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Description of appliance
1. Housing (contains motor and starting device).
2. Pin for mounting bowl to housing.
3. Operation light of electric switch.
4. 'Bowl.
5. Opening button of trap.
6. Cover.
7. Operation lever (operation locking device).
8. Dough mixer.
9. Mixer nut.
10. Auger.
11. Extruding disc (accessory allowing the formation of the type of pasta
chosen : spaghetti, macaroni, etc.).
12. Screw of extruding disc with knife (15).
13. Measuring cup.
14. Accessory to clean discs.
15. Knife for cutting pasta.
16. Key for removal of disc nut.
CORD:
It is stored inside the housing: you may only extract the required length for
the connection.
To replace, just push the cord back inside the appliance.
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Disassembly
1. Bring lever 7 to position ZERO (Fig. A).
2. Unscrew mixer nut 9 in the direction
opposite to arrows (clockwise).
3. _Open cover 6 and remove the accesso-
ries and mixer 8 stored inside the bowl.
4. Note:
Ensure that trap 5 is properly closed, in
the position to
otherwise move it to this position. This
operation Is necessary to enable to
remove the extruding disc nut 12 .
5. Unscrew the extruding disc nut 12 (113
of a turn counter-clockwise) and re-
move it.
6. Remove extruding disc 11.
7. Slide pin 2 and at the same time pull on
the bowl (Fig. 8).
8. Remove auger 10 (Fig. C).
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Assembly
1. Mount bowl 4 on housing 1
(Fig. A). (Lever 7 on position
ZERO).
Engage the bowl in the housing
runners and push to the end
(Fig. D) : a light click will indi-
cate that the bowl is l.ocked
(Fig. E).
2. Open the cover.
Place mixer 8 inside bowl4 (Fig.
F) by inserting first the smooth
end at an angle on the left side.
3. Turn mixer nut 9 in the direction
of arrows (counter-clockwise)
(Fig. F).
4. Put in place auger 10 )(Fig. G).
5. Place the extruding disc 11 of
your choice by engaging the
stud in the groove on the bowl
(Fig. H).
6. Insert and then tighten the disc
screw 12 clockwise (Fig. 1).
7. Close tile cover of the bowl
without locking it.
Your appliance is now ready for use.
Fig. E
Fig. F.
Fig. G
Fig. H
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BEFORE USE:
~ Check the voltage shown on the marking located under the
appliance.
- Check on your meter the voltage used in your area.
- Make sure that these two voltages are identical.
As a security measure, all appliances are supplied at 110 V.
ANY ERROR IN THE CONNECTION VOIDS THE GUARANTEE.
To obtain fresh pasta
Follow very carefully the procedure described below and the instructions of
the chart on p;;tges 12 - 13.
All these operations have been devised to allow you to obtain good pasta.
The percentage of humidity in the flour or wheat check and their quality are
very important. It is for the purpose of keeping the mixture at the required
consistency that we recommend, at point 10, to check this mixture after 3 to 5
minutes of kneading, and if necessary to add a little flour.
1) Weigh the .hard wheat middlings or the flour (a very fine hard wheat
middling is recommended to obtain better quality). If needed, weigh the
other ingredients.
2) Break the eggs in measuring cup 13 and
if necessary add a small quantity of
water to obtain the level indicated in the
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recipe chosen. Beat the mixture well
with a fork to make it well fluid.
3) Plug in the appliance.
4) Ensure that trap 5 is properly closed
(Fig. J) : It Is necessary to avoid at all
cost that flour or middlings can fall onto
the nut.
5) Open cover 6.
(_
{I ' ) --'
6) Place a cloth under the extruder (Fig.
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K.)
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7) Pour the flour or middlings in bowl 4.
8) Close cover 6 and push lever 7 towards
the right (position 1) : the locked
appliance starts up.
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9) About 10 seconds later, pour the
contents of the measuring cup through
the cover slot, moving very slowly from
left to right and from right to left until
the cup is empty: this is done to obtain
a proper spread of these items.
1 0) Three minutes after the appliance star-
ted, stop it by pushing lever 7 towards
the left (position 0). Open the cover:
the mixture must have the appearance
of coarse middlings.
1st case. The grains are the size of
peas : this is because the mixture is a
little too damp. Sprinkle it with a good
tablespoon of flour or middlings. Close
the cover again, start up and let it run
for one minute.
2nd case. The mixture is too powdery:
add a spoonful of water. Careful! Too
much humidity will curl up the pasta
and prevent it from passing through
the trap.
11) Open then trap 5 by pushing towards the left (Fig. J). After about twenty
seconds the pasta will start to come out of the openings of the extruder.
With the knife of item 12 (screw of extruding disc) cut off the first
centimeter of poorly mixed pasta and put it back in the bowl through the
slot.
12) Still using the knife of item 12, cut the pasta with a sharp thrust at the
desired length.
13) When the bowl is empty, let the appliance run for another few m.inutes to
empty also the nut and make the disassembly easier.
14) Turn the appliance oft.
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ACTIVATION OF SAFETY SYSTEM
The appliance is equipped with
a safety system which stops it in
cases of abnormal operation.
Various cases :
- Error in dosage of ingredients,
pasta is too dry.
- Extruder is plugged by dry pas-
ta.
- Flour or middlings spilling into
the inside of the extruder.
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When the safety device has opa-
rated, the motor is stopped and
the warning light 3 Is lit (Fig. L).
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Start-up is then impossible.
STEPS TO BE TAKEN WHEN OPERATION
OF THE APPLIANCE IS STOPPED
Disconnect the appliance.
NEVER RECONNECT IT BEFORE
HAVING ELIMINATED THE CAUSE
OF THE ACTIVATION OF THE SA-
FETY SYSTEM.
Close trap 5.
Unscrew nut 12 with key 16 (Fig. M).
Take out the extruding disc and clean
it thoroughly.
Disengage the bowl from the appliance
and remove the nut : clean it. Empty
the bowl of its contents.
Place the bowl back on the runners.
Reconnect the appliance.
It is suggested that the appliance be tested by operating it empty.
afb. M
If your appliance does not start again, consult the approved MOULINEX
maintenance center nearest to you.
If the appliance works, put back the nut, the extruding disc and the screw
of the extruder, and check your recipe; start a new operation.
Check that trap 5 is closed and start mixing again, adding water if
necessary to obtain a smooth mixture.
Open trap 5 once a smooth mixture has been obtained.
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Maintenance
The housing containing the motor must never be placed under a tap : the
guarantee would be voided. Dry it very carefully with a cloth.
All other parts may be washed under the tap.
To make cleaning of bowl easier, the cover can be removed by detaching it
from the hinges.
CLEANING OF EXTRUDING DISCS
Clean out the holes of the extruding disc using accessory 14; if possible, Jet
this disc dry: it will then be very easy to remove the pasta by tapping the disc.
Once all parts have been cleaned, it is suggested to reassemble the unit.
Service
To obtain repairs to your appliance, follow the terms of the guarantee
certificate.
You can obtain individual parts, as well as accessories and additional extru-
ding discs, at your regular dealer or at the approved MOULIN EX SERVICE
DEPOT nearest to you (see list contained on the certificate of guarantee).
Designation of Parts Reference No.
Mixer .............................................................................................................................................. ~ . . . . . . . . . . 3713G
Mixer nut ............................................................................................................................................ .
Auger ....................................................................................................................................................... .
Discs supplied spaghetti ........................................................................................... .
thin macaroni (bucatini) ........................................... ..
medium lasagne (tagliatelle) .............................. ..
large lasagne (pappardelle) .................................. .
striped macaroni (rigatoni) ................................... ..
pizza dough ................................................................................... .
small lasagne (linguine) ............................................ ..
gnocchi ............................................................................................... ..
Screw of extruding disc .......................................................... : ................................... .
Measuring cup ......................................................................................................................... ..
Key for removal of disc nut ................................................................................... ..
DISCS SUPPLIED
3716G
3719G
3704G
3705G
3702G
3701G
3706G
3707G
3703G
3708G
3717G
3700G
3709G
G(DO ~ 8
SPAGHETTI MEDIUM LARGE LARGE STRIPED THIN SMAll GNOCCHI PIZZA DOUGH
LASAGNE LASAGNE MACARONI MACARONI LASAGNE
TAGLIATEllE PAPPARDEllE RIGATONI BUCATINI LINGUINE
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I EXTRUDING
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Ingredients
leJ
Mixing
RECIPES
to be placed
to be poured very
time
I
Cooking
DISCS
in bowl
slowly through the
of pasta
and drying
TO BE USED
before mixing
cover slot at
before
start of mixing
opening
trap
1 egg
Bd
+ sufficient

- 250 g of pastry or regular water to
flour or of fine hard reach

Fresh
wheat middlings level3
"'
- 2 to 10 minutes .
.
pasta
(90 g)
depending on extru-
ding disc used. in a
with
large amount of sal-
water

ted boiling water
(1 liter of water
and eggs
,.,,, 'W'
to 100 g of pasta).
-
- 500 g of pastry or regular + sufficient _ ..
flour or of fine hard water to :
e I
wheat middlings reach
level?
(180 g) 13 minutes.
plus
c_hecking I On a cloth,
t1me, without
If not all pasta is used
-

2 eggs . . minute pressmg
immediately, in order to
. """'"' 'W
preserve it you can let it dry
1- 250 g of pastry or regular water. if ""'
in a well aired environment.
flour or of fine hard
required, to reach -
spreading it out Cooking
wheat middlings level4 _ - times will then be a bit
Fresh
I
(100 g) .
longer
pasta
(5 to 13 minutes).
with eggs

'W
- 500 g of pastry or regular + sufficient I
8
flour or of fine hard water. if ..
-
wheat middlings required, to reach
levelS
(200g)
EXTRUDING Ingredients Ingredients Mixing
RECIPES I DISCS TO to be placed to be poured very time !Collectlonl Cooking
in bowl slowly through the f d d 1
BE USED b t . . cover slot at betore o pasta an ry ng
e ore m1xmg ..
start of m1xrng opening
trap
CD
-2 to 10 minutes.
Fresh . 500 g of or regular 2 . to depending on extru-
t
flour or of fme hard + sutfrcrent . 1 ding disc used. in a
pas a wheat m1ddlmgs creamed spmach to large amount of sal-
With 0 reach level
10
ted boiling water
spinach _o- (
2
50 g) 3 minutes, a cloth. (11iter of water
- plus . wrthout to 100 g of pasta).
*
checkrng pressing
time, 1 If not all pasta is used
plus : immediately, in order to
Fresh
' . 500 g of pastry or regular
1
2 eggs 11 minute II preserve it you can let it dry
flour or of fine hard + sufficient
1
10 in a well aired environment,
pasta wheat middlings tomato concentrate ,. I
1
spreading it out. Cooking
With
to reach
1
l times will then be a bit
level10 longer
tomato (250 g) I (5 to 13 minutes).
Initially 4 tablespoons of oil, Cover with a towel and let rise
500 g of regular then. measured '"the cup :m 7 for 3/4 of an hour in a warm
PI
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or pastry 30 g of fresh bakmg I .,. On a pastry environment.
zza I flour wheat and two d'sh c . . f
o teaspoonfuls of 1 over wrth ?
dOUQh .
2
level sugar dissolved in not and frred rn
teaspoofuls sufficient warm . greased. Sprmkle w1th herbs and
of salt water to reach
2
mmutes. gruyere cheese.
level 7 (180 g) plus . - Garnish with anchovies.
checkmg Cook in oven for 20 minutes
time, (thermostat 8).
300 g of mashed potatoes. cooked in the oven plus
(1:30 hr thermostat 5), peeled and crushed with a
1
mrnute.
I
e
1 fork. tben heated (about 500 g of potatoes before On cloth. . .
Gnocchl , non cooking); cut rn the gnocch1 rn salted
200 to 220 g of regular or pastry flour or of fine 3 .em boiling wa. ter. .
hard wheat middlings. p1eces. They are ready when they nse
I I to the surface.

<:; NEVER ADO FLOUR OR MIDDLINGS IN THE BOWL WHILE EXTRUDER IS IN OPERATION.
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Example of recipe
PASTA WITH SPINACH
Ingredients :
-- 500 g of pastry or regular flour or of fine hard wheat middling ;
-2 eggs+ sufficient creamed spinach (about 140 grams) to reach level10 of
the measuring cup.
Extruding discs which may be used :
All pasta discs.
How to proceed :
- Weigh the flour, break the eggs in the measuring cup and add creamed
spinach to level 10 of the cup.
- Mix eggs and creamed spinach with a fork so as to obtain a smooth
mixture.
- After having properly assembled the appliance (see page 5), make sure
that trap 5 is properly closed.
- Pour the flour or middlings in the bowl.
- Close the cover and start the appliance.
- Pour the liquid mixture very slowly through the cover slot, moving the cup
all along the length of the slot so as to spread the ingredients well.
- Mix and check the consistency of the dough. If large grains are formed,
stop the appliance immediately, add a full tablespoon of flour and conti-
nue to mix. After three minute, open the cover and check the consistency
of the dough : it must appear like a large mass with grains no larger than a
grain of wheat and must reunite when pressed.
If the grains are too big, add a full tablespoon of flour (or more if neces-
sary) and mix 1 more minute.
If the grains do. not reunite, add a tablespoonful of water and mix 1 more
minute
- Place a cloth under the exit gate of the extruder.
- Open trap 5 and collect the pasta on the cloth, cutting at desired length.
- Spread the pasta well, to avoid sticking.
- Never add flower In the bowl when extruder Is In operation.
- In order to make the removal of the screw of the extruder easier, let the
appliance run a few more minutes once the bowl is empty.
- Cook in a large quantity of salted boiling water (1 liter of water to 100 g of
pasta) for 2 to 10 minutes, depending on the disc used and the consistency
desired.
You can obtain in the same manner egg pasta, tomato pasta, etc. by
following the instructions of the chart on pages 12 - 13.
542013461 B R.C. PARIS 0 621.983 CANADA lmprimeri8 BIGOT Argentan