Preparing And Measuring The Liquid - Philips HR2345/17 Mode D'emploi

ENGLISH
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Preparing and measuring the liquid

1 Measure the liquid volume at eye level on a flat surface. (Fig. 25)
Note: 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,
œ
refer to side A with two liquid levels. (Fig. 26)
Level 1 (80ml): required egg mixture amount for 1 cup of flour.
y
Level 2 (160ml): required egg mixture amount for 2 cups of flour.
y
To make egg mixture for plain egg pasta, crack 1 egg into the water cup. Add water
œ
up to the required amount as shown on side A, and then whisk the water and egg to
combine. (Fig. 27)
When using the following combinations of flour and liquid to make pasta, refer to
œ
side B with specific volume. (Fig. 28)
All-purpose flour mixed with pure water/vegetable juice mixture.
y
Various other flours (as shown in the following tables) mixed with egg mixture/
y
pure water/vegetable juice mixture.
Check the following tables for detailed water and flour ratio.
Note: These tables show the flour-liquid ratio base on 200g of flour. When using 400g of flour to
make pasta, double the liquid volume (including egg) to get the right flour-liquid ratio.
When using egg mixture to make pasta, crack 1 egg into the water cup. Add water
œ
up to the required amount as shown below, and then whisk the water and egg to
combine. (Fig. 29)
Durum (Semolina flour 150g + all-purpose flour
50g)*
Whole wheat 200g
Spelt 200g
Bread flour 200g
Soba (buckwheat flour 130g + all-purpose flour
70g)*
When using pure water to make pasta, add water to the required amount as shown
œ
below.
All-purpose flour 200g
Durum (Semolina flour 150g + all-purpose flour
50g)*
Whole wheat 200g
Spelt 200g
When using vegetable juice (including 1 egg) to make pasta, crack 1 egg into the water
œ
cup. Add vegetable juice up to the required amount as shown below, and then whisk
the juice and egg to combine.
Flour
Flour
Egg mixture (ml)
85
90
95
85
85
Pure water (ml)
75
75
85
80
Water cup
Side B
Water cup
Side B