PANE EXPRESS - Appareil de cuisine ARIETE - Free user manual and instructions

USER MANUAL PANE EXPRESS ARIETE

IMPORTANT SAFEGUARDS READ THESE INSTRUCTIONS BEFORE USE. 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. 2. Never leave the appliance unattended when connected to the power supply; unplug it after every use. 3. Never place the appliance on or close to sources of heat. 4. Always place the appliance on a flat, level surface during use. 5. Never leave the appliance exposed to the elements (rain, sun, etc....). 6. Make sure that the power cord does not come into contact with hot surfaces. 7. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. 8. Children should be supervised to ensure that they do not play with the appliance. 9. NEVER PLACE THE APPLIANCE BODY, PLUG OR POWER CORD IN WATER OR OTHER LIQUIDS; ALWAYS WIPE CLEAN WITH A DAMP CLOTH. 10. ALWAYS UNPLUG THE POWER CORD FROM THE ELECTRICITY MAINS BEFORE FITTING OR REMOVING SINGLE ATTACHMENTS OR BEFORE CLEANING THE APPLIANCE. 11. Always make sure that your hands are thoroughly dry before using or adjusting the switches on the appliance, or before touching the power plug or power connections. 12. Do not touch the moving parts whilst the appliance is in use. 13. Never switch on the appliance without ingredients in the bread pan. 14. Do not place aluminium kitchen foil or other metallic materials in the appliance to avoid a fire or a short circuit. 15. Do not touch hot surfaces – use oven gloves or folded tea towels. 16. Leave at least 5 cm (2 inches) around the bread-making machine to allow for ventilation. Under no circumstances cover the steam vents. 17. Do not place your hands or fingers in the bowl while the appliance is working. 18. Arrange the connecting cable so that it is not suspended above the working area and cannot be knocked or tripped over. 19. Do not use close to or under curtains, sideboards or any other object where there is a risk of scorching or catching fire. 20. Do not use the machine for storing bread. 21. To keep the breadpan in optimum condition, wash it well from time to time and wipe over with oil. 22. To unplug the appliance, grip the plug and remove it directly from the power socket. Never pull the power cord to unplug the appliance. 23. Never use the appliance if the power cord or plug are damaged or if the appliance itself is faulty; in this case, take it to your nearest Authorised Assistance Centre. 24. To prevent any risks, if the power cord is damaged, it must be replaced by the manufacturer, its Technical Assistance Service or a similarly qualified person. - 12 -

25. This appliance is designed for HOME USE ONLY and may not be used for commercial or industrial purposes. 26. This appliance conforms to the 2006/95/EC and EMC 2004/108/EC directives. 27. Any changes to this product that have not been expressly authorised by the manufacturer may lead to the user’s guarantee being rendered null and void. 28. In the event that you decide to dispose of the appliance, we advise you to make it inoperative by cutting off the power cord. We also recommend that any parts that could be dangerous be rendered harmless, especially for children, who may play with the appliance or its parts. 29. Packaging must never be left within the reach of children since it is potentially dangerous.

DO NOT THROW AWAY THESE INSTRUCTIONS DESCRIPTION OF THE APPLIANCE (Fig. 1)

A On/off key B Appliance body C Menu selector key D Window E Steam vents F Lid G Kneading arm H Bowl I Measure L Measuring spoon BRIEF NOTES ON THE BREAD-MAKING MACHINE Your appliance serves to save time and effort. Its main advantage lies in the fact that all of the mixing, proving and baking stages take place within a contained space. Your bread-making machine will easily and regularly produce superb loaves, if you follow the instructions and keep in mind one basic principle. The appliance cannot think for you. It cannot tell you that you have forgotten an ingredient or that you have used one of the wrong type or that you have measured something incorrectly. Careful selection of ingredients is the most important stage when it comes to preparing bread. INSTRUCTIONS FOR USE ATTENTION: EVEN IF THE APPLIANCE IS NOT WORKING, REMOVE THE PLUG FROM THE ELECTRICAL SOCKET BEFORE INSERTING OR REMOVING INDIVIDUAL PARTS OR CLEANING. N.B. Before utilising for the first time, clean all components according to the paragraph “Cleaning and maintenance”. Set the appliance to baking mode (Prog. 5) and operate it empty for about 10 minutes. After it has cooled, clean it again. Dry thoroughly and then refit the parts. The appliance is now ready for use. - 13 -

- Fit the kneading arm (G) to the shaft inside the bowl (H) (Fig. 2). - Measure out the ingredients with the measure (I) or measuring spoon (L) provided or weigh them and then place them in the bowl (H). - Place the bowl (H) over the special shaft inside the appliance, turning it clockwise to lock it in place (Fig. 3). ATTENTION: It is fundamental to follow the insertion sequence of the ingredients as described in the recipe. Generally, this sequence is: liquid ingredients, eggs, salt, milk powder, flour and finally, yeast. It is essential for the yeast not to come into contact with the salt. After the flour has been mixing in for a while, the “beep” may sound to remind you to add fruit ingredients. If fruit ingredients are inserted too early, a long mixing process will cause them to break up. - Close the lid (F) and insert the plug into the electrical socket. As soon as the machine is connected to the electrical circuit, a beep sounds and an LED lights up that indicates that the “Basic” default programme is switched on. - Choose the desired baking programme by pressing the menu selection key (C) in sequence; the relative LED of the selected programme lights up. - Start the baking process by pressing the on/off key (A) once; a short beep is heard and the programme starts. At that moment, all other keys are deactivated, except key (A). To stop the programme, press the on/off key (A) for approximately 3 seconds until a confirmation beep is heard. This is a characteristic that helps to prevent unrequested stoppages that would make it necessary to restart the programme. Menu selection key The menu selection key is used for setting the various programmes. Each time it is pressed (and a beep is heard) the programme changes. If the key is not pressed continuously then all 5 menus appear in sequence and the LED lights up under the lid (F). Select the desired programme at that point. The functions of the 5 menus are listed below: 1 Basic: mixing, rising and baking of ordinary bread. 2 Whole Wheat: mixing, rising and baking of brown bread. This programme has a longer preheating time to allow the grains of the flour to fill with water and therefore expand. 3 Quick: mix, proving and baking in shorter time. Generally, a loaf made on this setting is smaller and has a less airy consistency. 4 Dough: mixing and rising but without baking. Remove the mix and utilize it to make rolls, pizzas, steamed bread, etc. 5 Bake: baking without mixing or proving. This function is also used to increase the baking time for each selected programme as well as for making jams. N.B. Functioning time for each programme: 1 Basic 3:00 2 Whole Wheat 3:40 3 Quick 1:38 4 Dough 1:30 5 Bake 0:30

EN Keeping the bread hot

After the bread has been baked, it can be kept hot for 60 minutes. During this function, the 4 LEDs underneath the on/off key (A) flash. To extract the bread, press key (A) to switch off the programme. Power cut If there is a power cut that lasts less than 8 minutes, the programme will continue as soon as the electricity returns. The programme time will be extended for as long as the time of the power cut. If the power cut lasts more than 8 minutes, the programme will stop. If this happens, disconnect the appliance, let it cool down, empty the bread pan, remove the ingredients, clean and switch on again. ATTENTION: Do not scratch the non-stick surfaces of the bread pan (H) and the kneading arm(G). Room temperature The machine functions at various temperatures, but there is a difference in the dimensions of the bread depending on whether the ambience is hot or cold. An ambient temperature of between 15°C and 34°C is recommended. Alarm indications When the 5 LEDs underneath the menu selector key (C) flash whilst the beeper beeps means that the inside temperature is too high. Open the lid (F) and let the machine cool down for 10-20 minutes. HOW TO MAKE BREAD - Put the ingredients into the bowl (H), following the order given in the recipe. If the mix contains rye or whole wheat flour, we suggest inverting the order of the ingredients, i.e., 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. - Close the lid (F) gently and insert the plug into the socket. - Press the menu selector key (C) to select the desired programme. - Press the on/off key (A) to start the machine. - A long beep can be heard for the “Basic” programme. Do not forget to open the lid and insert your ingredients. ATTENTION: Whilst baking, steam might exit from the vents under the lid (F). This is perfectly normal. - When the machine finishes its operation, you will hear 10 “beeps”. Hold down the on/off key (A) for 3-5 seconds. 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. 4). - 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.

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. INGREDIENTS FLOUR The type of flour used is very important. 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. Buy flour marked “TYPE 0” or “FOR BREAD” (manitoba), as these have a higher gluten content. 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. YEAST Yeast is a living organism which multiplies in the dough. 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». These are stronger and can raise the dough 50% faster than the others. Only use them for the QUICK programs. Powdered yeast is very sensitive to moisture and therefore, do not keep partially used sachets for more than one day. Alternatively, you can use fresh brewer’s yeast in cubes: 1 gram of dry yeast is equal to 3.5 grams of fresh brewer’s yeast. DRY AND FRESH YEAST – TABLE OF EQUIVALENTS Dry

EN THE LIQUID INGREDIENT The liquid ingredient is normally water or milk or a mixture of both. Water makes a crisper crust. Milk makes the crust softer and the texture more velvety.

There are differing opinions over what the temperature of the water should be. You can decide for yourself as you become familiar with the appliance. Water is another fundamental ingredient for bread. Normally, the temperature of the water should be between 20°C and 25°C, but in the case of ultra fast bread the temperature must be between 45°C and 50°C if the process has to be accelerated. It is extremely important for the water to be of good quality and preferably bottled, since the lime scale in mains water can affect the quality of the finished loaf. Fresh milk can be used instead of water, or water with 2% of powdered milk which favours the flavour and improves the colour of the crust. Some recipes also mention fruit juice, such as orange, apple, lemon and so on. LOW FAT SPREADS Never use oil, margarine, etc. with a low fat content. These products contain little fat, while the recipe requires a greater amount and the end result may not be satisfactory. SUGAR Sugar activates and feeds the yeast, allowing it to grow. It adds flavour and consistency as well as aiding the browning of the crust. Honey, syrup and treacle can be used instead of sugar, but adjust the quantity of the liquid ingredient to compensate. Artificial sweeteners must not be used, because they do not feed the yeast, in fact they can kill it. SALT Salt helps to control the growth of the yeast. Without salt, the bread can swell too much and then collapse. Salt also gives more flavour. EGGS Eggs will make your bread richer and more nutritious, add colour and improve the shape and consistency. Eggs are included in the liquid ingredients, so adjust the other liquid ingredients if you add eggs, otherwise the dough may be too wet and will not rise satisfactorily. HERBS AND SPICES These can be added at the start, together with the main ingredients. Herbs and spices such as cinnamon, ginger, oregano, parsley and basil add flavour and improve appearance. Use small quantities (1-2 teaspoons) to avoid swamping the flavour of the bread. Fresh herbs such as garlic and chives contain enough liquid to upset the balance of the recipe, so adjust the liquid ingredient. 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. Put together the added ingredients when the machine emits a beep. - 17 -

EN STORING BREAD Bread found on sale usually contains additives (chlorine, lime, tar colour agent, sorbitol, soya, etc.).

Your bread contains none of these, so it does not keep as well as bread bought from the shop and has a different appearance. Also, it does not have the same flavour as shop-bought bread, it has the taste that bread should always have. It is best to eat it fresh, but it can be kept for two days at room temperature, in a polythene bag from which all the air has been removed. To freeze home-made bread, allow it to cool, put it in a polythene bag and remove all the air, then seal it and freeze. CLEANING ATTENTION: NEVER PLACE THE APPLIANCE BODY, PLUG OR POWER CORD IN WATER OR OTHER LIQUIDS; ALWAYS WIPE CLEAN WITH A DAMP CLOTH. ATTENTION: ALWAYS UNPLUG THE POWER CORD FROM THE ELECTRICITY MAINS BEFORE FITTING OR REMOVING SINGLE ATTACHMENTS OR BEFORE CLEANING THE APPLIANCE. ATTENTION: Let the appliance cool down before clearing it. ATTENTION: Never use metal utensils to remove anything from the bread pan (H) to avoid ruining the anti-stick coating of the bread pan. - Clean the bread pan (H) by rubbing the inside and outside with a damp cloth. - This is an exceptional circumstance; if the kneading arm (G) does not detach itself from the motor shaft, fill the bread pan with hot water and leave it for approximately 30 minutes. The kneading arm can then be pulled out and gently cleaned with a damp cloth. - Wash the measure (I) and the measuring spoon (L) with hot water and soap. - Wipe all of the other surfaces, inside and out, clean with a damp cloth. Use a little liquid detergent if necessary but be sure to rinse thoroughly as detergent residues could spoil the end result of your next loaf.

1. BASIC WHITE BREAD (350 gr.) 100 ml lukewarm water 1/2 teaspoon sugar 1 tablespoon extra virgin olive oil 1 teaspoon salt 215 g type “0” flour 1/4 sachet dry brewer’s yeast (*) or 8 g fresh brewer’s yeast Add all ingredients and wait for 10 minutes before starting up the appliance. This gives the yeast time to pre-activate.

WHITE BREAD (500 gr.)

150 ml lukewarm water 1 teaspoon sugar 1.5 spoons extra virgin olive oil 1.5 teaspoons salt 325 g type “0” flour 1 heaped teaspoon dry brewer’s yeast (*) or 10 g fresh brewer’s yeast Add all ingredients and wait for 10 minutes before starting up the appliance. This gives the yeast time to pre-activate.

GLUTEN-FREE BREAD (350 g)

215 ml lukewarm water 1 teaspoon sugar 1 teaspoon salt 1 tablespoon extra virgin olive oil 250 g gluten-free flour mix 1/2 sachet dry brewer’s yeast (*) or 12 g fresh brewer’s yeast

GLUTEN-FREE BREAD (500 gr.)

325 ml lukewarm water Sugar 1.5 teaspoons 1.5 teaspoons salt 1.5 spoons extra virgin olive oil 375 g gluten-free flour mix 3/4 sachet dry brewer’s yeast (*) or 21 g fresh brewer’s yeast.

215 ml full-cream milk (lukewarm) 1 tablespoon sugar 1/2 teaspoon salt 20 g margarine or butter 250 g gluten-free flour mix 1/2 sachet dry brewer’s yeast (*) or 12 g fresh brewer’s yeast

325 ml full-cream milk (lukewarm) Sugar 1.5 teaspoons 1 teaspoon salt 30 g margarine or butter 375 g gluten-free flour mix 3/4 sachet dry brewer’s yeast (*) or 21 g fresh brewer’s yeast.

(*) See table of comparisons for yeast amount (dry or fresh (in g/sachets/teaspoons) under the heading Yeast in the INGREDIENTS section.

You can use this recipe for white bread or gluten-free dough to make other recipes (sweet or savoury) in this recipe booklet, replacing flour types and increasing the amounts of liquid given. Approximately, the proportions are the same weight for gluten-free mix and liquids. In some cases, you will need to experiment. Other useful tricks of the trade are: • Preheating the ingredients (warm up the liquids; if there are eggs in the mix, emerge them in warm water for 15 minutes, remove butter/margarine from the fridge 15 minutes before using them, etc.). - 19 -

• Check the initial phase of mixing. 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 kneading arm should turn freely without forcing. 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. • Purchase a new bread pan and kneading arm to utilize for gluten-free baking if the appliance is to be used also for the production of bread with glutens. In any case, always thoroughly and accurately wash all parts that come into contact with traditional flour (bread knives, spatulas, lid and sides of the appliance, etc.) to avoid contamination. 2. WHOLE WHEAT WHOLE WHEAT BREAD (350 gr.) 140 ml milk 1/2 teaspoon of salt 12.5 gr. of butter 1/2 teaspoon of cane sugar 110 gr. of “0” grade white flour 110 gr. of wholemeal flour 1/4 sachet dry brewer’s yeast (*) or 10 g fresh brewer’s yeast

WHOLE WHEAT BREAD (500 gr.)

210 ml milk 1 teaspoon of salt 18 gr. of butter 1 teaspoon of cane sugar 165 gr. of “0” grade white flour 165 gr. of wholemeal flour 1/2 sachet dry brewer’s yeast (*) or 14 g fresh brewer’s yeast

3. QUICK WHITE BREAD (350 gr.)

100 ml. of warm water 1 teaspoon of sugar 1 table spoon of extra-virgin olive oil 1/2 teaspoon salt 215 gr. of “0” grade white flour 1/4 sachet dry brewer’s yeast (*) or 10 g fresh brewer’s yeast Put in the ingredients and wait 10 minutes before switching on the machine. The yeast will then have time to activate.

WHITE BREAD (500 gr.)

150 ml. of warm water Sugar 1.5 teaspoons 1.5 spoons extra virgin olive oil 1 teaspoon salt 325 gr. of “0” grade white flour 1/2 sachet dry brewer’s yeast (*) or 14 g fresh brewer’s yeast Put in the ingredients and wait 10 minutes before switching on the machine. The yeast will then have time to activate.

(*) See table of comparisons for yeast amount (dry or fresh (in g/sachets/teaspoons) under the heading Yeast in the INGREDIENTS section.

4. DOUGH DOUGH FOR PIZZA (350 gr.) 200 ml. of water 1 teaspoon of salt 3 table spoons of olive oil 350 gr. of “0” grade white flour 1 sachet dry brewer’s yeast (*) or 25 g fresh brewer’s yeast. Remove from the appliance and knead again. Roll out and leave to rest for 20 minutes. Bake at 220° for 25 minutes.

DOUGH FOR PIZZA (500 gr)

300 ml. of water 1.5 teaspoons salt 4, 5 table spoons of olive oil 525 gr. of “0” grade white flour 1.5 sachets dry brewer’s yeast (*) or 36 g fresh brewer’s yeast Remove from the appliance and knead again. Roll out and leave to rest for 20 minutes. Bake at 220° for 25 minutes.

SWEET DOUGH FOR MUFFINS (350 gr.)

125 ml. of milk 125 ml. of cream 60 gr. of butter A pinch of salt 175 gr. of sugar Grated orange rind 300 gr. of “00” grade white flour 1 sachet dry brewer’s yeast (*) or 25 g fresh brewer’s yeast. At the end of the process, mix in by hand and according to individual tastes: - 125 gr. of bilberries or, - 100 gr. of sultanas soaked and lightly floured or, - 100 gr. of chocolate drops or, - 75 gr. of candied fruit of your choice Divide into 12 small muffin moulds and cook at 200°C for 25 minutes.

SWEET DOUGH FOR MUFFINS

185 ml. of milk 185 ml. of cream 90 gr. of butter A pinch of salt 260 gr. of sugar Grated orange rind 450 gr. of “00” grade white flour 1.5 sachets dry brewer’s yeast (*) or 36 g fresh brewer’s yeast At the end of the process, mix in by hand and according to individual tastes: - 185 gr. of bilberries or, - 150 gr. of sultanas soaked and lightly floured or, - 150 gr. of chocolate drops or, - 115 gr. of candied fruit of your choice Divide into 18 small muffin moulds and cook at 200°C for 25 minutes.

250 g fruit chopped into small pieces or puréed 250 g sugar Juice of 1/2 lemon 20 g pectin powder Combine the fruit, sugar and lemon in the basket and start programme 4 (dough) for about 15 mins. When the pectin has been mixed in, pour in the sugar a little at a time. Close the lid and complete the cycle by starting programme 5 (bake) twice in a row for a total baking time of 1 hour (30 minutes for each cycle). (*) See table of comparisons for yeast amount (dry or fresh (in g/sachets/teaspoons) under the heading Yeast in the INGREDIENTS section. - 21 -

Rev. 3 del 09/11/2010 825440