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18
TYPICAL BREAD DOUGH
PROBLEMS AND
SOLUTIONS
If blade doesn’t incorporate ingredients:
Always start processor before adding liquid.
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 possible before processing started.
Excessively sticky dough can cause blade to
rise even though it cleans inside of work bowl.
If dough feels very sticky, reinsert blade and
immediately add 2 tablespoons (30 ml) flour
through small 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 (15 ml) 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 (15 ml) of flour. If
necessary, add more, 1 tablespoon (15 ml) 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
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 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, STORAGE
AND MAINTENANCE
Keep your food processor ready to use on
a kitchen counter. When not in use, leave it
unplugged.
Store the blade and discs as you would sharp
knives, out of the reach of children. The disc
and blade holders are optional accessories
which offer safe and convenient storage.
All parts except the housing base are
dishwasher safe, and we recommend washing
them in the dishwasher on the top rack only.
Due to intense water heat, washing the work
bowl and work bowl cover on the
bottom rack of your dishwasher may cause
damage over time. Insert the work bowl upside
down. Remember to unload the dishwasher
carefully wherever you place sharp blades and
discs.
To simplify cleaning, rinse the work bowl, cover,
pusher assembly and blade or disc immediately
after use, so food won’t dry on them. Openings
at the bottom of the large pusher provide
drainage and make cleaning easy. If food
lodges in the pusher, remove it by running water
through it, or use a bottle brush.
If you wash blades and discs by hand, do
it carefully. Avoid leaving them in soapy water
where they may disappear from sight.
To clean the metal blade, fill the work bowl with
soapy water, hold the blade by its plastic center
and move it rapidly up and down on the center
shaft of the bowl. Use of a spray attachment is
also effective. If necessary, use a brush.
The work bowl should not be placed in a
microwave oven, as the aperture at the front of
the pusher houses the metal rod that activates
the motor.
TIP:
When preparing a meal, make the dishes
with the least amount of wet ingredients first.
For example, make the bread first; then you
don’t need to wash the bowl before making the
salad. In many cases, wiping the bowl with a
paper towel between recipes is sufficient.
Chopping certain foods may scratch or cloud
the work bowl. These foods include ice, whole
spices, coffee beans and oils like wintergreen. If
you like to prepare your own spice blends, you
may want to keep a second bowl just for that
purpose.