If 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 addi-
tions of liquid.
• Dough may be too wet. While machine is
running, add 1 tablespoon (9 gm) of fl our.
If necessary, add more, 1 tablespoon (9
gm) at a time, until dough cleans inside
of work bowl and forms a ball.
• Dough blade is intended only for recipes
calling for at least 3½ cups of fl our (17½
ounces/496 gm). If your recipe calls for
less fl our, remove metal dough blade and
insert metal chopping blade. Always use
metal chopping blade for recipes calling
for less than 3½ cups (496 gm) of fl our,
such as pizza dough.
If 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.
If dough feels tough after kneading
Divide dough into 2 or 3 pieces and redis-
tribute evenly in bowl. Process 10 seconds
or until uniformly soft and pliable.
If soft dough or liquid leaks onto base of
food processor
Always start processor before adding liquid
and add liquid only as fast as dry ingredi-
ents absorb it.
If motor stops
• Cover may have become unlocked.
• Power cord may have become un-
plugged.
• Excessive strain may have caused mo-
tor to overheat and stop. Wait for the
motor to cool, 5 to 10 minutes. A safety
protector in the motor prevents exces-
sive overheating. If the motor stops, turn
machine off. After 5-10 minutes, divide
dough into 2 batches and complete pro-
cessing. 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 suffi ciently moist
to clean inside of bowl.
If 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)
(40-48°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 (26-32°C).
Dough containing whole grain fl our will
take longer to rise than dough made of
white fl our only.
If 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
If 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.
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