31
Programme
Recommended type of flour
(German types)
Automatic watering
(mixing ratio of water
and flour)
Recommended
amount of
flour
Kneading
time in
min.
A1
- wheat flour type 00
ca. 36 ml / 100 g
400 g
(max. 600 g)
04:00
A2
- wheat flour type 00
ca. 37 ml / 100 g
400 g
(max. 600 g)
04:00
A3
- wheat flour type 405
- durum wheat semolina
- wheat flour/durum wheat semolina
mixed 50:50
ca. 38 ml / 100 g
400 g
(max. 600 g)
03:30
A4
- Italian durum wheat semolina flour
(durum semolina flour ground twice)
ca. 39 ml / 100 g
400 g
(max. 600 g)
04:00
A5
- Wholemeal flour (spelt wholemeal
and wheat wholemeal mixed 50:50)
ca. 36 ml / 100 g
400 g
(max. 600 g)
07:00
A6
- Gluten-free (e.g. light organic universal
flour gluten free)
ca. 58 ml / 100 g
400 g
(max. 500 g)
03:00
TIP:
Through the refilling hole you can optionally add a little bit olive oil to programmes A1 – A4
(max. 1 teaspoom per 100 g flour).
Semiautomatic programmes
There are two semiautomatic programmes to produce up to 800 g pasta in one pass, from individual
recipes with ingredients of your choice. In contrast to the automatic programmes, you have to add the
liquid manually by yourself. The table below gives you an overview of the parameters of both
semiautomatic programmes.
• You can select the programmes by pressing button
M
for several times.
NOTE:
The display shows a suggestion for the required amount of liquid based on the flour
filled in. The liquid has to be poured very slowly and evenly through the refilling hole.
Programme
Recommended type of flour
(German types)
Automatic watering
(mixing ratio of water
and flour)
Recommended
amount of
flour
Kneading
time in
min.
M1
- type 00 or type 550
1 egg yolk (size M/L) per 200 g flour
ca. 37 ml / 100 g
(Mix the egg yolk in
the measuring cup, fill
up with water)
400 g
04:00
M2
- type 00 or type 550
1 egg yolk (size M/L) per 200 g flour
ca. 38 ml / 100 g
see programme
M1
400 g
03:00