How to Get the Most Out of Your Thermomix: A 6-Week Guided Course for my customers (TM6 and TM7)
Master Your Thermomix in 6 weeks: Cooking Class using Thermomix TM6 & Thermomix TM7
Thermomix is an incredibly powerful and versatile kitchen tool. It can chop, blend, cook, steam, knead, ferment, slow cook, sous vide, bake and much more – all in one appliance.
However, for many people, there is a learning curve. With so many functions and modes, it is easy to rely on a small number of familiar recipes or to follow Cookidoo instructions without fully understanding how or why they work.
That is why I created a six-week Thermomix course for TM6 and TM7 users – to help my customers build confidence, develop skills and truly understand how to get the most out of their machine.
The course ran as six live one-hour Zoom sessions, each focusing on a specific theme. By breaking Thermomix cooking down into manageable topics, participants were able to learn step by step and apply their knowledge immediately at home. You can access the You tube Playlist HERE
Below is a summary of what we covered across the six weeks, along with ideas for continued learning and practice.
Week 1 – Thermomix Basics, Soups and Manual Cooking
We began with the foundations – understanding the Thermomix interface and learning how to move beyond simply pressing start.
Key topics included:
An overview of the TM6 and TM7
Navigating Cookidoo and using filters to find suitable recipes
Making vegetable stock paste and chicken stock paste
Cooking soup using a guided Cookidoo recipe
Cooking soup using shortcut modes and full manual control
Adapting a traditional cookbook recipe for Thermomix
Using AI tools such as ChatGPT to help convert standard recipes into Thermomix-friendly methods
Ideas to practise:
Use Cookidoo filters to find a soup based on ingredients you already have
Adapt a favourite soup from a cookbook
Cook one dish fully manually using chop, sauté and blend modes
Week 2 – Varoma Steaming for Complete Meals
The Varoma is one of the most versatile and often underused Thermomix accessories.
Key topics included:
Correct setup and safe use of the Varoma
Steaming complete meals using the bowl and Varoma together
Guided steaming recipes versus manual steaming
Sweet and savoury Varoma dishes
The Steam preset on the TM7
Dishes demonstrated:
Steamed salmon with asparagus and lemon hollandaise
Steamed sticky toffee puddings
Manually steamed marinated chicken
Ideas to practise:
Cook a full meal using bowl and Varoma at the same time
Steam a dessert such as a pudding or sponge
Steam food first, then finish in the oven or air fryer
Week 3 – Bread Baking with Thermomix
Bread baking is an area where Thermomix really excels, once the fundamentals are understood.
Key topics included:
Quick bread rolls baked from a cold oven
Portuguese water bread (pão de água) and handling wet dough
Dough shaping techniques using flour, folding and tension
Proving dough using the Varoma
Steaming bread instead of baking
Types of yeast and storage tips
Different flours and grinding your own for dietary requirements
Using the Thermomix Sensor for bread baking
Ideas to practise:
Bake quick rolls when time is limited
Steam buns or rolls for a softer texture
Experiment with alternative flours or freshly ground grains
Week 4 – Sweet Baking, Cakes and Desserts
This session focused on precision, consistency and confidence with baking.
Key topics included:
Making a simple cake batter and adapting it into muffins
Preparing two-tone custard (vanilla and chocolate)
Accurate weighing and ingredient temperatures
Choosing the right bakeware
Oven temperature and timing
Using the Thermomix Sensor for cakes and desserts
Translating foreign-language recipes
Additional skills:
Using browser auto-translate in Safari or Google Chrome
Using AI tools such as ChatGPT to help interpret and adapt baking recipes
Ideas to practise:
Adapt one cake recipe into different formats
Practise custards and dessert sauces
Translate and test a foreign-language recipe
Week 5 – Long Cook Modes: Ferment, Sous Vide and Slow Cook
This session explored how Thermomix can replace several kitchen appliances.
Key topics included:
Fermentation and yoghurt making
Sous vide cooking techniques
Slow cooking with the blade cover
Time and temperature control on TM6 and TM7
Dishes demonstrated:
Pot-set yoghurt using the Varoma
Bowl-made yoghurt using live yoghurt as a starter
Chicken leg puttanesca using slow cook
Sous vide steak with Béarnaise sauce
Ideas to practise:
Make yoghurt and strain it for Greek-style yoghurt
Slow cook a cheaper cut of meat
Try sous vide using a tested Cookidoo recipe
Week 6 – Cutter, Spiraliser and Texture
We finished the course by looking at Thermomix accessories and how texture can elevate everyday meals.
Key topics included:
The TM6 Cutter and the new TM7 Cutter Plus
Slicing, grating and spiralising vegetables
Using texture to enhance presentation and flavour
Making potato dauphinoise (potato gratin on Cookidoo)
Live questions and troubleshooting
Everyday applications:
Using courgette noodles or carrot spirals instead of pasta or noodles
Creating lighter, lower-carb and lower-calorie meals
Speeding up preparation while improving presentation
Continuing Your Thermomix Journey
Thermomix cooking is not about perfection – it is about confidence and understanding.
Learning one skill at a time and practising regularly makes a huge difference. Rewatching sessions, testing ideas at home and asking questions are all part of the process.
The full six-part course is available to watch as a YouTube playlist
If you would like to hear about future Thermomix courses, refresher sessions or seasonal workshops, please stay in touch.
