Before operating the noodle making machine, first place the device on a stable and dry countertop, away from water sources and high-temperature areas to prevent electric leakage or component deformation. Check whether the power cord is intact before plugging in, and ensure that the voltage matches household power specifications (usually 220V). Prior to first use, it is recommended to rinse the hopper and noodle outlet with clean water to remove dust residues left during manufacturing.
Pay attention to the flour-to-water ratio when adding ingredients. Different models have specific requirements for this ratio. The general recommended ratio is 30 to 40 millilitres of water per 100 grams of flour. Excess moisture will cause the machine to clog, while insufficient water will prevent dough from forming properly. Do not compact the flour after pouring it in; keep it loose for smooth suction by the machine. Make sure the lid is fully closed before startup, otherwise the safety interlock will prevent the machine from running.
Do not put your hands or any tools into the feeding port during operation to avoid entanglement injuries. If jamming occurs, cut off the power supply immediately before manual cleaning. After each noodle-making cycle, turn off the power in a timely manner, disassemble the washable parts, and wipe the main body with a soft cloth. Never rinse the whole machine directly with water. Inspect the rollers for wear regularly to ensure smooth and even noodle extrusion.