The Thermomix® conversion chart

Converting a normal recipe by hand? These are the time, temperature and speed settings experienced Thermomix® cooks reach for, plus the speed dial decoded, the differences between models, and cup-to-gram conversions. Free to use, no sign-up needed.

Settings are reliable starting points, not gospel. Quantities, bowl load and model all shift timings — watch the first run and adjust.

Common tasks: time / temp / speed

TaskTimeSpeedTempNotes
Grate parmesan10 secSpeed 10Cut into 3 cm cubes first
Chop an onion (quartered)5 secSpeed 5Scrape down, pulse again if needed
Chop herbs3 secSpeed 7Bowl and herbs must be dry
Mince garlic / ginger3 secSpeed 7Drop onto running blades
Breadcrumbs (stale bread)10 secSpeed 8
Icing sugar from granulated20 secSpeed 10
Sauté onion & garlic3 minSpeed 1120°C / Varoma120°C on TM6/TM7; Varoma on TM31/TM5
Melt chocolate4 minSpeed 250°CChop 5 sec/speed 8 first
Melt butter2–4 minSpeed 260°C
Knead bread dough2 minDough modeWheat-ear / kneading function
Whip cream15–35 secSpeed 3.5Butterfly whisk, watch closely — over-whipping makes butter
Beat egg whites3–4 minSpeed 3.5–4Butterfly whisk, bowl scrupulously clean
Risotto15–18 minReverse · Speed 1100°CMeasuring cup off, simmering basket on lid
Blend soup (hot)1 minSpeed 4 → 9Increase speed gradually, hold the cup
Steam vegetables / fish15–30 minSpeed 1VaromaIn the Varoma dish or steaming basket
Custard / crème anglaise7 minSpeed 480–90°C
Warm milk (yeast doughs)2 minSpeed 137°C
Crush ice10 secSpeed 9Pulse, or use Turbo in bursts

The speed dial, decoded

Speed 0.5–1Stir

Gentle stirring while cooking; keeping sauces moving without breaking ingredients up

Speed 2–3Gentle mix

Mixing batters, emulsifying dressings, melting with movement

Speed 3.5–4Whisk zone

Whipping cream and egg whites with the butterfly whisk (never above speed 4 with butterfly)

Speed 4–6Coarse chop

Rough chopping vegetables, crushing biscuits, mixing doughs before kneading

Speed 7–10Fine chop & blend

Herbs, garlic, purées, smooth soups, grinding nuts, grating hard cheese

TurboPulse

Short maximum-power bursts for stubborn ingredients and ice

ReverseSpoon stir

Cooking without chopping: risotto, curries, stews, anything with chunks to protect

Dough modeKnead

Bread, pizza and pasta doughs — the wheat-ear button

Temperature guide

37°CBody temperature: proofing yeast, tempering chocolate, baby food
50–60°CMelting chocolate and butter gently without splitting
70–90°CCustards, hollandaise, crème pâtissière — thickening without scrambling
98–100°CBoiling, simmering, soups, stocks, steaming in the basket
Varoma (~120°C)Steaming in the Varoma attachment; sautéing on TM31/TM5
120–160°C (TM6/TM7)High-temp browning, caramelising and searing — not available on TM31/TM5

TM31 vs TM5 vs TM6 vs TM7

Why a recipe written for one model can fail on another, and why conversions should be model-aware.

TM31TM5TM6TM7
Bowl capacity2.0 L2.2 L2.2 L2.2 L
Max temperatureVaroma120°C160°C160°C+
Half speedsNoNoYesYes
Guided cookingNoCook-KeyBuilt-in Wi-FiBuilt-in Wi-Fi
ScreenDial4.3" touch6.8" touch10" touch
High-temp modes (sear, caramelise)NoNoYesYes, incl. open-lid browning
Typical recipe eraPre-20142014–20192019–20252025+

Converting a conventional recipe: the four rules

  1. 1

    Frying pan sauté → 3 min / 120°C (or Varoma) / speed 1

    Softening onions, garlic and spice bases translates almost one-to-one. Add 20 to 30 g of oil; leave the measuring cup off so steam escapes.

  2. 2

    Hob simmer → 98–100°C / reverse / speed 1

    Anything that simmers in a saucepan, including curries, ragùs, soups and stews. Reverse protects chunks. Expect similar cooking times to the hob.

  3. 3

    Chop / grate / purée prep happens first, fast

    Do all blade work before wet cooking: grate cheese, chop herbs and blitz vegetables in seconds, set aside, then build the recipe in order.

  4. 4

    Oven stages stay in the oven

    The Thermomix replaces prep and hob work, not baking. Doughs, batters and fillings are made in the bowl; tins still go in the oven at the original temperature.

Cups to grams (weigh everything)

The built-in scales are the Thermomix's superpower: American cup measures convert to grams so you never wash a measuring cup again.

Plain flour
1 cup ≈ 120 g
Caster / granulated sugar
1 cup ≈ 200 g
Brown sugar (packed)
1 cup ≈ 220 g
Butter
1 cup ≈ 227 g
Milk / water
1 cup ≈ 240 g
Rolled oats
1 cup ≈ 90 g
Grated cheese
1 cup ≈ 100 g
Rice (uncooked)
1 cup ≈ 185 g

Or skip the chart entirely

ThermoConvert applies all of this automatically: paste a link, photo or handwritten recipe and get model-aware steps with exact times, temperatures and speeds in seconds.

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