User manual ARIETE GOURMET COLOR

[. . . ] 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. [. . . ] - At the end of processing, or to change the type of whisk, switch off the appliance by turning the dial (C) to "0" 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. When using the dough hook (F) and the beater (D), do not operate the appliance for more than 5 consecutive minutes; subsequently, allow to cool down for at least 20 minutes. When using the whisk (E), do not operate the appliance for more than 10 consecutive minutes; subsequently, allow to cool down for at least 20 minutes. The failure to comply with these rules may damage the product not covered by the warranty. 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), the lid (H), 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 (I) clean with a slightly damp cloth. - Store the appliance by winding the power cord on the appropriate lower cord winder (Fig. WARNING: After cleaning, dry all parts thoroughly and refit them. Short crust pastry Sponge cake Bread dough Meringue (egg whites+ sugar) Fresh egg pasta. 0 KG 330 ml lukewarm water 12 g fresh yeast or 14 g dried yeast 1 teaspoon sugar 1/2 teaspoon salt 12 g oil 250 g 00 flour 250 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. [. . . ] 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 "5" for 5 minutes. - Pass to speed "6" and add the granulated sugar a little at a time. - Continue to beat the egg whites for 5 more minutes. [. . . ]