What Can (and Can’t) the Thermomix TM7 Do? – Capabilities & Limitations Explained
- Beatriz
- Sep 10
- 21 min read
Updated: Nov 15
For the key points at a glance to understand if the Thermomix is worth the money, please follow the link to the What the Thermomix® TM7 Can (and Can’t) Do: A Real-World Capability Check blog post.
Introduction:
The Thermomix TM7 is often touted as a “do-it-all” kitchen appliance, combining the functions of many devices into one. But as amazing as it is, it’s not literally magical – there are some things it cannot do (and some tasks where traditional tools might still do better). In this post, we’ll give you a clear, down-to-earth rundown of what the TM7 can do in your kitchen, and equally important, what it cannot do. If you’re considering a Thermomix (or already own one), it’s useful to understand its capabilities and limitations so you know exactly how it fits into your cooking routine. We’ll cover the full range of functions – from chopping and blending to cooking and steaming – and then discuss features it lacks (like pressure cooking or air frying). By the end, you’ll have a realistic picture of the Thermomix’s role: it’s a powerful multi-tasker, but it won’t replace every single cooking method or appliance out there. Let’s separate the facts from the hype!
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.
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The Swiss-Army Knife of Kitchen Appliances: TM7’s Core Capabilities
First, let’s celebrate the many things Thermomix TM7 can do. It’s often called an “all-in-one cooker” for good reason. Here are the primary functions and features you get with a TM7:
Blending & Pureeing: The Thermomix functions as a high-powered blender. Its blade spins up to 10,700 rpm, allowing you to puree velvety soups, smoothies, baby foods, and sauces. It can crush ice, blitz fruits and veg into juices or smoothies, and blend silky purees (think butternut soup or smoothies with frozen berries) easily. Many users replace their stand-alone blender with the TM7, as it handles those tasks effortlessly in its sturdy 2.2L stainless steel bowl.
Chopping, Mincing & Grinding: Thanks to sharp blades and variable speeds, the TM7 can chop vegetables (onions, carrots, etc.), mince meats, and even grind nuts, grains, or coffee beans. You can go from coarse chopping to fine mincing by adjusting speed settings. Making bread crumbs or grinding almonds into flour? No problem – the Thermomix acts as a food processor. It weighs ingredients as you add them with gram precision on the built-in scale, then chops them to the desired consistency. It takes seconds to go from whole onions to uniformly chopped pieces for a stew, for example. It’s also great for making pestos, salsas, or mince – anything where you’d otherwise use a knife or food processor.
Mixing & Emulsifying: With programmed speeds and the ability to run continuously, the TM7 can mix batters and emulsify sauces. It’s gentle enough (using lower speeds or the butterfly whisk attachment) to whip cream or beat egg whites into meringue, yet strong enough to knead heavy dough (more on that next). It excels at emulsifying dressings, mayonnaise, or hollandaise – it keeps the mixture moving and at controlled temperature, so sauces don’t split. Essentially, it can replace your hand mixer or even stand mixer for many tasks (though we’ll discuss heavy dough kneading in the limitations section).
Kneading Dough: The Thermomix has a special dough mode (and a knead function) designed to knead bread or pizza dough in a few minutes. It’s quite effective for standard dough quantities (you can make a loaf’s worth of dough or a batch of pizza dough). The machine’s powerful motor handles the hard work of kneading, sparing your arms. For home baking enthusiasts, this means fresh bread or rolls with minimal effort – just dump ingredients, let TM7 knead, then let the dough rise. It won’t replace a large heavy-duty stand mixer for very large dough batches, but for most home recipes it does the job brilliantly, developing gluten as needed. Many TM7 users bake regularly thanks to how easy it is to knead and proof dough (the TM7 even has a fermentation/proofing mode).
Cooking & Simmering: Here’s where Thermomix stands out from basic food processors – it cooks. The TM7 has an integrated heating element and can heat food from 37°C up to 160°C (in stages). It means you can sauté onions, brown meat (in TM7’s new high-heat Browning mode up to 160°C), simmer soups and stews at precise temperatures, boil liquids, and more – all in the same bowl you used to chop. It controls temperature very accurately and even stirs for you. For example, you can make a risotto without standing at the stove: the TM7 will chop your onions, then sauté them, then cook the rice and broth at a controlled gentle boil while stirring continuously. Or it can cook a bechamel sauce without you whisking – it maintains the right heat and stirs to prevent lumps. This controlled heating + stirring ability is like having a robotic saucepan. It shines for sauces, custards, curries, stew-type dishes, jams, and anything you’d normally cook gently on a hob. The TM7’s new Open Cooking mode even allows cooking with the lid off at up to 120°C (stirring up to speed 2), which is great for reducing sauces or doing a light stir-fry style cook (more on open-lid in limitations, though, as it’s not full-on frying).
Steaming & Multi-Level Cooking: Every Thermomix comes with a Varoma steamer attachment that sits on top. The TM7 improved this with a 45% larger Varoma capacity – up to 6.8 litres volume including tray. This means you can steam vegetables, fish, dumplings, etc., in the Varoma while something else cooks in the bowl below. Multi-level cooking allows a full meal prep at once (e.g. curry in the bowl, rice in the internal simmering basket, and veg or fish in the Varoma on top). Steaming is gentle and healthy, and the TM7’s larger Varoma means you can cook for a family more easily in one go. Steaming function is comparable to an electric steamer appliance or a stovetop steamer insert – except the Thermomix’s advantage is it’s integrated with recipes (timings and steps are built into guided recipes). In addition, TM7 has modes like Egg Boiler and Rice Cooker presets that perfectly cook those items with one button press.
Slow Cooking & Sous-Vide: The TM6 introduced slow-cook and sous-vide functions, and TM7 continues to offer them. In Slow Cook mode, the Thermomix acts like a slow cooker/crockpot, cooking at low temperatures (around 95°C or below) over long periods (up to 8 hours)l. You can make pulled pork, stews, or casseroles just like in a standalone slow cooker. The benefit is you can also do prep (like sauté) in the same vessel before slow cooking. The Sous-Vide mode holds precise low temperatures (e.g. 55°C for steak, 80°C for certain veg) for vacuum-sealed foods. While the TM7’s bowl isn’t huge (so it limits portion size a bit for sous-vide), it absolutely can replace a small dedicated sous-vide cooker for many recipes – giving you perfectly cooked tender meats or vegetables sealed in bags.
Specialty Modes (Fermentation, Sugar, etc.): The TM7, like TM6, includes some specialty functions. Fermentation mode keeps the bowl at a steady low warmth (e.g. 37°C or 40°C) for hours, ideal for making yogurt, proofing dough, or even culturing cheese or fermenting foods. Instead of needing a separate yogurt maker or warming box, the Thermomix handles it. TM7 also introduced a Sugar Stages mode for candy-making and caramel – allowing precise heating of sugar syrups to specific stages (soft ball, hard crack, etc.) This is a boon for dessert enthusiasts and something few appliances do. In general, any task requiring precise temperature control and mixing, the Thermomix likely has a mode or manual setting for it. It can also thicken sauces and custards (there’s a preset for that, essentially stirring at ~90°C until your custard thickens, for instance). And don’t forget the self-cleaning mode – after cooking, you can add water and a drop of detergent, and the Thermomix will heat and stir to clean off residue, making cleanup easier.
Connectivity & Smart Features: Beyond physical functions, the TM7 is a smart device. It has Wi-Fi connectivity, allowing direct access to the Cookidoo recipe platform on the screen. You can search over 100k recipes on the machine, get suggestions, and receive firmware updates that add new features over time. For example, TM7 is designed to potentially get future voice control or AI features via updates. It already has “Recipe Scaling” and “Created Recipes” which let you tweak or create your own recipes on Cookidoo. These smart features mean the Thermomix experience improves over time and adapts to user feedback. You won’t get that with most standard appliances. The TM7 even has remote monitoring (a new TM7 feature in 2025) where you can check recipe progress from your phone, and ingredient substitution suggestions and other AI-guided tweaks are being explored. So in terms of capability, the TM7 is not just a static appliance – it’s part of a whole smart cooking ecosystem.
In summary, the Thermomix TM7 is extremely capable. It can weigh, chop, grind, mix, whip, emulsify, knead, cook (wet heat), steam, slow-cook, sous-vide, and more. It’s like having multiple appliances and a helping hand in one. For everyday cooking, it covers about 80-90% of tasks one might do in the kitchen. However – and this is important – there are notable things it does not do. Let’s address those next.
Thermomix TM7 Limitations: What It Can’t Do (or Isn’t Best At)
To make an informed decision about a Thermomix, you should know what falls outside its functionality. Here are the main limitations or tasks the TM7 cannot perform, as well as cases where a dedicated appliance might still beat it:
No High-Heat Dry Frying or Air Frying: The Thermomix is not a deep fryer or an air fryer. It cannot replicate frying in oil or dry heat crisping. Its maximum temperature is 160°C and it typically requires movement of food and some liquid. So, you can’t deep-fry chips or samosas in it (it won’t reach the ~180°C+ needed, and it’s not designed for large volumes of hot oil). Similarly, it doesn’t blow hot air like an air fryer or oven broiler, so it won’t give you crispy roasted textures or browned tops on bakes. If you want to air fry or roast, you’ll still need an oven or air fryer. What it can do: The new Browning mode gets the bowl hot enough to sear or sauté foods somewhat, and the Open Lid cooking allows evaporation for reducing sauces. You can lightly fry onions, for example, and get a bit of caramelization. But it’s not the same as pan-frying over open flame or using a dry skillet to char. Think of it this way: Thermomix excels at moist-heat cooking (stir-fries, stews, sauces) and gentle frying, but for dry-heat cooking like crispy roast potatoes or seared steak with crust, an oven/stovetop is still king. Many Thermomix users will sear meats or fry certain ingredients separately on the hob if they want that Maillard reaction crust, then use the Thermomix for the rest (sauces, etc.). It’s a small compromise given all the other things TM7 does.
No Pressure Cooking: Unlike an Instant Pot or pressure cooker, the Thermomix does not pressure-cook. The lid is not built to seal under high pressure – in fact, TM7’s lid has venting holes to prevent pressure build-up as a safety feature. This is a deliberate design (older TM models had no vent and there were safety concerns with hot liquids – TM7 fixed this by adding vents and an updated lid locking systemchoice.com.au). The upside: it’s safer for things like hot soups (no risk of pressure explosion). The downside: it cannot achieve the super-heated pressure environment that cooks food extra fast. So, if you love making dishes like beans, lentils, tough cuts of meat, or bone broth in a fraction of the time using a pressure cooker, Thermomix can’t do that the same way. It will cook those foods, but in normal time frames (or you use slow cook mode). For example, dried chickpeas: in a pressure cooker, ~45 minutes; in Thermomix, you’d have to slow-cook them for a few hours or pre-boil, etc. Many Thermomix owners who need pressure cooking (for things like very fast stew or stock) might keep an Instant Pot alongside. However, because the TM7 can slow cook, you can still make those dishes – just plan a longer cooking time. If speed is essential, note this limitation.
No Oven or Baking Functionality: This may sound obvious but worth stating: the Thermomix is not an oven. It doesn’t bake or toast. You can’t bake a loaf of bread or a batch of cookies inside it – there’s no dry heating element or spacious chamber. You still need your oven for all baking, roasting, and grilling tasks. The Thermomix will help you prepare doughs, batters, and fillings, but the actual baking happens in a separate oven. (One minor exception: you can steam-bake some items in the Varoma – for instance, you can steam small cakes, Christmas puddings, cheesecakes, or steamed buns, which is a wet cooking method. But those have a different texture than oven-baked goods.) It also doesn’t toast bread. Essentially any food that needs to be dry and browned (breads, cakes, cookies, roasted meats/veg) can’t be finished in TM7. This isn’t a flaw per se – even other “multi-cookers” like Instant Pot also can’t bake (unless they have a special air-fryer lid). But it’s good to know you’re not eliminating your oven by buying a Thermomix. Tip: Some people use the Thermomix to knead dough and then proof it (fermentation mode), but then bake the bread in their regular oven – the best of both worlds.
Limited Capacity for Large Families: The TM7’s bowl is 2.2 liters (same as TM6), which is decent for 4-6 servings in many cases. The Varoma can add volume for steaming extra portions (up to 6.8L of space) However, if you regularly cook for a crowd (8+ people), you might find the bowl volume limiting for one-pot meals. For example, making soup for 10 people would require two batches. The TM7 vs Magimix comparison notes that the Magimix Cook Expert has a larger 3.5L bowl geared for 8 servings. Thermomix prioritized a manageable size that heats evenly, rather than a huge bowl. In practice, for a typical family, it’s fine – you can make a curry for 5, or mix a cake batter for a standard cake, etc. But if you often entertain or batch-cook in enormous quantities, you may still use your largest stockpot on the stove in addition to the TM7. The flip side is that having a slightly smaller bowl can be more efficient for small quantities (the Thermomix is great even for 1-2 portion recipes, whereas very large cookers struggle with tiny quantities). So capacity is a double-edged sword: just be aware it can’t cook a giant roast or massive batch all at once. Some owners work around this by doing multiple batches or using the Thermomix for one part of the meal (sauce, side, dessert) while the main dish is large and cooked conventionally.
No Slicing or Julienne (Without Optional Attachment): Out-of-the-box, the Thermomix’s blade chops but doesn’t slice vegetables into uniform slices or shred/grate in the way a food processor disc does. It turns out more of a rough chop or mince. For instance, if you put a carrot in Thermomix and pulse, you get chopped bits, not perfect slices. Vorwerk has addressed this by introducing a Thermomix Cutter attachment (an optional accessory) which can slice and grate when attached. But it’s not included with TM7 by default (as of 2025, it’s an extra purchase and not yet available in all markets). Without that, Thermomix can’t do neat slices of say cucumber or carrot, or julienne cuts. Traditional food processors with slicing discs still have an edge if you need lots of sliced veggies for e.g. a gratin or salad. Similarly, grating a big block of cheese into shreds is tricky in Thermomix without the cutter – if you try to chop cheese, you often end up with a paste (because of the power and heat friction). The Cutter attachment, once acquired, solves this by acting like a slicing disc. But it’s worth noting the base unit itself lacks a slicing disk mechanism. Many users still keep a simple mandoline slicer or box grater for quick manual slicing tasks rather than dirty the Thermomix for that. If your expectation was that TM7 replaces a food processor completely, be aware of this nuance.
Not a Replacement for a Stand Mixer in All Cases: The Thermomix can mix and knead, as mentioned, but there are a couple of instances where a traditional stand mixer might perform better. One is very stiff doughs or very large dough batches – the Thermomix has safeguards to prevent motor overload, so it may stop if the dough is too heavy/hard (usually not an issue for normal recipes, but extra-large bread batches might be too much). Another is when whipping a lot of air into mixtures – e.g. whipping a small number of egg whites or cream, Thermomix does fine with the butterfly whisk. But if you wanted to whip a very large volume of egg whites (say for a big pavlova), a stand mixer can typically handle more volume at once. Also, stand mixers often have attachments like pasta rollers or meat grinders which Thermomix doesn’t. For 90% of mixing tasks, Thermomix works great, but professional bakers with very specific needs might still use their stand mixer occasionally. For the average home cook, this limitation is minor, but we mention it in the spirit of completeness.
No Built-in Broiler/Grill: We covered no oven browning, but to be specific: Thermomix cannot brown or gratinate the top of foods. If you make a casserole or a meringue pie filling in the Thermomix, you’ll still need an oven grill to brown the top cheese or meringue. The TM7’s Varoma can steam and get things hot, but it won’t toast or crisp the top of a dish. So finishing touches that require intense direct heat (like a crème brûlée torching or a cheese gratin) must be done outside the Thermomix. Again, expected, but worth stating to avoid any misconception that it literally does everything automatically.
No Refrigeration/Freezing: This one is obvious but just to cover all bases: the Thermomix doesn’t cool or freeze ingredients. Some futuristic cooking devices (not on consumer market yet) might offer cooling, but TM7 doesn’t. If you need to chill a mixture quickly (like setting a gelatin or churning ice cream), you’d still transfer it to a fridge or ice cream maker. You can make ice cream mixture in Thermomix (custard base), and even do some cheat “nice-cream” by blending frozen fruit. But it can’t act as a freezer or ice cream compressor. One Reddit user jokingly wished for a “freezing mode” on TM7– alas, that doesn’t exist!
Cleaning Considerations: The Thermomix mostly cleans itself with a pre-clean function, but note that it’s not non-stick, and sticky or burnt residues might require a bit of manual scrubbing. For example, if you do a high-heat caramel and some burns on the base, you may need to soak and scrub. It’s usually not too bad, but a traditional non-stick slow cooker pot can be easier for some messy dishes. The TM7 bowl is stainless steel (with an insulated outer cover), so it’s durable and dishwasher-safe, but if you’re cooking multiple things back to back, you might find you need an extra bowl or to wash quickly in between. This isn’t exactly a limitation – just a practical note that you have one bowl, so sequential recipes require cleaning it out between uses (unless you have a second bowl accessory). Many power-users eventually buy a second mixing bowl to swap out during big cooking sessions.
In summary, what the Thermomix TM7 cannot do (or areas it’s not the best tool): pressure cooking, deep or air frying, baking/roasting, large-volume slicing unless you have the extra attachment, ultra-large batch cooking in one go, and any task requiring dry radiant heat or extreme high heat. It is also not a vacuum sealer (for sous-vide you need separate bags and sealer) and not a replacement for your refrigerator or grill.
By understanding these limits, you won’t be disappointed – you’ll know when to use your Thermomix and when to use another appliance or method. Now, how do these limitations affect everyday use or decisions between Thermomix and other appliances? Let’s briefly compare scenarios:
Many people ask, “If Thermomix can’t pressure cook, should I keep my Instant Pot?” The answer might be yes – if you frequently cook things like beans or broths quickly, you might keep a pressure cooker alongside as a complement. Thermomix will handle the prep (sautéing onions, etc.) and the finishing (blending soup), while the pressure cooker can be used for speed in those specific cases. In fact, some recipes use them in tandem (cook stock in Instant Pot, then strain and make sauce in Thermomix, for example). We cover more in our Thermomix vs Instant Pot comparison blog.
If you’re worried about losing the ability to fry or roast, remember Thermomix isn’t meant to replace your stove/oven fully. Think of it as replacing your need to stand at the stove. You can still sear a steak or pop something under the grill when needed – but the Thermomix will take care of the majority of cooking tasks that don’t require that dry heat finish. Some owners say they use their oven much less (only for baking breads, or final grilling) now, since the Thermomix handles the main cooking of stews, meats (via sous-vide then quick sear), etc.
For slicing veggies, if you find that limitation big for you (say you make coleslaw daily and need shredded cabbage), you might purchase the Thermomix Cutter accessory or simply use a mandoline for those tasks. It’s a small workaround.
Heavy bakers might still cherish their stand mixer, but note: plenty of home bakers exclusively use Thermomix for mixing and kneading and are happy. The limitation really shows up only if you do very large quantities or need heavy aeration. For example, kneading a 1kg flour dough is fine; kneading a 3kg flour dough might be too much at once. Evaluate based on your habits.
How Thermomix’s Limitations Are Mitigated
It’s worth noting that Vorwerk has been actively addressing some limitations over time:
The absence of slicing/grating was addressed by creating the Thermomix Cutter (a blade attachment that slices and grates). So the capability gap with food processors is closing – it’s just an extra part you attach to the TM6/TM7 lid when needed. Likewise, a Peeler attachment exists (the Blade Cover & Peeler) that lets the Thermomix peel potatoes or carrots by abrasion – something you might not expect it to do, but it can with that accessory (up to 800g of potatoes peeled in ~4 minutes!).
While Thermomix can’t pressure cook, the developers introduced higher heat modes and open-lid cooking to simulate more traditional cooking where safe. For instance, TM7’s open cooking mode (lid off up to 100°C) lets you reduce liquids like you would in a normal pot (which was not possible in TM6). This makes certain recipes (like jam, or stir-fried veggies) work better than before.
There’s talk (and some hope among users) that future Thermomix models or accessories might incorporate things like a larger capacity bowl or even a separate pressure unit, but these are speculative. For now, the design choices aim to keep it versatile yet safe.
Crucially, none of the Thermomix limitations are dealbreakers for the vast majority of cooking one does daily. It covers prep and cooking for most recipes. And when it doesn’t, it’s usually easy to adapt (e.g. finish in oven, or use an alternate method for that step).
Conclusion: Embrace Thermomix for What It Does Best
The Thermomix TM7 is a phenomenally capable appliance – it streamlines cooking by handling the messy, time-consuming parts automatically. Knowing what it can’t do is just as important as knowing what it can, because it sets the right expectations. After all, no single kitchen device literally does “everything.”
To recap: Thermomix CAN replace your blender, food processor (for chopping and mixing tasks), stand mixer (for most mixing/kneading jobs), slow cooker, steamer, rice cooker, scale, coffee/nut grinder, and more. It CANNOT replace your oven/grill, deep fryer, or pressure cooker, nor can it physically bake, fry crisp foods, or cook huge batches in one go. It trades off pressure cooking in exchange for having blades to prep and cook with precision – meaning it’s uniquely both a preparation tool and a cooking tool, whereas appliances like Instant Pot can cook fast but cannot chop or mix at all.
Most Thermomix owners find that its strengths far outweigh these few weaknesses. By embracing what the TM7 does best (multi-step cooking with ease, guided recipes, and consistent results), and supplementing it with a few traditional methods for the rest, you truly can simplify your kitchen life. You might still use your oven or hob for finishing touches, but the heavy lifting is taken care of inside that one smart machine.
If you’re on the fence because you weren’t sure if Thermomix would do X or Y – hopefully this clarity helps. There’s also a huge community where you can find creative workarounds (for example, some clever users even simulate dehydrating herbs by running the Thermomix on low heat with the MC off for a long time, or they’ll use the residual heat to incubate yogurt).
Bottom line: The Thermomix TM7 is a versatile, powerful appliance that covers most cooking techniques except those requiring high dry heat or pressure. By understanding its limitations (no pressure, no deep fry, etc.), you can plan accordingly and use the right tool for the right job. And when you use the TM7 for its intended range, it truly feels like a kitchen wizard – chopping, cooking, and stirring its way to delicious meals that would’ve been a hassle otherwise.
So go ahead and let the Thermomix chop, cook, and stir your next meal – and don’t be afraid to pop something under the grill or in a pressure cooker when needed. Knowing what your TM7 can and can’t do means you’ll get the most out of it and have the best cooking experience possible.
Happy cooking!
FAQ (Frequently Asked Questions):
Q: What appliances can the Thermomix TM7 replace in my kitchen?
A: The TM7 can replace many common appliances. It works as a blender (smoothies, soups), food processor (chopping, mixing, grinding), stand mixer (kneading dough, whipping cream in moderate batches), slow cooker (with its Slow Cook mode up to 8 hours), stovetop saucepan (it cooks and simmers stews, curries, sauces with controlled heat), steamer (using the Varoma attachment for veggies, fish, etc.), rice cooker and egg boiler (it has presets for those), grain mill (grinding flour or coffee beans), and even a sous-vide cooker (holding precise low temperatures for vacuum-sealed foods). It also has a built-in kitchen scale, so you won’t need a separate scale when cooking with it. In short, it consolidates prep tools and cooking devices into one. Many owners find they no longer use their standalone blender, processor, or bread machine, for example, because Thermomix handles those jobs.
Q: What are the things the Thermomix TM7 cannot do?
A: There are a few key things it doesn’t do: pressure cooking (unlike an Instant Pot, Thermomix doesn’t pressure cook – it has a vented lid by design), deep frying (it cannot reach the high oil temperatures needed, and it isn’t meant for frying in oil), air frying or crisp roasting (no dry hot air circulation like a convection oven, so it won’t crisp or brown like an oven or dedicated air fryer), and baking (it’s not an oven, so you can’t bake cakes or bread inside it). Also, without the optional slicing attachment, it doesn’t slice or shred vegetables into neat pieces (the blade will chop into irregular pieces, not uniform slices). So, you’ll still rely on your oven for baked or roasted foods and perhaps keep a pressure cooker or air fryer if those cooking methods are important to you. Thermomix also isn’t a grill (can’t toast or sear like a direct flame/grill would) and obviously it doesn’t refrigerate or freeze food.
Q: Can the Thermomix TM7 fry food or brown meat?
A: It can sauté and lightly brown ingredients, but it’s not a deep fryer or skillet in the traditional sense. The TM7’s Browning mode goes up to 160°C to allow for sautéing onions, garlic, and searing small pieces of meat or veg in some oil. It does a good job of stir-frying things like sofrito, curry bases, or minced meat – and the new open-lid cooking mode lets moisture evaporate so you can get some browning. However, it won’t achieve the same sear as a hot frying pan or give you crispy deep-fried textures. For example, you can’t fry chips or samosas in it, and a steak won’t come out with a charred crust (many users sous-vide steak in the Thermomix, then sear it in a pan for crust). So, think of Thermomix as doing stove-top sautéing well (especially anything that benefits from constant stirring), but for full frying or crispy results you’d use a pan, oven, or fryer. It reduces stirring and can brown aromatics, but it’s not designed for high-temperature frying in lots of oil.
Q: Does the Thermomix TM7 work as a food processor? Can it slice or grate veggies?
A: The Thermomix doubles as a food processor for chopping, mincing, and grinding, but it doesn’t come with slicing or grating disks by default. When you drop veggies in the bowl and run the blade, it will chop them into pieces (from coarse to fine depending on speed/time). This is great for things like diced onions, chopped carrots, coleslaw mix (chopped cabbage and carrot), cauliflower “rice”, etc. It will not produce uniform slices like a mandoline or a classic food processor disc – instead you get a rough chop. Vorwerk has released a “Cutter” attachment (blade insert) that can slice and grate when attached, but it’s an add-on accessory. Without that, if you need perfectly sliced potatoes for a gratin or shredded cheese, you would need to do that by hand or with another tool. Many Thermomix users don’t miss a traditional processor because chopping in the TM7 is so quick and they get by with manual slicing for the few tasks that need it. But if you regularly require lots of precise slicing/shredding, consider getting the Thermomix Cutter accessory or keep a basic processor.
Q: Can I cook a full meal in the Thermomix TM7 (main, side, etc. together)?
A: To a large extent, yes – Thermomix is excellent at one-pot meals and even layered cooking. For example, you can cook a curry or stew in the bowl while steaming rice in the internal basket and vegetables or fish in the Varoma on top simultaneously. That covers a main and sides in one go. There are many Cookidoo recipes designed exactly for that. The TM7’s Varoma is bigger, fitting more portions (up to ~6 servings of veg). So you could do, say, a chicken casserole in the bowl and potatoes and carrots in the Varoma. However, there are some meals that might be too large or have components that don’t suit steaming. The portion limitation is roughly 4-6 servings per batch for most recipes (because of the bowl size ~2.2L). If you have a very large family or want multiple completely different dishes at once, you might do them in sequence or use Thermomix for one part and the stove/oven for another. But for everyday family dinners, the Thermomix can handle a protein and veg together (steam or sauce), or soup and sandwich prep, etc. It really shines in making cooking efficient – you might make a soup first (blend and done), then without washing the bowl make a sauce or side dish, etc., because it’s quick to clean/rinse. Overall, you can pretty much cook an entire meal using the TM7, especially with clever use of the Varoma levels, as long as you’re mindful of capacity.
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