Brouwland bvba • Korspelsesteenweg 86 • B-3581 Beverlo - Belgium
Tel. +32-(0)11-40.14.08 • Fax. +32-(0)11-34.73.59
[email protected] • www.brouwland.com
‐
The
cover
(7)
and
container
(8)
are
made
of
high
quality
food
grade
plastic
and
can
be
washed
in
the
dishwasher
taking
into
account
that
aggressive
detergents
or
too
hot
water
may
damage
the
esthetical
features
of
the
appliance
(not
the
technical
aspects).
‐
The
mixer
(9)
is
made
of
stainless
steel
AISI
316
and
can
be
washed
in
the
dishwasher
taking
into
account
that
aggressive
detergents
or
too
hot
water
may
damage
the
esthetical
features
of
the
appliance
(not
the
technical
aspects).
‐
When
all
the
parts
are
cleaned
fix
the
container
(8)
to
the
base
(10)
by
turning
it
clockwise
(the
first
few
times
it’s
possible
that
the
container
has
to
be
tilted
in
order
to
fix
it
proper).
Place
the
mixer
(9)
in
the
container
and
fasten
onto
the
openings
of
the
power
spindle
(16)
by
turning
the
mixer
counter
clockwise.
Place
the
cover
(7)
onto
the
container
(8)
by
turning
it
clock
wise.
It
is
recommended
not
to
fasten
the
cover
entirely
in
order
to
avoid
damage
to
the
security
switch
(23).
Recipes
and
advice
for
use
‐
The
mixture
most
suitable
for
making
spaghetti,
macaroni
or
other
types
of
pasta
exists
of
the
following
ingredients
:
1.000
g
of
flour
typ
0
or
00
and
430
g
of
liquid
(quantity
of
water
and
eggs
depends
on
personal
taste
or
local
tradition).
When
you
only
use
eggs
the
dough
will
be
very
compact.
This
is
recommended
when
using
the
pasta
set.
‐
The
mixture
most
suitable
for
making
bread
or
pizza
exists
of
the
following
ingredients
:
1.000
g
of
flour
type
0
or
00
and
580
g
of
liquid
(quantity
of
water
and/or
oil
and/or
milk
depends
on
personal
taste
or
local
tradition).
‐
The
mixture
most
suitable
for
making
crumble
pastry
or
cookies
exists
of
the
following
ingredients
:
500
g
of
flour
type
00,
250
g
of
butter
at
room
temperature,
250
g
of
sugar,
1
whole
egg
and
2
egg
yolks.
Warnings
1.
the
amount
of
liquid
and
the
weight
of
the
mixture
can
vary
depending
on
the
humidity
level
and
the
type
of
flour
that
has
been
used.
2.
whole
‐
wheat
flour
and/or
poly
‐
cereal
flour
have
a
different
adhesive
capacity
than
refined
flour.
The
mixture
could
be
less
smooth
and
compact.
It
is
advisable
to
reduce
the
amount
of
dough
in
order
not
to
damage
the
dough
mixer.
3.
A
too
large
amount
of
liquid
will
cause
the
mixture
to
stick
to
the
mixer
(9)
and
the
container
(8).
Improve
the
mixture
by
adding
flour
trough
the
opening
in
the
cover
(7)
but
it
is
still
possible
that
the
parts
already
stuck
to
the
mixer
(9)
or
container
(8)
remain
stuck,
these
will
have
to
be
removed
by
hand
when
cleaning
the
appliance.
4.
too
little
liquid
can
hinder
the
cohesion
of
the
dough.
Add
liquid
trough
the
opening
in
the
cover
(7)
till
the
dough
has
reached
the
proper
mixture.
Add
the
liquid
little
by
little
to
avoid
the
problems
addressed
in
point
3.
5.
Check
the
total
volume
of
the
mixture
and
do
not
add
more
than
1,6
litres
of
dough
into
the
container
(8).
6.
disassemble
en
clean
the
cover
(7),
the
mixer
(9)
and
the
container
(8)
after
every
use.