Operating instructions

IMPORTANT:
Never try to slice soft
cheese like mozzarella or
hard cheese like
Parmesan. You may
damage the slicing disc or
the food processor itself.
You can successfully shred
most cheeses except soft
ones. The exception is
mozzarella, which shreds
well if thoroughly chilled.
Hard cheeses like
Parmesan shred well only
at room temperature.
Therefore, only attempt
to shred mozzarella when
well chilled, and Parmesan
when at room temperature.
TECHNIQUES
FOR KNEADING
YEAST DOUGH
WITH THE
POWERPREP
METAL DOUGH
BLADE
The Premier Series 11-Cup
Food Processor is
designed to mix and knead
dough in a fraction of the
time it takes to do it by
hand. You will get perfect
results every time if you
follow these directions.
NEVER TRY TO
PROCESS DOUGH
THAT IS TOO STIFF TO
KNEAD COMFORTABLY
BY HAND.
There are two general
types of yeast dough.
Typical bread dough is
made with a flour mix that
contains at least 50% white
flour. It is uniformly soft,
pliable and slightly sticky
when properly kneaded. It
always cleans the inside of
the work bowl completely
when properly kneaded.
Typical sweet dough
contains a higher
proportion of sugar, butter
and/or eggs than typical
bread dough. It is rich and
sticky and it does not clean
the inside of the work bowl.
It requires less kneading
after the ingredients are
mixed. Although 30
seconds are usually
sufficient, 60 to 90 seconds
give better results if
the machine does not
slow down. Except for
kneading, described below,
the processing procedures
and use of the DOUGH
button are the same for
both types of dough.
Machine capacity:
Recommended maximum
amount of flour is 5 cups
of all-purpose flour or
2-3/4 cups of whole-grain
flour. If a bread dough calls
for more than the
recommended amounts of
flour, mix and knead it in
equal batches. Do the
same for sweet doughs
that call for more than
3-1/2 cups of flour.
Using the right blade:
Use the metal dough blade
when the recipe calls for
more than 3-1/2 cups
875 ml of flour. Use the
metal chopping blade when
a recipe calls for less than
3-1/2 (875 ml) cups of flour.
Because the metal dough
blade does not extend to
the outside rim of the
work bowl, it cannot pick up
all the flour when small
amounts are processed.
Measuring the flour:
It’s best to weigh it. If you
don’t have a scale, or the
recipe does not specify
weight, measure by the stir,
scoop and sweep method.
Use a standard, graduated
dry measure, not a liquid
measuring cup.
With a spoon or fork, stir
the flour in its container.
Do not measure flour
directly out of the bag;
it is too packed to get an
accurate measure. With the
dry measure, scoop up the
flour so it overflows. With
a spatula or knife, sweep
excess flour back into the
container so the top of
the measure is level.
Do not pack flour into
the dry measure.
Proofing the yeast:
The expiration date is
marked on the package.
To be sure your yeast is
active, dissolve it in a small
amount of warm liquid
(about 1/3 cup [75 ml] for
one package of dry yeast).
The temperature of liquid
used to dissolve and
activate yeast must be
between 40
˚ C and 46 ˚ C.
Yeast cells are not
activated at temperatures
lower than this and they
die when exposed to
temperatures higher than
54
˚ C. If the recipe includes
a sweetener like sugar or
honey, add a teaspoon with
the yeast. If no sweetener
is called for, add a pinch,
or add a pinch of flour.
The yeast won’t foam
without it. Let the mixture
stand until it foams,
up to 10 minutes.
Processing dry
ingredients:
Put the flour in the work
bowl with all the other dry
ingredients. If the recipe
calls for herbs, oil or solid
fats like butter, add them
with the flour. Turn the
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