User manual ARIETE PASTAMATIC GOURMET

[. . . ] Never allow the cord to dangle in places where it may be grabbed by a child. Do not threaten the safety of the appliance by using parts that are not original or which have not been approved by the manufacturer. This appliance is designed for HOME USE ONLY and may not be used for commercial or industrial purposes. This appliance conforms to the directives 2006/95/EC and EMC 2004/108/EC, and to the regulations (EC) No. [. . . ] 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. The appliance has three types of mixing attachment: Whisk (E): 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. Recommended speed: 1/6 Dough hook (F): for all types of mix (pizza, bread, pastry, etc. Recommended speed: 1/4 - Raise tilt-back head (A) to pour ingredients into bowl (G). - Connect plug to mains outlet and turn appliance on by turning dial (C) and setting on speed "1". by rotating dial (C) counter-clockwise to "P" position , it is possible to select also pulse functioning. - For smoother results, switch appliance off, disconnect plug from mains outlet and raise head (A) as described above. Using a spatula, mix ingredients off the sides of the bowl and towards the centre of the bowl (G). - At the end of processing, or to change the type of whisk, switch off the appliance by turning the dial (C) to "0" and unplugging it from the power socket; lift the arm (A) as described above and remove the whisk by pulling it out with care, after first releasing it by turning it clockwise. WARNING: Before using appliance, ensure that all accessories have been assembled properly. If more ingredients have to be added to bowl (G) during use, first turn dial (C) to position "0" to switch appliance off and then pour ingredients into bowl. To avoid injury and damage to appliance, always keep hands and kitchen utensils out of reach of moving parts. - 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 - 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. Short crust pastry Sponge cake Bread dough Meringue (egg whites+ sugar) Fresh egg pasta. 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. - Use the dough hooks at speed "1" and gradually adding flour. - Transfer the mix to a lightly greased bowl and cover with lightly greased cooking film. [. . . ] - Continue to beat the mix, adding one whole egg or 2 yolks at a time, at intervals of one minute or Until each egg is thoroughly incorporated into the mix. - Add the flour, potato starch and raising agent, and mix at speed "2" for 2 minutes. BASIC MERINGUE RECIPE ­ 900 G (8 EGG WHITES) 300 g egg whites (7/8) 300 g granulated sugar 300 g icing sugar 1 pinch salt - Add the whites (room temperature) and the salt to the bowl. - Use the whisk to beat the whites at speed "5" for 5 minutes. [. . . ]