ARIETE 133 Mode D'emploi page 25

THE TIMER
The most common use of the timer is to prepare the bread during the night so that it is ready the next
morning. It is possible to program up to 15 hours preparation using the timer. Do not use for bread or
dough containing fresh milk, yoghurt, cheese, eggs, fruits, onions or any other ingredient which may
deteriorate if left for a few hours on a hot and humid environment.
Decide when you want your bread to be ready, for example at 6 a.m. Check what time it is when you
start the program, for example 9. Calculate the time between these two times, in this case 9 hours. By
manipulating the increase/decrease buttons (B), the timer will move forward or backward 10 minutes
each time you press.
it is not possible to reduce the time required by a program.
CONSISTENCY OF THE DOUGH
Check the product during the first 5 minutes of kneading, through the dedicated porthole (H). A smooth
loaf should be formed. If not, maybe it is necessary to review the ingredients. If it is necessary to open
the lid (G), do it during the kneading or the resting time. In all other moments you may compromise
the successful outcome of the bread.
If the dough seems sticky or sticks to the sides of the pan, sprinkle over a teaspoon of flour at a time.
If it is too dry, pour a teaspoon of hot water at a time. It is possible to gently remove the ingredients
remained stuck to the sides of the machine using a wooden or plastic spatula.
Warning
Do not leave the door open longer than necessary. Wait until the flour/water is completely
absorbed in the dough before adding more.
Close the lid (G) before the end of the last kneading, otherwise the bread will not rise properly.
STORING THE BREAD
The bread you find on the market usually contains additives (chlorine, limestone, mineral tar dye,
sorbitol, soybean, etc). Your bread does not contain any of them, so it will not last long as the bread
sold on the market and will look different. Also, it will not have the flavour of the bread on the market,
it will have the taste that bread should always have.
It is preferable to eat it just made, but it can be store for two days at room temperature, in a polyeth-
ylene bag from which you have removed all the air.
To freeze homemade bread, let it cool, put it in a polyethylene bag and remove all the air, then seal
and freeze.
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