• after removing the transparent lid, pour the pasta into a bowl. To facilitate this (particularly for spaghet-
ti), the mixer can be unhooked from its support by pressing the two tabs (figures 15 and 16).
• Once the appliance is turned on, if you realise it needs topping up with further water, proceed as fol-
lows:
1. Press the START/STOP button (4) to turn off the appliance;
2. Add water, taking care not to exceed the MAX level;
3. Press the START/STOP button to turn the appliance on again.
3. IMPORTANT
• When the appliance is plugged in, the automatic basket movement mechanism may come into operation
to verify the position of the basket. Wait until the handle lock is in the raised position before cooking
again.
• Do not touch the bowl during cooking as it becomes extremely hot. To lift it ALWAYS use the handles. You
are, however, recommended to wait until the water cools down before emptying (figure 17).
• Do not remove the bowl when the appliance is in operation
4. USEFUL TIPS FOR GETTING THE BEST FROM YOUR PASTA COOKER
The bowl has three levels marked inside (MIN - MED - MAX), corresponding to 1.5, 2.5 and 3.5 litres of
water.
The quantity of water can be adjusted according to the amount of pasta to be cooked. To cook one portion
(up to 100 g), the minimum level of water is sufficient (this speeds up boiling times). Up to 300 g, the midd-
le level can be used. To cook large quantities of pasta (300 to 500 g), the maximum level must be used. There
are, however, a number of fundamental rules to bear in mind for certain types and sizes of pasta available
on the market.
WHOLE SPAGHETTI OR OTHER TYPES OF LONG PASTA: for best results when cooking long pasta in gene-
ral, use the MED or MAX levels only. When not using the sauce warmer, use all four holes for optimum distri-
bution of the spaghetti.
BROKEN SPAGHETTI: for broken spaghetti, NEVER use the MAX level, but only the MIN or MED levels, even
when cooking the maximum quantity (500 g). Always use the separator for optimum mixing of the pasta.
HOME-MADE GNOCCHI: for this type of very delicate food, do not use either the basket or the accessories.
Gnocchi must be cooked using the classical method, immersing them in the bowl when the water comes to
the boil then draining using a kitchen sieve.
FRESH HOME-MADE PASTA: for this type of pasta always use the MAX level and add a little oil. You are,
however, recommended to immerse the pasta manually once the water has come to the boil and basket lowe-
ring has commenced. This avoids the pasta sticking together while the water comes to the boil.
19
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