Bread maker Ariete 130

[Instructions, including in Russian: 🔗]

Instructions, including in Russian:
🔗

Who has the Ariete 130 bread maker. Who knows how the Dessert program works. That you can bake on it or not bake at all.

[Bread maker Ariete 130]

Bread maker Ariete 130

The children gave an Ariete 130 bread maker to familiar old people. Attempts to bake bread according to the recipe from the book led to a negative result: (In general, it’s not surprising! It’s not clear only HOW to solve the problem! I just figured out my own: I went to the site and after reading, I understood what and how to change get the beginning! And what about this model? as I can see, no one has such a stove :(

And I don't see the difference what kind of bread maker. You can take any recipe, the main thing is not to be mistaken with the proportions and with yeast too. Perhaps they have no experience yet

That's all the horror in the recipe is! As I saw .. I had more questions than understanding what and how to do!
Here is the basic bread recipe:
milk 430 ml
sugar 1.5 tbsp. spoons
dry brewer's yeast - 1 sachet
oil - 40 gr
gluten-free flour mixture - 500 gr
salt 1 tsp

this is for bread, weighing 900 grams

I immediately have a question - where is so much water and so much yeast? comparing with my main bread - I have a baguette Mulenex! So there are 315 ml of milk and 550 g of flour and only 2 teaspoons of yeast! and what to do? take my verified prescription or what?

Take a proven recipe of course! There is a mistake in this recipe! Too much liquid for this amount of flour! Or find a recipe on our website. There are many good proven recipes for any brand of HP.

[lkrolik]

lkrolik !
I had Ariete's stove. I baked in it according to recipes from this site, and everything worked out great.

The stove is normal, you can not throw out the book ... but you should not trust it)))
I bake in this oven according to recipes from the forum. And from the book I use recipes for cupcakes - delicious! The main thing is not to sip the yeast in a bag ... They probably have different bags ... or a gag from the translator;)

Hello! I bought the same stove the other day. According to their recipe, nothing happened. I was terribly upset. But I found this site - I studied several articles, and it went. The main thing is the proportion of liquid and flour. For two glasses of total liquid I take 1.5 tbsp. l sugar, 1 small scoop of yeast and the same amount of salt. Flour first pour 2.5 cups (measuring, from the kit, then add a spoonful until you get a kolobok. Everything works out. I baked just white bread from a mixture of wheat and rye flour and a cake. Everything worked out well. It is important to follow the recipes, but also to control the process is also necessary.Thanks to the creators of the site, good luck to you

The arirte 130 bread maker is good. The bread bakes well and is simple - no eggs, and sweet with butter and eggs, and rye, the dough does well too. I bake on a medium crust, everything is baked. You can program the program yourself to bake rye bread on it.

Thank you very much. I like this model very much, but for some reason no one has it, at least no one recognizes it. Some say that the Ariets have raw bread inside. Although it seems to me that you can always finish it, if suddenly something. I think I will focus on her.
As far as I understand, on the dough program, you can make dough for pasta, and for dough pies, and dumplings?
According to the description, there should be 3 weights - is that so? I doubt it, because some complained that it turned out to be 2. I am interested in everything in such detail, because in our city the stove can only be ordered through the store, it is not yet available in the stores. So you cannot see it personally and touch it.
The dessert program is really incomprehensible ...

You write that you can program it yourself, in what mode? I have not read about this anywhere else. If so, then Orion-205 is dropped.

I have two weights of 900g and 750g in my arirte 130 bread maker.There are 12 programs in total, the last 12 are for programming. That's why I bought it. You can set any time for kneading, layering and baking bread yourself. I bake rye bread on it. When I bought immediately I tried quick bread on program 4 according to the instructions for HP, it turned out well, everything was baked only instead of water, I poured water-milk in half, then on program 1 - ordinary bread also recalculated it a little according to the instructions so that the ratio of dry and liquid products was approximately 0.6 ... with a tail. Then everything works out. She baked French bread -3prog., 5prog-sweet bread, 6prog-cake (this is without yeast, but with baking powder), 8prog-kneading (made pizza, dumplings). There has never been a raw bread inside. Sometimes the top crust of rye bread settles, but this is her own fault - a lot of water. I take yeast SAFmoment, they are now for baking and for pizza. The flour is simple.

Thanks, I sort of figured out the modes. Taki about the weight of 500g. cheating ... But I think this is not a problem. It remains a little to collect money, then together we will figure out what dessert is.

Some say that the Ariets have raw bread inside.

The dessert program is really incomprehensible ...

I’m not 130, but for several years I have never had raw bread! As for the dessert - besides this program, is there also a program "jam" or "jam"? Perhaps this is it?

[11 Dessert (DESSERT): kneading, infusing and cooking desserts]

No jam or jam - this is program 7. Here are the programs on my Arirete 130 HP
1 Plain bread (BASIC): kneading, yeast and baking regular bread.
2 Bran bread (WHOLE WHEAT): knead, yeast and bake bran bread.
3. French bread (FRANCH): kneading, leavening and baking with a longer proving time. Bread with a crispy crust and a soft core. 4 QUICK: kneading, yeast and baked. Bread with a thicker consistency.
5 Sweet bread (SWEET): knead, yeast and bake sweet bread.
6 Cake (CAKE): knead, yeast and bake with baking soda or baking powder.
7 Jam (JAM): Prepare jam and orange jam.
8 Kneading (DOUGH): Kneading and yeast without baking.
9 Very fast cooking (ULTRA FAST): kneading, yeast and baking. Bread with a thicker consistency.
10 Baking (BAKE): only baked goods without kneading or yeast. This function is also necessary to increase the baking time for the selected program.
11 Dessert (DESSERT): kneading, infusing and cooking desserts.
12 Home cooking (own program) HOME MADE

By the way, I tried to find instructions for arieta 130 even on foreign sites - I didn't find anything

Hello! I have the same parsley: nothing is clear with this dessert. I have already searched the entire Internet.
I am very pleased with the oven itself: I have mastered all types of bread, muffins, it turns out good and tasty. I bake rye for myself, for my family - which is sweeter.
I think that the stove is very good, functional and the price-quality ratio is advantageous.
But this dessert is just a mystery of the century. Maybe it's like a yogurt maker?

[They probably have different bags ... or a gag from the translator;)]

They probably have different bags ... or a gag from the translator;)

That's right, the instructions are incomplete and besides incorrectly translated into Russian!

I read it in English, where the dosage was different from the method presented in Russian, for example, with tea and tablespoons.
And in general, what kind of brewer's yeast is there ??? Funny ....

I advise everyone - take the proven recipes from the site, they will not deceive, I myself once started!

The stove was brought in on Saturday. In general, I like everything. On the first day after accidentally launching the wrong program, they tried to cancel - nothing happened. In the second - it turned out for some reason. Apparently I adapted to press these touch buttons with the required duration and strength (more precisely, without it). We tried to disconnect from the network - for 10 minutes, as in the instructions, turn it on - remembers, the infection. In general, they turned on and after 20 minutes - the same story. So the program was "forgotten" after half an hour.
She baked ordinary bread (more precisely French), made dough for buns and pizza. So far, everything is working out. The recipes from the instructions are creepy. On the box itself and on the instructions, as I discovered, they promise 2 sizes of bread, on the oven itself (sticker) - already 3.
Nothing is clear with the dessert.

Congratulations!
For me, too, the program was not canceled for the first time: the boy-seller in the store accidentally stumbled across it, so then I did not think of anything better how to bake bread. It worked, but bad (I didn't know about this site yet). But that evening I went online, wandered in here and - rehabilitated my purchase in the eyes of the family
Now I'm happy.
Success to you!

Who bakes bread on which crust? I tried light - good. The middle one seemed a little dark to me. I haven't decided on the darkest one yet.

[Alisa_t]

Alisa_t , it all depends on the recipe, well, you yourself will understand later. If the bread is rich enough, it contains more sugar, or dairy products, or eggs, then the crust will be darker. In the absence of any additives, the crust will be light.

Can you please tell me what is displayed on the Ariete 130 display during a program? (is it possible to find out the end time of each phase of the program or just the entire program as a whole?). Which program is the best for baking rye bread? Does the motor overheat when mixing it? (for example, Panasonic has a separate stirrer blade for rye bread and they write that the motor is more powerful). Thank you in advance.

Program phases - displayed (below in small letters), on the display - the end time of the entire set program. How long each cycle lasts is not clear, there is not a word in the instructions. Rye baked on the French bread program.

Instructions, including in Russian:
🔗

And how many heating elements are there - one or two, and does it matter?

Ten is alone, walking along the perimeter.

I bake rye bread on program number 12 (my own program). After studying the forum, 2 programs were honored. Doing # 1 or # 2 is about the same. HP remembers the last dialed program after shutdown.
Black. bread Black bread
№1 №2
Kneading 1 10 14
Yeast 1 20 20
Kneading 2 10 6
Yeast 2 10 5
Yeast 3 60 65
Baking 0 - 80 65 65
Total Program Time 2:55 2:55

The arirte 130 bread maker is good. The bread bakes well and is simple - no eggs, and sweet with butter and eggs, and rye, the dough does well too. I bake on a medium crust, everything is baked. You can program the program yourself to bake rye bread on it.

more about programming ...
the "timer" button does not work in my A130 stove, therefore the declared function of the timer and setting the time in programming does not work ...
can this be my marriage?

In the footsteps of the freshly purchased Ariet 130:

more about programming ...
the "timer" button does not work in my A130 stove, therefore the declared function of the timer and setting the time in programming does not work ...
can this be my marriage?

If you press the timer button before starting the program, the program time on the display increases with each press.
If this is not the case, there is probably a defect.

By the way, in the store during the check they could not turn on the oven - the programs are selected, the timer, the backlight work, but does not respond to the "Start" button. By typing, I found out that to start, you must press and hold the button for more than a second - there is not a word about this in the instructions.
The sales assistant once again showed how well they usually "know" the product they sell.

I decided not to return it, because I took it in the internet store ... for my daddy to the dacha, I decided ... why should he have that timer ...
and suddenly the button came to life ... but not for long ...
you can see the function in the stove is available and working ... and the button is buggy
By the way, that seller did not mark the guarantee to me, so ... it was not ...

by the way, I have a Panas257 at home, I can compare
a130 - it buzzes so much that it seems to be at the limit, I can't imagine that it would turn on at night in the kitchen ... Panas quietly kneads, without strain
but the same recipe a130 baked an hour earlier, Panas rests for a long time, it just costs up to 1 hour, so in terms of efficiency, the a130 is quicker
but do not differ in taste

Recently I became the owner of this bread machine. The model is very good. Bought in the media market for 4,499. We chose between mules and Arietta. Having weighed the functions and our wallet, we decided to take Arya. While the stove is happy, it works fine, only while we are determined with the proportions. They didn’t even try it according to the book, they were not sharpened for our products. The first bread was ok, but during baking it fell out. In the second, after reducing the liquid, the opal lid is only 1.5 cm. I think the third will already be as it should.

I have a few comments / questions to discuss with you:

1) During heating, the stove clicks several times at different intervals, and quite loudly (like a mechanical clock in silence). This is normal?

2) The gingerbread man for some reason almost always dangles in the upper left corner, badly mixing the right one. (now we put magazines under the left legs, it seems to be better, most likely we have a crooked table)

3) During baking of the 2nd bread, the viewing window fogged up a lot, after the end of baking, a little water leaked out of the holes on the lid. This is normal?

4) The main bread mode (1 program) is 3 hours, Panas has almost 4 hours. Are Panas's recipes exactly right for our oven? Should you also trust the recipes from the book for Mulinex at least 90%?

5) Tell me pliiizzzz, if I want to use milk to improve the flavor in a regular recipe for plain bread, should I completely replace the water with it or use half the water + half the milk?

And I also solved the problem for myself about the stuck dough mixers in the bread. I saw that a hook is attached to some models. It is not included in the kit for the Ariete 130, so I used a regular crochet hook. I took out the mixer very carefully, leaving a tiny hole. Due to the fact that the "hook" at the hook is small, the mixer is not scratched.

P.S. Thanks in advance for your answers. (Although I see that the topic is not particularly "fresh", ready for a long wait)

[kukurzka]

kukurzka, welcome to bakery company
Read at your leisure UNDERSTANDING BREAD IN HOMEMADE BREAD and pay attention to the formation of the kolobok (this is the balance of water and flour).

Do not pay special attention to the difference in the durations of the main programs - Panasonic has a "temperature equalization" that can last from 20 minutes to 1 hour (depending on the outside temperature), as a result the same 3.00, 3.20, 3.40 hours are obtained. I have a main program in another HP for three and a half hours. Still in some models 3 hours 20 minutes ...

It is best to trust your knowledge and recipes posted here on the forum - they have been worked out repeatedly by different very real people.

The window fogs up for me too.
You can replace the water with milk in any proportion, that is, pure or mix as you like. You can generally replace all the liquid with serum.
And any recipes are suitable. The main thing is the bun. And take an approximate number of products for the desired weight.
I usually do less weight, I did more to the table. And by inertia I set the program as usual, I had to bake for another 20 minutes.

[kukurzka]

kukurzka, our stoves are similar, so I will try to answer.
1) the stoves click all, some louder, some quieter, but they click - the program time is counting down
2) if the bun is stuck with its proboscis to the side of the bucket, this most likely indicates a lack of flour. Try to help him - gently push the flour with a silicone spatula from the corner where he is "undercooked". Did it help? Unstuck?
3) the window often fogs up. But to let the water flow out? I have never had this in many years ...
4) each stove has its own mode and its own intervals between kneading, proofing and boning, this is normal. My main mode is from 3.13 to 3.25 - depending on the size.
5) milk is used in a wide variety of proportions depending on the recipe.
If you find the spatula hole very annoying, you can remove it immediately after the last deboning of the dough.

Thanks again for answering my questions, and so quickly! The main thing is that I calmed down because of the clicks, otherwise you yourself know, you never know .... As for helping the kolobok with a spatula, it's a good idea, definitely follow. I'll try again. Just how often can you get there? As far as I understand, while the kneading is going on - at any time, but is it no longer worth the proofing between batches? And another question, if it's not difficult, tell me how often you use the backlight and has this light burned out? If so, are they easy to find?

Since the kolobok is formed during kneading, you can safely open the lid at this time! You can't open it during baking, but you don't need to help the bun at this time!

Can you ask another question? when you put on a delay for the night, will it still be disgusting at the second batch to pick several times asking to add ingredients in the main mode? And are there modes without "peaks" that can be delayed? We have a one-room Khrushchev building, instead of doors there are bamboo curtains, so you understand the audibility - pipets. If the noise of the engine can be tolerated, then this nasty squeak is unlikely.

Here is my 3rd bread from the Ariete 130. So far the most successful
Replaced water with milk. Maybe a little off topic, but I want to ask, in your opinion, is it worth reducing the amount of flour a little, otherwise it seemed to me that the bun was a little tough? I chose the size "small", medium crust, program 1 (basic)

Took
450 ml. sifted flour ("Sokolnicheskaya", was wet, did not crumble in the hand)
250 gr. milk,
yeast 1.5 tsp ("Home kitchen")
1.5 tsp sea ​​salt
2 tbsp. l. Sahara
about 1.5 - 2 tbsp. l. vegetable oil

Full face



Profile

The bread is wonderful.
In its program (hand made it seems that something does not go into my head) will not squeak. But there you need to know exactly how many minutes of which process to set. I take from the instructions for other HP.

Can you ask another question? when you put on a delay for the night, will it still be disgusting at the second batch to pick several times asking to add ingredients in the main mode? And are there modes without "peaks" that can be delayed?

I put on French bread at night, there is no signal to add ingredients. At the same time, I do not change the bread recipe, I bake it as the main one. The only difference will be the crispier crust.

I have a squeak in French ...

The light bulb, I think, can be replaced if it burns out - they are all standard.

We also sometimes have a little condensation flowing out during baking.
By the way, the bread maker Ariet 130 and Binatone 2068 are the same model under different brands - they are made at the same plant (in the same place where the Kenwoods are, by the way) - it differs only in the color of the body (Ariet - white + stainless steel, Binaton - black + stainless steel ).
Recipes from the book for Binaton can be safely used.

According to the recipes for Panasonic, we tried the oven, but we have to take the ingredients in the proportion of 3/4 of the recipe - there is a large loaf in my 1200 grams.

There is useful information on Binaton on the forum (there are several recipes in the same topic):

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9516.0

I have owned this bread maker for several weeks now. I want to say - the stove is wonderful. It interferes well, heats up too, she hardly heats up. The only remarks: the plastic inserts inside the stove have darkened a little - but this is not visible when the lid is closed, and after cooking bread in the French mode, there is a lot of condensation in the lid (it flows out of the holes when opening). I used dough modes, regular and French. as there is more time - I'll try something else.

Many people write that because of the window they say the bread turns out lighter - I think this is nonsense. Everything is insulated there, rubber gaskets are inserted, etc., etc. The window cannot influence the color of the bread. Of course, they may disagree with me - well, that's my opinion. On my weakest color mode, with a sufficient amount of sugar, the crust turns out to be the color of ground cinnamon, and on the dark one - generally a negroid

P.S. On French bread, the beep for additives is NO!

[Wheat-rye bread with beer]

We tried this recipe (from the Beanaton 22169 thread, by Admin):

Wheat-rye bread with beer
It turned out very tasty bread, I recommend it to everyone! Something similar to Karelian - for my taste, it would be nice to add a little raisins there.

Here's another proven recipe:

Herculean bread:
Water - 310ml
4 tablespoons butter (or refined sunflower oil)
Wheat flour, w / c 435 g.
Oat flakes "Hercules" 75 g.
Sugar - 2 tablespoons
Salt - 1.5 teaspoons
Hacked sunflower seeds - 37 g.
Dry yeast - 1.5 teaspoons.

Basic program, 900g (large loaf), crust to taste

The bread is very fluffy and tasty, the only thing is that the top comes out flat - perhaps the recipe should be slightly adjusted.

good, solid stove. we have baked bread in it three times - everything works out. according to the accelerated program, the bread came out somewhat dense, we liked the bread according to program 1 more, I just reduced the amount of liquid to 350 ml (in the instructions - 430 ml) and everything turned out fine.

Dear owners of this device, I am choosing a stove, in connection with which the question arose: please tell me how she is doing with programming - I am especially interested in whether any program can be corrected already in the process (in DeLongey there is such an opportunity - at any stage add or remove time and generally make your own from the basic recipe)

Svitusya in the Ariete 130 stove there is a mode number 12 - this is an individual programming mode. Here you can set any time interval for each process: kneading, proofing, etc. If you wish, you can also make adjustments to the basic programs in it, only then they will no longer be basic, but your individual ones. On this program, the stove remembers the last settings, if you want another program, you need to enter new data. The time intervals of the basic programs can be viewed here, since there is no such breakdown in the instructions for the stove itself
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9516.0
time matches exactly with Binatone 2068 modes (verified)

Hello! I already wrote about Arietta-130, but then I just bought it.
Now my "girlfriend" is already half a year.
What I want to say. The recipes from the book are complete garbage. I bake recipes from forums.
BUT! I don’t know what’s the matter - in the bread maker or in me, but it never works strictly according to the recipe (either the roof will collapse, then the taste is not the same ...)
Therefore, I have developed the following rules for myself:
1. I bake the product at the rate of liquid products 2 measuring cups (I dump all liquid products into these glasses, and adjust the recipe so that nothing more, nothing less)
2. The more baking, the more yeast. Min. - 1 small measuring spoon (for just bread), max. - 2.5 for a very rich recipe cake with citrus juice.
3. The more baking, the longer the program.
4. Flour - to make the notorious kolobok. It is better to pour over (then the top may crack, but the taste will be good) than not enough sleep (the roof falls through, the product is dull, although not always).
5. I always add at least 1 spoon of water to milk.
6. To drain. oil - 1 spoonful of vegetable.
The bread is very good, high, with a delicious crust.
This year I baked Easter cakes - just super, magical. I never managed to knead the cakes with my hands, and the oven let down. Everything is perfect here. I am very pleased with the stove.