11
Operation
and the ring nut (Figure 21B) is well-screwed on.
• Finally block the mixer in its place, thanks to the head-knob (Figure 21C).
2. Lift the tank lid by turning the coupling lever (Figure 22A) and always put in the pre-established ingredients
in the following sequence: flour and then, after closing the cap, all the other liquid elements.
3. In order to obtain the right dough, you need to create the precise ratio between the weight of the flour and
the weight of the liquid part; in order to obtain a very good product, the flour has to contain a humidity
percentage of no more than 15%; this allows the addition of water equal to 33% or up to 35% of the flour’s
weight. If you are using flours with different humidity contents, please change the quantity of the liquid
in the opposite ratio. Moreover, in order to better use the machine, the product inside the pool has to be
higher than at a minimum level which coincides more or less with the position of the mixer axle.
USEFUL ADVICE IN ORDER TO OBTAIN A GOOD DOUGH
Any kind of flour can be used (bran or branflour). The dough can be kneaded only with eggs or with a mix of
water and eggs. Water can be partially replaced by spinach or well-cut vegetables in order to obtain green
noodles. Because the flour’s humidity changes according to the kind used, the environment and the place
where it is stocked, the quantities indicated have to be adapted to the kind of flour which is used, lowering or
increasing the quantity of water. The dough is the right one when, at the end of kneading process, it is as big
as coffee beans. If the lumps form in the flour, you have poured in too much liquid.
In this case, before turning the switch (Figure 20A) from knead to drawplate, you will have to add some more
flour and knead a little longer. If the flour does not form a ball and is too floury, add some more water.
For the dough for the sheet of pasta which is to be re-kneaded, use “00” flour and add two eggs per kilo of flour
(maximum). With these quantities, you will obtain a very stretchy dough which is easy to knead.
QUANTITIES IN ORDER TO OBTAIN A GOOD DOUGH
• Supposed weight of an egg: 50 grams.
• If you take 1 egg away you need to add 50 grams of water.
• To obtain a good dough: 1 kg of flour + 350 grams of humidity-liquid.
FLOUR-EGG MIXTURE
FLOUR-EGG-WATER MIXTURE
Flour daN
Egg No.
Mixture daN
Flour daN
Egg No.
Water l
Mixture daN
1
7
1,35
1
4
0,15
1,35
2
14
2,70
2
8
0,30
2,70
3
21
4,05
3
12
0,45
4,05
4
28
5,40
4
16
0,60
5,40
5
35
6,75
5
20
0,75
6,75
6
42
8,10
6
24
0,90
8,10
7
49
9,45
7
28
1,05
9,45
8
56
10,80
8
32
1,20
10,80
9
63
12,15
9
36
1,35
12,15
10
70
13,50
10
40
1,50
13,50
Summary of Contents for PM-IT-0008
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