Oliver 641, Руководство пользователя по эксплуатации и инструкция

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0641S20006 4-1
641 DOUGH ROLLER
OPERATING INSTRUCTIONS
WARNING
ALWAYS USE CARE WHENEVER WORKING NEAR THE ROLLERS.
KEEP HANDS CLEAR OF DOUGH CHUTE.
Machine Preparation
1. Make sure the dough chute and trays are dry.
2. Dust the transfer tray (Item 200, page 10-1) with flour, Leave a little extra flour in the
tray to dust the bottom side of the dough before it is sent through the second set of
rollers.
3. Make your initial setting of the roller adjustment levers. Loosen knob, move handle,
then tighten knob. Dial numbers are for reference only.
Dough Preparation
1. Size and shape of the dough ball affects size and shape of the finished crust. For
round pies make a dough piece a fat sausage shape and flatten slightly.
2. Dust the dough pieces with flour before putting them in the machine.
Making a Crust
1. Place the dough piece in the top hopper chute (Item 206, page 10-1) end first.
2. When the dough piece comes out in the transfer tray it should be a little longer than
the diameter of the pie.
3. Dust the top of the dough with flour. There should be sufficient flour in the transfer tray
to dust the bottom of the dough.
4. Turn the dough piece a quarter of a turn in the transfer tray and slide it sideways into
the second pass rollers.
WARNING
NEVER PUSH THE DOUGH WITH THE TIPS OF YOUR FINGERS.
5. The second pass rollers should produce a crust of the proper thickness and about
round in shape. If the crust is too thin, open the lower rollers. If the crust is to thick, close
the lower rollers. If the thickness is right but the crust is too short, make the initial dough
piece bigger and open the upper rollers. If it is too long, make the initial dough piece
smaller and close the upper rollers. When you get the results you want, it is a good idea
to write down the setting numbers if the adjustment levers for future reference.