Technical characteristics of the Ariete 131 bread machine |
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Bread Maker Ariete 131 Top Metal
Functional device 131 TOP METAL will bake muffins for the whole family. From now on, there will always be fragrant fresh bread in your house with a blast of heat. Whatever you love - French, rye, grain, mustard - cook it yourself. Prefer gluten-free? The bread maker will easily cope with its preparation. · The compact bakery in a beautiful silver body is made of high quality materials - metal and plastic. · A transparent window in the top panel allows you to observe the baking process. · Electronic control is simple and understandable: turn on, set the operating mode, the weight of the baked goods, choose the degree of crust roasting. The LCD display will reflect the entire cooking process, you can set the desired time. The device will signal the readiness of the bread with an audible signal. · The device has 12 baking programs. The oven bakes a choice of classic, French or cereal bread. There are programs for quick baking, gluten-free bread. You can bake muffins and muffins. There are functions for kneading dough without baking or just baking.
Your machine is designed to make housework easier. Its main advantage is that all operations (kneading, yeast and baking of dough) take place inside a closed space. By clearly understanding the whole process and following the instructions, it is very easy to make excellent bread with a bakery machine. Keep in mind, however, that the appliance cannot "think" for you. The machine will not be able to tell you about a forgotten or incorrect ingredient, or that you have weighed some ingredient incorrectly. The careful selection of ingredients is extremely important in the preparation of bread. USER MANUAL Adding ingredients - They must be added in the correct order. - Set aside additional ingredients (fruits, nuts, raisins, etc.) to add during the second mixing, when the appliance beeps 12 times. - Introduce liquid ingredients first. This is usually water, but can be milk and / or eggs. The water should be warm (37 degrees), but not boiling. Water that is too hot or too cold interferes with yeast. - Do not use milk with a timer; it may curdle before starting the bread making process. - Add salt and sugar according to the recipe. - Add “liquid” ingredients (honey, syrup, molasses, etc.). - Add dry ingredients (flour, milk powder, herbs and spices). - If you are using a timer, you cannot add fruits or nuts during the second batch, so put them in now. - Add dry yeast (or powdered yeast / soda) last. Sprinkle them over other ingredients, being careful not to mix with water, otherwise they will activate too early. - If you are using a timer, try not to mix yeast (yeast powder / baking soda) with water / liquid, otherwise the yeast will react, swell and sink before starting the bread making process. As a result, the bread will turn out to be tough, dense, coarse and inedible, like kgrpich. We recommend making a hole in the center of the flour pile and putting yeast in there. FLOURThe type of flour used is extremely important. The main ingredient in flour is protein, also called gluten, which is a natural agent that allows the dough to hold its shape and retain the carbon dioxide produced by the yeast. Buy flour in packages labeled TYPE 0 or FOR BREAD (type of manitoba) with a high gluten content. OTHER TYPES OF BREAD FLOURIncludes integral wheat flour and flour from other cereals. This flour is an excellent source of dietary fiber, but it contains less gluten than WHITE TYPE 0 flour. This means that grain flour loaves will be smaller and denser than white loaves. By the way, if you replace half of the grain flour with type 00 flour, then you can make a product that tastes like grain flour bread, but with the texture of white bread. YEASTYeast is a living organism that reproduces in dough. When moisture, food, and heat are present, yeast multiplies and produces carbon dioxide. Gas forms in the form of bubbles, which remains in the dough and lifts it up. Of all the types of yeast available, we recommend using dry yeast. They are usually sold in small sachets and do not need to be dissolved in water first. You may come across fast acting yeast or yeast for baking machines. They are generally more productive and can raise dough 50% of the time faster than other yeasts. Use them only with the “FAST BAKE FUNCTION” setting. Yeast bags are very sensitive to moisture, therefore it is not recommended to store partially used yeast for more than one day. Instead, you can use fresh yeast cubes: 1 g. Active dry yeast is equivalent to 3.5 gr fresh yeast.
LIQUID INGREDIENTSLiquid ingredients usually include water, milk, or a mixture of both. Water helps in the formation of a crispy crust. Milk makes the crust softer and the texture “velvety”. There are different opinions about the temperature of the water. You can solve this problem yourself by getting to know the machine properly. Water is one of the main ingredients in bread. In most cases, a water temperature between 20 ° C and 25 ° C is the most optimal. But in the case of very instant bread, the water temperature should be between 45 ° C and 50 ° C. It is extremely important to use good quality water and preferably bottled water, as scale in the water can affect the baking result. Instead of water, you can also add fresh milk or a mixture of 2% powdered milk and water. This will improve the taste of the bread and the color of the crust. Some recipes use fruit juices such as orange, apple, lemon, and others. LOW FAT FOODDo not use vegetable oils, margarine, etc. with a low percentage of fat.These foods are low in fat, while most recipes are high and you may not get the results you want. SUGARSugar activates yeast and is a food product used for yeast growth. It ensures the taste and texture of the bread, as well as the formation of a crispy crust. Many bagged yeasts do not require sugar to activate. You can also use honey, syrup and molasses instead of sugar, but their amounts must be carefully chosen so as not to increase the amount of liquid ingredients. Artificial sugar substitutes are not recommended because yeast does not multiply on them. Moreover, they can kill the yeast. SALTSalt helps control yeast growth. Without salt, the bread can rise too much, but then fall off. Salt also gives the bread its flavor. EGGSEggs make bread fatter and more nutritious, improve its color, shape and texture. Eggs are liquid ingredients, so the remaining liquid ingredients should be considered when adding eggs, as too thin dough may not rise. HERBS & SPICESThey can be added at the very beginning of the process along with the rest of the ingredients. Herbs and spices such as cinnamon, ginger, oregano, parsley and basil add flavor and enhance the appearance of bread. Use small amounts of herbs and spices (1-2 teaspoons) to prevent the smell from being too harsh. Fresh herbs such as garlic and onions & chives contain some liquid that can upset the overall liquid balance of the recipe, so adjust the amount of the remaining liquid ingredients. ADDITIONAL INGREDIENTSSet aside additional ingredients (fruits, nuts, raisins, etc.) to add during the second mixing when the appliance beeps 12 times (Programs 1, 3, 4, 8, 10). To make bread, you can use dried fruits and nuts cut into small pieces, grated cheese, and chopped chocolate (but not in large pieces). Do not add more ingredients than indicated in the recipe, or the bread may not rise. Be careful with fresh fruits and nuts as they contain additional liquid (juice and oil) that must be considered when adding the remaining liquid ingredients. CONSISTENCE TEST Check the dough during the first 5 minutes of kneading through the special window (H). A smooth loaf should form. Otherwise, most likely, you should revise the composition of the ingredients. If it is necessary to open the lid (G), do so during the kneading or resting phase. In all other cases, the bread may not work. If the dough seems sticky or sticks to the sides of the container, add a teaspoon each of flour. If the dough is too dry, add a teaspoon each of hot water. Components adhering to the sides of the container can be carefully removed using a wooden or plastic spatula. ATTENTION: Do not leave the door open longer than necessary. Wait until the flour / water is completely absorbed into the dough before adding a new batch. Close the lid (G) before finishing the last kneading, otherwise the bread will not work well. CONTINUOUS USE If you want to make new bread, first let the appliance cool down. If you try to use an uncooled device, an error message (E01) will appear on the display and you will hear a beep, the bread maker will not turn on. If this happens, press the on / off button (P), remove the container (M) and cool the appliance completely. TIMER The most common use of the timer for baking bread is at night so that the bread is ready the next morning. The timer can be programmed up to 13 hours of cooking. This can be done in the BASIC, FRENCH, INTEGRAL, SWEET BREAD, DOUGH AND SWEET DOUGH programs.Do not use the timer on bread or dough with fresh milk, yogurt, cheese, eggs, fruit, onions, or any other ingredients that could go bad if left in a warm, humid environment for several hours. Set the time the bread is ready, for example, at 6 am. Check the time at the moment when you start the program, for example 9.00. Calculate the time interval between these two points, in this case 9 hours. Use the Increase / Decrease buttons (B) to move the timer forward or backward 10 minutes each time it is pressed. In programs 1 to 8 and 12, the high temperature remains for an additional 1 hour, which is shown at the top of the display (E). You cannot reduce the duration provided by the program. The maximum time that appears on the display is 13 hours. After setting the timer, start the appliance. If you use the timer for mixing programs (9 or 10), you must remove the finished product after the end of the program, otherwise its quality will deteriorate. During an hour of keeping warm, the progress indicator is in the WARM position, and the device beeps every 5 minutes, indicating the need to remove the contents. Take out the bread as quickly as possible. FAST OPTION This option can only be used with programs 1, 2 and 3. This saves one hour of program time by reducing the time interval in which the dough was raised during the various processes. Note: With this process, the bread is denser and coarser than usual, and additional ingredients are unevenly distributed. How to proceed: During the phase, use the button (Q) to move the browning indicator at the bottom of the display (E) to the FAST position. STORING BREAD Store-bought bread contains various additives (chlorine, chalk, coal dye, sorbitol, soy, etc.). Your bread does not contain any of these, so it doesn't store as well as store bread and looks different. Even its taste does not look like a store one. It tastes like natural bread should have. This bread is best eaten fresh, although at room temperature it can be stored for up to two days in a plastic bag that has removed all the air. If you want to freeze homemade bread, let it cool first, put it in a plastic bag, remove the air from the bag, close the bag and put it in the freezer. DISCONNECTING THE POWER In the event of a power outage of less than 7 minutes, after the power supply is restored, the program will continue. The program time will be extended by an interval equal to the duration of the break. If the shutdown lasts more than 7 minutes, the program will be stopped. If this happens, unplug the appliance, cool it down, empty the container (M), remove the ingredients, clean the appliance and start again. Be careful not to scratch the non-stick surface of the container and the stirrer blade. ERROR CODES If the temperature of the baking zone is too high (50 ° C), the display (E) will show the code (E01); if the temperature drops too much (-10 ° C), E00 will appear. If this happens, the device will stop and you will hear a beep. Remove the container (M) and bring the device to room temperature, then try again. If you see other error messages such as "EEE" or "HHH", please contact an authorized service center. |
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| Ariete 132. Description and characteristics of the bread maker | Technical characteristics of the Ariete 130 bread machine |
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