New to Thermomix TM7? 7 Essential Tips for UK & Ireland Owners
- Beatriz
- Aug 19
- 16 min read
Introduction:
Congrats on becoming a proud owner of the Thermomix TM7! 🎉 Whether you’ve just unboxed it or are a few recipes in, you might be wondering how to tap into all the amazing things this kitchen marvel can do.
Don’t worry – as a Thermomix Advisor who’s helped many new owners, I have you covered. In this guide, I’ll share 7 essential tips and tricks for new TM7 users. These pointers will help you avoid common beginner hiccups, build confidence, and truly get the most out of your investment. From setup and safety to cooking techniques and cleanup, let’s unlock your Thermomix’s full potential!
1. Start with the Basics – Do a Guided Demo Recipe
When you first turn on your TM7, connect it to WiFi, and complete the Cookidoo set-up, you can start with a Demo recipe, e.g. a soup or risotto. Do this recipe first! It’s specifically designed to introduce you to Thermomix functions step by step (Cookidoo Demo Collection here):
The guided demo will walk you through adding ingredients, attaching the lid, using the measuring cup, etc. It’s like a tutorial in action. Even if you’re an experienced cook, this helps you get familiar with Thermomix’s interface and terminology.
It covers basics like sautéing (so you learn how Thermomix replaces your frying pan) and blending (so you see how powerful the motor is). By the end, you’ll have made a delicious dish and gained confidence.
Pay attention to the little on-screen prompts and tips during this recipe – the TM7 often displays useful hints (like “insert measuring cup” or “use spatula to scrape down sides”). These prompts appear in other recipes too, so get used to noticing them.
Consider this your Thermomix orientation. After completing the guided recipe, you’ll feel much more at home with the controls and you’ll have a tasty meal ready to enjoy. Win-win!
2. Secure & Assemble Correctly – Lid, Butterfly, and More
Thermomix is very safe if used properly. As a newbie, there are a couple of assembly points to remember:
Lid Position: The TM7’s lid must be properly locked for it to operate (except when using certain new open-cook modes up to speed 2). Always make sure the silicone ring is fitted in the lid and the lid is placed and latched. The machine won’t spin or heat unless the lid is locked – a reassuring safety feature. If it’s not locking, check that nothing is caught in the rim.
Measuring Cup (MC): That little plastic cap that sits in the lid – keep it inserted during most recipes, especially when blending or when you don’t want liquids to evaporate. It clicks in with a quarter-turn. Removing it is only needed when specifically instructed (like when using the simmering basket as a guard or when reducing a sauce to let steam escape).
Butterfly Whisk: This is the gentle whisk attachment for whipping or stirring delicate things. Tip: Always insert the butterfly before adding ingredients (when possible) and at speed 0 (stopped). It hooks on top of the blades – push it down and slightly to the side under a blade until it clicks in place. Importantly, never exceed Speed 4 with the butterfly on, or it could pop off or get damaged. The machine will often warn you if a recipe tries to go higher with butterfly attached. Use it for things like whipping cream, beating egg whites, or slow-stirring stews to keep pieces intact.
Simmering Basket: This doubles as a strainer and for cooking rice/pasta inside the bowl. When placing it in the bowl, you can use the notch on the spatula to lift it safely (there’s a hook that catches under the basket’s rim). Remember to remove the measuring cup if using the basket with the lid on – the lid will hold the basket in place. The basket is great for keeping certain ingredients (like bones, large veggies for stock) contained during cooking, or for steaming things like rice in liquid.
Varoma (Steamer): The Varoma is the two-tiered steamer that sits on top of the lid. Ensure you always put the lid on the Varoma when in use (to trap steam) and that the Varoma is seated properly on the Thermomix (it should sit flat on the lid). Don’t block all the holes with foil or paper completely – steam needs to circulate. And careful when lifting the Varoma lid during or after cooking: tilt it away from you to let steam escape safely.
As a new user, it might feel like a lot of parts, but you’ll quickly get used to them. Think of it like learning to drive a car – at first all the controls are new, but soon it’s second nature. And if something’s not fitting right, pause and consult the manual or tutorial videos. Getting the assembly right ensures your Thermomix operates smoothly and safely.
3. Mind the Max Lines – Don’t Overfill
The Thermomix TM7 has a generous capacity (2.2 L working capacity in the bowl, and ~3.5 L in Varoma). However, it’s crucial not to overfill beyond the recommended levels:
Max Fill for Liquids: On the inside of the stainless steel bowl, you’ll see a “MAX” marking. This is the maximum for liquids or total content when cooking. Liquids expand when heated and can froth/boil, so if you go above that line, you risk overflow or spillage out the lid (which could be dangerous with hot soup!). When making soups, stews, or anything liquid, stay at or below that line. If you have a larger batch than fits, do it in two rounds or use the Varoma to cook some of it on top.
Steaming in Varoma: The Varoma also shouldn’t be overstuffed to the brim. Leave some gaps for steam to circulate. For example, if steaming buns or parcels, place them with a bit of space between each. If you overcrowd, the top tier might not cook evenly. Also ensure the Varoma lid sits fully closed (if something inside is too tall and props the lid open, it’s too full).
Chopping/Blending Quantity: For chopping solid items (like veggies or nuts), don’t exceed about 2/3 of the bowl capacity at once. The blades need room to toss things around. If you overfill with solids, the chop will be uneven (bottom turns to mush while top remains unchopped). For very large quantities, do it in batches. E.g., if you have a mountain of carrots to grate, feed them in smaller lots. The good news: TM7 chops so fast that batching is no big deal.
Kneading Dough: When kneading, the motion is quite vigorous. The rule of thumb is up to ~1 kg of flour can be kneaded (which yields ~1.5–1.7 kg of dough) in one go. If you try to knead too heavy a dough mass, the motor will strain and the dough might climb up. If you see the machine “walking” on the counter during kneading, pause and reduce the amount next time for safety. Also, always use the dough mode (interval/pulse motion) – it’s designed for the motor to handle the resistance.
Sticking to the capacity guidelines will ensure your recipes turn out right and you don’t trigger any safety cut-offs. The TM7 has built-in sensors and will actually warn or stop if it’s overfilled and struggling (for instance, it might say “Reduce quantity”). So trust those indicators. When in doubt, less is more – you can always do a second batch.
4. Use the Preset Modes – They’re Your Friends
One of the coolest things about TM7 (and TM6) is the array of one-touch preset modes. These are automated functions that remove the guesswork from common tasks. As a new user, definitely take advantage of them:
Scale Mode: Not exactly a cooking mode, but worth mentioning – press the scale icon to weigh ingredients anytime. It zeroes (tares) automatically when you start it. Tip: Add ingredients slowly, as the scale updates in real-time; for very small quantities (like 5g of yeast), sometimes it helps to have the MC off for better accuracy or use a spoon to dose gradually. The scale is super handy – you can even weigh things outside the bowl by placing a container on top of the lid (tare it, then add your items into that container). This is great if you want to weigh something that shouldn’t get chopped yet, etc.
Pre-Clean Mode: After cooking something sticky or oily, add a bit of water (enough to cover the bottom blades) and a drop of washing-up liquid, then select Pre-Clean. The Thermomix will heat and agitate at various speeds to loosen stuck food. It has different settings (e.g., dough, caramel, universal) that adjust temperature and motion. It won’t get it spotless, but it dramatically reduces scrubbing. Just rinse out after (or give a quick scrub on stubborn bits) and you’re done. For things like dough, definitely use Pre-Clean – it saves a lot of effort.
Knead Mode: Represented by a wheat symbol, this mode is specifically for bread, pizza, pastry doughs. Use it instead of trying to set your own speed/time for kneading. Typically, 2 minutes of Knead mode equals a thorough kneading. The motion is like an interval mix, alternating direction, to mimic hand-kneading/stretching. Fun fact: you can often hear the dough slapping around – that’s normal! Just ensure the measuring cup is on (to avoid dough popping out) and don’t exceed the flour limit as mentioned.
Turbo Burst: Need to chop something coarsely or quickly pulverize a small ingredient? Turbo gives a powerful burst at maximum speed for a short time (e.g., 1 second bursts). I use it to crush ice or smash up chocolate. It’s also useful to fling off any dough stuck to blades at the end of kneading (a 0.5-sec turbo can throw dough off). Always have the lid on and MC in for Turbo, as it’s a sudden high-speed blitz.
High-Temperature (TM7’s Browning): The TM7 has a high-temp mode that allows sautéing with temperatures up to 160°C, giving true browning. This is often integrated into guided recipes (like caramelizing onions or searing meat). If you’re cooking manually, you can use the higher heat for say stir-frying small quantities – just remember to remove the measuring cup so steam can escape and true frying can occur. And never use the butterfly whisk at these high temps. The machine will prompt you on safety anyway.
Slow Cook & Sous-vide: If you plan to slow-cook a stew or sous-vide steak/fish, use these modes. They adjust temperature and stirring intervals ideal for those techniques. For slow cook, you’ll often put the simmering basket instead of the MC on the lid (to reduce evaporation but avoid pressure buildup). For sous-vide, vacuum-sealed ingredients go in the water in the bowl, and TM7 holds a precise low temp. These modes essentially turn your Thermomix into a slow cooker or sous-vide machine – exploring them expands what you can do.
Others: There are modes for Fermentation (yogurt, proofing dough), Thicken (custards, sauces – auto-stirs to perfect consistency), Rice cooking, etc. When a recipe calls for one, try to use it rather than replicating manually; it’s usually optimized. If you’re unsure what a mode does, the Thermomix manual or onscreen help can tell you. But don’t be shy – experiment!
Using modes simplifies your life. They leverage the TM7’s smarts and take care of timing/speeds. As a beginner, it’s perfectly fine (and encouraged) to lean on these until you’re comfortable doing things manually. Over time you’ll know exactly when to hit that Turbo or when to knead vs. mix – you might even start designing your own recipes around them.
5. Scrape Down & Don’t Fear Opening the Lid
A common oversight for new users is forgetting to scrape down the sides of the bowl during recipes. The Thermomix blends and stirs well, but sometimes ingredients can splatter or stick to the sides above the blades:
Most guided recipes will have a step that says “Scrape down the sides of the mixing bowl with the spatula.” Do follow this step whenever prompted. It ensures all ingredients get incorporated evenly, leading to smoother textures and consistent cooking. For example, when making a cake batter or a curry paste, bits might cling to the walls – scraping them back onto the blades means they’ll be mixed in on the next step.
Tip: Use the Thermomix spatula (with the safety collar) because you can safely insert it while blades are running at low speed to help mix (only up to speed 3 and through the lid hole). However, for scraping, it’s best to pause the machine. Unlock the lid, scrape, then continue. This adds maybe 5 seconds and can greatly improve your results.
Also, don’t fear opening the lid to check on things. The machine is not a black box – you can stop it, open up, and take a look or a taste. For instance, if you’re cooking a soup for 20 minutes, it’s okay to pause at 15 minutes, open and see if veggies are tender. Or when whipping cream, you might want to peak through the lid to avoid over-whipping. The device will re-lock and resume where it left off when you close it. Getting comfortable with checking and intervening will make you a better Thermomix cook, because you’ll learn to adjust to your preferences (everyone’s idea of “chopped” or “thick” can differ slightly).
Safety note: Of course, whenever you open the lid mid-cooking, be cautious of hot steam or splatters. Always stop the machine first. If it was cooking at high temp, open the lid away from your face. Use the spatula to stir if something is bubbling to avoid burning your fingers. Common sense, basically.
Scraping and checking will help you achieve perfect textures. It’s a bit like stirring a pot – you still do it with Thermomix, just in a different way. Embrace that interaction; your dishes will go from good to great.
6. Embrace Multi-Level Cooking (Stack Your Meals)
One unique advantage of Thermomix is the ability to cook multiple things at once using the bowl + the Varoma (steamer) on top. As a new user, this might not be immediately obvious, but it’s a game-changer for efficiency:
Example – Full Meal at Once: Let’s say you want to make a healthy dinner of steamed fish, vegetables, and mashed potatoes. With Thermomix, you can do it in one go: put potatoes and a bit of milk/water in the bowl (for mash), place the Varoma above with fish and veg inside. The machine will steam the fish & veg in the Varoma while boiling the potatoes below. After ~20 minutes, your fish and veg are done – remove Varoma, pop the butterfly whisk in, add a bit of butter to the potatoes, and mix 20 sec/speed 3 for creamy mash. Voilà, main + sides ready together, and only the Thermomix to clean.
Many guided recipes on Cookidoo utilize this “all-in-one” approach. I recommend new users try at least one multi-layer recipe early on (they’re often labeled “Complete meal” or similar). It teaches you how to coordinate Varoma and bowl cooking. You’ll get comfortable with steps like “place Varoma in position” and timing different components.
Layering Tips: Put foods that take longer to cook in the Varoma dish (bottom part) – like thicker pieces of meat, root veggies – and quicker-cooking items in the Varoma tray (top layer) – like leafy greens, fish fillets, dumplings. This way, everything finishes around the same time. If something needs extra time, you can always extend the steaming a few minutes. Cut ingredients into even sizes so they cook uniformly (especially important for Varoma where you can’t stir them).
Soups + Steam: Another scenario – making a soup or stew in the bowl, and simultaneously steaming something on top. For example, a chicken soup in the bowl while steaming chicken breast or dumplings above (then you can mix those in or serve on side). Or cooking a curry in the bowl while steaming rice in the basket or Varoma above it (yes, you can steam rice in the basket inside, and maybe some veg in Varoma at same time – triple cooking!). Keep in mind liquids in bowl create steam for Varoma, so as long as there is enough liquid and it’s boiling, the Varoma food cooks.
Don’t be shy to experiment: If you’re cooking something like bolognese sauce in the bowl (which takes 30 min simmer), think what you could steam on top with that heat – maybe some chopped cabbage or courgette, to later mix in and boost the veg content (sneaky!). Or steam dessert (like a pudding or poached fruit) above a savory dish – just ensure flavors complement or are sealed (cover dessert with foil if you don’t want savory steam flavor).
Multi-level cooking maximizes your Thermomix and saves so much time. Once you get the hang of it, you’ll feel like a kitchen conductor orchestrating an entire meal symphony with one appliance. It’s seriously satisfying to have rice, main, and veg all come out together with minimal effort!
7. Join the Thermomix Community & Keep Learning
Lastly, remember that getting the most out of your TM7 is an ongoing journey – there’s always a new recipe or trick to learn. The Thermomix community is huge and very supportive. As a new owner, tapping into this can greatly enhance your experience:
Attend a Cooking Class: Thermomix advisors (and the UK Thermomix branch) often host free or low-cost cooking classes (nowadays frequently via Zoom). These classes showcase recipes and techniques, and you can cook along or just watch. It’s a fantastic way to learn new skills – for example, a class on “Thermomix Baking” might teach you choux pastry and custard cream, or a “Summer Salads” class might show blade skills for chopped salads. Ask your advisor (or me!) about upcoming events.
Facebook Groups & Online Forums: There are several Thermomix user groups where people share successes, ask questions, and trade tips. Consider joining groups like “Thermomix UK Recipe Share” or the official Thermomix forums. If you run into a problem (say, yogurt didn’t set, or you want ideas for toddler meals), you can search or ask – you’ll get answers often within minutes from experienced users worldwide. It’s also just inspiring to see what others are cooking; you’ll get recipe ideas you hadn’t thought of.
Follow Thermomix Blogs/Influencers: There are bloggers and YouTubers dedicated to Thermomix recipes and hacks. One day you might watch a video “10 Thermomix Tricks You Didn’t Know” and pick up a gem that blows your mind (like peeling garlic by turbo-pulsing it with a bit of water – yes, Thermomix can do that!). The official Thermomix UK Instagram also posts recipes and tips regularly, worth a follow.
Recipe Innovation: As you grow confident, try adapting your own favorite recipes to Thermomix. Start simple – maybe your grandma’s soup: use Thermomix to chop the onions and carrots (5 sec vs 10 min by hand), sauté them, then cook as usual. Or convert a one-pot stove recipe entirely into Thermomix steps. It’s a fun challenge and helps you see the machine as an extension of your cooking, not just a recipe-following device. And if you crack a great conversion, share it! The community loves fresh ideas.
Stay Updated: The TM7 can get software updates (and new modes) when connected online. Make sure to install updates (it will prompt you) to benefit from any improvements. Also, Vorwerk sometimes releases new accessories (like they did with a blade peeler or new attachments) – keep an ear out; an accessory could add new functionality to your kitchen arsenal.
The more you engage, the more value you’ll extract from your Thermomix. It’s like joining a club of food enthusiasts. I’ve seen new owners go from hesitant to absolute Thermomix gurus in a matter of months, simply by learning from others and trying new things regularly.
Conclusion:
Your Thermomix TM7 is an incredibly powerful tool – but even the best tool requires a bit of know-how to shine. These seven tips cover the foundational stuff: from using the machine correctly and safely, to leveraging its smart features and community resources. As you incorporate them, you’ll find your confidence growing with each recipe.
Remember, every expert was once a beginner. It’s okay to make a lumpy sauce or a too-chunky smoothie in your first week – learn from it, and soon you’ll be effortlessly creating dishes you’re proud of. Give yourself the freedom to explore and even “Thermo-fail” occasionally (we all have stories of a dish that didn’t go to plan). Often, those moments teach you something new about the machine.
I hope these tips accelerate your learning curve and help you fall in love with your Thermomix. Because once you get into the groove, cooking becomes simpler, faster, and a whole lot of fun. You’ll wonder how you ever lived without this magical machine!
Have questions or need help? Feel free to reach out to me (@LifeWithThermomix) – I’m here to support you on this journey. Happy cooking, and enjoy every moment with your new TM7! You’ve got this. 🎉👩🍳👨🍳
FAQ for New Owners:
Q: My sauce didn’t thicken as expected. What did I do wrong?
A: Make sure you’re not using the MC (measuring cup) when reducing a sauce – leave the lid hole open or use the simmering basket on top to prevent splatters. This allows steam to escape so the sauce can reduce. Also, check if the recipe suggested using the Butterfly whisk (sometimes for custards) – that can help aerate and thicken. If all else fails, use the Thicken mode if available. And remember, some sauces thicken upon cooling a bit.
Q: Thermomix is making a loud noise / vibrating when chopping hard stuff – is that normal
A: Some noise and slight movement is normal, especially with hard foods (e.g., ice, frozen fruit, Parmesan). The motor is super powerful. Make sure the feet are clean and firmly suctioned to your counter to minimize movement. If it’s a very harsh sound, cut items into smaller chunks or use pulse mode. Never leave it unattended on high speeds with very hard ingredients. But generally, don’t worry – it’s built to handle it. The noise means it’s working! (You can use a silicone mat under it to dampen sound.)
Q: How do I clean the blades safely?
A: The easiest way: after pre-clean or soaking, remove the bowl, fill a bit of water, hold the base, and pulse Turbo a couple times – the centrifugal force flings off residue from blades. Then empty and use the brush (or spatula) to scrub blades from the sides, not reaching under where it’s sharp. You can also take the blade out entirely: turn bowl upside down, twist the base to release blade, and carefully wash blade unit (the blades are sharp, handle by the hub). Many people just dishwasher the bowl with blade in (it’s dishwasher safe), but handwashing prolongs its life. Just be cautious of those sharp edges – a bottle brush is great for reaching in between blades.
Q: Any tip for measuring small amounts (like 1-2 grams)?
A: The Thermomix scale is accurate to 1 gram, but with such tiny amounts, it may not register until you add a bit more. One trick: weigh a larger amount then remove until you reach desired weight. Or weigh a small ingredient together with another – for instance, if you need 2g of yeast, put a spoon in, tare, then spoon yeast in until it says 2g. The scale might show 3g then drop to 2g as it stabilizes – that’s okay. With practice you’ll get a feel. For critical baking with minuscule weights, some folks use a micro-scale, but 9 times out of 10, Thermomix’s scale is fine.
Q: Can I leave my Thermomix alone while it’s cooking?
A: Generally yes, for longer cook times or kneading, it’s fine to step away – it will stop on its own and even play a chime. Just make sure it’s on a stable surface, nothing obstructing the vents (back of machine) or sitting on the lid. For high-heat or high-speed operations, I recommend staying nearby, just in case (especially when you’re new to gauge sounds). But one joy of Thermomix is you don’t have to babysit it like a stove – you can tidy up or prep something else. Always use common sense: e.g., don’t leave Thermomix running and then leave the house. But a monitored “set and forget” is exactly what it enables, freeing you up in the kitchen. Enjoy that time!
👉 Ready to take the next step? Book a Free Demo: Curious how Thermomix TM7 can fit into your routine? Book a free Thermomix demo to see meal prep in action. You’ll get tips and time-saving tricks tailored to your needs – and maybe even some tasty make-ahead meal ideas to try! 🚀
When you’re ready to purchase, remember that Thermomix can only be purchased through an official Advisor – Life With Thermomix is here to help you through the process. You’ll be getting a game-changing appliance that will serve you for years.
Upgrade your kitchen today with Thermomix and join thousands of UK and Ireland home cooks who cook smarter, not harder. Contact Life With Thermomix to Book a Demo, ask questions, and get personal guidance on ordering your Thermomix. We’re here to ensure you choose the right Thermomix for you and get cooking like a pro in no time!
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