User manual ARIETE PANE EXPRESS

[. . . ] The necessary precautions must be taken when using electrical appliances, and these include the following: 1. Make sure that the voltage on the appliance rating plate corresponds to that of the mains electricity. Never leave the appliance unattended when connected to the power supply; unplug it after every use. Make sure that the power cord does not come into contact with hot surfaces. [. . . ] If the mix contains rye or whole wheat flour, we suggest inverting the order of the ingredients, i. , first add the dry ingredients, yeast and flour and then the liquid ingredients; this makes them easier to mix. Note: The maximum quantity of flour and yeast must be the quantities outlined in the recipe. - Make a hole in the mound of flour with a finger, put the yeast inside the hole, being careful that the yeast does not come into contact with the liquids or salt. ATTENTION: Whilst baking, steam might exit from the vents under the lid (F). Open the lid (F) and, wearing oven gloves, firmly grip the handle of the bowl (H), turning it anticlockwise to release it and take it out the right way (Fig. - Let the bread cool down first, and then pull the bread out of the bread pan by its sides by utilising an anti-stick spatula. If necessary, turn the bread pan upside down on a cooling grill or on a clean surface and gently shake it until the bread drops out. - 15 - EN ATTENTION: Never use metal utensils to remove the bread from the bread pan (H) to avoid ruining the anti-stick coating of the bread pan. - Gently remove the bread and let it cool down for approximately 20 minutes before cutting it. - When the process has finished but the on/off key (A) has not been pressed, the bread remains hot for 1 hour and then the machine switches off. - When the baking has finished, switch off the appliance and remove the plug from the electrical socket and wait for the components to cool down before proceeding with cleaning. The most important element in the flour is a protein known as gluten, which gives the dough its ability to hold its shape and trap the carbon dioxide produced by the yeast. OTHER BREAD FLOURS These include whole wheat flour and flours made from other types of grain. These provide an excellent source of dietary fibre but contain lower levels of gluten than white type 0. This means that wholemeal loaves tend to be smaller and denser than white ones. In general terms, if you replace half the wholemeal flour with white type 00 flour, you can prepare a product with the taste of wholemeal bread but the texture of white bread. Given moisture, food and warmth, the yeast grows and releases carbon dioxide gas. This produces bubbles which remain trapped in the dough and make it rise. Of the several types of yeast available, we recommend the use of dry brewer?s yeast. These are usually sold in sachets and do not need to be previously dissolved in water. You may also find fast acting yeast or yeast for bread-making machines. [. . . ] Check that the consistency of the dough is the right consistency when there are no flour residues on the sides of the bread pan and deep troughs form on the surface of the mix when the kneading arm is functioning. The dough must always be humid and soft and much softer than a traditional flour mix. Correct the consistency of the mix during the first 15 minutes of the cycle. Add a spoonful of flour at a time if the mix is too soft or a spoonful of liquid if it is too dry until the right consistency is reached. [. . . ]