Silvercrest SPM 200 A1 - Handbuch (Seite 12)

10
12. Switch both switches 5 to "OFF".
Caution! Before you extrude the pasta
dough, you need to leave both
switches 5 on "OFF" for at least
5 seconds to allow the dough to rest.
13. Place a container under the appliance to
catch the pasta.
14.Switch both switches 5 to "EXT".
The pasta is now extruded.
15. Use dough scraper 15 to cut the pasta
to the desired length directly at
attachment 12.
16.As soon as all the dough has been
extruded, switch both switches 5 to
"OFF".
Note: For technical reasons, a small
quantity of dough is always left behind
in dough compartment 6.
17. If you want to make a second portion of
pasta, remove the rest of the dough from
dough compartment 6.
Note: Weigh the remaining quantity
you have removed and reduce the total
quantity of ingredients for the second
batch of dough accordingly. You can
then add the remaining quantity of the
first batch of dough to the second batch
without exceeding the maximum total
quantity of approximately 520 g.
18.Proceed in the same way with the
second batch of dough as with the first.
19. When you have finished, take the plug
out of the socket.
Caution!
To prevent dough residues drying on, you
must dismantle the appliance immediately
after use. If dough residues dry on, it can
become difficult or even impossible to
dismantle the appliance.
20.Dismantle the appliance (see
“6.1 Dismantle appliance” on page 7).
21. Clean the appliance and the accessories
(see “10. Cleaning the appliance” on
page 14).
8. Pasta recipes
8.1 Tips on making pasta
• Semolina, spelt flour, special pasta flour
or instant flour (low-protein plain flour)
are especially suitable for making pasta.
• The total quantity of flour and liquid
should always be between 480 g and
520 g. The appliance works best with
this. A smaller quantity means the
ingredients will not be properly
kneaded, whilst a larger total quantity
may cause dough to be forced out of the
dough compartment.
• Less than 3 minutes' kneading time will
lead to ingredients not being properly
mixed.
• More than 5 minutes' kneading time will
lead to the dough getting too warm and
sticky.
• Spread the pasta out on a clean cloth
after removing it from the machine to
stop it sticking together.
• Herbs are to colour the pasta; they lose
their flavour when the pasta is cooked.
• You can dry the pasta to make it keep
longer. To do this, spread out the pasta
on a clean cloth and air-dry for a day or
so (or dry in an oven at about 40 °C for
1 - 3 hours) until it is dry.
• If pasta dough is stuck to the lid, you can
carefully push it down through the two
slots in the lid using dough scraper 15.
RP89212 Pasta Maker LB6so Seite 10 Mittwoch, 29. Mai 2013 5:17 17