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- Eggs should be beaten well before being added to the mixture.
- The maximum allowed amount of flour is 480 g (3 cups) to which must be
added 160 mL of water (+/- 5 mL depending on the humidity of the flour).
The minimum quantity allowed for flour is 160 g (1 cup) to which must be
added 60 mL of water (+/- 5 mL depending on the humidity of the flour).
NOTE:
Unlike traditional manual pasta machines, the dough made for extrusion by
this machine should not be solid and compact, but rather should be drier and
grainier. It is important to strictly respect the doses in order to obtain the descri-
bed result, otherwise the pasta machine will not be able to extrude correctly.
STRICT ADHERENCE TO THE SPECIFIED DOSAGES PREVENTS
MALFUNCTIONS AND/OR DAMAGE TO THE DEVICE! DO NOT EXCE-
ED THE INDICATED DOSES!
CAUTION!
- DO NOT USE INGREDIENTS OTHER THAN THOSE SPECIFIED IN
THIS MANUAL!
- DO NOT POUR HOT WATER AS AN INGREDIENT INTO THE MA-
CHINE.
C) DOUGH PREPARATION
1) Remove the lid of the dough compartment by
applying light upward pressure to the lid lever.
2) Measure the flour using the flour measuring
cup. An excessive amount of flour (Figure A)
must be levelled using the multi-purpose scraper
(Figure B). One cup corresponds to the comple-
te filling of the cup with the surface completely
flattened (Figure B).
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