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Thermomix TM6 review | CNN Underscored

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Tobey Grumet/CNN Underscored

With a $1,499 price tag, the Thermomix TM6 is not just a splurge, it’s a commitment. However, if you’re a fan of geeked-out, do-it-all kitchen appliances, the German-made Thermomix is the best of them all.

Launched in the 1970s, this all-in-one kitchen helper has long been a cult favorite in Europe and Australia, but it’s only been available in the US for about five years. A pimped-out, smart appliance that can replace most of what you may already have littering your countertop and/or shelves, it does everything from chop to blend, knead to stir, cook to steam, with a total of 24 cooking modes. It also has a built-in scale that magically weighs and measures your ingredients, and a touchscreen that walks you through your recipes step by step.

I spent a few weeks putting the Thermomix TM6 through its paces in my kitchen, and I was completely blown away. As an avid home chef, I was thrilled with the ease of creating all types of meals, especially crowd-pleasers like risotto, chicken cacciatore and shepherd’s pie (thanks to the newest accessory, which actually peeled my potatoes) — and as an anxious baker, I reveled in my new ability to make gorgeous breads, cakes, pies, pizza and even bagels. But it was also a snap to whip up things like almond butter, oat milk, whipped cream and all types of smoothies, soups, dips and spreads.

A well-designed champion of a machine, there is nothing else like it on the market today. However, as much as I adored using it, it also prices out most average users, making even the lofty VItamix look inexpensive in comparison.

Is the Thermomix TM6 worth it for you? Here’s what you need to know before you plunk down the cash for this Cadillac of kitchen appliances.

Thermomix TM6

Thermomix

The Thermomix TM6 is a do-it-all smart kitchen workhorse that will replace a litany of larger, bulkier appliances like a stand mixer, blender and food processor. Not only does it mix, chop, knead and even cook your food, it also weighs all your ingredients right inside the bowl. That means less mess and an easier cleanup. Plus, it will expand your horizons on what you prepare, helping even the most bashful cooks and bakers find their inner Julia Child.

$1,499 at Thermomix

When asked to explain the Thermomix TM6, I’m always temporarily flummoxed.

“Well, it does EVERYTHING” is what comes to mind. But that doesn’t do the trick. So, let’s start at the beginning.

As an apartment dweller, space has always been a large consideration when adding appliances to my kitchen. For instance, when I decided on an Instant Pot and Braun TriForce blender, I had to forgo a stand mixer and food processor. C’est la vie. But the Thermomix TM6 supplants all of these things as the one product to rule them all. And though this is a necessity for my home, I’d counter that even those with a spacious country kitchen will appreciate having a single go-to appliance for the bulk of workhorse duties.

Once I had it physically set up and plugged in, I connected it to the internet, downloaded the app and logged in to the official Thermomix recipe platform, goofily named Cookidoo. This is nonnegotiable because the bulk of what you’ll make will live here, and it will cost you $55 per year.

But, in return, you’ll have access to more than 60,000 trusted, tested recipes, which you can search using the app, a laptop or even the onboard touchscreen. Need to get rid of that haul of summer tomatoes from the farmers market? You’ll find a wealth of dishes to create, such as a tomato tart tatin, tomato bread pudding or essence of tomato water shots if you’re feeling quirky.

The Thermomix TM6's display walks you through your recipes with detailed, step-by-step instructions.

Tobey Grumet/CNN Underscored

You can also save individual recipes or create collections, which makes it simple to find and go back to favorites. I have a Basics collection, with simple recipes like brown rice, gazpacho and hummus, and a Baking collection with things like my beloved bagel recipe, strawberry shortcake and pizza dough. After weeks of perusing Cookidoo, I have yet to be disappointed with the quality of a single recipe.

In addition to the mixing bowl with included blades, you get a litany of included attachments to use for different recipes. This includes a few steaming bowls that sit on top of the machine and a whip and whisk attachment that slides over the blade (that nifty potato peeling blade is sold separately).

Thermomix also offers an individual Zoom call to every customer to help you get a grip on the different ways to use it. At first I wasn’t sure I’d need the instruction, but after a solid fail trying to make bread dough on my own with no direction, I was thrilled to have someone walk me through the basics. In addition to showing me how to use the machine’s digital dials on the touchscreen, which lets you control the blade speed, time and heat, we also cooked a basic risotto recipe. And this is where my inner cooking life went from black and white to technicolor.

It all started with a knob of aged Parmesan cheese. To make grated cheese, the first step in the risotto recipe, I threw the chunk in the mixing bowl and turned the speed dial to 10 for 10 seconds. And for the first few seconds, it sounded like hail on a tin roof. Soon, however, the Thermomix was purring, and when I lifted the lid and peeked inside, I was met by gorgeous tufts of snow-colored cheese. The entire recipe took 30 minutes, and included chopping and sautéing garlic and onions, cooking the wine and simmering it all with the rice. All this happens inside the Thermomix and with no measuring cups, pots or pans to clean up after.

The Thermomix TM6 kneaded our dough perfectly.

Tobey Grumet/CNN Underscored

From my first risotto, I was hooked. I immediately went back to my failed bread recipe, which was a cinch now that I understood how to use the dials. The Thermomix warmed the yeast and water, and after I added the flour, it kneaded it into dough (yes, it actually KNEADED it), then fermented the entire thing in a separate basket placed on top of the mixing bowl. I even had my 14-year-old son execute the second part of the recipe, punching the air out of the dough, placing it in a casserole dish and throwing it in the oven.

I’ll be honest: Baking has always felt unnatural. It’s too precise, it’s too messy and ever since I brought a half-raw carrot cake to a dinner party, I’ve left the cookies and cupcakes to the professionals. But the Thermomix offered me newly found courage to get past these neuroses, and I proceeded to turn out fluffy biscuits, flavorful blueberry muffins and my pièce de résistance: a half dozen everything bagels, which were snarfed up right out of the oven.

Of course, this is just the tip of the iceberg of what the Thermomix can do. At first, I was all about planning my recipes, like a chicken paprikash or a Mexican creamed corn side dish. For the chicken dish, once I dumped the aromatics into the mixing bowl and set to chop, I only had to add tomato paste and chicken and use the stir feature to cook it all for 15 minutes. That’s dinner in an instant. The corn was even simpler, with the Thermomix chopping the garlic and chillies, then stirring and cooking them with the corn, for a total of six minutes.

I also made some staples in larger quantities, such as the simple hummus recipe with canned chickpeas and a vegetable stock paste, which I froze for future creations.

Tobey Grumet/CNN Underscored

I then moved to recipes on the fly, trying the more freewheeling manual features you can find by swiping left on the touchscreen. When my 16-year-old asked for a smoothie for breakfast, I threw in a handful of berries, a banana, a dollop of almond butter, some milk and ice cubes. Then I found the blend feature, toggled it to level 10 and put it on for 45 seconds for a silky-smooth consistency. And when I wanted to get rid of my fresh summer veggies before they went bad, I mixed up yellow and green squash, onions, garlic, jalapeños and tomatillos, poured in some chicken stock and used the basic soup puree recipe to sauté, emulsify, blend and cook. Having that freedom to veer from the step-by-step recipes felt just as important for my kitchen creativity. Cookidoo lets you add your own recipes to your collections in case you want to try them again, though I didn’t bother to do so.

Finally, I was ready to test the $49 Blade Cover & Peeler, which Thermomix included but is usually sold separately. Like the rest of the accessories it fits right over the mixing bowl’s blades and claims to dial down your prep work by cleaning, scrubbing and even peeling your veggies. My husband was incredulous, so we cut up some potatoes, added some water and let ’er rip. Oh, the absolute joy of opening the cover to find cleanly peeled spuds. For anyone who has spent mindless hours on Thanksgiving readying the mashed potatoes, this is a splendid gift.

Last but not least, in addition to fewer extra bowls, pots, pans and measuring cups to deal with, the Thermomix also offers a quick cleanup. Just fill the mixing bowl with water, add a squirt or two of dishwashing liquid and press the Pre-Clean button. Got some sticky dough to deal with? There’s a setting for that as well. All in all, it takes approximately eight minutes, a quick rinse and your work is done, or you can just throw everything in the dishwasher if you’re feeling extra lazy.

Tobey Grumet/CNN Underscored

The Thermomix is about the same size as a stand mixer, stand-alone air fryer or 10-quart Instant Pot, but unlike these products, you won’t want to store it in a cabinet. I use mine at least once a day most days, many times more. So, yeah, it will replace a bunch of different appliances in your kitchen, but you should still have enough space for it on your counter.

Another small quibble is the noise level of some of the functions, like grating that hard chunk of cheese, blending ice or soup, kneading dough or even some strange clunking sounds when cooking rice. Definitely not a deal breaker, but it’s something to keep in mind.

The whopping $1,499 price tag may keep the average home cook at bay, and that’s completely understandable. I’m pretty sure I paid less for my first used car. However, this is a one-of-a-kind product that may just change your life in the kitchen.

If you can’t plunk down the lump sum but simply must have it, Thermomix does offer flexible monthly payments through a partnership with Bread Financing.

There’s a reason that for decades now the Thermomix has racked up dedicated followers from cities around the world. Small kitchens need big ideas for space-saving appliances, which is why there are a handful of lower-cost, do-it-all alternatives to consider, though since this type of product has never really caught on in the United States, you may have to do some searching

CookingPal’s $999 Multo is a well-reviewed close competitor to the Thermomix, though that lower price means you won’t get a built-in LCD and will have to use the companion tablet to follow recipes, which for us isn’t as handy as the more compact all-in-one approach of the Thermomix. The ChefRobot seems to offer much of the same features for under $800, though professional reviews are sparse. Other lower-cost, close cousins of the Thermomix include the Cuisinart CompleteChef and the All-Clad Prep & Cook.

Of course, there are also other types of kitchen appliances that try to tackle multiple cooking tasks in the footprint of a single small appliance.

Most popular these days are multifunctional electric pressure cookers like the Instant Pot Ultra multicooker with 21 preset temperature options and blenders with heating elements or friction cooking, such as the Ninja Foodi Hot & Cold Blender with 10 presets. These can’t do soup-to-nuts cooking that the Thermomix and its direct competitors can, but if you’re willing to do more prep they can let you prepare many dishes at a lower overall cost.

Tobey Grumet/CNN Underscored

If you spend a lot of time in the kitchen like I do or you’re looking for a way to quickly and easily feed a family, the Thermomix TM6 is the most comprehensive and simple-to-use product available today. Not only will it allow you to purge your countertop and cabinets of other large appliances like a stand mixer, blender and food processor, but it is bound to inspire you to try more complex recipes.

With a built-in scale to measure ingredients, a 6.8-inch color touchscreen to walk you through each recipe and 24 smart cooking modes, from the basic chopping, mixing, sautéing and heating to the far-flung sous vide and fermentation, the Thermomix does everything but bake and serve your food. And because you have access to over 60,000 chef-tested recipes, your biggest problem won’t be finding something to create but choosing one at a time.

No, the Thermomix is not an absolute kitchen necessity. And yes, it’s expensive. But if you’re willing to splurge to make everyday cooking simpler, quicker and exponentially more fun, it may well be worth it.

And whatever you do, don’t forget to try the bagels (before they’re all gone).

Note: The prices above reflect the retailers' listed price at the time of publication.

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Thermomix TM6 Review: One Kitchen Gadget to Rule Them All

Photograph: Thermomix

Gear

It’s the robotic equivalent of your own personal sous chef.

$1,500 at Thermomix

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Rating:

9/10

A rock-solid kitchen appliance with thousands of tested and tasty recipes. It's the smartest of the smart kitchen.

Expensive. With coming updates, the company may be about to go overboard on the smart part, but you won't have to use those features.

Sometimes when a kitchen classic is updated, a good critic might highlight what's new. Other times, they might champion what made it so great in the first place. With the newest Thermomix, my wife Elisabeth and I just fell for the same parlor trick the does-it-all kitchen appliance has been able to perform for years.

After dropping a fat handful of plum-sized Parmesan knobs into its stainless-steel blender jar, then setting the lid on top, we cranked the speed to 10 and ducked. For two seconds, it made a racket like we'd thrown a rock and a big hunk of glass in there, then it purred so quietly that it sounded like the drive shaft had sheared. I'd been cooking in this thing for weeks, and Elisabeth—who's typically immune to the constant flow of gadgets through our kitchen—had ignored it until now. When we opened the blender jar and peered inside, we found a perfect, fluffy snowdrift of cheese.

"Whoa," she said. "I want one."

Similarly, I was excited to be taking the new Thermomix for a spin. A global phenomenon since the first model was produced in 1971, the Thermomix is only just catching on in the United States. Perhaps that's because it's a tricky-to-explain object, akin to describing to someone what you can do with a computer.

At its simplest, the Thermomix is a blender that cooks. A good example would be butternut squash soup, where you chop onion quarters in the blender jar, sauté them a bit right inside the jar, add squash chunks and broth, let it bubble away until the squash is tender, then spin up the blades and purée it. It all happens in the blender jar, minimizing dirty dishes, and you get a tasty, low-effort homemade soup in less than half an hour. You can also control heat, time, and blade speed manually, via the controls on the six- by three-inch touchscreen and one dial. Recipes can be run right on the screen. Speaking of dirty dishes, every part except the base goes in the dishwasher, something for which I'd trade a thousand “smart kitchen” innovations.

Soup is the tip of the iceberg. In the Thermomix, you can knead bread and pastry dough, steam rice (or anything that fits in there), make beans or chili or pasta sauce, sauté vegetables, caramelize onions without stirring a thing, make yogurt, nut milks, smoothies, stock and stock bases, and whipped cream. There are so many options that a long list like that still feels like it leaves a lot out. Beginners get handholding and the assurance that if they follow directions they'll be able to make good food, and busy folks get what amounts to an extra pair of hands. When I asked a high-end chef how he uses his, he said, "Hydrocolloid work [whatever that is], cream bases, and kneading dough."

Recipes on the machine are designed to keep the ball rolling. You add one ingredient, often pouring it into the blender jar, which—trumpet fanfare!—weighs it, then you tap next and add the following item by weight. If it's a heating or mixing step, it will do things like tee up two minutes of spinning at speed setting five at 225 degrees. You'll soon notice how quickly this moves things along. If you're the kind of person who tries to jam out a week's worth of food on a Sunday afternoon, this is your new best friend.

Stir Crazy

Photograph: Thermomix

Realizing that I had enough supplies on hand to make a smoothie, I started there.

Thermomix TM6

Rating: 9/10

$1,500 at Thermomix

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Immediately, the magic struck me: The smoothie recipe asked for 10 ounces of water, followed by nine ounces of yogurt, and eight ounces of frozen berries, and you pour these from the tap/container/bag directly into the blender jar, tapping “Next” after each ingredient and taking advantage of the built-in scale. I did the same with a few other ingredients it called for: a few kinds of seeds and nuts, and a banana. After that, I put the lid on and it set a timer that started when I turned the blender speed up to 10. I put away the ingredients while it whizzed away, and a minute and a half later, I enjoyed my liquid breakfast.

I had similar early-day success making hummus, and with just these two recipes under my belt I figured out two of my favorite things about the Thermomix. First, it is a loud advertisement for cooking by weight. For many recipes, you can crowd the ingredients in front of the machine, then just stand there, following the prompts and pouring things in left and right like a mad scientist, bringing dishes together quickly and with a minimum of mess. Second—and this is critical—the in-house recipes offered by Thermomix range from solid to excellent.

Thanks to it being a decades-old brand that has needed to train its customers on how to use its unique machine, then grow along with them, the company has recipes galore—some 50,000 of them in many different languages. Search for “smoothie” in the app and you'll find more than 20 options. The recipes are all tested by folks with good palates, which means that unlike much of the stuff you can find online, they'll be good. This is a constant stumbling block for many manufacturers, particularly those making unique devices.

Connecting the Thermomix to the internet, downloading the app, and logging into the Thermomix website—all part of the goofily named "Cookidoo" platform—is a bit of a chore and a lot to take in, but it's a one-time process and immediately shows off the depth of the bench.

Punch in something you're long on in the fridge or pantry, and it will have ideas for you. Plus, each device you use to access the platform has distinct advantages. Use the laptop to take in lots of options quickly, bookmark something so it's easy to find on all devices, or plan out a week's worth of eating. Pull it up on a phone on your way home to figure out what to grab at the grocery store. When it's go time, fire up the recipe on the machine itself, and encounter exactly zero texts, tweets, or news notifications—something so important when you're trying to cook that it feels like a luxury in the age of distraction. You'll pay $39 a year for access to Thermomix’s recipes, but the more I used it, the more reasonable that $3.25 a month became.

Next, I made bread dough, weighing out the flour by pouring it directly from the King Arthur bag into the mixing bowl, then, one by one, added the yeast, salt, and water. The machine kneaded the dough for two minutes. Everything else—proofing, baking, et cetera—happened on my countertop and in my oven, but if you're new to bread baking, it takes away a lot of the trepidation. Ditto for a nice spinach and pea risotto. The machine chops the spinach, onion, and garlic, then sautés it. When the rice and wine go in and get heated, the low blade in the blender jar keeps anything from sticking to the bottom of the bowl. It's nice to make authentic risotto, where you stand over the stove and constantly stir raw rice until it’s fully cooked, but I'm more likely to eat more risotto if I can hand the task of making it to a robot.

Next, I made potstickers, where ginger, cilantro, and cabbage are chopped in the blender jar. I added ground meat, soy, and sesame, with every step broken down, every ingredient weighed in, and all the mixing done by the machine. Occasionally, you even have the rare feeling of confidently speeding through a recipe that you’re barely familiar with. Cooking potstickers also got me to use the Thermomix’s two-level steamer basket, a giant oval that sits on the blender jar, making the whole thing look like a mushroom in a snowdrift. I wasn't that interested in the steaming capabilities the last time I reviewed a Thermomix but my desire for dumplings overpowered my reluctance.

Side note: There's a whole weird nomenclature thing going on with the Thermomix. Along with the goofy-sounding Cookidoo platform—something only the Swedish Chef could get excited about, her, dee, doo, cook-i-doo—they call the blender jar a “mixing bowl,” and both the steamer basket and the steamer setting are called “Varoma.” It's confusing, but you get used to it.

Thermomix TM6

Rating: 9/10

$1,500 at Thermomix

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I was happy to learn that you can fit a surprisingly large amount of food into the two levels of the steaming basket. That's a big deal; many countertop kitchen appliances are unable to cook for more than about 1.5 people at a time, making them a nonstarter in my book. (I'm looking at you, air fryers.)

Photograph: Thermomix

My favorite example of this multi-layered cooking was a simple rice salad with eggs and canned tuna. For it, you weigh water into the blender jar, and just above that, weigh rice into what they call a “simmering basket.” Above that, on the lower shelf of the steamer go two eggs, and on the top shelf, you layer veggies, putting tougher carrots below and tender zucchini, and frozen peas on top of them. Everything cooks in layers at the same time. In 21 short minutes, the rice steams, the eggs are hard boiled, the veggies emerge tender. It makes a ton of food in a short amount of time.

A pleasing upgrade over its impressive predecessor, the latest Thermomix is both one of the best and most useful kitchen appliances out there. Tying together computers, phones, and its own on-machine interface with tons of tested recipes, it's still the smartest of the smart kitchen. There are a lot of pointless, hopeless connected kitchen products that get in the way of getting dinner on the table, but the Thermomix is built to help you cook well and do it quickly.

Returning to this kitchen classic was a joy and a reminder of what a helpful tool—connected or not—the Thermomix is. One afternoon, on what would become the fifth rainiest day on record in Seattle, I shook off the blues by making chicken garam marsala, chicken noodle soup, a basic marinara, and butternut squash soup, blasting through each one, and making several days’ worth of food, in about two and a half hours.

Mixed Feelings

I do have some quibbles. I understand that some things will need to be measured out in teaspoons, but I wish more of the smaller amounts would be weigh-able, too. I also hope we soon see more in-recipe scalability—the half and double batches that take advantage of the machine's size.

The big sticking point for almost everyone thinking about a Thermomix is the price. It's $1,500. It's worth it, though, even if you have to scrimp and save. (For those of you who are thinking of the much-cheaper Instant Pot Ace, another blender that cooks, let that thought go. While both share some basic functionality, it's like comparing a Yugo to a Tesla.) It's a commitment, but you'll own it for years, during which time you will make an incredible amount of good food.

More trepidation—for me at least—is what's scheduled to come down the pike this year: software updates that will add new features to your TM6. First will be the ability to, in the words of the company’s press release, "convert any recipe on the internet into a Thermomix recipe." This reads a bit like, after 50 impressive years of showing us around the world, our intrepid tour guides stumbled onto the gates of hell, where they peeked inside then turned to us and said, "Hey, this looks interesting!"

Thermomix TM6

Rating: 9/10

$1,500 at Thermomix

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On a related note, why not allow Thermomix-approved cookbooks to be put up for purchase on the platform, similar to the way you can buy independent Instant Pot cookbooks?

Additional worries come with the company’s plans to turn the Thermomix into something of a smart kitchen hub that can connect to and control other smart devices in your kitchen. I have yet to see a worthy dedicated kitchen hub, especially when you could use a tablet you already own. Or nothing.

At least if those two big upcoming changes are flaming flops, you can choose not to use them.

Finally, the company has also said it will let customers order groceries directly on the TM6’s touchscreen. While I'm sure team Thermomix will enjoy its commission on your grocery spending, you'll be fine without this.

All that said, this is one of the most powerful devices you can put in your kitchen. As long as you have a desire to cook and can see how helpful that the robotic equivalent of your own personal sous chef could be, everyone, from a first-time rice maker to a high-end chef doing whatever they do with hydrocolloids, will find a way to put the TM6 to use for years to come.

Thermomix TM6

Rating: 9/10

$1,500 at Thermomix

If you buy something using links in our stories, we may earn a commission. This helps support our journalism. Learn more. Please also consider subscribing to WIRED

$1,500 at Thermomix

Food writer Joe Ray (@joe_diner) is a Lowell Thomas Travel Journalist of the Year, a restaurant critic, and author of Sea and Smoke.

Topicskitchencookingsmart home

Eight new features Thermomix TM 6

Vorwerk has stunned everyone with the launch of the new Thermomix TM6 kitchen robot. There has never been such a versatile, smart and reliable machine on the market. Thermomix has outdone itself with a kitchen helper that's even smarter and more powerful. If you're not familiar with this revolutionary kitchen helper, be sure to check it out now. “Why chefs choose Thermomix?” - article.


Also, our team made a comparative description of the previous and new models. Find out how Thermomix TM6 differs from Thermomix TM5 - link to the article.

Today we wanted to tell you more about the new features of the revolutionary TM 6.


New features of the Thermomix TM6!

The Thermomix 6 boasts a wide range of useful functions. You can whip, caramelize, sauté, chop, steam, mix, boil, knead, emulsify, grind, grate and knead with just one touch. Using the touch screen cooking functions, you can gently stir, heat and emulsify Hollandaise Egg Benedict Sauce in just 4 minutes.

Let's move on to the new features of Thermomix TM6!

One of the most anticipated features of the new Thermomix. Cook at low temperatures for up to 8 hours total. This mode is ideal for cooking stews, casseroles. Also, with the “slow cooking” mode, even the toughest parts of the meat will be tender and soft.

Pre-Clean - cleaning your machine, adjusted specifically to the last cooking mode. In just 5 minutes your Thermomix will be clean, even if you have worked with dough or caramel at high temperatures.

TM 6 allows you to cook at higher and lower temperatures, with strict safety controls.

Now it's easier to work with foods that will enhance the flavor of your main dish. This mode will give your products an appetizing brown (ruddy) color.

The new Thermomix 6 can be vacuum-packed at low temperatures, making your dishes perfectly soft, tender and juicy.

Excellent for making yoghurt, precise and constant temperature creates an ideal environment for bacteria to grow. Also, this mode facilitates the proofing of the dough.

Now you can create your own treats in the new Thermomix. Depending on the selected temperature, you will get: hard caramel, nougat, gummies, toffees and other sweets…

A new mode that allows you to make perfectly browned vegetables and meats. The optimal mode for cooking the dish of the same name is “Saute”.

In summary, Vorwerk has not only improved the visual appearance of their machine, increased memory and power, but also added a number of revolutionary features that will be useful to both chefs and housewives.

If you don't know what to give to a loved one who is in love with cooking - we will give you a hint;)

The best gift for the new year is the new Thermomix 6.
Buy Thermomix 6 - link.

The price of the miracle of the robot is 1490 euros.

*Price may vary depending on the exchange rate.

P.S.: It's worth it!

Thermomix 6. All you need to know about the new kitchen miracle robot

Today we want to introduce you not just a food processor, but a real culinary assistant, which has long been used by professional chefs in their restaurants and millions of housewives in yourself in the kitchens - Thermomix TM6 (Thermomix TM6).

The new kitchen appliance from Vorwerk is an equivalent replacement for all kitchen appliances. The creators of Thermomix were able to combine operations such as mixing-grinding with the preparation of a finished dish. If we describe the main actions of the kitchen apparatus in two sentences, they would be as follows:

a couple, and even washes itself. All this happens automatically when you select a specific program, the new Thermomix TM6 has tens of thousands of recipes that are directly in it.”

Thermomix - the most popular kitchen robot in the world

The Thermomix is ​​designed for professional use and can withstand heavy loads, so it has long been a real movie star! You can see the miracle robot from Vorwerk in such famous films as: "Taste of Life", "Chief Adam Jones"...

If we talk about celebrities, Thermomix has already been chosen by such world chefs as Heston Blumenthal, Michel Roux and others ...

Thermomix in the home kitchen. Owner reviews.

“I used to not bake often because I didn't like to knead the dough. Now Thermomix does it for me. I tried to cook simple meals so as not to waste time and effort on processing products. Now it takes 10 minutes to cook a carrot-apple casserole”
(c) Tess03

The first reason for my purchase of Thermomix is ​​the variety of dishes! Thanks to this device, it has become easy to prepare healthy food. Most people write in reviews that they began to cook a lot of sauces and dough in the Thermomix, but my family does not. On the contrary, now we are steaming dishes.
(c) Katerina Zlobina

What do men say about Thermomix?
The most important know-how in this device, which struck me on the spot, is that there is a touch screen and the ability to cook dishes according to recipes that are recorded in a special prescription chip.
*Note: review of the Thermomix TM 5 model.

Learn more