17
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 overheat-
ed. 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 (26-32°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, punch
it down, then let it double
again after it is shaped.
PROBLEMS
AND SOLUTIONS
WITH TYPICAL
SWEET DOUGHS
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 have
been 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.
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
Dough doesn’t rise:
See comments under
‘Typical Bread Dough’
Problems and Solutions
OPERATING
INSTRUCTIONS:
FOR WHISK
ATTACHMENT
The Cuisinart whisk attach-
ment connects to the motor
shaft of the Limited Edition
Metal
™
Ultimate Food Prep
Centre much the same way
as the discs do. The two
stainless steel whisks
rotate rapidly as the power
unit slowly revolves the
work bowl, to continuously
aerate food. The whisk
attachment produces extra-
light egg whites to let you
make meringue shells with
half the usual amount of
sugar. It whips cream to
soft or stiff peaks and pro-
duces fluffy mashed pota-
toes. It also makes chiffon
cakes, light, airy soufflés,
and fluffy meringues for
pies. Before use, clean the
entire whisk attachment.
Wipe the power unit with a
damp cloth and dry. DO
NOT SUBMERGE IN
WATER. The other parts
can be rinsed in hot, soapy
water and then dried.
THE PARTS:
The power unit is smooth
on top except for the whisk
ejector tab at the wide end.
On the underside are two
openings to attach the
whisks. In the centre is a
hexagonal rod with a
grooved collar. The rod fits
into an opening on the
adapter. At the narrow end
of the power unit is a base
with two tabs which can act
as a rest when the base is
not in use.
The two whisks are made
of stainless steel. The
circular stems fit into
openings on the underside
of the power unit. Guards
at the top of the stems
prevent food from getting
into the sealed power unit.
The adapter locks onto the
motor shaft. The adapter
consists of a clear plastic
outer sheath and a white
plastic inner sheath that fit
over the motor shaft.
TO ASSEMBLE:
1. To insert the whisks,
hold the power unit
in one hand with the
underside facing you,
wide end at the top.
Insert whisks into
openings at wide end.
Push whisks in as far
as they will go. They
will click into a locked
position. The circular
guard on the stem
of the whisk should
almost touch the white
plastic collar around
the opening.
2. To lock the adapter to
the motor shaft of the
Limited Edition Metal
™
03CC18070 MP-14C IB 6/17/03 1:55 PM Page 18
