Ariete Vintage 1588/03 [13/89] Description of the appliance fig 1

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DESCRIPTION OF THE APPLIANCE (Fig. 1)

A Arm

B Tilt-back head lever

C Speed regulation dial

D Appliance body

E Bowl

F Whisk

G Dough hook

H Beater

I Splash guard lid

INSTRUCTIONS FOR USE

MAXIMUM ALLOWED AMOUNTS AND SPEED

1 KgMaximum amount of flour which must not be exceeded in any case

1,7 KgMaximum absolute amount which must not be exceeded in any case (for

further details, refer to the paragraph RECIPES)

Maximum allowed speed with the dough hook (G)

Maximum allowed speed with the beater (F)

Maximum allowed speed with the whisk (H)

WARNING: After removing appliance from packaging and before using appliance for the first

time, wash thoroughly all those appliance parts that will come into contact with food using

water and mild detergent.

- Lower lever (B) towards symbol in order to raise tilt-back head (A) until fastened (Fig. 2).

- Insert bowl (E) onto appliance base (D) so that the slots located on the bowl completely fit into the

settings provided on the body of the appliance. Turn clockwise to fasten the bowl (E) (Fig. 3).

- Insert the appropriate splash guard lid (I) that prevents liquid food from spilling out on the arm (A)

by turning it till the end. (Fig. 4).

- According to the type of ingredient to be processed, insert beater onto motor base located on

appliance body (D) (Fig. 5), turning it counter clockwise to fasten it so that the shaft located on the

motor base fits into seat located on the beater (Fig. 6).

The appliance has three types of mixing attachment:

Whisk (F): to whisk egg whites, cream, instant puddings and ready mixes for cakes and desserts;

to cream butter or margarine with sugar (use butter or margarine at room temperature); to mix

eggs, for sponge cakes and other light cakes.

Dough hook (G): for all types of mix (pizza, bread, pastry, etc.).

Beater (H): for soft cake mixes.

- Raise tilt-back head (A) to pour ingredients into bowl (E).

- Lower lever (B) again and lower head (A) at the same time (Fig. 7).