Philips HR2333 Manual Del Usuario página 5

y Pour in the liquid slowly through the water slot after the appliance starts kneading.
y If you want to dispose the weighed flour before processing with the next batch, empty
the chamber and restart the appliance by unplugging and plugging in again.
y Do not put any ingredients that are 60°C or above into the Pasta maker, or place
the Pasta maker in surroundings at high temperature (60°C), for instance in a high
temperature sterilization environment. This will deform the appliance.
y Do not pour liquid into the mixing chamber before the Pasta maker starts running.
y Make sure the shaping disc and shaping disc holder are assembled properly before
plugging in the appliance.
Preparing and measuring the flour
1 Scoop one full cup of flour using the included flour cup. Scrape off any excessive flour from
the cup edge with the supplied flat cleaning tool. 1 full cup of flour weighs around 200g,
and 2 full cups of flour weigh around 400g. (Fig. 19)
Note:
y Do not shake or hit the flour cup to remove excessive flour. This will affect the flour
weight.
y Use a kitchen scale to measure the weight more accurately. (Fig. 20)
y 200g of flour makes about 200g fresh pasta/noodles. 400g of flour makes about 450g
fresh pasta/noodles.
2 Pull the lid to unlock it and then remove the lid from the mixing chamber. (Fig. 21)
3 Pour the flour into the chamber. If you want to make 2-3 servings, add a second cup of
flour as you will need 2 cups (~400g) of flour in total. (Fig. 22)
Note:
y Do not pour liquid into the mixing chamber at this point. Only pour liquid after the
Pasta maker starts running.
y Do not put less than 200g or more than 400g of flour in the chamber. If you put too
little or too much flour in the chamber, the appliance may not operate.
y Do not pour the flour into the opening of the squeezing tube, otherwise the flour in the
squeezing tube will not be mixed evenly. (Fig. 23)
Preparing and measuring the liquid
1 Measure the liquid volume at eye level on a flat surface. (Fig. 24)
Note:
y Do not pour liquid into the mixing chamber before the Pasta maker starts running.
There are 2 sets of water markings on the supplied water cup.
When using all-purpose flour and egg mixture to make plain egg pasta/lasagna, refer to
œ
side A with two liquid levels. (Fig. 26)
- Level 1 (80ml): required egg mixture amount for 1 cup of flour.
- Level 2 (160ml): required egg mixture amount for 2 cups of flour.
œ To make egg mixture for plain egg pasta, crack 1 egg into the water cup. Add water
up to the required amount as shown on side A, and then whisk the water and egg to
combine. (Fig. 27)
œ When using the following combinations of flour and liquid to make pasta, refer to side B
with specific volume. (Fig. 28)
- All-purpose flour mixed with pure water/vegetable juice mixture.
ENGLISH
7