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. Do not touch hot surfaces ­ use oven gloves or folded tea towels. Leave at least 5 cm (2 inches) around the breadmaking machine to allow for ventilation. [. . . ] 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. 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. 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. 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. 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. 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 0 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. [. . . ] In very hot or damp weather, or program 6 FAST ­ 58'). You can use this basic recipe for white bread and for others preparations (sweet or savoury) replacing the flour and increasing the quantities of liquid indicated. The proportions are approximately equal in weight to the gluten-free mix and liquids. other useful hints are: · Pre-heating of the ingredients (warm the liquids, if eggs are used in the dough immerse them in warm water for 15 minutes, take the butter or margarine from the fridge 15 minutes before it is needed, etc. [. . . ]