Manual Philips HR2660 (page 6 of 82) (English, German, Dutch, Danish, French, Italian, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish)

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ENGLISH

Note: If the appliance is not in the automatic mode, press the Automatic button before

pressing the Start/pause button.

9 After the mixing starts, slowly pour in the liquid along the entire length of the slot in the

lid. (Fig.22)

Note: During dough mixing, do not add other ingredients after you have poured in the

liquid. Otherwise, it will aect the result of the pasta texture.

10 After the pasta maker nishes mixing, it will beep once and start extruding pasta after a

few seconds. Use the pasta cutter to cut the pasta into the length you need. (Fig. 23)

Note: If the ratio of liquid and our is not correct, the extrusion will not succeed. In this

case, prepare the ingredients again.

11 After the pasta making is complete, if you notice some leftover dough inside the chamber,

you can press the Extrusion only button, and then the Start/pause button to start extra

extrusion. (Fig. 24)

Note

yThe extra extrusion lasts for 3 minutes.

yThe cooking time of the pasta varies depending on personal preferences, pasta shapes,

and number of servings.

yDuring the pasta making process and when the process is nished, the appliance will

make a sound feedback.

Important!

The pasta recipes provided in the chapter “Recipe” have been tested for success. If you

experiment with or use other pasta recipes, the our and water/egg ratios will need to be

adjusted. The pasta maker will not operate successfully if you do not adjust the new recipe

accordingly.

Note

yFor good results, it is essential that the dough looks crumbly in the kneading chamber.

If the dough looks crumbly, the recipe will work. The recipe will not work if the dough

is too wet (looks like well-known dough consistency) or too dry (when the dough looks

like our only).

ySeasonal changes and using ingredients from dierent regions may aect the our/

water ratio. You may adjust based on the recommended proportion.

yWhen making gluten free pasta or legume pasta, less liquid is needed than the

recommendation. You may use about 10-20 ml less liquid for these recipes. Adjust the

amount of liquid depending on the type of our.

y“Gluten” is a binder which ensures the pasta does not break easily, Gluten free our

does not contain a binder, therefore it needs a thickener to act as a “binder” eg. eggs

or Xanthan. Various kinds of gluten free our perform dierently when making pasta.

Some ours are not suitable for making pasta such as coconut our, some our types

work well, such as quinoa and buckwheat.

yWhen making egg pasta or vegetable pasta, make sure you whisk the egg mixture or

vegetable juice evenly with the water before pouring into the chamber through the slot

in the lid. When adding ingredients, make sure the ingredient is in a liquid form.

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Philips HR2660 Manual

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