Cleaning And Care; Recipe Ideas - Unold 68801 Instrucciones De Uso

CLEANING AND CARE

Before cleaning, switch off the
appliance by setting both swit-
ches to OFF and unplug it from
the electrical outlet.
1. Use the ring wrench to loosen
and remove the sealing ring. If
the sealing ring is too tight, plug
in the appliance and let it run on
MIX for about twenty seconds.
This will reduce the tension on
the sealing ring somewhat.
2. Switch off the appliance and
unplug it from the electrical out-
let. Then unscrew the sealing ring
from the appliance.
3. When loosening the sealing ring,
make sure that the lid is tightly
closed, since otherwise the front
cover of the mixing container will
come off.
4. Remove the lid from the mixing
container.
5. Turn the front cover counterclock-
wise and remove the mixing unit.
6. Remove the kneader cover and
the kneader from the feed screw
axle.
7. Remove the feed screw from the
front cover.
8. Place all single parts in warm
or cold water with a little dish-
washing detergent added. After

RECIPE IDEAS

Semolina pasta
340 g semolina, 160 g egg
Semolina pasta with water
340 g semolina, 140 g water, 10 g oil
(e.g. sunflower oil)
30
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letting the parts soak you can
remove any remaining dough with
a dish brush.
9. Let the pasta extruder discs dry
until the dough flakes off; then
carefully remove any remaining
dough with a toothpick or a knife.
10. The single parts are not dish-
washer suitable. They could be
damaged if cleaned in the dish-
washer.
11. When cleaning
check occasionally whether the
opening for the safety switch is
clogged with dough. Remove any
dough residue using a toothpick,
for example.
12. Do not use any abrasive scouring
agents, steel wool, metal objects,
hot cleaning agents or disinfec-
tants, since they can damage the
appliance.
13. Do not immerse the motor block
in water or other liquids.
14. The appliance must be comple-
tely dry before you use it again.
15. When completely dry, store the
pasta maker in a dry, safe place
so that it is protected from dust,
shocks, heat and moisture.
Spinach pasta
340 g spelt flour or high-protein wheat
flour, 175 g finely chopped blanched
spinach leaves (or 175 g frozen
spinach, e.g. creamed spinach), one
the machine,