Use and Care Manual

9
PROBLEMS & SOLUTIONS
WITH TYPICAL DOUGH
BREAD DOUGH
Blade doesn’t incorporate ingredients:
Always start processor before adding liquids. Add
liquid in slow, steady stream, only as fast as dry
ingredients absorb it. If you hear liquid sloshing,
stop adding it, but do not turn off machine. Instead,
wait until ingredients in work bowl have mixed, then
add remaining liquid slowly. Pour liquid onto dough
as it passes under feed tube; do not pour liquid
directly onto bottom of work bowl.
Blade rises in work bowl:
Blade may not have been pushed down as far as it
will go before processing started.
Excessively sticky dough can cause blade to rise
even though it cleans inside of work bowl. If dough
feels very sticky, carefully reinsert blade and imme
-
diately add 2 tablespoons flour through feed tube
while machine is running.
Dough doesn’t clean inside of work bowl:
• Amount of dough may exceed maximum capacity
of your food processor. Remove half and process
in 2 batches.
• Dough may be too dry. If it feels crumbly, add
water – 1 tablespoon at a time – while machine is
running, until dough becomes moist and cleans
inside of work bowl. Wait 10 seconds between
additions of water.
• Dough may be too wet. While machine is running,
add 1 tablespoon of flour. If necessary, add more
– 1 tablespoon at a time – until dough cleans
inside of work bowl and forms a ball.
Nub of dough forms on top of blade and
does not become uniformly kneaded:
Stop machine, carefully remove dough, divide it into
3 pieces and redistribute them 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 uni
-
formly 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:
• Pusher assembly may have become unlocked.
Push down pusher sleeve to lock it into place and
continue processing.
• Power cord may have become unplugged. Plug
machine in and continue processing.
• Excessive strain may have caused motor to over
-
heat and stop. Wait for the motor to cool off, 5–10
minutes. A safety protector in the motor prevents
it from excessive overheating. If the motor stops,
turn the 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 at a time – until dough is sufficiently
moist to clean inside of bowl.
Dough doesn’t rise:
We recommend that you always test activity of
yeast before using it by stirring it and at least
½
teaspoon sugar into about
1
⁄3 cup warm liquid
(105°F–115°F). Within 10 minutes foam should
develop, indicating yeast is active. Do not use dry
yeast after expiration date on package.
Avoid killing yeast cells by dissolving yeast in too
warm water or overheating dough by excessive
kneading. Dissolve yeast in about
1
⁄3 cup of warm
liquid at 105°-115°F. All other liquid should be cold.
Don’t knead so long that it becomes overheated.
The ideal temperature for kneaded dough is 80°F;
it should never exceed 100°F.
Let dough rise in draft-free environment of about
80°–90°F.
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 it aside to
rise. Let dough fully double in bulk in bowl or bag,
punch it down, then let it double again after it is
shaped.
SWEET DOUGH
Motor slows down:
• Amount of dough may exceed maximum capacity
of your food processor. Remove half and process
in 2 batches.
• Don’t process too long after all the ingredients
are incorporated. These rich doughs will give you
good results after only 30 seconds of kneading.