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Simply Doesn't Fulfil It's Basic Function Well Enough
on 9 July 2013
If Magimix is the cream of the processor world, then the other products must be truly shocking. I finally purchased a processor and chose this one for a variety of reasons, but having now trialled it for a couple of weeks it simply doesn't do its job properly and there are some basic design flaws.
Let's cover the design flaw first. If you decide for discussions sake to finely chop an onion (you obviously can't dice it evenly at anything above very fine but that's another story) or finely chop some garlic, and you rightly chose to use the mini bowl, then ridiculously you often have to clean all three bowls even if you haven't used two of the bowls. This is because there is a fair sized gap at the top of the bowls, so as food flies about inside a bowl as its being chopped etc, little bits spill over the top edge into the other bowls.
On the grating/shredding front there is another flaw. When you push e.g. a carrot or beetroot down the tube and onto the rotating disc, not all of it grates because a final remaining slice seems to get wedged between the disc, the lid and the plastic plunger as it's pushed right down, so it just sits there on top of the disc as that continues to rotate. Even if you lift the plunger and that slice does happen to whizz round again, it just keeps going as it's sitting on top of the disc. You can try and push the plunger down at just the moment the slice whizzes past the feeding tube but you never get it. You have to stop the machine, lift the lid off and throw that bit away. It can't be put back down the feeding tube as now it's too small and again just lands & sits on the disc. This fault becomes more of a problem when you are grating several different vegetables because if you don't keep stopping the processor & taking the lid off to remove these slices from the disk, then all the slices off each different vegetable just builds up on top of the disc.
Another issue with grating is you don't just get e.g. 2mm or 4mm grated pieces in the main bowl, you also get other random sizes, and even some slices rather than grates which I presume fall through the gap that would do the slicing if the disc was turned the other way round, so if you want a nice even salad for presentation purposes, or consistent cooking or texture, you have to pick through your processed food removing the chunks you dont want and that havent processed properly.
On the slicing front I found you didn't get a very consistent sized slice. If you use a mandoline then every piece is literally identical and perfectly sized, but using the Magimix you get slices that are broadly the same, although some will be a bit thinner, and some are even wedge shaped i.e. very thin on one end and thicker at the other, as oppose to evenly sliced. What the Magimix does well is the speed it works & the volume, but it's pace & quantity over finesse.
I did try and make some mayonnaise too, and failed miserably, which perhaps is down to my Magimix technique. Normally my fresh mayonnaise is easy in my hand blender, but using this processor I just kept getting liquid no matter how slowly I poured the oil or whatever aspect I changed from my normal method to try and succeed with this product. I went online to see if anyone else was having the same issues, and found several threads on forums with scores of people complaining specifically about mayonnaise. Some claimed it was because the blade on these processors doesn't sit low enough to mix properly as the oil tends to rise above the egg mixture, but surely plenty of people must be able to make mayonnaise with this item as it's in the recipe book and you'd think it wouldn't have lasted 5 minutes on sale if it wasn't possible. However I couldn't get it to work with lots of attempts, and I make a lot of fresh mayonnaise with my blender.
I'm not sure this is the most balanced product either despite it being pretty heavy. My Magimix is sitting on a wooden worktop, and should be stable, but I found the machine moved all over the place, particularly when using the pulse mode. The machine seemed to shudder and slide sideways when in use, so I had to hold it in one place to avoid chasing it round the kitchen.
Finally, there are a few things I'd consider that aren't faults or problems with basic function...
Firstly, I'd really think about the fact you only have functions for 2mm & 4mm pieces. You haven't got the flexibility for e.g. 5mm or 3mm pieces or maybe super thin at consistently 1mm or 0.5mm. I found this restriction quite frustrating as often a recipe said 5mm or 1mm or whatever. The same applies for the standard Julienne extra blade you can buy since this is 2mm or 4mm too, and I've already come across half a dozen recipes suggesting different sizes to these two options. You can get a 6mm disc but that's about it I believe. Some other processors give you the option of choosing anything between 1mm & 7mm.
Secondly, really think about what you want this for as a blender might be a better option, or a spice grinder, or a mandoline. I'd certainly recommend a mandoline over this for the different types of slicing/chopping and they are much cheaper, but obviously a processor maybe preferred for very large volumes or for a bit more speed, or to keep those fingers safe. This won't grind dry spices well so don't even try, and I'd much rather use my blender for blending as it's so much better with smoother results, and you have so much more control. This product doesn't give the option to vary the speed of the processing, some other processors do and of course blenders usually do. Here your options are one pace or pulse.
Lastly consider whether the feeding tube will be big enough for your needs as you may be surprised by the relatively small size. Quite a few fruit & veg will need cutting up first, and you can certainly forget about particularly big slices, which again a mandoline would allow you to do even if slicing an aubergine lengthways.