Congratulations with your new machine, which will likely serve you life long.
My mothers "DLX" or rather a predecessor to the DLX was bought 50 years ago, and is still working!
In my Electrolux Assistent, as the DLX is called in Scandinavia, there is no adjustment screw either for the scraper, and I would not worry too much as long as the blade touches and cleans the side of the bowl.
The scraper is important, and I do the final stretching /kneading with the scraper only, and the roller removed.
I autolyse a 50/50 mixture of flour and water for about 20 minutes after just mixing to a homogenius state inclusive the dried yeast.
When the mixture starts to collect on the roller as the hydration level goes down while you add the rest of the flour to the autolysed wet dough, I remove the roller and scrape the dough off it manually into the bowl, and with the friction between the rotating bowl and the fixed scraper, the finishing touch is made.
My batch size usually starts with 1½ pounds of flour and the same weight water, and addition of salt and the additional flour (about 0,7-0,8 lbs) after hydration over 15 minutes until the dough has reached its final consistency.
If you have not looked around in the forum, I would suggest you find Varasano's suggestion of of he makes the best use of the machine, and points out that autolyse and longer time in the quite wet stages of stretching/kneading is effective for the gluten development.
Good luck and keep experimenting with the machine, as it is different to anything else you have used before.