Ariete Gourmet Rainbow 1594/01 [15/76] Cleaning and maintenance

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CLEANING AND MAINTENANCE

- Remove all of the attachments used, working in the opposite order to the way they were fitted.

- The bowl (G), the lid (H), and the whisk (E) are machine washable; the beater (D) and the dough

hook (F) must be washed by hand in hot water with mild detergent.

- Wipe the appliance power base (I) clean with a slightly damp cloth.

- Store the appliance by winding the power cord on the appropriate lower cord winder (Fig. 8).

WARNING:

After cleaning, dry all parts thoroughly and refit them.

MAXIMUM CAPACITY

Short crust pastry 500 g flour

Sponge cake 1 kg total mix

Bread dough 500 g flour

Meringue (egg whites+ sugar) 8

Fresh egg pasta. 500 g flour

RECIPES

BASIC BREAD DOUGH – 1.0 KG

330 ml lukewarm water

12 g fresh yeast or 14 g dried yeast

1 teaspoon sugar

1/2 teaspoon salt

12 g oil

250 g 00 flour

250 g reground durum wheat semolina

- Mix the yeast with in the bowl with the water and sugar. Leave to rest for 15 minutes.

- Add the salt and oil to the mix.

- Use the dough hooks at speed “1” and gradually adding flour.

- Proceed at speed “1”, 2 minutes from the start of mixing.

- Pass on to speed “2” and mix for 4 more minutes.

- Transfer the mix to a lightly greased bowl and cover with lightly greased cooking film.

- Leave the dough to prove at room temperature and away from draughts for 1 hour or until it is twice

its original size.

- On a floured top, shape the dough as required.

- Place the dough shapes on baking sheets, either lightly greased or covered with greaseproof

paper; cover the dough with a cloth and leave to rise for 30 minutes.

- Bake in an oven preheated to 220° C for 25-35, according to the shape and size and until knocking

on the base of the bread produces a hollow sound.