Magimix Cook Expert Troubleshooting & Tips

I thought I’d do a “quick” post with ideas which could help Magimix Cook Expert users to make better use of their thermo-appliance. I’ll keep on adding to it. Also, feel free to ask questions in the comments below so I can help you sort things out.

I’m the first Cook Expert user in Australia :) I’m so stubborn I couldn’t wait for it to hit our shores, I went to buy mine in Paris. I know own two, because I love it so much. Typical scenario: one is cooking a dhal and the other making a coffee custard for dessert. I use my Cooks absolutely every single day. It’ always starts with a green smoothie, then a recipe or two for dinner, stirred, chopped/mixed or steamed.

So because I’ve used this machine so much, I’m starting to get a good grip of how I can make the most of it.

 

CLEANING

• Use the cleaning program, it’s gold. Even if you find stuff left in the bowl, it’s a really good first rinse. Put hot tap water, a dash of dish-washing liquid and a bit of vinegar (optional) and run it.
• If you cook something with a strong residual smell or colour, soak it in vinegary water (white vinegar) over night. Note that the rubber/silicon pieces absorb more smells when they’re new. It happens a lot less as they age.
• Use the spatula to scrape food that’s stuck at the bottom (image above). Pull off the silicon part and use the metal bit. It’s been designed for that very purpose.
• When placing the metal bowl in the dishwasher, always put it “handle down” so the space between the two walls of the bowl don’t fill up with water.
• If you literally carbonised your dish while experimenting. It happened to me several times… You need to run the cleaning program first, rinse it in hot tap water, then soak for a while. The using the spatula metal stem (take the silicon top off) scrape as much as you can. My go to harsh cleaner is Gif and a good scratchy sponge. You can leave the rubbed Gif to rest a little and give it a last rub and rinse. It’ll be all clean and shiny.
• The blade can be tricky to wash. I use a dishwashing brush. The stiff kind. It works a treat.
• The transparent plastic bowls and bits of the food processor are super easy to wash by hand if you don’t want to crowd you dishwasher. Rinse with hot water, rub with Marseilles soap with your hand, and rinse again. It’ll dry super well with this type of soap. It’s highly ecological because you only need to rub your hand on the soap a little and you have enough to wash a whole bowl.

A BIT HARD

• When you’ve just bought your brand you Cook Expert, you’ll find that the lid is a bit hard to screw in and screw out. Don’t worry, it doesn’t last.
• Same as above for the blade’s locking system. It’s hard at first but it really get much better.

NO MESS

• The best way to take off the metal bowl’s glass lid, without making a huge mess, is to unlock it without taking it off. Then unlock the bowl and place it on your bench. Pull out the lid and super quickly turn it over. Don’t take it out slowly over the machine’s base. It’s too messy.

NO BURN

• Use the plastic cap of the glass lid to unscrew the blade, under the metal bowl. Typical case: you’ve cooked something super hot, you want to clean it now, the blade locking system is too hot: grab the cap, unscrew the blade. Magical!
• You’ll notice 2 almond shape holes in the shelf of the internal metal steam basket. They’re there so you can use the tip of you Magimix metal spatula, insert it in one of the almond shaped holes and lift the shelf. Ha ha!

COOKING

• When using ingredients just out of the freezer, extend time of recipes. For example, custard can go from 12 mins to 20!
• Cap off! Id you’re doing a simple stirring recipe, think about a stove top situation. Would you put a lid on the pan? For example, custard: if you leave the cap on, it’ll be too watery.
• Adjust auto programs. When using the auto programs such as the soup ones, don’t hesitate to adjust time. If you’re using cold off the fridge hard turnips or carrot, maybe the 30 mins standard length isn’t enough. Simply dial up to 40 mins.
• Make sure the silicon seal is well in place before putting on the glass lid.
• Make sure the lid’s cap is properly screwed it for 2 reasons: 1. you don’t want things to leak, 2. when you’ll turn the lid, you don’t want it to fall on your feet, the boiling hot food to burn you.
• Don’t forget the lid for any program with speed! Soup is a good one. If you forget the lid, you’ll repaint your kitchen is soup…

BLENDING

• When making a smoothie, I put my fruits and veggies simply cut in half, leaving skin, pips and all (not the stones). It’ healthier that way and so much faster and easier. I also add dry things such as nuts, chia seeds, dried berries, dry oats, etc. To get a smoother smoothie with all these chunky bits, I run the Smoothie program twice.
• I always brake the branches in smaller bits. For example a kale branch can be broken (by hand) in 4 pieces. If you leave branches whole, they might get caught under the blade. No drama but you’ll have to move it with a spatula and run the smoothie program again.
• When making a smoothie or instant ice-cream, always use small frozen chunks. If you put a whole banana or mango cheek, it will not work.
• Don’t forget the lid for any blender program! If you forget the lid, you’ll repaint your kitchen is smoothie colour… I’ve done a green smoothie spray paint… It was fun to clean.

PASTRY/BREAD

• Trust your pastry program for pastry crust, simply wrap the dough in plastic wrap as it is. Don’t knead it more or overwork it, or it’ll be hard.
• Don’t overload the metal bowl with dough if using the standard blade, you’ll get a “motor overload” message. if you’re a keen bread maker and have a large family, buy the dough blade.

STEAM

• If you steam anything on a thick layer, in your internal steam bowl or the Steamer XL, make sure that at least once during the steaming process, you stir or move the ingredients so they’re cooked evenly. I’m thinking of lots of veggies or a slab of glutinous rice.
• Make sure there is enough water in the metal bowl during the whole steaming session. If you’re not sure of your recipe, check it out. And add water if needs be.
• If you attempt a steaming recipe with several “storeys”, make sure that what’s in the metal bowl, which you will use to steam what’s above, is wet enough. Regularly check if it’s not burning. The runnier the better.

FOR FURTHER ASSISTANCE…

• Of course, if you have any major problem, contact Magimix’s after sale team. Machines are what they are, they can have hick-ups. And if you use super harsh chemicals on the seals, you might have problems ;)

 

To be clear:

After my many articles about my Magimix Cook Expert passion (reviews, recipes, articles), the Magimix team hires me occasionally as a photographer and social media girl. My articles about their machines are not sponsored. My opinions, the information and details that I write here are my own :)