Technical data

17
Nub of dough forms on top of blade and
does not become uniformly kneaded:
Stop machine, carefully remove dough,
divide into 3 pieces and redistribute evenly in
work bowl. Continue processing until dough
is uniformly soft and pliable.
Dough feels tough after kneading:
Divide dough into 2 or 3 pieces and
redistribute evenly in bowl. Process 10
seconds or until uniformly soft and pliable.
Soft dough or liquid leaks onto base of
food processor:
Always start processor before adding liquid
and add liquid only as fast as dry ingredients
absorb it.
Motor stops:
• Cover may have become unlocked.
• Power cord may have become unplugged.
• Excessive strain may have caused motor
to overheat and stop. Wait for the motor to
cool, 5–10 minutes. A safety protector in
the motor prevents excessive overheating.
If the motor stops, turn machine off. After
5–10 minutes, divide dough into 2 batches
and complete processing. Pinch dough to
make sure that it is not too stiff to knead
comfortably by hand. If it is, add liquid, 1
teaspoon (5 ml) at a time, until dough is
sufficiently moist to clean inside of bowl.
Dough doesn’t rise:
We recommend you always test activity of
yeast before using, by stirring it and at least
½ teaspoon (2 ml) sugar into about
1
⁄3 cup
(75 ml) warm liquid (105˚–120˚F) (40˚C–48˚C).
Within 10 minutes foam should develop,
indicating yeast is active. Do not use dry
yeast after expiration date on package.
Do not use warmer water, or overheat dough
with excessive kneading, as it may kill the
yeast cells. All other liquid should be cold.
Don’t knead so long that dough becomes
overheated. The ideal temperature for
kneaded dough is 80˚F (26˚C); it should never
exceed 100˚F (37˚C).
Let dough rise in draft-free environment of
about 80˚–90˚F (26˚C–32˚C).
Dough containing whole grain flour will take
longer to rise than dough made of white flour
only.
Baked bread is too heavy:
Next time, feel dough to be sure it is
uniformly soft, pliable and slightly sticky
before setting aside to rise. Let dough fully
double in bulk in bowl or bag, then punch
it down, and let it double again after it is
shaped.
TYPICAL SWEET
DOUGH PROBLEMS
AND SOLUTIONS
Motor slows down:
• Amount of dough may exceed
maximum capacity. Remove half,
and process in 2 batches.
• Don’t process too long after all
ingredients are incorporated. Rich doughs
will give you good results after only 30
seconds of kneading.
Blade doesn’t incorporate ingredients:
Butter or margarine, if not melted, must be
cut into tablespoon-size pieces before being
added to work bowl. Make sure butter or
margarine is at room temperature.
Metal dough blade rises in work bowl:
Blade may not have been pushed down as
far as possible before processing started.
Machine may be overloaded. Remove half
of dough and process in 2 batches.
Motor stops:
See comments under "Typical Bread Dough
Problems and Solutions", page 16.
Dough doesn’t rise:
See comments under ‘Typical Bread Dough
Problems and Solutions’.
CLEANING AND STORAGE
Keep your food processor ready to use on
a kitchen counter. When not in use, leave it
unplugged.
Store the blades and discs as you would
sharp knives, out of the reach of children.
The disc and blade holders are optional