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when properly kneaded.
It always cleans the inside
of the work bowl complete-
ly when properly kneaded.
Typical sweet dough
contains a higher propor-
tion of sugar, butter and/or
eggs than typical bread
dough. It is rich and sticky
and it does not clean the
inside of the work bowl.
It requires less kneading
after the ingredients
are mixed. Although
30 seconds is usually
sufficient, 60 to 90 seconds
gives better results if the
machine does not slow
down. Except for kneading,
described below, the
processing procedures and
use of the DOUGH button
are the same for both types
of dough.
Machine capacity:
Recommended maximum
amount of flour is 6 cups
(1.5L) of all-purpose flour
or 3-1/2 cups (875ml) of
whole-grain flour. If a bread
dough calls for more than
the recommended amounts
of flour, mix and knead it in
equal batches. Do the
same for sweet doughs
that call for more than 3-1/2
cups (875ml) of flour.
Using the right blade:
Use the metal dough blade
when the recipe calls for
more than 3-1/2 cups
(17-1/2 ounces) (875 ml)
of flour. Use the metal
chopping blade when a
recipe calls for less than
3-1/2 cups (875 ml) of flour.
Because the metal dough
blade does not extend to
the outside rim of the
work bowl, it cannot pick up
all the flour when small
amounts are processed.
Measuring the flour:
It’s best to weigh it. If you
don’t have a scale, or the
recipe does not specify
weight, measure by the stir,
scoop and sweep method.
Use a standard, graduated
dry measure, not a liquid
measuring cup.
With a spoon or fork, stir
the flour in its container. Do
not measure flour directly
out of the bag; it is too
packed to get an accurate
measure. With the dry
measure, scoop up the
flour so it overflows. With
a spatula or knife, sweep
excess flour back into the
container so the top of
the measure is level.
Do not pack flour into
the dry measure.
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE CHOP SHRED SLICE
Soft yes no no
Brie, Camembert
Mozzarella (chilled 15-20 min in freezer) yes
Ricotta no
Cottage, Cream no
Semi-Soft yes yes no
Blue chill
Fontina
Liederkranz chill
Bel Paese chill
Semi-Hard yes yes yes
Cheddar chill chill
Monterey Jack, Longhorn chill chill
Swiss, Jarlsberg chill chill
Edam, Gouda chill chill
Provolone chill chill
Hard yes yes no
Parmesan, Romano room
Pecorino, Sapsago, Asiago temp.
03CC18070 MP-14C IB 6/17/03 1:55 PM Page 15