User manual ARIETE PANE EXPRESS ARTE 121

[. . . ] 121 ALWAYS READ THE INSTRUCTIONS BEFORE USE When using electrical appliances it is necessary to take adequate precautions, namely: 1. Place the appliance on a solid, level, heatresistant surface close to a power source. Keep the appliance away from the edges of the work surface. Do not touch hot surfaces ­ use oven gloves or folded tea towels. [. . . ] It allows you to save an hour of the time required by the program, reducing the time when the dough is left to rise during the processes. : Using this procedure, your bread may be denser ad rougher than usual. What to do: at stage 30, use the BROWNING button to move the indicator from browning "_" at the bottom of the display to the FAST position. BASIC (1) Use this program for simple white bread and for recipes based on white bread dough. The SWEET DOUGH program kneads for 30 minutes, then lets the dough rise for an hour and a half. JAM (11) The JAM program mixes the ingredients for 15 minutes, then cooks them for 50 minutes. Leave plenty of room to allow the jam to expand while it is boiling. If the jam boils over into the interior of the appliance, it will be very difficult to clean. If this happens, press the START/STOP button until it emits a beep, disconnect the appliance from the power point, allow it to cool and clean it before the jam has a chance to stick. Handle the hot jam with caution, as it retains its heat for a long time andsticks like glue. BAKING (12) The BAKING program turns the appliance into an oven. It will not knead or raise or do anything else except bake for an hour and keep the contents warm for another hour. Use this program to bake ready-made dough from the supermarket or dough made from packets of bread mix. Do not use more than 500g of bread mix, and do not put it in the appliance until it is ready to bake. Check the dough, because some ingredients do not need a whole hour's baking ­ you must stop the baking and remove the contents earlier. Most products swell while baking ­ bear this in mind and leave sufficient room when filling the bread-pan. INGREDIENTS FLOUR The type of flour used is very important. The most important element in the flour is the protein known as gluten, which is the natural agent which gives the dough the ability to hold its shape and retain the carbon dioxide produced by the yeast. the term WHITE FLOUR TYPE 0 means that it has a high gluten content. Buy flour with TYPE 0 or FOR BREAD (maritoba) written on the packaging. oTHER BREAD FLOURS These include type 0 wholemeal or "farmhouse" flour , wholemeal flour and whole wheat flours. These provide an excellent source of dietary fibre but contain lower levels of gluten than white type 0. [. . . ] Add one tablespoon at a time ­ flour if the mixture is too soft ­ liquid if it is too dry, until the correct consistency is reached. ⷠBuy a new breadpan and a new kneading arm to be used exclusively if the appliance is also to be used for gluten-free bread. In any case, always thoroughly wash anything which comes into contact White flour type "0" 220 g Wholemeal flour 220 g Brown sugar 3 teaspoons Powdered milk 1 tablespoon Dried brewer's yeast 3 teaspoons PROGRAM 3 BROWNING 2 LOAF: 750 g 4. Sugar 2 teaspoon Dried brewer's yeast 3 teaspoon Olive oil 2 tablespoons Flour type "0" 435 g Salt 1 teaspoon After placing the ingredients in the bread machine, wait for 10 minutes before turning on the machine to allow the yeast to activate. [. . . ]