Useful Tips; Cleaning And Maintenance - ARIETE 1598/1 Mode D'emploi

EN

USEFUL TIPS

- For the best results, always whisk eggs at room temperature.
- Before whisking egg whites, make sure that there is no grease or egg yolk on the whisk attachment
or in the bowl.
- Always use cold ingredients for short crust pastry, unless otherwise specified in the recipe.
- If appliance seems to be over-working, switch off, disconnect plug from mains outlet and reduce
quantity of ingredients to process.
- For optimum mixing, always add liquids first.

CLEANING AND MAINTENANCE

- Remove all of the attachments used, working in the opposite order to the way they were fitted.
- The bowl (H), the lid (N), 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.
- All blender components may be washed in the top part of the dishwasher at a max. temperature
of 50°C/ 122°F.
- Use a slightly wet cloth for cleaning the appliance body (G).
- Blender cleaning (I): fill the blender with warm water and soap; place the lid (L) with the plug (M);
start the blender at the highest speed for 30 seconds. Rinse and repeat the procedure, if neces-
sary.
WARNING:
After cleaning, dry all parts thoroughly and refit them.
MAXIMUM CAPACITY
Short crust pastry
Sponge cake
Bread dough
Meringue (egg whites+ sugar)
Fresh egg pasta.
RECIPES
BASIC BREAD DOUGH – 1.1 KG
400 ml lukewarm water
30 g fresh yeast or 14 g dried yeast
2 teaspoons sugar
1 teaspoon salt
30 g oil
300 g 00 flour
300 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.
1.3 kg flour
2 kg total mix
1.3 kg flour
8
850 g flour
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