Notice CUISINART PRS-50

Notice

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CUISINART PRS-50

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Extrait du mode d'emploi CUISINART PRS-50

Les instructions détaillées pour l'utilisation figurent dans le Guide de l'utilisateur.

NOTE: Pasta roller and cutters must be kept dry. Do not immerse in water, or spray with water, on any part of the attachments. Any other servicing should be performed by an authorized service representative. tively, if it is too wet, add the “00” flour one tablespoon at a time to desired consistency. Keep in mind, this dough won’t resemble a smooth ball, it will only just come together in large chunks with some possible smaller bits to knead in by hand. Should any flour or loose dry bits be left behind at the bottom of the bowl, leave them there and do not incorporate into final dough. Transfer dough to a lightly floured surface and knead all dough together into a ball by hand until smooth and it springs back to the touch, about 2 minutes. Wrap in plastic wrap and let rest at least 20 minutes before using. Pasta dough can be made and stored in the refrigerator for up to 3 days. To roll, follow instructions on page 5. Nutritional analysis per serving (3 ounces): Calories 218 (15% from fat) • carb. 35g • pro. 10g • fat 4g • sat. fat 1g • chol. 134mg • sod. 41mg • calc. 13mg • fiber 3g Pasta Dough The combination of “00” flour and semolina gives this dough the perfect bite when cooked, compared to traditional pasta dough made with just “00” flour. Makes about 1½ pounds of dough, enough for 8 servings 5 2½ 2 ⁄3 large eggs cups “00” flour cup semolina flour 1. Put all of the ingredients, in the order listed, into the Cuisinart® mixing bowl. Attach the dough hook and mix on Speed 4 to combine. Allow to mix until dough mostly comes together, about 4 to 6 minutes. At about 5 minutes of mixing, check the texture. If it is too dry, add water one tablespoon at a time; alterna7 MANUAL DE INSTRUCCIONES Y RECETAS Aditamento rodillo/cortador de pasta PRS-50 Para su seguridad y para disfrutar plenamente de este producto, siempre lea cuidadosamente las instrucciones antes de usarlo. ÍNDICE Medidas de seguridad importantes. 2 Instrucciones de desembalaje. 3 Piezas y características. 4 Conexión a la batidora de pie. 5 Cómo hacer hojas de pasta. 5 Cómo hacer fetuchinis o espaguetis. 6 Consejos y sugerencias. 6 Limpieza y mantenimiento. 7 Recetas. [...] Cover dough with plastic wrap or a damp paper towel so it doesn’t dry out. Making Fettuccine or Spaghetti 1. Attach the desired pasta cutter to the stand mixer as instructed previously. Turn mixer to Speed 4 and slowly insert the dusted pasta sheet. Separate strands of fettuccine or spaghetti as soon as they are cut and place on a tray dusted with semolina flour to prevent sticking. Dust cut pasta with more semolina flour to prevent sticking; excess will fall off during cooking. Cook immediately or store in plastic bags and keep refrigerated for up to 3 days. NOTE: After you finish rolling out sheets or making fettuccine or spaghetti, remove attachment, tighten attachment knob, then replace port cover on your stand mixer. pasta-making process. • The humidity of the day can greatly affect the pasta dough. If the day is very humid, watch and feel the dough when you are finished kneading. If it is still sticky, knead in one tablespoon of flour at a time until the stickiness disappears. • When making fettuccini or spaghetti, separate pasta as soon as it is cut from the pasta maker. Toss freshly cut pasta with semolina flour to prevent sticking. Pile semolina-dusted noodles together in loose bundles on a flat, clean surface. • Fresh pasta is best if cooked immediately. If storing, place fresh pasta dough or noodles in plastic bags and keep refrigerated for up to 3 days. Fresh pasta dries very quickly and becomes fragile easily. • To cook pasta, generously salt 6 quarts of boiling water. Add pasta slowly and separately; make sure no pasta is sticking together before adding to water. Cook until tender, about 3 to 8 minutes, based on the shape and thickness of the pasta. Stir pasta and drain in colander. • The stand mixer should rest at least one hour after processing 2 consecutive pasta dough recipes. Tips and Hints • When measuring ingredients to prepare the pasta dough, it is essential to stir the flour before you measure it. Do not scoop it right out of the bag. • The key to making fresh pasta is to have the right feel of the dough. It is important that the dough is not too moist or too dry. The dough should be pliable and come together in one ball yet should not be sticky to the touch. • It may be necessary to experiment with the fresh egg pasta recipe a few times to get the feel of the dough and the 6 CLEANING AND MAINTENANCE 1. Remove the pasta roller or cutter from stand mixer. [...]..

Téléchargez votre notice ! Téléchargement gratuit et sans inscription de tous types de documents pour mieux utiliser votre machine à pâtes CUISINART PRS-50 : mode d'emploi, notice d'utilisation, manuel d'instruction. Cette notice a été ajoutée le Samedi 10 Octobre 2017.