Thermomix Instructions English

[Desiderato Chouinard]

WhenI started my journey into sourdough, I always mixed it by hand - I liked to get a feel for the dough and developing my intuition with each stage. Since starting this blog and my Sourdough Facebook Group I've been asked multiple times how to use a Thermomix to make sourdough.

At first I resisted - seriously who wants sticky dough stuck on Thermomix blades, right? But I thought, what the hell, maybe I should try it. And so I have spent several weeks testing out different techniques. I've tested this recipe many, many times and it works really well. So in order to help other Thermomix owners enter the world of sourdough, I've decided to share this method with you.

Using a Thermomix to knead sourdough bread may also be helpful for people who are unable to use their hands due to a medical condition. A bread machine is also a good option for kneading sourdough bread if you can't do it by hand.

If you haven't made sourdough by hand, I highly recommend you reading this beginner's guide to baking simple sourdough, which will take you through some of the ins and outs of the process, which are still applicable, even though you are making sourdough in your Thermomix.

While you are building the sourdough dough in your Thermomix, you will still need to do a bulk ferment, shaping, cold retard and bake the same way as "conventional" sourdough. You'll find a handy glossary of sourdough terminology here.

Having a super active sourdough starter is the very first step in ensuring you get superior oven spring when your sourdough hits the oven. If you are wanting to make your sourdough starter extra sour, you'll find ideas on how to do that here.

If you have not made sourdough before - by hand - then I would definitely reduce the water in this recipe a little - so start with 350g and once you're comfortable handling this, then move up gradually to 380g of water.

You can make a successful loaf of sourdough with very basic equipment, as well as your Thermomix of course. However, it really does help to have some specialised equipment. Some of my favourite things to use while baking sourdough bread are:

You need to be aware that the blades will chop the ingredients you add during the kneading process. This can be good for things like herbs and nuts. However, you may not want things like raisins or chocolate chips chopped up.

Hi, I'd love to try this, but I'm confused that there are bulk ferment directions and then below then, instructions for an overnight ferment. Aren't they the same thing? Do I do and overnight ferment in step 6 and then another overnight ferment after shaping? Thanks!

I think you're getting confused between bulk ferment and cold ferment - they are both different, but can both be done overnight. So you would bulk ferment first, then shape and then cold ferment. You can see the timeline further up the page that shows how I do this. This article on bulk ferment vs cold ferment will also help to explain ?

I literally just use the knead function until it reaches window pane ? It takes a bit but it does get there - the trick is, if it starts to get warm, to put the jug in the freezer for a bit to cool it down.

This recall involves the instructions for the Thermomix TM6 measuring cup supplied with the Thermomix TM6 appliance and which can also be used with the Thermomix TM5 appliance. Thermomix is a multi-purpose kitchen appliance with functions that include weighing, mixing, chopping, milling, kneading, blending, steaming, cooking, beating, precise heating, stirring and emulsifying.

Consumers should immediately stop using the Thermomix TM6 measuring cup instructions and contact Vorverk to obtain updated product instructions. Once the updated product instructions have been reviewed, consumers may continue to use the TM6 Measuring Cup in accordance with the updated instructions. Customers do not need to return the product.

Customers were informed directly via email by Vorwerk. Vorwerk has initiated a Global Information Campaign to reduce risk of user error with respect to the use of the TM6 measuring cup. Consumers can find information in relation to proper use and preventative measures at the following websites: www.thermomix.ca/thermomix-safety-instructions/ or -us/articles/8749490659091-Thermomix-Measuring-Cup-Safety-Announcement-August-2022.

Have you ever cooked rice in a saucepan only to find it bowls over into a foaming mess or boils dry and starts to smoulder? I've been down that road many times and now I use the Thermomix to cook all my rice.

I love the convenience of setting the timer so you can get on with other jobs without having to worry about watching the saucepan. It's so easy to add the uncooked rice to the simmering basket and it's easy to clean afterwards which is a bonus. We have it at least twice a week with curries, stir fries and grilled meats and fish.

To minimise the risk, cool and refrigerate the rice as quickly as possible. If the rice is left at room temperature for too long, bacteria can develop from the spores, releasing toxins that cause food poisoning.

To do this, spread it out thinly on a baking tray or large container so that it cools quickly. When cold, cover and place the container in the fridge and consume within a day or two. You can reheat rice on the hob, oven or microwave.

As with refrigerating leftover rice, spread the rice out thinly on a baking tray so that it cools quicker. Once cooled, scoop it into freezer safe bags, label and store in the freezer for up to two months.

Continue to Content? RecipeHow to Cook Thermomix White RiceYield: 4Prep Time: 2 minutes Cook Time: 18 minutes Total Time: 20 minutes An easy method for cooking white rice in the Thermomix. Use this method for short grain, medium grain and long grain white rice. For basmati and jasmine rice, reduce the cooking time by a few minutes.

Cool and refrigerate the rice as quickly as possible. If the rice is left at room temperature for too long, bacteria can develop from the spores, releasing toxins that cause food poisoning.

The best way to cool rice quickly is to spread it thinly on a baking tray or in a large container. When the rice is cold, cover and place the container in the fridge and consume it within a day or two. You can reheat rice on the hob, oven or microwave.

For busy weeknight meals, having a stash of frozen rice in the freezer is handy.

As with refrigerating leftover rice, spread the rice thinly on a baking tray so it cools quicker. Once cooled, scoop it into freezer-safe bags, label and store it in the freezer for up to two months.

To reheat the rice, place in a bowl and cover with a loosely fitted lid. Microwave until it's fully heated, stirring halfway to ensure it heats evenly.

Dear Diva,

Are you sure of the timing here?

I soaked the Jasmine rice for about 20 mins rinsed and cooked as instructed with litre water at 100, speed 4 for 18 mins.

I thought is was longer than I would usually cook white rice. It was very overcooked and gluggy - so I chucked it out and cooked basmati for 13-14 mins which was perfect.

Thanks, Toni

Hi Toni, this method is for short grain, medium grain and long grain white rice. Basmati and jasmine rice take a little less time to cook. Thank you for pointing that out, I have made it more clear in my instructions. Best wishes, Vicki

Hi Rachel, sorry for the late response. This is the standard time for white rice but timing can vary on the type of rice and quantity used. If it's not cooked through just increase the cooking time by 5 minutes or so. Vicki

In rare cases, when the TM6 measuring cup is inserted into the Thermomix TM5 or TM6 and the cooking temperature is set to exceed 95C / 200F, excess pressure can build in the mixing bowl causing the sudden spillage of hot food, leading to increased risk of burns. This risk is increased when the recommended fill level (as set out in the instructions and indicated on the inside of the mixing bowl) is exceeded. There have been 36 incidents reported to the company worldwide.

Due to a very rare occurrence of a problem when using the Thermomix TM6 measuring cup, we have released a new version of the TM6 and TM5 software. In Cookidoo, all recipes involved have been updated so that they are available to you in Guided Cooking with additional safety instructions. Your Thermomix device will guide you step by step during the cooking process and instruct you on which cover to use for the hole in your mixing bowl lid depending on your preparation or selected cooking function.

With the Varoma, you can cook a complete meal all at the same time. Add water to the mixing bowl, place potatoes in the simmering basket, vegetables in the Varoma dish, and fish or meat in the Varoma tray. Set the temperature and you'll have a healthy meal in minutes.

Get perfectly chopped ingredients in seconds. Just set the speed to control how the course or fine you want your ingredients chopped. Thermomix chops onions, vegetables, fruits herbs and so much more.

Boil up to 8.3 dl. meat for 1-8 hours at temperatures between 37 - 98 C to prepare stews. Perfect for tougher pieces of meat, the results are tender and melt in the mouth. Available with the use of blade cover.

Used for making homemade yoghurts, the accurate and constant temperature creates the perfect environment for bacterial growth. Also suitable for assisting the proving of doughs, leave mixtures to ferment for 12 hours at temperatures between 98-208F

With the built-in scale you can weigh everything with precision directly into the mixing bowl as you mix and cook. Just reset the scale using the tare button to weigh all your ingredients one after another to ensure perfect results every time.

Make your favorite sauces and custards with the touch of a button, no whisk required. Place ingredients in Mixing Bowl, select Thicken Mode, set the temperature, and turn Selector Button to start. Thermomix️ controls cooking time based on the amount and type of ingredients, and temperature.

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