User manual DELONGHI MW 755P

[. . . ] 1 ­ GENERAL 1. 1 1. 2 1. 3 1. 4 1. 5 1. 6 Important safety warnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. Technical data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. Installation and electrical connection . . . . . . . . . . . . . . . . . . . . . . pag. Accessories supplied. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pag. [. . . ] Furthermore, structures of samples from both MW and traditionally cooked pasta were examined by scanning electronic microscopy (SEM). Most of the methodologies have been chosen on the basis of national and international literature on pasta quality evaluation. To perform the comparative study was used the same batch of pasta coming from the largest pasta manufacturer in Italy. Results On the basis of the performed research, it has been shown that the two methods of cooking are statistically equivalent for quality parameters, i. e. water absorption, weight increase, stickiness, firmness, colour and volume increase during cooking. The rate of release of organic material (mainly starch) from the pasta sample into the cooking water and the rate of gelatinisation of starch in the samples, resulted significantly (p £ 0. 05) lower for MW cooked samples. These results could mean a higher level of retention of original starch in the pasta structure. This could be explained by the temperature profile of the cooking cycle that, in MW cooking, reaches the boiling point of water only at the end of the cooking time. Sensorial analysis by panel test showed that the two samples (MW and traditional cooked pasta) are not significantly different taking into account most of the sensory descriptors, such as firmness, superficial stickiness, sauce adhesion, etc. Judgement on De Longhi MW pasta cooking apparatus The obtained results allow to confirm that the use of the innovative De Longhi MW pasta cooking equipment, by following manufacture directions, is suitable to cook a good quality pasta in a domestic environment. Marco Dalla Rosa Visiting Professor of Food Technology Processes Food Sciences and Technologies, University of Bologna. 44 chapter 3 ­ using the pasta cooker 3. 1 - INTRODUCTION The pasta cooker accessory can be used to cook all types of pasta, maintaining its nutritional value. This new and exclusive system reduces cooking time and simplifies preparation, avoiding the need to add the pasta once the water has come to the boil, mix it during cooking or raise the cover to avoid the foam boiling over. 3. 2 - USING THE COOKER AND SETTING THE CONTROLS 1 Remove the turntable (H) and turntable support with wheels (I) from the oven. I H ENGLISH 45 2 Position the pasta cooker support (M) as shown in the figure, inserting the three pins into the three holes in the bottom of the cavity (the word PASTA should face the front). 3 Insert the shaft (P) into the hole in the bottom of the container (L). To lock the shaft, push upwards and rotate until the two teeth protrude from the slots (this can be facilitated by looking from the inside of the container). Insert the mixer (O) into the central housing, making sure the blades are in contact with the bottom and not raised excessively. L P 4 Add the pasta to the container (L) (max. 400 g), taking care not to exceed the L2 level on the mixer (O). Whole spaghetti must be positioned in the special compartment illustrated in the figure. Make sure the spaghetti are not raised. chapter 3 ­ using the pasta cooker 5 Level the pasta by shaking the container gently. Pour in the water (*) required to cover the pasta completely until it reaches one of the two levels (L1 or L2) on the mixer as shown in the pictures below: RIGHT: L2 L1 The pasta is completely covered by the water at the L1 level (min). ENGLISH L2 L1 The pasta is completely covered by the water at the L2 level (max). WRONG: L2 L1 The pasta is not properly covered by the water. L2 L1 Water level is between L1 and L2 (it must be either L1 or L2 level) L2 L1 The level of water exceeds the maximum amount of water allowed for the PASTA function (over the L2 level) · Remember that the level of water must ALWAYS reach either Level L1 or Level L2 and must never be between the two. IMPORTANT: · REMEMBER TO PUT IN THE PASTA FIRST AND THEN THE WATER. · THE PASTA MUST BE COMPLETELY COVERED BY THE WATER OR PASTA EMERGING FROM THE WATER COULD BE OVERCOOKED AND ASSUME A BURNT COLOUR. Remember that pasta increases considerably in volume during cooking. If level 1 provides only minimal coverage of the pasta (eg. pasta with high volume formats), you are recommended to increase the water to L2. [. . . ] It is necessary to remove the turntable (H) and its corresponding support (I) periodically in order to clean them; the bottom of the oven should also be cleaned. Wash the turntable and its support in soapy water using neutral soap. They can also be washed in a dishwasher. Do not immerse the turntable in cold water after prolonged heating; the sudden change in temperature would cause it to crack. [. . . ]