredients through the juicer , starting with the lime, and drink immediately .
31 SPRING Ser ves 2 glasses 2 apples 200g strawberries W ash and hull the strawberries. Set two aside for decoration. W ash the apples and cut into pieces. Put the st r a w b e r r i e s t h r o u g h t he S m o o t h i e m i x f i r s t , followed by the apples.
32 SPRING Ser ves 400ml 1 / 2 cucumber 250g Greek yoghurt Chives Mint Salt & pepper 1 dash lemon juice W ash and roughly peel the cucumber . Cut into pieces and put through the juicer or Smoothie m ix . Whisk the cucumber juice with the yoghur ts, add the chopped mint and chives according to taste, and season with lemon juice, salt and pepper .
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34 SPRING Equipment: espuma gun (soda siphon) Ser ves 6 1 bunch green asparagus Chicken stock 250ml single cream 2 sheets gelatine W ash and peel the asparagus spears, discarding the tough, woody bases. Set six spears aside. Chop the remainder into small pieces.
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36 SPRING Ser ves ½ litre of coulis (after reduction) 1kg ripe tomatoes 2 tbsp olive oil 2 tsp sugar 2 garlic cloves 1 bunch fresh basil Salt & pepper W ash the tomatoes and cut into pieces. Pour the olive oil into a large frying pan and briefly fr y the crushed garlic cloves with the sugar , salt and pepper .
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38 SPRING Ser ves 4 3 eggs 500ml single cream 1 small courgette 1 carrot 1 small turnip ½ red pepper 1 onion 8 cherr y tomatoes Chives, thyme Pinch ground nutmeg 1 knob butter Salt & pepper Preheat your oven to 170 °C (gas mark 3). W ash the vegetables and peel them if necessar y .
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40 SPRING Ser ves 2-3 jars 350g rhubarb 150g green tomatoes 10g ground cinnamon 350g jam sugar W ash and peel the rhubarb. Sli ce th e rhu ba rb a nd gr ee n t om at oe s, us in g the 4-m m sl ic in g dis c. Place the rhubarb and tomatoes in a large bowl, cover with the sugar and cinnamon and set aside for 2 hours.
SUMMER.
42 Ser ves 2 glasses 4 apricots 4 plums ½ lemon W ash and stone the apricots and plums. Peel the lemon. Pr o c e s s th e apr i c o t s a n d p l u m s i n t h e Smoothie m ix . If the mixture is too thick for your liking, dilute it with a little cold water .
43 SUMMER Ser ves 2 large glasses 1 pear 150g blueberries 200ml milk 2 tsp honey 1 tbsp wheat germ 1 tbsp ground almonds W ash the pear and cut into pieces. W ash the blueberries. Put the fruit through the Smoothie m ix. T ransfer the resulting fruit nectar to a jug and whisk in the remaining ingredients.
Ser ves 4 glasses ¼ watermelon 6 large strawberries 1 lime 200ml cold Earl Grey tea Mint leaves Brew a cup of weak Earl Grey tea and chill. Rem ove the ski n of t he w aterm elo n and cut the f lesh int o pi eces (no need to re move the pips ). Pe el an d qua rter th e lime .
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46 Ser ves 6 ½ watermelon 1 cucumber 3 tomatoes 1 bunch mint 1 tsp red wine vinegar 3 tbsp olive oil Salt & pepper Peel the watermelon and cucumber . W ash, destalk and halve the tomatoes. Pr o c e s s al l t h e a bo v e i n g r e d ie n t s i n th e Sm oo thi e m ix (or juicer) star ting with the mint, then the tomatoes.
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48 Ser ves 4 1 large melon 300g raspberries ½ lemon 3 tbsp icing sugar Fresh mint Cut the melon into quarters and remove the rind and seeds. Slice the flesh in the veg cutter with the 4-mm slicing disc. Set aside. Briefly wash the raspberries and process them in the Smo ot hie m ix .
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50 Ser ves approximately 1 litre 600g blueberries 50g caster sugar 300ml water Boil the sugar and 300ml water in a saucepan. When it reaches a syrupy consistency , remove from the heat. W ash the blueberries and place them in the syrup while it is still hot.
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52 Ser ves approx. 60 squares 600g plums ½ lemon 700g sugar Pectin* W ash the plums and poach in simmering water . Dr a i n a n d s to n e . P r o c e ss t h e f r u i t i n t h e Sm oo thi e m ix , then add a dash of lemon juice. If using powdered pectin, mix it in a bowl with 75g sugar .
AUTUMN.
54 Ser ves 2 glasses 1 small cooked beetroot 1 Granny Smith apple 1 small fennel bulb Peel th e cooked beetroot. W ash the apple and fennel and cut into pieces. Set aside a few fennel plumes for decoration. Put all the ingredients through the juicer , starting with the beetroot.
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56 Ser ves 2 glasses ½ bunch watercress ½ bunch parsley 4 carrots 1 lemon W ash the vegetables. Peel the carrots if they are not organic, and top and tail them. Peel the lemon. Process all the ingredients in the juicer , starting with the watercress and parsley and ending with the carrots.
Ser ves 2 glasses 3 oranges 1 fennel bulb 10 mint leaves W ash the fennel and cut into large pieces. W ash the mint leaves and put 6 of them through the juicer with the fennel. Set aside the juice. Next, juice the oranges in the citrus press. Combine the two juices and ser ve immediately .
Ser ves 2 glasses 3 pears 1 celer y stick Ground ginger W ash the pears and celer y . Process in the juicer or th e Smo oth ie m i x . Sp ri nkl e wit h a li tt le gro un d gin ger and enjoy . Y ou can also process a small piece of fresh ginger with the fruit for some extra punch.
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60 Ser ves 4 glasses 300g raspberries 1 large bunch black grapes 300g creamy yoghurt 100ml milk ½ tsp white pepper 2 tsp honey Briefly rinse the raspberries and set a few aside for decoration. W ash the grapes and strip them from the bunch. Process the fruit in the Smo ot hie m ix .
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62 Ser ves 6 1 small Hokkaido squash 5 carrots 2 potatoes 1 orange Chicken stock 100ml single cream 10g butter Ground cinnamon Ground ginger Salt & pepper W as h an d pe el the pot ato es , ca rr ots and squ as h.
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64 Ser ves 400ml 1 onion 2 large, ripe persimmons 1 sprig thyme 1 bayleaf 1 tsp sherr y vinegar 1 tbsp honey 25g toasted pine nuts 10g butter W ash the persimmons, remove the calyces and cut th e f r u i t i n to l a r g e p i e ce s . P r o c e s s i n t h e Sm oo thi e m ix .
WINTER.
66 Ser ves 2 glasses ½ medium-sized pineapple 1 small mango 1 kiwi fruit Peel the fruit and stone the mango. Cut the flesh into large pieces. Put all the fruit through the Sm oo thi e m ix , ending with the pineapple. Y ou can also use the juicer , but the yield will be lower .
Ser ves 2 glasses 2 kiwi fruit 1 Granny Smith apple 150ml milk 1 tbsp mint syrup Peel the kiwi fruit and wash the apple. Cut the fruit into pieces and put through the juicer . T ransfer the juice to a jug and whisk in the milk and mint syrup. Drink immediately .
68 Ser ves 2 glasses 10 lychees ¼ pineapple 1 apple 200ml coconut milk 1cm lemongrass* Peel and stone the lychees. Peel the pineapple and cut into large pieces. W ash the apple. Process the lemongrass in the Smo ot hie m ix , followed by the lychees, then the pineapple and lastly the apple.
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70 Ser ves approx. ½ litre syrup 3 pomegranates Sugar ½ lemon Peel the pomegranates and collect the seeds, making sure you remove all the bitter white pith. Put the seeds through the juicer . Combine th e po meg ra na te jui ce w ith an equ al vo lu me of sug ar in a sma ll , t hic k- bot to me d s auc ep an .
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72 Ser ves 6 6 ‘Golden Ball’ turnips 1 tsp sugar 100ml single cream 40g butter 1 vanilla pod Salt Peel the tur nips and cut into pieces. Slit the vanilla pod lengthways and scrape the seeds out. Cook the turnip for 20 minutes in 1 litre water , with the sugar , salt and half the butter .
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74 Ser ves 4 2 juice oranges 1 grapefruit 1 lemon 1 generous pinch ground saffron 1 pinch ground Espelette pepper 1 tbsp honey Juice the fruit in the citrus press. T ransfer the juice to a thick-bottomed saucepan. Add the honey , saffron and Espelette pepper .
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76 Ser ves 3-4 jars 1.5kg Granny Smith apples 1kg sugar Pectin* 1 lemon 1 orange 1 tsp cinnamon W ash the apples. Blend half in the juicer , empty the basket, then blend the rest of the apples. Juice the orange and lemon with the citrus press and add their juice to that of the apples.
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78 INDEX OF RECIPES Spring Cucumber , carrot and lime p. 30 Power cocktail p. 30 Strawberr y and banana nectar p. 30 Apple and strawberr y p. 31 Kitchen garden p. 31 Greek-style cream of cucumber p. 32 Gazpacho p. 32 Asparagus foam p. 34 Passata di pomodori (tomato coulis) p.
79 INDEX OF RECIPES Autumn Beetroot, apple and fennel p. 54 Broccoli and pineapple p. 54 Detox juice p. 54 W atercress, parsley , carrot and lemon p. 56 Fennel, tomato and lemon p. 56 Guava, apple and raspberr y p. 57 Orange, fennel and mint p. 57 Pear and celer y p.
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. Modifications may be made at any time. © All rights reser ved for all countries by : Magimix.
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www .magimix.com.
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