ARIETE 133 Руководство пользователя

Mod.

133

Macchina per il

pane

Bread maker

Machine à pain

Brothersteller

Máquina para hacer pan

Máquina de fazer pão

Broodbakmachine

Αρτοπαρασκευαστή

хлебопечка

хлібопічку

нан мейкер

صانع

الخبز

Fig. 1

A

B

C

D

E

F

I

L

M

N

Fig. 2

Fig. 4

Fig. 3

G

H

OP

Fig. 5

Q P O N

FE

A

B

D

C

M

L

H

I

G

R

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IT

- 10 -

Erbe e spezie

Possono essere aggiunte all’inizio insieme agli ingredienti principali.

Le erbe e le spezie, come la cannella, lo zenzero, l’origano, il prezzemolo e il basilico, aggiungeranno

gusto e colpiranno maggiormente l’occhio. Usatene in piccole quantità (1-2 cucchiaini) per evitare

che coprano il sapore del pane. Le erbe fresche, come l’aglio e l’erba cipollina, contengono abbastan-

za liquido da squilibrare i dosaggi della ricetta, quindi bilanciate il contenuto liquido.

Ingredienti aggiuntivi

Gli ingredienti aggiuntivi (frutta, noci, uva passa etc) possono essere aggiunti solo nei programmi che

li prevedono.

La frutta secca e le noci dovrebbero essere tagliati in piccoli pezzi, il formaggio grattugiato, il cioc-

colato sminuzzato in piccoli pezzi e non in grumi. Non aggiungetene di più di quelli previsti nelle

ricette, altrimenti il pane potrebbe non crescere correttamente. Fate attenzione alla frutta fresca e

allenocipoichécontengonoliquidi(succoeolio),quindidosatel’ingredienteliquidoprincipaleper

compensare.

I PROGRAMMI

- L’olio può essere sostituito con il burro fuso.

- Seguire l’ordine della tabella per l’aggiunta degli ingredienti.

- In tutte le ricette è possibile sostituire la farina ad alto contenuto di glutine con farina senza glutine,

facendo attenzione agli altri ingredienti per gli intolleranti al glutine.

Base (1)

Peso

500g 750g 1000g

Tempo

2:55 3:00 3:05

Acqua

210ml 260ml 320ml

Olio

1+1/2 cuc-

chiaio

15g 2+1/2 cucchiai 25g 3 cucchiai 45g

Sale

1/2 cucchia-

ino

3g 1 cucchiaino 6g 1 cucchiaino 6g

Zucchero

1 cucchiaio 15g 2 cucchiai 30g 2 cucchiai 30g

Farina

2+1/3

bicchieri

320g 3 bicchieri 420g 3+1/2 bicchieri 500g

Lievito

3/4 di panetto

di lievito

fresco (da

25g) o 3/4

di bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

IT

- 1

1 -

P

ane veloce (2)

Peso

500g 750g 1000g

T

empo

1:55 2:00 2:05

Acqua

140ml 190ml 230ml

Olio

2 cucchiai 26g 2+1/2 cuc-

chiai

33g 3 cucchiai 39g

Sale

2/3 di cuc-

chiaino

3g 3/4 di cuc-

chiaino

4g 1 cucchiaino 5g

Zucchero

1 cucchiaio 26g 2 cucchiai 30g 3 cucchiai 39g

Farina

2 bicchieri 290g 2+1/2

bicchieri

360g 3 bicchieri 435g

Lievito

3/4 di panetto

di lievito

fresco (da

25g) o 3/4

di bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

P

ane dolce (3)

Peso

500g 750g 1000g

T

empo

3:40 3:45 3:50

Acqua

120ml 160ml 200ml

Olio

1+1/2 cuc-

chiaio

20g 2 cucchiai 26g 2+1/2 cucchiai 32g

Sale

1/2 cucchiaino 2g 1/2 cucchia-

ino

2g 1/2 cucchiaino 2g

Uovo

1 uovo intero 60g 1 uovo intero 60g 1 uovo intero 60g

Zucchero

2 cucchiai 30g 3 cucchiai 45g 4 cucchiai 60g

Latte scremato

1/4 di bicch

iere 35g 1/3 di

bicchiere

47g 1/2 bicchiere 70g

Farina bianca

2 bicchieri 290g 2+3/4

bicchieri

380g 3+1/2 bicchieri 500g

Lievito

3/4 di panetto

di lievito fresco

(da 25g) o 3/4

di bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

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- 12 -

P

ane francese (4)

Peso

500g 750g 1000g

T

empo

3:55 4:00 4:05

Acqua

180ml 260ml 320ml

Olio

1 cucchiaio 10g 1 +1/2

cucchiaio

15g 2 cucchiai 20g

Sale

2 cucchiaini 12g 2+1/2

cucchiaini

15g 3 cucchiaini 18g

Zucchero

1+1/2

cucchiaio

23g 1+1/2

cucchiaio

23g 2 cucchiai 30

Farina bianca

2 +1/4

bicchieri

300g 2+3/4

bicchieri

400g 3+1/2 bicchieri 500g

Lievito

3/4 di panet-

to di lievito

fresco (da

25g) o 3/4

di bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

P

ane integrale (5)

Peso

500g 750g 1000g

T

empo

3:55 4:00 4:05

Acqua

180ml 220ml 270ml

Olio

2 cucchiai 26g 2+1/2

cucchiai

38g 3 cucchiai 45g

Sale

2/3 di cucchia-

ino

3g 3/4 di cuc-

chiaino

4g 1 cucchiaino 5g

Zucchero di

canna

1+3/4 di

cucchiaio

20g 2 cucchiai 26g 3 cucchiai 39g

Farina bianca

1 bicchiere 145g 1+1/2

bicchiere

180g 2 bicchieri 220g

Farina integrale

1 bicchiere 145g 1+1/2

bicchiere

180g 2 bicchieri 220g

Lievito

3/4 di panetto

di lievito fresco

(da 25g) o 3/4

di bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

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- 13 -

P

ane di segale (6)

Peso

500g 750g 1000g

T

empo

3:25 3:30 3:35

Acqua

180ml 220ml 270ml

Olio

2 cucchiai 26g 2+1/2 cucchiai 38g 3 cucchiai 45g

Sale

2/3 di

cucchiaino

3g 3/4 di cucchia-

ino

4g 1 cucchiaino 5g

Zucchero di

canna

1+3/4 di

cucchiaio

20g 2 cucchiai 26g 3 cucchiai 39g

Farina bianca

1 bicchiere 145g 1+1/2 bicchiere 180g 2 bicchieri 220g

Farina di segale

1 bicchiere 145g 1+1/2 bicchiere 180g 2 bicchieri 220g

Lievito

3/4 di panet-

to di lievito

fresco (da

25g) o 3/4

di bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

1 panetto di lievito

fresco (da 25g)

o 1 bustina in

polvere

P

ane senza glutine (7)

Peso

500g 750g 1000g

Tempo

2:55 3:00 3:05

Acqua

140ml 190ml 230ml

Olio

2 cucchiai 26g 2+1/2 cucchiai 33g 3 cucchiai 45g

Sale

2/3 di cucchia-

ino

3g 3/4 di cuc-

chiaino

4g 1 cucchiaino 5g

Zucchero

2 cucchiai 30g 2+1/2 cucchiai 38g 3 cucchiai 39g

Farina senza

glutine

1+3/4 di

bicchiere

255g 2 bicchieri 290g 2+1/4 di

bicchiere

325g

Farina di mais

1/4 di bicchiere

35g 1/2 bicchiere 70g 3/4 di bicchiere 1

10g

Lievito

3/4 di panetto

di lievito fresco

(da 25g) o 3/4

di bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

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- 14 -

Pane di riso (8)

Peso

500g 750g 1000g

Tempo

2:40 2:45 2:50

Acqua

150ml 190ml 240ml

Olio

2 cucchiai 26g 2+1/2

cucchiai

38g 3 cucchiai 39g

Sale

2/3 di

cucchiaino

3g 3/4 di cuc-

chiaino

4g 1 cucchiaino 5g

Uovo

1 uovo

intero

60g 1 uovo intero 60g 1 uovo intero 60g

Zucchero

1 cucchiaio 15g 2 cucchiai 30g 2 cucchiai 30g

Farina ad alto

contenuto di

glutine

2 bicchieri

290g 2+1/2

bicchieri

360g 3 bicchieri 435g

Riso cotto

1/4 di

bicchiere

1/3 bicchiere 1/2 bicchiere

Lievito

3/4 di panet-

to di lievito

fresco (da

25g) o 3/4

di bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

Pane per sandwich (9)

Peso

500g 750g 1000g

Tempo

4:55 5:00 5:05

Acqua

210ml 250ml 300ml

Olio

1/2 cuc-

chiaio

6g 3/4 di

cucchiaio

10g 1+1/3 cuc-

chiaio

15g

Sale

2/3 di

cucchiaino

3g 3/4 di cuc-

chiaino

4g 1 cucchiaino 5g

Zucchero

2/3 di

cucchiaino

3g 3/4 di cuc-

chiaino

4g 1 cucchiaino 5g

Farina

2 bicchieri

290g 2+1/2

bicchieri

360g 3 bicchieri 435g

Lievito

3/4 di panet-

to di lievito

fresco (da

25g) o 3/4

di bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

1 panetto di

lievito fresco

(da 25g) o

1 bustina in

polvere

IT

- 15 -

Impasto per dolci (10)

Tempo 2:20

Olio di semi 3 cucchiai

Uova 4 uova intere

Zucchero 130g

Farina con lievito 150g

Crema pasticciera

in polvere

(opzionale)

2 cucchiaini

Laquantitàdizuccheropuòesseremodicatainbaseaigustipersonali

Impasto integrale al 100% (11)

Tempo 3:10

Zucchero 2 cucchiaini

Olio 2 cucchiai

Sale 1+1/2 cucchiaini

Acqua

380ml

Farina integrale 600g

Lievito 1 panetto di lievito fresco da 25g o 1 bustina in polvere

Impasto integrale al 70% (11)

Tempo 3:10

Farina bianca 175g

Zucchero 2 cucchiaini

Olio 2 cucchiai

Sale 1+1/2 cucchiaino

Acqua

370ml

Farina integrale 425g

Lievito 1 panetto di lievito fresco da 25g o 1 bustina in polvere

IT

- 16 -

Impasto per pizza (12)

Tempo 0:45

Acqua

170ml

Sale 1 cucchiaino

Olio di oliva 1 cucchiaio

Farina bianca 300g

Lievito 1 panetto di lievito fresco da 25g o 1 bustina in polvere

Impasto lievitato (13)

Tempo 1:30

Acqua

350ml

Sale 1+1/2 cucchiaino

Olio di oliva 2 cucchiai

Zucchero 2 cucchiaini

Farina bianca 600g

Lievito 1 panetto di lievito fresco da 25g o 1 bustina in polvere

Funzione Mix (14-15)

Tempo da 8 a 45 minuti (tempo regolabile)

Lievito 1+1/4 cucchiaio

Farina bianca 560g

Olio 2 cucchiai

Sale 1 cucchiaino

Acqua

330ml

Il programma 14 prevede un tempo di 15 minuti. Il programma 15 è la versione “estesa” del

programma 14, con una durata regolabile da 8 a 45 minuti. Il tempo è regolabile con i tasti “+”

e “-”.

Marmellata (16)

Tempo 1:20

Polpa di frutta 300g

Zucchero 150g

Succo di limone 1/2 limone

Si consiglia di attendere 20 minuti prima di unire lo zucchero che deve essere versato un po’

per volta

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- 27 -

Dry and fresh active yeast equivalence table

Dry Fresh

1/4 bag 2g 1 tablespoon 7g

1/2 bag 4g 2 tablespoons 13g

3/4 bag 6g 3 tablespoons 21g

1 bag 7g 3.5 tablespoons 25g

1.5 bag 10g 5 tablespoons 37g

2 bag 14g 7 tablespoons 50g

Liquid ingredients

The liquid ingredient normally consists of water or milk or from a mixture of the two. Water makes the

crust crispier. Milk makes it softer and also the texture is softer.

Thereareconictingopinionsonwhatshouldbethetemperatureofthewater.Youcandecidefor

yourself as you get more familiar with the appliance. Water is another essential ingredient for bread.

Generally a water temperature between 20°C (68°F) and 25°C (77°F) is the most appropriate. But

if you want to accelerate the bread making process the water temperature must be between 45°C

(115°F) and 50°C (122°F). It is essential that water is of good quality, and preferably bottled, as the

limestone in the water can compromise the successful outcome of the bread. Instead of water you

can also put the fresh milk or water with 2% milk powder, which enhances the taste and improves the

colour of the crust. Some recipes even mention fruit juice.

Low fat content

Do not use oils, margarines etc with a low percentage of fat. These products contain little fat, while

the recipe requires a higher amount, and you may not get the desired results.

Sugar

Sugaractivatesandfeedsyeastallowingittogrow.Itaddsavourandtextureandhelpsbrowning

the crust. Honey, syrup and molasses can be used instead of sugar, provided that you adapt the liquid

ingredienttocompensate.Articialsweetenersmustnotbeused,becausetheydonotfeedtheyeast,

and some kill it.

Salt

Salt helps controlling the growth of yeast. Unsalted bread could grow too much and then collapse. It

alsogivesmoreavour.

Eggs

Eggs will make your bread richer and more nutritious, add colour and help the shape and texture.

Eggs are included in the liquid ingredients of the bread, so adjust the other liquid ingredients if you

add eggs. Otherwise the dough may be too liquid to rise properly.

Herbs and spices

They can be added at the beginning together with the main ingredients.

Herbs and spices, such as cinnamon, ginger, oregano, parsley and basil add taste and look better.

Use in small amounts (1-2 teaspoons) to avoid covering the taste of bread. Fresh herbs, such as

EN

- 28 -

garlic and chives, contain enough liquid to unbalance the recipe dosages, so you must balance the

liquid content.

Additional ingredients

Additional ingredients (fruits, nuts, raisins, etc) can be added only in programs that provide them.

Dried fruits and nuts must be cut into small pieces, cheese must be grated, chocolate must be

chopped into small pieces and not in lumps. Do not add more than those indicated in the recipes, oth-

erwise the bread may not grow properly. Pay attention to the fresh fruit and nuts because they contain

liquid (juice and oil), so adjust the dosage of the main liquid ingredient to compensate.

THE PROGRAMS

- Oil can be replaced with the melted butter.

- Follow the order of the table for the addition of ingredients.

- Inalltherecipesyoucanreplacethehigh-glutenourwithglutenfreeour,beingcarefulwiththe

other ingredients for gluten intolerant persons.

Basic (1)

Weight

500g 750g 1000g

Time

2:55 3:00 3:05

Water

210ml 260ml 320ml

Oil

1+1/2

tablespoons

15g 2+1/2

tablespoons

25g 3 tablespoons 45g

Salt

1/2 teaspoon 3g 1 tablespoon 6g 1 tablespoon 6g

Sugar

1 tablespoon 15g 2 tablespoons 30g 2 tablespoons 30g

Flour

2+1/3 glasses 320g 3 glasses 420g 3+1/2 glasses 500g

Yeast

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

EN

- 29 -

Quick bread (2)

Weight

500g 750g 1000g

Time

1:55 2:00 2:05

Water

140ml 190ml 230ml

Oil

2

tablespoons

26g 2+1/2

tablespoons

33g 3 tablespoons 39g

Salt

2/3 teaspoon 3g 3/4 teaspoon 4g 1 tablespoon 5g

Sugar

1 tablespoon 26g 2 tablespoons 30g 3 tablespoons 39g

Flour

2 glasses 290g 2+1/2 glasses 360g 3 glasses 435g

Yeast

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

Sweet bread (3)

Weight

500g 750g 1000g

Time

3:40 3:45 3:50

Water

120ml 160ml 200ml

Oil

1+1/2

tablespoons

20g 2

tablespoons

26g 2+1/2

tablespoons

32g

Salt

1/2 teaspoon 2g 1/2 teaspoon 2g 1/2 teaspoon 2g

Egg

1 whole egg 60g 1 whole egg 60g 1 whole egg 60g

Sugar

2 tablespoons 30g 3

tablespoons

45g 4 tablespoons 60g

Skimmed milk

1/4 glass 35g 1/3 glass 47g 1/2 glass 70g

White our

2 glasses 290g 2+3/4

glasses

380g 3+1/2 glasses 500g

Yeast

3/4 of fresh

yeast block

(25 g) or 3/4 of

baking powder

bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

EN

- 30 -

French bread (4)

Weight

500g 750g 1000g

Time

3:55 4:00 4:05

Water

180ml 260ml 320ml

Oil

1 tablespoon 10g 1 +1/2

tablespoons

15g 2 tablespoons 20g

Salt

2

tablespoons

12g 2+1/2

teaspoons

15g 3 tablespoons 18g

Sugar

1+1/2

tablespoons

23g 1+1/2

tablespoons

23g 2 tablespoons 30

White our

2+1/4

glasses

300g 2+3/4

glasses

400g 3+1/2 glasses 500g

Yeast

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

Wholegrain bread (5)

Weight

500g 750g 1000g

Time

3:55 4:00 4:05

Water

180ml 220ml 270ml

Oil

2 tablespoons 26g 2+1/2

tablespoons

38g 3 tablespoons 45g

Salt

2/3 teaspoon 3g 3/4 teaspoon 4g 1 tablespoon 5g

Brown sugar

1+ 3/4

tablespoons

20g 2

tablespoons

26g 3 tablespoons 39g

White our

1 glass 145g 1+1/2

glasses

180g 2 glasses 220g

Wholegrain

our

1 glass 145g 1+1/2

glasses

180g 2 glasses 220g

Yeast

3/4 of fresh

yeast block

(25 g) or 3/4 of

baking powder

bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

EN

- 31 -

Ry

e bread (6)

W

eight

500g 750g 1000g

T

ime

3:25 3:30 3:35

W

ater

180ml 220ml 270ml

Oil

2

tablespoons

26g 2+1/2

tablespoons

38g 3 tablespoons 45g

Salt

2/3

teaspoon

3g 3/4 teaspoon 4g 1 tablespoon 5g

Brown sugar

1+ 3/4

tablespoons

20g 2 tablespoons 26g 3 tablespoons 39g

White our

1 glass 145g 1+1/2 glasses 180g 2 glasses 220g

Rye our

1 glass 145g 1+1/2 glasses 180g 2 glasses 220g

Y

east

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast block

(25 g) or 1 baking

powder bag

Gluten-fr

ee bread (7)

W

eight

500g 750g 1000g

T

ime

2:55 3:00 3:05

W

ater

140ml 190ml 230ml

Oil

2 tablespoons 26g 2+1/2

tablespoons

33g 3 tablespoons 45g

Salt

2/3 teaspoon 3g 3/4 teaspoon 4g 1 tablespoon 5g

Sugar

2 tablespoons 30g 2+1/2

tablespoons

38g 3 tablespoons 39g

Gluten-free our

1+3/4 glasses

255g 2 glasses 290g 2+1/4 glasses 325g

Maize our

1/4 glass

35g 1/2 glass 70g 3/4 glass 1

10g

Y

east

3/4 of fresh

yeast block

(25 g) or 3/4 of

baking powder

bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

EN

- 32 -

Rice br

ead (8)

W

eight

500g 750g 1000g

T

ime

2:40 2:45 2:50

W

ater

150ml 190ml 240ml

Oil

2

tablespoons

26g 2+1/2

tablespoons

38g 3 tablespoons 39g

Salt

2/3

teaspoon

3g 3/4 teaspoon 4g 1 tablespoon 5g

Egg

1 whole egg 60g 1 whole egg 60g 1 whole egg 60g

Sugar

1 tablespoon 15g 2

tablespoons

30g 2 tablespoons 30g

High-gluten

our

2 glasses

290g 2+1/2

glasses

360g 3 glasses 435g

Cooked rice

1/4 glass

1/3 glass 1/2 glass

Y

east

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

Sand

wich bread (9)

W

eight

500g 750g 1000g

T

ime

4:55 5:00 5:05

W

ater

210ml 250ml 300ml

Oil

1/2

tablespoon

6g 3/4

tablespoon

10g 1+1/3

tablespoons

15g

Salt

2/3

teaspoon

3g 3/4 teaspoon 4g 1 tablespoon 5g

Sugar

2/3

teaspoon

3g 3/4 teaspoon 4g 1 tablespoon 5g

Flour

2 glasses

290g 2+1/2

glasses

360g 3 glasses 435g

Y

east

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

EN

- 33 -

Dough for sweets (10)

Time 2:20

Seed oil 3 tablespoons

Eggs 4 whole eggs

Sugar 130g

Self-raising our 150g

Custard powder

(optional)

2 tablespoons

Theamountofsugarcanbemodiedaccordingtoyourtaste

100% wholegrain dough (11)

Time 3:10

Sugar 2 tablespoons

Oil 2 tablespoons

Salt 1+1/2 teaspoons

Water

380ml

Wholegrain

our

600g

Yeast 1 fresh yeast block (25 g) or 1 baking powder bag

70% wholegrain dough (11)

Time 3:10

White our 175g

Sugar 2 tablespoons

Oil 2 tablespoons

Salt 1+1/2 teaspoons

Water

370ml

Wholegrain

our

425g

Yeast 1 fresh yeast block (25 g) or 1 baking powder bag

EN

- 34 -

Pizza dough (12)

Time 0:45

Water

170ml

Salt 1 tablespoon

Olive oil 1 tablespoon

White our 300g

Yeast 1 fresh yeast block (25 g) or 1 baking powder bag

Leavened dough (13)

Time 1:30

Water

350ml

Salt 1+1/2 teaspoons

Olive oil 2 tablespoons

Sugar 2 tablespoons

White our 600g

Yeast 1 fresh yeast block (25 g) or 1 baking powder bag

Mix Function (14-15)

Time from 8 to 45 minutes (adjustable time)

Yeast 1+1/4 tablespoons

White our 560g

Oil 2 tablespoons

Salt 1 tablespoon

Water

330ml

The program 14 time is 15 minutes. The program 15 is the "Extended" version of the program

14, with an adjustable time from 8 to 45 minutes. The time is adjustable using the "+" and "-"

buttons.

Jam (16)

Time 1:20

Fruit pulp 300g

Sugar 150g

Lemon juice 1/2 lemon

It is advisable to wait 20 minutes before adding the sugar that must be poured a little at a time

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FR

- 46 -

liquidessivousajoutezdesœufs.Sinon,lapâtepourraitêtretropliquidepourgonercorrectement.

Herbes et épices

Ellespeuventêtreajoutéesaudébut,aveclesingrédientsprincipaux.

Lesherbesetlesépices,commelacannelle,legingembre,l'origan,lepersiletlebasiliquedonneront

dugoûtetatterontl'œil.Utilisez-lesenpetitesquantités(1-2cuillèresàcafé)pouréviterqu'ellesne

masquentlegoûtdupain.Lesherbesfraiches,commel'ailetlaciboulette,contiennentsufsamment

deliquidepourdéséquilibrerlesdosesdelarecette,rééquilibrezdonclecontenuliquide.

Les ingrédients supplémentaires

Lesingrédientssupplémentaires(fruits,noix,raisinssecs,etc.)peuventêtreajoutésseulementdans

lesprogrammesquilesprévoient.

lesfruitssecsetlesnoixdevraientcoupésenpetitsmorceaux,lefromagerâpé,lechocolathaché,

sansformerdegrumeaux.N'enajoutezpasplusquecequelesrecettesprévoient,sinonlepain

pourraitnepasgonercorrectement.Faitesattentionauxfruitsfraisetauxnoixcarilscontiennent

desliquides(jusethuile),revoyezdonclesdosesdel'ingrédientliquideprincipalpourcompensez.

LES PROGRAMMES

- L'huilepeutêtreremplacéepardubeurrefondu.

- Ajouterlesingrédientsensuivantl'ordredutableau.

-

Dans toutes les recettes, il est possible de remplacer la farine à forte teneur en gluten par de la farine

sansgluten,enfaisantattentionauxautresingrédientspourlespersonnesallergiquesaugluten.

Base (1)

Poids

500g 750g 1000g

Temps

2:55 3:00 3:05

Eau

210ml 260ml 320ml

Huile

1+1/2 cuillère

à soupe

15g 2+1/2 cuillères

à soupe

25g 3 cuillères à

soupe

45g

Sel

1/2 cuillère à

café

3g 1 cuillère à

café

6g 1 cuillère à

café

6g

Sucre

1 cuillère à

soupe

15g 2 cuillères à

soupe

30g 2 cuillères à

soupe

30g

Farine

2+1/3 verres 320g 3 verres 420g 3+1/2 verres 500g

Levure

3/4 de cube

de levure

fraiche (de

25g) ou 3/4

de sachet en

poudre

1 cube de

levure fraiche

(de 25 g) ou

1 sachet en

poudre

1 cube de

levure fraiche

(de 25 g) ou

1 sachet en

poudre

FR

- 47 -

Pain rapide (2)

Poids

500g 750g 1000g

Temps

1:55 2:00 2:05

Eau

140ml 190ml 230ml

Huile

2 cuillères à

soupe

26g 2+1/2

cuillères à

soupe

33g 3 cuillères à

soupe

39g

Sel

2/3 de

cuillère à

café

3g 3/4 de cuillère

àcafé

4g 1 cuillère à

café

5g

Sucre

1 cuillère à

soupe

26g 2 cuillères à

soupe

30g 3 cuillères à

soupe

39g

Farine

2 verres 290g 2+1/2 verres 360g 3 verres 435g

Levure

3/4 de cube

de levure

fraiche (de

25g) ou 3/4

de sachet en

poudre

1 cube de

levure fraiche

(de 25 g) ou

1 sachet en

poudre

1 cube de

levure fraiche

(de 25 g) ou

1 sachet en

poudre

Pain sucré (3)

Poids

500g 750g 1000g

Temps

3:40 3:45 3:50

Eau

120ml 160ml 200ml

Huile

1+1/2 cuillère

à soupe

20g 2 cuillères à

soupe

26g 2+1/2 cuillères

à soupe

32g

Sel

1/2 cuillère à

café

2g 1/2 cuillère à

café

2g 1/2 cuillère à

café

2g

Œuf

1œufentier 60g 1œufentier 60g 1œufentier 60g

Sucre

2 cuillères à

soupe

30g 3 cuillères à

soupe

45g 4 cuillères à

soupe

60g

Lait écrémé

1/4 de verre 35g 1/3 de verre 47g 1/2 verre 70g

Farine blanche

2 verres 290g 2+3/4 verres 380g 3+1/2 verres 500g

Levure

3/4 de cube de

levure fraiche

(de 25g) ou

3/4 de sachet

en poudre

1 cube

de levure

fraiche (de

25 g) ou 1

sachet en

poudre

1 cube de

levure fraiche

(de 25 g) ou

1 sachet en

poudre

FR

- 48 -

Pain français (4)

Poids

500g 750g 1000g

Temps

3:55 4:00 4:05

Eau

180ml 260ml 320ml

Huile

1 cuillère à

soupe

10g 1+1/2 cuillère

à soupe

15g 2 cuillères à

soupe

20g

Sel

2 cuillères à

café

12g 2+1/2

cuillères à

café

15g 3 cuillères à

café

18g

Sucre

1+1/2

cuillère à

soupe

23g 1+1/2 cuillère

à soupe

23g 2 cuillères à

soupe

30

Farine blanche

2+1/4 verres 300g 2+3/4 verres 400g 3+1/2 verres 500g

Levure

3/4 de cube

de levure

fraiche (de

25g) ou 3/4

de sachet

en poudre

1 cube

de levure

fraiche (de

25 g) ou 1

sachet en

poudre

1 cube de

levure fraiche

(de 25 g) ou

1 sachet en

poudre

Pain complet (5)

Poids

500g 750g 1000g

Temps

3:55 4:00 4:05

Eau

180ml 220ml 270ml

Huile

2 cuillères à

soupe

26g 2+1/2

cuillères à

soupe

38g 3 cuillères à

soupe

45g

Sel

2/3 de cuillère

àcafé

3g 3/4 de

cuillère à

café

4g 1 cuillère à

café

5g

Sucre de canne

1+3/4 cuillère

à soupe

20g 2 cuillères à

soupe

26g 3 cuillères à

soupe

39g

Farine blanche

1 verre 145g 1+1/2 verre 180g 2 verres 220g

Farine de blé

complet

1 verre 145g 1+1/2 verre 180g 2 verres 220g

Levure

3/4 de cube de

levure fraiche

(de 25g) ou 3/4

de sachet en

poudre

1 cube

de levure

fraiche (de

25 g) ou 1

sachet en

poudre

1 cube de

levure fraiche

(de 25 g) ou

1 sachet en

poudre

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ARIETE 133 Руководство пользователя

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