Beper Master Pasta Manuel D'instructions page 19

Pasta maker Use instructions
USAGE METHODS:
Discs supplied as below:
1. Ultrathin spaghetti
2. Thin spaghetti
3. Medium spaghetti
4. Thick spaghetti
5. Dumpling wrapper 0.8mm
6. Small lasagna
7. Medium lasagna
8. Large lasagna
9. Macaroni
10. Dumpling wrapper 1,2 mm
Be sure to tighten the disc nut avoid affecting making noodles.
The pasta extruding time is related to the shape of discs. Due to the small hole of
thin spaghetti, it is a normal phenomenon that need about 3 minutes for extruding
before noodles come out.
ATTENTION: During the operation is possible to change the extruding discs
ONLY after switch OFF the pasta maker
MEASURING INGREDIENTS:
Reference table for flour and water ratio:
FLOUR
1 cup
2 cups
3 cups
4 cups
Eggs liquid must be mixed with water before using.
The Ultrathin Spaghetti water added amount needs 10ml more than standard, as the holes on this
disc are very small, it will need 2-3 minutes more to be normal extruding.
The maximum amount of dry flour is 640g (four cups), water added amount is 200ml (±10ml devia-
tion according to flourhumidity).
The minimum amount of dry flour is 160g (one cup),water added amount is 60ml (±5ml deviation
according to flourhumidity).
Carefully add flour and water in accordance with the recommended amount in reference table.
Otherwise the noodle is too dry or too wet, can cause parts damaged.
Do not kneading dough before ensure the flour and water are mixed uniform when use manual fun-
ction, in case the discs' holes are blocked by dry flour, which will lead to parts damaged.
1
6
MEASURING CUP
MIN.-MAX.
60 ml
100 ml
160 ml
200 ml
19
2 3
7 8
VEGETABLES MIX
60 ml
100 ml
160 ml
200 ml
4 5
9 10
EGGS AND WATER
MIX
70 ml
110 ml
170 ml
210 ml