Ariete 133 Multicooker Twist Bread Maker Instruction Manual

: May 15, 2024
: Ariete

Table of Contents

Ariete 133 Multicooker Twist Bread Maker
IMPORTANT SAFEGUARDS
DESCRIPTION OF THE APPLIANCE
DISPLAY
INSTRUCTIONS FOR USE
ERROR CODES
HOW TO ADD THE INGREDIENTS
CLEANING AND MAINTENANCE
TROUBLESHOOTING
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

Ariete 133 Multicooker Twist Bread Maker

IMPORTANT SAFEGUARDS

READ THESE INSTRUCTIONS BEFORE USE.
Using electrical appliances, it is necessary to take appropriate precautions, including:

Make sure that the voltage of your appliance corresponds to that of your mains power supply.
Never leave the appliance unattended when it is connected to the power supply.
Do not place the appliance on or near heat sources.
During use place the appliance on a horizontal, stable and well-lit surface.
Do not leave the appliance exposed to weathering ( rain, sun, etc.).
Make sure that the power cord does not come into contact with hot surfaces.
This appliance can be used by children older than 8 years and persons who have reduced physical sensory or mental capabilities, or lack of experience and knowledge, only if they are monitored by a responsible person or if they have received and understood the instructions and dangers that may arise during the appliance use.
Never immerse the appliance in water or other liquids
Even when the appliance is not in use, unplug it from the electrical outlet before inserting or removing individual parts or before cleaning it.
The product cannot be powered by external timers or with separate remote control systems.
Make sure that your hands are dry before using or adjusting the switches on the appliance, or before touching the plug and power connections.
Never turn on the appliance without the pan filled with the ingredients.
Do not insert aluminum foil or other metallic material into the appliance in order to prevent a fire or a short circuit.
Do not touch the hot surfaces. Use oven mitts.
Leave at least 5 cm around the bread maker to allow ventilation and do not cover the steam vents for any reason.
Do not put hands or fingers into the pan during the appliance operation.
Do not place the appliance near surfaces, materials or containers of flammable substances.
Do not use the bread machine as a storage unit.
To maintain the container in its best condition, occasionally wash it and spread it with oil.
Do not pull the power cord to unplug the appliance.
Do not use the appliance if the power cord or the plug are damaged, or if the appliance is faulty; In similar cases, take the appliance to the nearest Authorized Service Centre.
The appliance has been designed for home use only and must not be used for commercial or industrial purposes.
Any modifications made on this product that are not explicitly authorized by the manufacturer may lead to the forfeiture of its safety and guarantee of its use by the user.
Before disposing of the product as waste, cut the power cord to make it inoperative.
Do not leave the packaging near children because it is potentially dangerous.
- For proper disposal of the product under the European Directive 2012/19/EU please read the dedicated leaflet attached to the product.

SAVE THESE INSTRUCTIONS

DESCRIPTION OF THE APPLIANCE

A Appliance body
B Timer increase/decrease buttons C Weight setting button
D Menu setting button
E Display (Fig 2)
F Vents
G Lid
H Porthole
I Kneading blade
L Pan
M Measuring cup
N Measuring spoon
O On / off button
P Browning setting button

DISPLAY

A Rest
B Kneading
C Leavening
D Timer
E Indicator
F Weight
G Timer
H Pre-heating
I Baking
L Keep warm
M End
N Jam function
O Intensive browning
P Medium browning
Q Slight browning
R Selected program

BRIEF NOTES ON BREAD-MAKING MACHINES
Your appliance is a product to save effort. Its main advantage is that all the kneading, rising and baking operations take place within a limited space. Your bread machine will bring out easily and frequently superb loaves if you follow the instructions and you fully understand a few basic principles. The appliance cannot think for you. It cannot tell you that you forgot an ingredient or that you have used the wrong type or that you have measured incorrectly. The careful selection of ingredients is the most important phase of the bread preparation process.

BEFORE USING THE APPLIANCE

Wash and dry all the components as described in the “CLEANING AND MAINTENANCE” section.
Put the machine in “cooking” mode and let it operate with no load for about 10 minutes.
After it has cooled, clean it again.

Warning
During the first firing cycle the machine may emit smoke or a slight burnt smell. This is normal, and disappears after a few seconds.

INSTRUCTIONS FOR USE

Wash and dry well all components.
Mount the kneading blade (I) on the pin inside the pan (L) (Fig 3).
Measure the ingredients with the measuring cup (M) or spoon (N) supplied, or weigh them and put them into the pan (L).
Insert the pan on the appropriate pin inside the appliance, and turn it clockwise to lock it (Fig 4).
Warning
It is essential to follow the sequence of insertion of the ingredients as described in the recipe. Usually, this sequence is: liquid ingredients, water, flour, eggs and others as in the recipe. Pour the yeast at last into the other ingredients. Avoidthe yeast is in contact with salt or liquid ingredients.
Close the cover (G) and insert the plug into the electrical outlet. The display (E) will show “3:10”, with two fixed dots. The machine is automatically set to program “1”.
Press the button (D) to select the desired cooking program.
Press the button (C) to select the desired weight (500g, 750g, 1000g). The weight cannot be set in programs 8-19.
Select the browning to be obtained (slight, medium, or intensive). The browning cannot be set in programs 8-19.
If necessary, set the timer with the + or – buttons (B). The processing will start after the time set. If you do not set a time, the cooking will start immediately.
Be careful when using the timer function with perishable ingredients (such as eggs, dairy products, etc).
Press the On / Off button (O). The machine beeps and begins processing the ingredients (if a timer has been set, processing will start at the time set).
During cooking it is possible that steam comes out from the fan under the lid (G): this is per-fectly normal.
If additions (nuts, seeds, etc.) are planned in the program, the machine emits 10 beeps when it is time to open the lid and insert the remaining ingredients. This time varies according to the program.
To stop the selected program, press the on/off button (O) for 3 seconds.
When the time shown on the display (E) is “0:00”, the cooking process is finished. The appliance will beep 10 times and will automatically switch to the “Keep warm” mode for 1 hour. The “:” symbol will keep flashing (Except for the “Kneading” program).
After keeping warm for 1 hour, the “keep warm” mode is deactivated. The display shows the symbol ( ). To disable the “keep warm” mode before 60 minutes, press the on/off button (O) for 3 seconds.
Unplug it from the electrical outlet and open the lid (G).
Wear oven mitts and firmly grab the handle of the pan (L) turning it counter-clockwise to release it and pull it out (Fig 5).
Allow to cool before taking the bread and then, using a non-stick spatula pull out the bread from the pan starting from the sides. If necessary, overturn the pan on a cooling grid or on a clean surface and gently shake until the bread comes out.
Warning
The pan becomes very hot. Be very careful when handling the pan, and always use protective gloves.

Never use metal utensils to remove the bread from the pan (L), in order to avoid damaging the non-stick coating.

POWER SUPPLY INTERRUPTIONS

If the power supply interruption lasts less than 10 minutes, the program will continue as soon as the power supply is restored. If the interruption lasts more than 15 minutes, the program stops and the display returns to its default settings. In this case disconnect the appliance from the electrical outlet, allow to cool, empty the pan, remove the ingredients, clean and start again.

ERROR CODES

If an error occurs, the display (E) may show the following error codes: ”H:HH”: the temperature inside the pan is too high.

Press the On/Off button (O) for 3 seconds to stop the program.
Unplug.
Open the lid and allow the appliance to cool for 10-20 minutes.
Restart the program.
”E:EO”: the temperature sensor is disconnected or out of order.Take the appliance to an authorized service center to check the operation of the sensor.

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.

HOW TO ADD THE INGREDIENTS

Follow the order indicated in the recipe.
Keep additional ingredients (fruits, nuts, raisins, etc) on one side and add them during the second kneading when the appliance beeps 10 times.
First introduce the liquid ingredients. Usually it is water but can include milk and/or eggs. Water must be warm (37°C / 100°F), but not hot. The too hot or too-cold water prevents the leavening.
Do not use milk with the timer. It could curdle before beginning the bread preparation process.
Add sugar and salt as indicated in the recipe.
Add the “liquid” ingredients (honey, syrup, molasses, etc).
Add the “dry” ingredients (flour, milk powder, herbs and spices).
If you use the timer, it will not be possible to add fruit or nuts during the second kneading, so add them now.
At last add dry yeast (or baking powder/sodium bicarbonate). Place it over the other ingredients -do not put it in the water, otherwise it will begin to act too soon.
If you use the timer, it is essential to keep the yeast (baking powder/baking soda) separate from the water/liquid, otherwise the yeast will come into action, it will rise and collapse before the bread-making process begins. The result will be a hard, dense, rough and edible product as a brick of a home. We advise to make a hole in the centre of the dome of the flour and put the yeast.

Flour
The type of flour you use is very important. The most important element contained in the flour is the protein called gluten, which is the natural agent that gives the dough the ability to mould and to retain the carbon dioxide produced by the yeast. Buy flour which on the package shows “TYPE 0” or “FOR BREAD” (like Manitoba), the latter has a high gluten content.

Other flours for bread
They include wholegrain flour and other cereals.
They provide an excellent dietary fibre intake but contain lower levels of gluten than white “type 0” flour. This means that the wholegrain loaves tend to be smaller and denser than the white loaves. In general terms, if in the recipe you replace white “type 0” flour with half wholegrain flour, you can prepare a product with wholegrain bread taste and the texture of white bread.

Yeast
Yeast is a living organism that multiplies in the dough. In the presence of moisture, food and heat, the yeast will grow and will release carbon dioxide gas. The latter produces bubbles that are trapped in the dough and make it grow. Among the various types of yeast available we recommend using dried active yeast. These are nor-mally sold in bags and must not be previously dissolved in water. You may also find “fast-acting” yeast or “yeast for bread machines”. These are stronger yeasts that have the ability to make the dough rise 50% faster compared to other ones. Use them only with the “QUICK OPTION” setting. Yeast in bags is very sensitive to moisture, so do not store partially used bags for more than one day. Alternatively, you can use fresh yeast blocks: 1 g of dry active yeast is equivalent to 3.5 g of fresh active yeast.

Dry and fresh active yeast equivalence table

Liquid ingredients
The liquid ingredient normally consists of water or milk or a mixture of the two. Water makes the crust crispier. Milk makes it softer and also the texture is softer. There are conflicting 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). Water must be 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, margarine 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 flavor 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. Artificial 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 flavour.

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 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, both 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 melted butter.
Follow the order of the table for the addition of ingredients.
In all the recipes you can replace the high-gluten flour with gluten-free flour, 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

block (25 g)

or 1 baking powder bag

| | 1 fresh yeast

block (25 g)

or 1 baking powder bag

|

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

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

tablespoons

| 45g| 4 tablespoons| 60g
Skimmed milk| 1/4 glass| 35g| 1/3 glass| 47g| 1/2 glass| 70g
White flour| 2 glasses| 290g| 2+3/4

glasses

block (25 g)

or 1 baking powder bag

| | 1 fresh yeast

block (25 g)

or 1 baking powder bag

|

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 flour| 2+1/4

glasses

| 300g| 2+3/4

glasses

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

tablespoons

| 20g| 2

tablespoons

| 26g| 3 tablespoons| 39g
White flour| 1 glass| 145g| 1+1/2

glasses

| 180g| 2 glasses| 220g
Wholegrain flour| 1 glass| 145g| 1+1/2

glasses

block (25 g)

or 1 baking powder bag

| | 1 fresh yeast

block (25 g)

or 1 baking powder bag

|

Rye bread (6)

Weight	500g	750g	1000g
Time	3:25	3:30	3:35
Water	180ml	220ml	270ml
Oil	2

tablespoons

| 26g| 2+1/2

tablespoons

tablespoons

block (25 g)

or 1 baking powder bag

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

Gluten-free bread (7)

Weight	500g	750g	1000g
Time	2:55	3:00	3:05
Water	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

block (25 g)

or 1 baking powder bag

| | 1 fresh yeast

block (25 g)

or 1 baking powder bag

|

Rice bread (8)

Weight	500g	750g	1000g
Time	2:40	2:45	2:50
Water	150ml	190ml	240ml
Oil	2

tablespoons

| 26g| 2+1/2

tablespoons

tablespoons

| 30g| 2 tablespoons| 30g
High-gluten flour| 2 glasses| 290g| 2+1/2

glasses

block (25 g)

or 1 baking powder bag

| | 1 fresh yeast

block (25 g)

or 1 baking powder bag

|

Sandwich bread (9)

Weight	500g	750g	1000g
Time	4:55	5:00	5:05
Water	210ml	250ml	300ml
Oil	1/2 tablespoon	6g	3/4 tablespoon

tablespoons

glasses

block (25 g)

or 1 baking powder bag

| | 1 fresh yeast

block (25 g)

or 1 baking powder bag

|

Dough for sweets (10)

Time	2:20
Seed oil	3 tablespoons
Eggs	4 whole eggs
Sugar	130g
Self-raising flour	150g
Custard powder (optional)	2 tablespoons

The amount of sugar can be modified 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 flour	600g
Yeast	1 fresh yeast block (25 g) or 1 baking powder bag

70% wholegrain dough (11)

Time	3:10
White flour	175g
Sugar	2 tablespoons
Oil	2 tablespoons
Salt	1+1/2 teaspoons
Water	370ml
Wholegrain flour	425g
Yeast	1 fresh yeast block (25 g) or 1 baking powder bag

Pizza dough (12)

Time	0:45
Water	170ml
Salt	1 tablespoon
Olive oil	1 tablespoon
White flour	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 flour	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 flour	560g
Oil	2 tablespoons
Salt	1 tablespoon
Water	330ml

The program 14 time is 15 minutes. Program 15 is the “Extended” version of 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

Yoghurt (17)

Time| 8:00 (adjustable from 0:06 to 10:00 with the “Weight setting” button)
---|---
Whole milk| 1000ml
Natural yoghurt| 100ml (or a jar of yoghurt)
Sugar| 60g

Thawing (18)

Time	00:30 (adjustable from 0:10 to 2:00)

The appliance maintains a temperature around 50°C (122°F) to thaw the product. The time is adjustable using the “+” and “-” buttons.

Cooking (19)

Time	00:30 (adjustable from 0:10 to 1:30)

For general cooking. The temperature is maintained at around 150 ° C. The time is adjustable using the “+” and “-” buttons.

CLEANING AND MAINTENANCE

Warning

Do not immerse the appliance, the plug or the power cord in water or other liquids. Clean them with a damp cloth.
Even when the appliance is not in use, unplug it from the electrical outlet before inserting or removing individual parts or before cleaning it.
Let it cool down before proceeding with the cleaning.
Never use metal utensils to remove anything from the pan, because they can damage the non-stick coating.
Never use metal utensils to remove the bread from the pan (L), in order to avoid damaging the non-stick coating.

Clean the pan (L) rubbing the inside and the outside with a damp cloth.
If the kneading blade (I) does not come off from the motor shaft exceptionally fill the pan with hot water and leave it for about 30 minutes. The blade must then be cleaned gently with a damp cloth.
Wash the measuring cup (M), the measuring spoon (N) in hot soapy water.
Clean all other surfaces, internal and external, with a damp cloth. Use a small amount of liquid detergent if necessary, but be sure to rinse it completely, otherwise detergent residues could compromise the successful outcome of your next bread.

TROUBLESHOOTING

In the event of malfunctions, switch off the appliance immediately.
Problems| Causes| Solutions
---|---|---
The device gives off a burning smell.| Flour or other ingredients may have deposited in the baking compart- ment.| Turn off the appliance and let it cool completely. Eliminate excess flour or other ingredients from the baking compartment with a clean cloth.
The ingredients do not mix properly.| The pan or kneading blade have not been assembled correctly.

An excessive amount of ingredients has been inserted.

| Make sure that the pan and kneading blade are installed correctly.

Measure out the ingredients thor- oughly.

The error code “HHH” is displayed when the power button is pressed.| The temperature inside the appliance is too high.| Let the appliance cool down between a program and the other.

Unplug the appliance, open the lid and remove the pan. Allow to cool for 15-30 minutes before starting new programs.

The porthole is steamed up and covered with condensation.| The porthole may steam up dur- ing the kneading and leavening programs.| It is a normal phenomenon. Clean the porthole after use.
The kneading blade remains attached to the bread during removal.| Probably an intense browning option has been selected, which creates a hard crust around the bread.| It is a normal phenomenon.

When bread is cooled, use a spatula to remove the kneading blade.

The dough does not mix properly (for example the flour is gathered at the sides or at the top of the dough).| The pan or kneading blade has not been assembled correctly.

An excessive amount of ingredients has been inserted.

A gluten-free flour has been used, which creates a very moist dough.

| Make sure that the pan and kneading blade are installed correctly.

Measure out the ingredients thoroughly.

If the dough is moist, use a spatula to detach it from the edges of the pan. If the dough is too dry, add a tablespoon at a time of water, until the dough has reached the desired consistency.

Problems	Causes	Solutions
The dough is leavened excessively and pushed against the lid.	The ingredients

have not been ade- quately dosed.

No salt has been added.

The kneading blade has not been inserted in the pan.

| Measure out the ingredients carefully, and pay attention to the right amount of yeast and salt.

Try to decrease the amount of yeast of 1/4 of a teaspoon.

Check if the kneading blade is installed.

The bread will not rise| The ingredients have not been adequately dosed.

Baking powder or flour has expired.

The lid has been opened during a program.

| Measure out the ingredients thoroughly.

Check the expiration date of yeast and flour.

Make sure that the liquid ingredients are added at room temperature.

The loaf has a hole at the top.| The dough leavened too quickly.

Too much yeast or too much water have been added.

An unsuitable program for the recipe has been selected.

| Do not lift the lid during cooking.

Select a more intense browning option.

The crust colour is too light.| Too much sugar has been added.| Slightly reduce the amount of sugar.

Select a lighter browning option.

The loaf is not symmetric| Normally, some loaves do not have a symmetrical shape, especially those made with wholegrain wheat flour.

Too much yeast or too much water has been added.

The kneading blade has moved the dough sideways before leavening and baking.

| Measure out the ingredients thoroughly.

Slightly reduce the amount of water or yeast.

Loaves have differ- ent shapes.| It’s normal. The shape of the loaves may change depending on the type of bread.|
The loaf is hollow or there are holes in the crumb.| The dough is too moist. There is too much yeast. No salt has been added.

Too much hot water has been added.

| Measure out the ingredients thoroughly.

Slightly reduce the amount of water or yeast.

Check that salt has been added. Use water at ambient temperature.

Problems	Causes	Solutions
The bread is not baked enough or has a chewy texture.	Too much liquid

ingredients have been added.

You have not selected the correct program.

| Measure out the ingredients thor- oughly.

Check that the correct program has been selected.

The loaf crumbles when sliced.| The bread is too hot.| Allow the bread to cool for 15-30 minutes.
The loaf has a heavy and thick consistency.| Too much flour has been added, or the flour has expired.

You have not added enough water.

If the bread is made with wholegrain flour, it is normal to have a denser texture than normal.

| Measure out the ingredients thor- oughly.
The base of the pan has taken on a dark or stained colour.| It has been washed in the dishwash- er. This is normal, and does not alter the quality of the material.|

De’ Longhi Appliances Srl Divisione Commerciale Ariete Via San Quirico, 300 50013 Campi Bisenzio FI – Italy E-Mail: info@ariete.net Internet: www.ariete.net