MagimixメーカーLe Duo Plus XLの使用説明書/サービス説明書
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Instructions for use Recipe book Instructions for use Recipe book Le Duo Le Duo.
IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed. These include the following : 1. Read all instructions. 2. T o protect against risk of electrical shock do not put the juice extractor in water or other liquid.
3 CONTENTS Instr uctions for use Impor tant safeguards 2 Description 4 Using the citrus press 6 Using the juicer 7 Using the coulis-maker 8 Using the extra large feed tube 9 Cleaning 10 Electrical ins.
4 DESCRIPTION ** ** * or Pusher Pusher XL Cone for large citrus fruits Cleaning spatula Citrus press basket Lever arm Bowl with metal spout Bowl with metal spout or Juice extractor basket Funnel Cone for small citrus fruits Paddle Paddle (1) Discharge disc Discharge disc Juice extractor basket Lid Lid XL * * * * only on Le Duo Plus.
5 DESCRIPTION Citrus press Ideal for citrus fruits such as oranges, lemons and grapefruit. Result : quick-to-make juice without any 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 USING THE CITRUS PRESS Position the citrus press on the bowl and turn anti - clockwise until it locks into place. Choose the cone according to the size of your citrus fruit. The larger cone should always be clipped onto the smaller one. Slide the cone onto the motor shaft.
USING THE JUICER If your appliance starts to vibrate, switch of f and empty the juice extractor basket. For maximum juice extraction, apply gentle pressure so that the fruit (or vegetable) comes in direct contact with the filter basket.
* Only on Le Duo Plus ** Prepare your fruit and vegetables according to the advice given on p. 13. If your appliance starts to vibrate, switch of f and empty the juice extractor basket. In the case of some types of soft fruit, such as raspberries, you may need to leave the appliance running a little longer in order to maximize juice extraction.
USING THE EXTRA LARGE FEED TUBE 9 Juicer : lower the juice extractor basket onto the motor shaft. Place the XL lid on top of the bowl and turn anti - clockwise until it locks into place. Introduce your whole fruits and vegetables or in large pieces. Guide them through using the XL pusher .
10 CLEANING Clean the removable parts using water and washing-up liquid immediately after use. Once it has dried, the pulp is harder to remove. Certain foods, such as carrots, tend to stain the plastic. Use a piece of kitchen paper with a little vegetable oil to remove some of the staining.
11 Ensure that the voltage of your mains supply corresponds to that shown on the identification plate on the underside of your appliance. For models with a chrome finish, the appliance must always be plugged into an earthed socket.
FRUIT AND VEGET ABLES.
13 A TO Z Introduction The juice extractor and citrus press functions allow you to extract juice from a wide range of fruit and vegetables. And if you also have the coulis maker function, you can turn up to 99%* of the produce on sale at your local greengrocer’ s into delicious juices, nectars or coulis.
14 A TO Z Apple Choose firm fruit, preferably organically grown to avoid having to remove the peel, which is rich in pectin and vitamin A. There are hundreds of varieties of apple. Granny Smiths will produce a ver y refreshing, slightly acid juice, while Golden Delicious apples will yield a milder juice.
15 A TO Z Beetroot Choose firm ones that are not too big. Scrape the skin off and cut into pieces before processing in the juice extractor . As it is often difficult to find raw beetroots in the shops, you can used cooked ones, bearing in mind that they will have a slightly lower nutritional value.
16 A TO Z Celer y Choice firm, fresh, green sticks. W ash and cut into sections before processing in the juice extractor . Its slightly salty juice goes well with other fruit and vegetable juices (apple, tomato, etc.) Benefits : rich in sodium, it neutralizes the body’ s natural acidity .
A TO Z 17 Coconut Choose a full coconut: when you shake it, you should hear the coconut water moving. Start by piercing one of its “eyes” (small, dark spots at one end of the coconut) with a small knife and collect the water in a glass. Smash the shell with a hammer , then remove the flesh and break into small pieces.
A TO Z 18 Grape Choose bunches of firm, uniformly- sized grapes firmly attached to their stalks. W ash the bunches thoroughly and strip off the grapes. Naturally mild and sweet, their juice is a firm favou- rite with children. Benefits : rich in vitamins and minerals, grapes stimulate the metabolism and pure grape juice can be drunk when dieting.
A TO Z 19 Lychees Choose lychees with pink or red skin. Tinned lychees are freely available, but their taste is far inferior to that of fresh ones. Peel away their tough skin and remove the stones before processing them in the juice extractor or using the coulis attachment.
A TO Z 20 Parsley Choose bright green leaves. When drunk pure, its taste is quite strong, so it is best combined with other juices. Process the parsley leaves in the juice extractor first, after washing and draining them, followed by the other vegetables.
A TO Z 21 Pineapple Choose one that is heavy and fragrant. A pineapple is ripe if you can easily pull off a leaf from the base of the tuft. Remove the leaves and the thick skin, then cut into pieces. Benefits : contains bromeline, an enzyme known to aid digestion.
22 A TO Z Benefits : both these currants are rich in vitamin C. Blackcurrants also have antiseptic properties. Redcurrants are recommended for people suffering from rheumatism. Soya (bean sprouts) Choose white, crunchy-looking, leafless bean sprouts – organically grown, if possible.
23 Fruit V egetables Vitamins Which are the best sources ? * ginger , parsley , watercress, spinach, fennel, blackberries, etc. pineapple, leek, sorrel, garlic, melon, peach, asparagus, spinach, tomato, etc. ginger , sorrel, spinach, fennel, parsley , etc.
RECOMMENDA TIONS HOW TO READ THE RECIPES 24 It is a good idea to var y your consumption of fruit and vegetables, as they do not all contain the same substances and are therefore good for you in different ways. The fresher the fruit and vegetables, the more vitamins they will contain and the greater the amount of juice they will extract.
FRUIT AND VEGET ABLE JUICES.
• Preparation : 5 min Makes 2 glasses 200 g strawberries 200 g berries (redcurrants, raspberries, blackberries, etc.) 200 g red grapes Gently wash the fruit. Hull the strawberries and strip the grapes from their stalks. Prepare a coulis : start with the berries, followed by the strawberries and finally the grapes.
27 FRUIT AND VEGET ABLE JUICES • Preparation : 5 min Makes 2 glasses 6 passion fruit 1 banana 2 oranges 1 lime Halve the passion fruit and scoop out the flesh with a teaspoon. Using the coulis maker , process the passion fruit, followed by the banana (peeled and cut into pieces).
FRUIT AND VEGET ABLE JUICES • Preparation : 5 min Makes 2 glasses 1 / 2 melon 100 g strawberries 100 g raspberries Discard the melon rind and seeds, then cut the flesh into pieces. W ash and hull the strawberries. Using the coulis maker , process the strawberries and raspberries, followed by the melon.
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• Preparation : 5 min Makes 2 glasses 4 tomatoes 1 pear 1 / 2 lemon W ash and dr y the tomatoes and pear . Cut them into pieces before processing in the coulis maker .
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FRUIT AND VEGET ABLE JUICES 32 • Preparation : 5 min Makes 2 glasses 4 florets broccoli 1 / 2 pineapple Detach 4 florets from a head of broccoli and wash thoroughly . Remove the thick skin of the pineapple, then process it in the juice extractor , followed by the broccoli.
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FRUIT AND VEGET ABLE JUICES 34 • Preparation : 5 min Makes 2 glasses 2 nectarines 200 g cherr y tomatoes W ash the nectarines, remove their stones and cut into pieces. W ash the cherr y tomatoes and remove their stalks. Reser ve two of them as decoration.
FRUIT AND VEGET ABLE JUICES 35 • Preparation : 5 min Makes 2 glasses 6 lettuce leaves 2 tomatoes 100 g radishes 1 celer y stick 1 / 2 cucumber chives W ash all the vegetables. Roughly peel the cucumber and remove the stalks of the tomatoes. Cut the bulky vegetables into pieces.
FRUIT AND VEGET ABLE JUICES 36 • Preparation : 5 min Makes 2 glasses 5 medium-sized carrots 150 g pink radishes 1 dash olive oil 1 pinch salt Remove the radish and carrot tops. W ash the vegetables. Cut the carrots into pieces. Process both vegetables in the juice extractor , then add the salt and olive oil.
COCKT AILS AND APERITIFS.
COCKT AILS AND APERITIFS • Preparation : 5 min • Cooking : 5 min • Resting time : 1 hour Makes 4 glasses 6-8 limes 1 l water 240 g caster sugar 1 / 2 teaspoon salt ice cubes and fresh mint Juice the limes with the citrus press. Cover the juice and place in the refrigerator .
COCKT AILS AND APERITIFS • Preparation : 10 min Makes 2 glasses 2 small oranges 1 / 2 lemon 450 g strawberries 100 ml muscat wine* 2 tablespoons icing sugar Squeeze the oranges and set aside the juice. Replace the citrus press with the coulis maker attachment.
COCKT AILS AND APERITIFS • Preparation : 5 min Makes 2 glasses 10 strawberries 1 banana 1 lime 1 teaspoon runny honey Peel the banana and cut into pieces. W ash and hull the strawberries. Process the banana using the cou- lis maker , then the strawberries.
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COCKT AILS AND APERITIFS • Preparation : 10 min Makes 2 glasses 2 tomatoes 1 small orange 1 / 2 lemon vodka* celer y salt T abasco W orcester sauce ice cubes W ash the tomatoes and cut into pieces. Peel the orange and separate the segments. Put the tomatoes through the coulis maker or the juice extractor , followed by the orange.
HIGH-ENERGY DRINKS.
HIGH-ENERGY DRINKS • Preparation : 10 min Makes 4 glasses 300 g raspberries 1 large bunch black grapes 300 g creamy yoghurt 100 ml milk 1 / 2 teaspoon white pepper 2 teaspoons honey Prepare a raspberr y coulis (keep a few raspberries for decoration).
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HIGH-ENERGY DRINKS 46 • Preparation : 5 min Makes 2 glasses 2 kiwi fruit 1 Granny Smith apple 150 ml milk 1 tablespoon mint syrup Peel the kiwi fruit and wash the apple. Cut the fruit into pieces, then process in the juice extractor . In a jug, whisk up the milk, fruit juice and a tablespoon of mint syrup.
COULIS AND SAUCES.
COULIS AND SAUCES • Preparation : 5 min • Cooking : 30 min Makes 500 ml coulis (after reduction) 1 kg tomatoes 2 tablespoons olive oil 2 teaspoons sugar 2 garlic cloves fresh thyme or basil salt and pepper W ash the tomatoes, cut into pieces, then process in the coulis maker and set aside.
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COULIS AND SAUCES • Preparation : 10 min • Cooking : 45 min Makes 300 ml 1 red pepper 2 yellow peppers 2 tablespoons olive oil 1 garlic clove salt and pepper Preheat the oven in the grill position. W ash and wipe the peppers. Place them on a sheet of alumi- nium foil on the middle shelf in the oven.
COULIS AND SAUCES • Preparation : 5 min • Cooking : 15 min Makes 400 ml 1 onion 2 large, ver y ripe persimmon 1 sprig thyme 1 bayleaf 1 tablespoon sherr y vinegar 1 tablespoon honey 25 g roast pine nuts W ash the persimmons, then remove their tops and cut the flesh into large pieces.
COULIS AND SAUCES • Preparation : 5 min • Cooking : 10 min • Resting time : 1 hour Makes 500 ml 200 g strawberries 1 lemon 4 tablespoons honey 90 g sugar 500 ml Côtes-du-Rhône wine* W ash the lemon and carefully remove the zest. Bring the wine to boiling point with the lemon zest and sugar .
CHILLED SOUPS.
CHILLED SOUPS • Preparation : 10 min • Resting time : 3 hours Ser ves 4 * 600 g ripe tomatoes 1 / 4 cucumber 1 / 4 red pepper 1 / 2 garlic clove 2 tablespoon olive oil salt and pepper W ash the vegetables. Roughly peel the cucumber and remove the pepper and tomato stalks.
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CHILLED SOUPS • Preparation : 5 min • Resting time : 3 hours Ser ves 4 5 red peppers 50 g balsamic vinegar 2 garlic cloves basil salt and pepper W ash the peppers and cut into large pieces. Process them in the coulis maker or juice extractor , then add the vinegar .
CHILLED SOUPS • Preparation : 10 min • Cooking : 5 min • Resting time : 3 hours Ser ves 6 2 mangoes 1 pineapple 750 ml milk 100 ml single cream 40 g sugar 2 tablespoons dark rum Ground cinnamon .
CHILLED SOUPS • Preparation : 10 min • Resting time : 1 hour Ser ves 6-8 800 g strawberries 200 g raspberries 500 ml champagne* 4 tablespoons blackcurrant liqueur* 50 g icing sugar 1 / 2 lemon fre.
JUST DESSERTS.
JUST DESSERTS • Preparation : 15 min • Cooking : 5 min • Resting time : 4 hours Ser ves 6 200 g white chocolate 5 passion fruit 4 eggs 125 g whipped cream 75 g sugar mint leaves White chocolate .
JUST DESSERTS • Preparation : 15 min Ser ves 6 300 g strawberries 400 g low-fat fromage frais 3 egg whites 125 g caster sugar Gently wipe the strawberries with damp kitchen paper , hull them and put them through the coulis maker In a bowl, whisk the coulis with the sugar and fromage frais.
JUST DESSERTS • Preparation : 15 min • Cooking : 10 min • Resting time : 4 hours Ser ves 4 10 tangerines 130 g sugar 1 sachet vanilla-flavoured sugar 40 g cornflour 2 egg yolks 100 ml Earl Grey tea Earl Grey tangerine creams 62 Brew a cup of Earl Grey tea and leave to cool.
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JUST DESSERTS • Preparation : 15 min • Cooking : 10 min Ser ves 4 200 g raspberries 1 apple 2 egg whites 80 g sugar 20 g butter icing sugar Preheat the oven to thermostat 7, leaving a baking tray inside on the middle shelf. Pick over the raspberries.
SORBETS.
SORBETS • Preparation : 5 min + 25 min • Cooking : 5 min Makes approx. 1 l 700 g ripe tomatoes 1 tablespoon tomato concentrate 1 / 2 egg white 1 lime 1 pinch salt 1 pinch white pepper 20 g sugar 10 basil leaves Heat the sugar in a saucepan with 200 ml water .
SORBETS • Preparation : 15 min + 25 min • Cooking : 5 min Ser ves 6 1 large melon 50 ml muscat wine* 30 g sugar 1 lime 4 kiwi fruit * Excessive alcohol consumption may damage your health. Always drink in moderation. Heat the sugar in a saucepan with 300 ml water .
SORBETS • Preparation : 10 min + 25 min • Cooking : 5 min For approx. 1 l 600 g blueberries 50 g caster sugar In a saucepan, boil 300 ml water with the sugar to obtain a syrup, then remove from the heat. W ash the blueberries and add them to the syrup while it is still hot.
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SORBETS • Preparation : 10 min + 25 min • Cooking : 10 min Ser ves 4 500 g ripe pears 1 vanilla pod 1 / 2 lemon 100 g sugar 1 tablespoon pear eau-de-vie* In a saucepan, dissolve the sugar in 300 ml water and add the vanilla pod, split lengthways. Bring to the boil.
JAMS AND FRUIT JELLIES.
JAMS AND FRUIT JELLIES • Preparation : 10 min • Cooking : 10 min Makes 6-8 jars 1.5 kg strawberries 1.6 kg sugar 40 g commercial pectin 1 knob butter W ash and hull the strawberries. Process in the coulis maker and weigh out 1.4 kg. Pour the coulis into a saucepan and heat.
JAMS AND FRUIT JELLIES • Preparation : 15 min • Cooking : 10 min Makes 3-4 jars 1.5 kg Granny Smith apples 1 kg sugar 40 g commercial pectin 1 lemon 1 orange 1 teaspoon ground cinnamon W ash the apples and cut into pieces (leave the skin and the pips).
JAMS AND FRUIT JELLIES • Preparation : 30 min • Cooking : 45 min • Dr ying : 24 hours Makes approx. 60 fruit jellies 2 mangoes 350 g raspberries 20 + 20 g commercial pectin 1 + 1 small knobs of butter 275 + 275 g caster sugar Peel the mangoes, stone them and cut into pieces, then put through the coulis maker .
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JAMS AND FRUIT JELLIES • Preparation : 15 min • Cooking : approx. 45 min • Dr ying : 24 hours Makes approx. 60 fruit jellies 600 g plums 1 / 2 lemon 700 g sugar 25 g commercial pectin W ash the plums and poach in simmering water . Drain and remove the stones.
JAMS AND FRUIT JELLIES • Preparation : 20 min • Cooking : 5 min • Maceration : 48 hours Makes 2 bottles 1 kg ripe blackcurrants 1 bottle red wine* 800 g caster sugar W ash the blackcurrants and strip them from their stalks. Place the fruit in a large bowl, crush with a pestle and add the red wine.
78 INDEX OF RECIPES Fruit and vegetable juices Apple and strawberr y p. 26 Apple, carrot and orange p. 32 Apricot and carrot p. 32 Beetroot, apple and fennel p. 30 Carrot and radish p. 36 Carrot, beetroot and celer y p. 35 Carrot, orange and cherr y p.
79 INDEX OF RECIPES Coulis and sauces Classic tomato coulis p. 48 Grilled pepper coulis with olive oil p. 50 Homemade ketchup p. 50 Hot vegetable coulis with basil and pepper p. 48 Mango coulis p. 51 Persimmon chutney p. 51 Raspberr y coulis with blackcurrant liqueur p.
W e reserve 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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Magimix Le Duo Plus XLをまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはMagimix Le Duo Plus XLの技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Magimix Le Duo Plus XLの取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Magimix Le Duo Plus XLで得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
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ですが、ユーザガイドが果たす重要な役割の一つは、Magimix Le Duo Plus XLに関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちMagimix Le Duo Plus XLデバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
