Where other appliances fall short in delivering complete, gourmet meals, the TM6™ can whisk, caramelize, brown, chop, steam, sauté, blend, boil, knead, emulsify + so much more all with the touch of a button.
Never overcook your rice or grains again! Place the grain of your choice in Mixing Bowl along with water and seasoning, select Rice Cooker Mode and turn the Selector Button to start. The temperature and cooking time are automatically controlled by Thermomix®️.
Preconfigured for up to 5 minutes, and specially configured for pre-clean after cooking at high temperatures, e.g. browning meat.
Brown onions for enhanced flavor in your dishes or meat that will be browned and flavorful. Available in Guided Cooking only.
Make your favorite sauces and custards with the touch of a button, no whisk required. Place ingredients in Mixing Bowl, select Thicken Mode, set the temperature, and turn Selector Button to start. Thermomix®️ controls cooking time based on the amount and type of ingredients, and temperature.
Vacuum cook meat, fish, vegetables and fruits for 0-12 hours at temperatures between 98-208°F for extremely tender and juicy results. Available with use of the Blade Cover.
Cook up to 28 oz. meat for 1-8 hours at temperatures between 98-208°F to prepare stews and casseroles. Perfect for tougher cuts of meat, results will be tender and melt-in-the-mouth. Available with use of the Blade Cover.
Heat from 3.5 to 63.5 oz. of water between 98°F for baby bottles and 212°F for tea or pasta.
Sautéed onions are cooked on high heat for half the amount of time. The flavor is enhanced with a light, golden brown color. Available in guided cooking only.
Make your own honeycomb, caramel, brittle, caramel, lollipops and other sweets. Depending on the temperature you will end up with thread (e.g. syrup), soft ball (e.g. fudge), firm ball (e.g. soft caramels), hard ball (e.g. nougat), soft crack (e.g. chewy sweets), hard crack (e.g. toffee), clear liquid, brown liquid (e.g. liquid caramel). Available in Guided Cooking only.
Used for making homemade yoghurts, the accurate and constant temperature creates the perfect environment for bacterial growth. Also suitable for assisting the proving of doughs, leave mixtures to ferment for 12 hours at temperatures between 98-208°F