Filter
Top Products
17
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 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 (9 gm)
of flour. If necessary, add
more, 1 tablespoon
(9 gm) 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 gm). 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 gm) 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 even-
ly 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 ofbowl.
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 - 120F) (40C - 48C).
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 80F (26C); it
should never exceed
100F (37C).
Let dough rise in draft-free
environment of about
80-90F (26C-32C).
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.