Ricardo 63408, Руководство по эксплуатации и уходу, Страница: 12 / 20

User manual
10
LASAGNA
::
:
The first 20 centimetres of lasagna that comes out may be drier and deformed: cut off this
section, roll into a ball, separate it into pieces, open the lid of the machine, put back into the
mixing bowl and replace the lid. The appliance has an internal memory that allows for the lid
to be open for about 30 seconds without disrupting the cycle. When the lid is closed, the cycle
restart where it was stopped.
:: : When the pasta is extruded, cut to the desired length, and put on a flat surface that has been
dusted with flour.
::
:
When making lasagna, put the pasta directly in the cooking dish. Precooking is not needed.
FETTUCCINE AND PAPPARDELLE
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:
To make pappardelle or fettuccine, use the lasagna shaping disc then roll a sheet of lasagna
pasta, using a knife cut into ribbons width of 2.5 cm for the pappardelle and 0.6 cm for the
fettuccine.
DOUGH CONSISTENCY
For best results, the dough should not be too dry nor too wet. The correct consistency should be
crumbly. Read the basic recipes on the lid of the mixing bowl or the
recipes at the
end of this manual for the correct ration flour/liquid.
If the dough is too dry, add 5 to 10 ml of liquid.
If the dough is too wet, remove the lid and break up the clumps. Add 2 tbsp of flour and close the lid.
The appliance has an internal memory that allows for the lid to be open for about 30 seconds
and keep the settings in place. When the lid is closed, the cycle restart where it was stopped.
If the cycle does not restart automatically, push the “Knead” button to go into manual mode.
When the consistency is correct, push the “Knead” button again to stop the manual mode.
Push the “Extrude” button to start extruding pasta. The appliance will stop automatically when
it cannot detect any more dough to extrude after 30 seconds.
Dough is too dry Dough is too wet Dough has the correct consistency