User manual ARIETE 1596

[. . . ] To unplug the appliance, grip the plug and remove it directly from the power socket. Never pull the power cord to unplug the appliance. Do not use the appliance if the power cord or plug are damaged or if the appliance itself is faulty; all repairs, including substitution of power cord, must be carried out exclusively by an Ariete assistance centre or by authorized Ariete technicians in order to avoid all risks. In case of using extension leads, these must be suitable for the appliance power to avoid danger to the operator and for the safety of the environment in which the appliance is being used. [. . . ] Using a spatula, mix ingredients off the sides of the bowl and towards the centre of the bowl (G). - At the end of processing, or to change the type of whisk, switch off the appliance by turning the dial (C) to "O" and unplugging it from the power socket; lift the arm (A) as described above and remove the whisk by pulling it out with care, after first releasing it by turning it clockwise. - To remove bowl (G) turn counter-clockwise. WARNING: Before using appliance, ensure that all accessories have been assembled properly. If more ingredients have to be added to bowl (G) during use, first turn dial (C) to position "0" to switch appliance off and then pour ingredients into bowl. To avoid injury and damage to appliance, always keep hands and kitchen utensils out of reach of moving parts. uSEFUL TIPS - For the best results, always whisk eggs at room temperature. - Before whisking egg whites, make sure that there is no grease or egg yolk on the whisk attachment or in the bowl. - Always use cold ingredients for short crust pastry, unless otherwise specified in the recipe. - If appliance seems to be over-working, switch off, disconnect plug from mains outlet and reduce - Remove all of the attachments used, working in the opposite order to the way they were fitted. - The bowl (G) and the whisk (E) are machine washable; the beater (D) and the dough hook (F) Must be washed by hand in hot water with mild detergent. - Wipe the appliance power base (H) clean with a slightly damp cloth. WARNING: After cleaning, dry all parts thoroughly and refit them. Short crust pastry Sponge cake Bread dough Meringue (egg whites+ sugar) Fresh egg pasta. 6 KG 600 ml lukewarm water 30 g fresh yeast or 14 g dried yeast 2 teaspoons sugar 1 teaspoon salt 30 g oil 450 g 00 flour 450 g reground durum wheat semolina - Mix the yeast with in the bowl with the water and sugar. - Use the dough hooks at speed "1" and gradually adding flour. - Proceed at speed "1", 2 minutes from the start of mixing. - Pass on to speed "2" and mix for 4 more minutes. - Transfer the mix to a lightly greased bowl and cover with lightly greased cooking film. - Leave the dough to prove at room temperature and away from draughts for 1 hour or until it is twice - Place the dough shapes on baking sheets, either lightly greased or covered with greaseproof Paper; cover the dough with a cloth and leave to rise for 30 minutes. - Bake in an oven preheated to 220° C for 25-35, according to the shape and size and until knocking On the base of the bread produces a hollow sound. BASIC RECIPE FOR FRESH EGG PASTA ­ 800 GR 500 g "00" flour 4 eggs (65/70 g each) 50 ml cold water 5 g oil - Add the ingredients to the bowl. [. . . ] BASIC MERINGUE RECIPE ­ 900 G (8 EGG WHITES) 300 g egg whites (7/8) 300 g granulated sugar 300 g icing sugar 1 pinch salt - Add the whites (room temperature) and the salt to the bowl. - Use the whisk to beat the whites at speed "9" for 5 minutes. - Pass to speed "10" and add the granulated sugar a little at a time. - Continue to beat the egg whites for 5 more minutes. [. . . ]