ARIETE 125 Pane Express metal Mode D'emploi page 18

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.
1/4 sachet
1/2 sachet
3/4 sachet
1 sachet
1,5 sachets
2 sachets
DRY AND FRESH YEAST – TABLE OF EQUIVALENTS
Dry
2 gr.
4 gr.
6 gr.
7 gr.
10 gr.
14 gr.
1 teaspoon
2 teaspoons
3 teaspoons
3,5 teaspoons
5 teaspoons
7 teaspoons
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Fresh
7 gr.
13 gr.
21 gr.
25 gr.
37 gr.
50 gr.