Nonna - Other kitchen appliances Springlane - Free user manual and instructions

USER MANUAL Nonna Springlane

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Nonna

Manuelle Nudelmaschine

Cleaning and care 20

Trouble shooting 21

Customer service 22

Disposal/

Environmental protection 22

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8.3 x 5.1 x 5.1 in (21 x 13 x 13 cm) without handle, 14.2 x 5.1 x 5.1 in (36 x 13 x 13 cm) with handle

Weight: approx. 4.3 lbs (1.93 kg)

Equipment: Stainless steel pasta roller, stainless steel roller attachment for tagliatelle and spaghetti, stainless steel

crank handle with wooden handle, fixing clamp

Accessories: Pasta stands, cleaning brush

Specifications, technology, colours and design are subject to change without notice.

Safety information

Please read this manual care fully before using the device for the first time and keep the manual.

Intended use

The Nonna manual pasta machine is suitable for rolling and cutting pasta. The cutting attachment can be used to make tagliatelle and spaghetti.

Before using it for the first time, run a damp cloth through the full width of the rollers to remove excess production residues. Let the machine dry thoroughly. Before each use, use a piece of dough that you roll through the machine and then discard it. It absorbs potential

residues related to production.

General information

• After taking the machine out of its packaging, check that it is in good condition and that it has not suffered any damage that could potentially impair functional safety. If you notice any defects or if the device has fallen to the ground, do not operate it and contact our customer service department.

- Inappropriate repairs may put the user at risk and result in voiding the warranty. If individual parts are damaged, they must be replaced by the manufacturer, an authorised specialist company or a

similarly qualified person.

- The device should only be used for rolling and cutting pasta. Do not fill with any other kinds of food.

- The device is intended exclusively for household use or for use in similar settings such as:

• in tea kitchens, shops, offices or other workplaces;
- on farms;
• for use by guests in accommodation establishments (hotels, motels), private guest houses or holiday homes.

• No liability can be assumed for any damage which may occur as a result of inappropriate use, incorrect operation or misuse.
• To avoid taking unnecessary risks, the damaged device must be replaced/ repaired by the manufacturer, the customer service department or a similarly qualified person.
• Store the device out of reach of children.
• This device is not intended to be operated by persons (including children) with impaired physical, sensory or mental abilities or lacking in experience and/or knowledge, unless they are su-

pervised by a person responsible for their safety or have received instructions from such persons on how to operate the machine.

• Keep the machine, its accessories and packaging out of the reach of children.
• The machine may only be operated with genuine accessories.

Before using the appliance for the first time

• Remove all safety and packaging materials used during transport and keep them away from children — danger of suffocation!
• The Nonna manual pasta machine and its attachments should be cleaned before initial operation and after prolonged periods of non-use. Please refer to our cleaning and care instructions.
• Before using it for the first time, run a damp cloth through the full width of the rollers to remove excess production residues. Let the machine dry thoroughly.
• Use a piece of dough that you roll through the machine and then discard it. It absorbs potential residues related to production.

How to use Nonna

Product description

Appliance

Appliance 7 6 5 8 9 10 11 2 1 3 4

1. Machine body
2. Opening for mounting clamp
3. Fixing clamp
4. Fastening screw
5. Rotary knob for roller adjustment

6. Roller adjustment display

7. Rollers

8. Roller for tagliatelle
9. Roller for spaghetti
10. Crank handle
11. Openings for crank handle

How to assemble your pasta rack

Assembling

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Processing the pasta dough

Use Nonna's fresh dough to make your favourite pasta: lasagne, cannelloni, tagliatelle, spaghetti or ravioli:

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1. Prepare the pasta dough. The basic recipe and other dough variants can be found in the recipe booklet enclosed.

2. Fit the cutting attachment and fasten the pasta machine to a table or work-top with the fixing clamp.

3. Divide the dough into individual portions and cover the remaining dough with cling film or a damp kitchen towel until ready to process. Set the pasta machine to the largest roller gap by pulling on the appropriate knob and turning it until it snaps into place.

4. Dust the rollers and the work surface around your pasta machine with flour. Fit the crank handle and turn at a steady pace to process the dough through the flat rollers. Once rolled, fold the dough's left edge and then its right edge towards the middle, to form 3 layers. Pass the dough through the rollers again. Repeat the process 3 times to make the dough elastic. Now reduce the roller gap stepwise after each pass. The dough no longer needs to be folded. If the dough gets too long, you can cut it in half.

5. After passing the dough through the smallest setting, you can cut the dough into lasagne sheets, tagliatelle or spaghetti with the appropriate roller. Fit the appropriate roller attachment and roll the dough through the

cutting roller. Let the pasta dry a little. You can hang it up to dry. Repeat the process until all the dough has been used.

Tips for pasta preparation

- The right type of flour: For the perfect Italian pasta dough, use type 00 durum wheat flour. This flour is rich in gluten and makes pasta that is not brittle. If you cannot get hold of durum wheat flour, you can use equal parts of durum wheat semolina and normal wheat flour (type 405 or 550).

- Adding egg to pasta dough makes the pasta firmer and better tasting and imparts an attractive colour. For egg pasta, you can leave out the durum wheat semolina and use normal wheat flour. Egg pasta dough needs to rest at room temperature for 30 minutes before processing.

- Keep dusting your work surface with flour during dough processing. Rollers should continuously be dusted with flour to prevent the pasta from sticking.

- Divide your dough into portions and always cover remaining portions well with cling film or a clean damp tea towel – pasta dough dries quickly.

• After cutting, the fresh pasta should be dried for approximately 30 minutes,

depending on the dough, to prevent strands from sticking together during cooking.

- Once completely dry, the pasta will keep for up to one year. Egg pasta will keep in the fridge for 3 days — alternatively, you can also freeze it.

Cleaning and care

The pasta machine should be cleaned and dried after each use as follows. Lack of care or inappropriate care of the pasta machine can impair its function.

• Before each use, process a small portion of the dough with the machine to absorb any residual dust or impurities present in the machine. Do not continue to use this piece of dough, discard it.
• Allow the dough present in the machine after use to dry before removing it.
• Use a damp cloth or brush to remove dough and flour residues.
• Dry your Nonna with a cloth and air dry her before storing.

- Do not use sharp or pointy objects to extract dough residue from the machine, as this could damage the pasta machine. Do not rinse under running water nor use washing up water or other cleaning agents to clean the machine or its accessories to prevent the growth of mould or to keep the pasta machine hygienic.

Trouble shooting

If the device does not work properly, please check the following steps:

1. Check if the manual was followed precisely and correctly.
2. Check the following table for possible reasons.

Problem Solution
The device wobbles when using the crank handle.	Tighten the fixing clamp.
The dough is not cut properly.	Add a little more flour to the pasta dough and knead it well through again. Restart the rolling process from the beginning.
The dough sticks to the pasta machine.
The rollers do not grip the pasta dough properly.	Add some water to the dough and knead it through well again.
The dough is brittle.
Dough residues cannot be removed.	Allow the dough to dry completely before attempting to remove residues again. When using next, pass a small piece of dough through the rollers to absorb any residual impurities. This piece of dough should then be discarded.
The dough is too long. Cut the dough in half and process each half individually.
The pasta sticks together during cooking.	Always let the fresh pasta dry before cooking.
There are dark residues in the dough.	This is lubricant. Cut out the affected spots in the dough.

If you have any other issues with Nonna, please contact our customer service or a professional repair service. Do not try to repair the machine yourself.

Customer service

In principle, our products have a legal warranty duty of 2 years. Further claims can only be processed in conjunction with a proof of purchase. Wearing parts exclude any warranty claims, when usual abrasion has occurred. The durability is determined by the respective handling and use of the products and is thus variable.

For questions concerning handling and

functionality of our products, please contact our customer-service:

Tel. [phone] - 80944-0

Disposal/Environmental protection

Our products are manufactured with high quality standards and designed for long-lasting durability. Regular maintenance and care help extend their lifespan. If the device is defective and cannot be repaired, it must not be disposed of with regular household waste. You must take the device to a designated recycling facility for electrical or electronic equipment. By properly disposing of and recycling the device, you make an important contribution to protecting our environment.

the essential CE requirements as of the date of issuance. The complete Declaration of Conformity can be viewed at www.springlane.de/pages/ce.

Hereby, Kronenburg Handel GmbH declares that the product complies with

Afmetingen (b/l/h):

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Pastadeeg maken

Verwerk met Nonna vers deeg tot lasagne, cannelloni, lintpasta, spaghetti of ravioli:

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