Make Pasta - Silvercrest SPM 200 A1 Instrucciones De Servicio

RP89212 Pasta Maker LB5 Seite 59 Mittwoch, 29. Mai 2013 5:22 17
11. Take one of the inserts 17 to 22 and
use screw ring 13 to help screw it onto
screw housing 9.
Note: It is sufficient to screw up the
screw ring hand-tight. Screwing tool 14
is not required for this.
The appliance is now ready to use.
1. Select the appropriate attachment 12:
17tagliatelle attachment
18pappardelle attachment
19fettucine attachment
20spaghetti attachment
21linguine attachment
22piped biscuit attachment
2. Place desired attachment (17 to 22) in
hot water for about a minute.
3. Screw desired attachment (17 to 22)
onto screw housing 9 with the aid of
screw ring 13 (see "6. Dismantle and
assemble appliance" on page 57).
4. Take off lid 1.
Note: There are two lugs on the front
edge of the lid. Pull these forward
slightly, lifting lid 1 as you do so, lift it up
and then take it off.
5. Pour the desired quantity of flour into
dough compartment 6.
Note: If you are not using a very runny
liquid (like water, for example) but a
more viscous mixture or a mixture
containing solid components (such as
finely-chopped spinach, for example)
this will not pass easily through the lid. In
this case, put the liquid straight into
dough compartment 6.
SPM 200 A1

7. Make pasta

6. Hold lid 1 at an angle and guide it into
lid locator 2.
7. Push lid 1 down until it is correctly
located on dough compartment 6 and
audibly engages.
Note: The safety switch which allows
the appliance to operate is activated
only if the lid is correctly engaged.
8. Put the plug into a suitable earthed
socket (see "3. Technical data" on
page 54).
9. Switch both switches 5 to "MIX".
10.Slowly pour the desired quantity of
liquid into lid 1. From here, it will run into
the dough compartment.
Notes:
– If your recipe calls for eggs, lightly
beat these in a separate container.
– Pour the beaten egg and oil through
lid 1 during kneading.
11. Allow the appliance to knead for about
5 minutes until the dough is of the
desired consistency.
Note: Once ready, pasta dough
should not be sticky or crumbly. If
necessary, add a little more flour or
water through lid 1 from where it will
drop into the dough compartment.
With a little experience, you will soon be
able to recognize the ideal consistency.
59