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 (9 g) of
flour. If necessary, add
more, 1 tablespoon (9 g)
at a time, until dough
cleans inside of work
bowl and forms a ball.
• PowerPrep
®
metal dough
blade is intended only for
recipes calling for at least
3-1/2 cups of flour
(17-1/2 ounces) (496 g). If
your recipe calls for
less flour, remove metal
dough blade and insert
metal chopping blade.
Always use metal
chopping blade for recipes
calling for less than 3-1/2
cups (496 g) of flour, such
as pizza dough.
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 m o t o r
prevents excessive over-
heating. 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
s t i ff to knead comfortably
by hand. If it is, add liquid,
1 teaspoon (5 ml) at a time,
until dough is suff i c i e n t l y
moist to clean inside of b o w l .
Dough doesn’t rise:
We recommend you always
test activity of yeast before
using, by stirring it and at
least 1/2 teaspoon (2 ml)
sugar into about 1/3 cup
(75 ml) warm liquid
(105
o
- 120
o
F) (40
o
C -
48
o
C). Within 10 minutes
foam should develop, indi-
cating 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 overheat-
ed. The ideal temperature
for kneaded dough is 80
o
F
(26
o
C); it should never
exceed 100
o
F (37
o
C).
Let dough rise in draft-free
environment of about
80
o
-90
o
F (26
o
C-32
o
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 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 (15ml)-size
pieces before being added
to work bowl.
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