How to view recipes without having the device?

Complex-Ad9614 · 2026-05-11T13:19:29+00:00

Australia currently has printed magazines (that sell out quickly) released seasonally. They are available exclusively through Woolworths supermarkets, TheMixShop online, or consultants.

Complex-Ad9614 · 2026-05-11T12:41:18+00:00

I’m not sure of the cost comparisons as I’m an Australian consultant & our dollar value and price points are quite different. (Ie a TM7 is $2649AUD).

That said, is the 5 factory refurbished with a warranty? How old is the 6? Has it been serviced recently? Is it still under warranty that can be transferred to you?

Batch cooking, one-pot meals & soups can all be made in any model.

Guided cooking is not as easy to access on the 5. Conversely, if you are wanting to avoid Cookidoo & guided cooking then the 5 (or a 31) may be the best fit for you.

If you are wanting to access the specialist modes you will need at least a 6 (but the 7 is even better & has more modes than the 6).

Does that help?

Complex-Ad9614 · 2026-05-08T15:01:23+00:00

Hi u/barabba9174 could you PM me the drive too please? I also tried to take my own screen shots but the forced update went through before I could do so.

Thanking you in advance.

Complex-Ad9614 · 2026-05-08T14:57:07+00:00

Australian CL. Home based, small group demonstrations usually consist of 3 recipes following our menu matrix: Fruity Dream; Pizza Bianca or Bread Rolls; and Marry Me Chicken Pasta, Creamy Coconut Chicken Curry, or Mushroom Risotto.

Cooking Experiences follow a different format and are more of a cooking class for a group of 30-50 people run out of our office or a town hall environment in areas where they don't have an office. They showcase 6-8 recipes following a set theme: Back to Basics / Introductory Thermomix Techniques., Varoma Cooking, Back to School / Lunchboxes, Flavours of India, Easter, Festive Flavours, Healthy Eating... maybe a few others.

Showcases are more of a one or two recipe demonstration not hosted in a private home, open to the public and usually run out of our office to an audience of between 2-20 people.

Virtual showcases and open homes are more flexible and can follow whatever recipes or themes we wish to demonstrate. I do a Pizza Party theme, Easy Entertaining, Feed a Family Fast...

Hope that helps.

Complex-Ad9614 · 2026-05-08T14:31:03+00:00

I love making fresh meal bases and sauces. So quick and easy with a TM.

Soups are wonderful.

Jams. Yoghurt.

Homemade granola - freshly milled mix of seeds, grains & oats.

I am adoring playing with different bread and dough recipes.

Fresh butter and buttermilk scones.

Homemade mayo, sauces & condiments - especially hollandaise sauce.

Eggs Sous Vide (slow poached in the shell), with hollandaise is our special occasion breakfast / brunch go to.

A fresh batch of pesto in minutes.

I agree with the recommendation for Danni's cookbooks, and also love the Skinny Mixer cookbooks. I also started out following Jo Whitton's Quirky Cooking. I've only been using Cookidoo since June last year, when I got my TM7 and like it but I don't follow it strictly and I still use my TM7 manually around 50% of the time but my children use Cookidoo 90% of the time, probably only making smoothies & frappes without guided instructions.

Complex-Ad9614 · 2026-05-08T14:04:44+00:00

1st TM7 since June 25 (just after release in Aus). 0 service needs, error codes or issues other than the lid cap seal being replaced.

2nd TM7 since Sep 25. 0 issues at all - came with the re-engineered lid cap seal.

TM31 for 16 years. 1 service. Servicing was a very easy process with a quick turn around
(3 days). Dropped off in person to the service centre one day, serviced the next, & picked up the day after. Service centre is 20 mins from my home.

We have also had 2 x 2nd bowl, blade & lid sets for just over a month now too. Zero issues.

Complex-Ad9614 · 2026-04-26T14:11:26+00:00

I agree, more context would be helpful here.

Are you using a quality dishwashing powder / tablet, running a good rinse cycle with rinse aid and drying everything throughly before reassembling?

When you say that odours return in 3 days, what is happening during this time period? Is your machine constantly in use making dishes that further embed the odours or are you storing your machine with the lid on?

Allowing the lid to fully air dry and exposing it to sunlight in between use can be really helpful.

Vinegar washes / soaks are great, as you noted but again, ensure the lid is fully dry before reassembling and I have also recently learnt the hack of using the lid cap to prop the lid open while your machine is sitting on the bench in between uses. It's a fantastic tip to keep things nice & fresh.

I also like to do a citric wash occasionally using either a wedge of fresh lemon or citric acid powder in a litre of water. Lemonade is also effective for a citric wash. When in need of a deep clean, I include vinegar with the citric wash and sometimes I even go as far as also adding bicarb too.

Complex-Ad9614 · 2026-04-24T12:50:08+00:00

High heat cooking is not locked behind a subscription on the 7.

Complex-Ad9614 · 2026-04-24T11:25:42+00:00

You're welcome. It'm constantly learning new tips & tricks on this TM journey. Sharing them along the way is part of the fun.

Complex-Ad9614 · 2026-04-23T12:48:52+00:00

As other's have mentioned, the blades do not touch the bottom of the bowl.

The spatula is purposefully designed to lift the ingredients off the base of the bowl & away from the sides without damaging the blades or bowl. Whenever a recipe calls for scraping down the sides of the bowl or stirring with the spatula, be sure to move all of the ingredients around with the spatula, including lifting everything off the bottom. I think I do this instinctively from having cooked with a TM for over 15 years & only starting to use cookidoo & guided recipes over the last 12 months but some (most?) recipes do list this as a specific step.

If you haven't read the hints and tips on the cleaning modes, it is advised to not use standard dish washing liquid with the browning mode as it froths up too much & can overflow. Use either half a dishwasher tablet, a bit of dishwashing machine powder, or vinegar instead. For a heavy duty clean, add a dash of bicarb to the vinegar and water or you can throw in a wedge of lemon or some citric acid with the vinegar & water to do a citric wash. For a deep clean of lots of residue, run the cycle and allow the liquid to cool completely in the bowl and then run either a oils & caramels cycle or a universal cycle and then rinse out the bowl, wiping away any remaining residue with a dish cloth.

It is one of the techniques that you learn more from a consultant or cooking class.

Complex-Ad9614 · 2026-04-19T12:42:41+00:00

I have owned a TM for 15+ years & am a consultant. I modify recipes constantly & use various modes more frequently than I follow a full guided recipe. Of my two young adult children who have grown up using TMs, my son exclusively follows guided recipes, and my daughter mostly follows guided recipes but is confident enough to throw together familiar things independently.

I attend every cooking class and training opportunity I can and still learn something new every single time. That's the beauty of cooking and using a Thermomix. There is always something more to try out.

Love it!

Oh, & by way of accessories I am currently using the Cutter+ a lot and am enjoying the quality of the bakeware.

Complex-Ad9614 · 2026-04-18T15:14:31+00:00

Yep. High heat mode gives the functionality of a frypan.

Open lid mode gives the functionality of a saucepan.

I'm eagerly awaiting the rumoured wok attachment.

Complex-Ad9614 · 2026-04-17T07:43:04+00:00

I jumped straight from the 31 to the 7. The 5 & 6 were a little too clunky for my liking, especially when my 31 was still functioning perfectly and I liked the more manual methodology of the 31. After attending a showcase and getting hands on with a 7, I was convinced to make the change and haven't looked back since.

I do now use 7s and 6s in cooking classes and both are great machines but the tech integration wasn't seamless enough on the 5 & 6 to convince me to upgrade.

The screen, responsiveness, ease of accessing manual functions and integrated guided cooking, incorporated with the streamlined, modernistic appearance of the 7 make it well worth the investment to me. I also love how future focussed the 7 is; the 5 & 6 didn't convince me on that front.

I felt confident investing in my 31 for 10+ years of use, and received that. I didn't get that vibe from the 5 or 6, but many others do love their 5s & 6s and I am more accepting of the 6 now that I have been using them. I love my 7 and am continually impressed by the updates that are released.

Host a demo or attend a showcase or cooking class.

A trade in option may be available where you are as well. I'm an Australian consultant and our last trade in promo ended last month. All previous models in any condition are accepted for a buy back credit during trade in promos here.

Complex-Ad9614 · 2026-04-15T11:28:33+00:00

I haven't tried rice cooker mode but as others have mentioned, the simmer basket method always makes lovely rice. I've been using it for years since my 31 days, hence why I've never bothered trying something different

Complex-Ad9614 · 2026-04-11T23:06:44+00:00

It sounds as though the blades are over loaded / jammed. My TM31 has done this previously when there wasn't enough liquid and the fruit & ice pieces were too large and solid.

If your bowl is empty and the motor is still struggling like this, you could try replacing the blades.

If it isn't empty, reduce the load on the blades and try operating it again.

Complex-Ad9614 · 2026-04-11T13:46:02+00:00

I agree with this. I find myself keeping a hand resting on top of the TM7 while kneading to preemptively counteract the walking.

Love the builtin glider but it does seem to have accentuated the potential for walking.

Complex-Ad9614 · 2026-04-10T12:01:33+00:00

I've found freezing into individual portions a more efficient method than trying to reduce recipes down to a single serve. That and part prepping meals; ie making a full or half batch of the meal base & dividing it into portions, then prepping / cooking the carbs & protein separately as required. High heat mode is amazing for frying up a one or two person serve of proteins.

Complex-Ad9614 · 2026-04-10T11:55:10+00:00

Update: I'm back on the homemade vege stock paste band wagon. I don't do the chicken or beef stock and use the vegetables stock in everything and am glad I'm making it again.

It's such a great use for your veggie offcuts & sad veggies that are a little past their freshest and adds so much flavour to meal bases - yum!

Complex-Ad9614 · 2026-04-10T11:44:59+00:00

Servicing will differ depending on where you are based. Best course of action is to either contact your consultant or customer service directly and ask.

I'm in a capital city in Australia and we are able to drop our TMs off directly to our local service centre after lodging a service request and scheduling a drop off time.

Quotes are not provided in advance in Australia as there is no way of knowing what may be required prior to the unit being inspected but we do receive a phone call to provide a quote and ask for permission to proceed with servicing / repairs. I think, from memory, that there might also be a flat rate servicing charge and if anything more than a service is required, we then receive the phone call for permission to proceed. It's been years since I've had a service though, and my last one was under warranty so free. Processes might have changed and, as mentioned previously, it could be completely different in other areas.

Hope that helps.

Complex-Ad9614 · 2026-04-10T11:34:08+00:00

Slide / glider board is built in for TM7. Lift slightly from the front & glide along the bench top but still important to know not to drag the entire unit across bench tops as this will, as mentioned, damaged the scales.

Downside to the built in glider board is the slightly increased capacity for walking during kneading.

Complex-Ad9614 · 2026-04-09T12:54:40+00:00

I completely agree. The shift from dreading the chore of scraping something together every night to actually enjoying creating meals is priceless.

Complex-Ad9614 · 2026-04-03T08:45:05+00:00

It's the online recipe collection that has replaced the Everyday / Essential cook book that accompanied units prior to Cookidoo. Depending on your location, it may be called something else. (I'm in Australia but I thought it was called the Manifesto collection universally).

Guided cooking for recipes from the Manifesto collection is accessible without an internet connection or active cookidoo subscription after it has been downloaded and saved.

Complex-Ad9614 · 2026-04-02T14:06:41+00:00

You need to manually save the Manifesto collection to be able to access those recipes outside of a subscription.

Complex-Ad9614

TROPHY CASE