User manual ARIETE COCINA EXPRESS 121

[. . . ] When using electrical appliances it is necessary to take adequate precautions, namely: - Check that the voltage indicated on the product corresponds to that of your power supply. - Place the appliance on a solid, level, heat-resistant surface close to a power source. - Never leave the appliance within the reach of children or unable persons. - Leave a gap of at least 5 cm around the machine to allow ventilation and never cover the steam openings for any reason whatsoever. [. . . ] With oven gloves, hold down the machine with one hand and with the other firmly pull up the handle of the breadpan to remove it from its springs. If the bread will not come out of the breadpan, run a wooden or plastic spatola along the inside of the breadpan - do not use metal or sharp objects as these may scratch the non-stick surfaces. When the bread has cooled slightly, use a wooden or plastic spatula to extract the kneading arm from the bottom of the loaf. Do not use metal or sharp objects as these may scratch the non-stick surfaces. For best results, let the bread rest for 20-30 minutes to allow it to harden and dry before slicing. CONTINUOUS USE If you want to prepare more bread, allow the appliance to cool. If you try to use it while it is still hot, an error message (E01) will appear on the display, the machine will emit a beep and the bread-making machine will not work. If this happens, press the START/STOP button ( ) until it emits a beep and the warning light goes out, then remove the breadpan and allow it to cool completely. TIMER The most common use of the timer is to prepare bread during the night to be ready for the following morning. This can be done with the BASIC, FRENCH, WHOLEMEAL, SWEET, DOUGH and SWEET DOUGH programs. Do not use for bread or dough containing fresh milk, yoghurt, cheese, eggs, fruit, onions or any other ingredient which could deteriorate if left for several hours in a warm, damp environment. It will not be possible to add fruit or nuts during the second kneading process, so add them during stage 17. Check what time it is at the time the program is started, for example 9 pm. Using the arrow key " " and " ", the timer will go forwards or backwards at tenminute intervals each time it is pressed. Loaves will be smaller and denser than usual, but they taste just the same. FAST (7) ( ) This program is for sweet dough using baking powder or baking soda as the raising agent, rather than brewer's yeast. The mixture is rather sticky, so oil the breadpan and kneading arm before using this program and check the mixture through the window in the lid. If the dough rises up the sides of the breadpan, scrape it back with a wooden or plastic spatula during the 5-minute resting period. If the kneading arm starti working while you are carrying out this operation, remove the spatula and close the lid immediately. Use it to prepare darker and heavier European-type bread - black bread, rye bread, caraway bread, etc. As with the wholemeal program, in this one too the ingredients are warmed for half an hour in advance. Times tend to be longer to suit the heavier types of ingredients used. [. . . ] ADDITIONAL INGREDIENTS Dry fruit and nuts should be cut into small pieces, cheese grated, chocolate should be in small chips, not lumps. Do not add more than the recipe indicates, or the bread may not rise correctly. Be careful with fresh fruit and nuts as they contain liquid (juice and oil), so adjust the main liquid ingredient. It is preferable to mix in the additional ingredients during stage 33, when the appliance emits a beep during the second kneading. [. . . ]