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15
uniformly soft, pliable and slightly sticky,
before setting aside to rise. Allow dough to
fully double in size 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 ingredi-
ents are incorporated.
Rich doughs will give you good results
after only 30 seconds of kneading.
If blade doesn’t incorporate ingredients
Butter or margarine, if not melted, must
be cut into tablespoon-size pieces before
being added to work bowl.
If 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.
If motor stops
See comments under ‘Typical Bread
Dough’ Problems and Solutions, page 16.
If dough doesn’t rise
See comments under ‘Typical Bread
Dough’ Problems and Solutions, page 16.
PREPARING FOOD FOR
SLICING AND SHREDDING
For disc assembly instructions, refer to
Assembly Instructions.
Round fruits and vegetables
Before processing onions, apples and
other large, round fruits and vegetables,
cut the bottom ends at to make the food
lie stable on the disc.
Place the food in the feed tube, at side
down, as far left as possible, to prevent it
from tilting when being processed. Choose
fruits that are rm and not too ripe.
Remove large hard pits and seeds from
fruits before processing. Seeds from citrus
fruits need not be removed. Remove the
rind before slicing or shredding, if desired.
Whole peppers are an exception
Remove the stem and cut the stem end
at. Remove the core and scoop out the
seeds. Leave the end opposite the stem
whole, to keep the structure stiff. This
ensures round, even slices.
Large fruits like pineapple
Cut the ends at, cut in half, and either
core or remove the seeds. If necessary,
cut the halves into smaller pieces to t the
feed tube.
Cabbage and iceberg lettuce
Turn the head on its side and slice off the
top and bottom, leaving a center section
about 3 inches (8cm) deep. Remove the
core, then cut in wedges to t the feed
tube. Remove the core from the bottom
and top pieces and cut into wedges to t
into the feed tube.
The optional 2mm and 1mm slicing discs
are excellent for slicing cabbage for cole-
slaw.
If the fruit or vegetable doesn’t t, try
inserting it from the bottom of the feed
tube, where the opening is slightly larger.
Pack the feed tube for desired results.
For long slices or shreds, cut the food
into feed-tube widths and pack the pieces
horizontally.
For small, round slices or short shreds
from carrots, zucchini and other long
vegetables, cut in feed tube heights and
pack tightly upright.
Food should t snugly, but not so tightly
that it prevents the pusher from moving.
When slicing or shredding, always use
the pusher.
Never put your fi ngers or a spatula into
the feed tube.
Never push down hard on the pusher. Use
light pressure for soft fruits and vegetables
like bananas, mushrooms, strawberries
and tomatoes, and for all cheese. Use
medium pressure for most food: apples,
celery, citrus fruit, potatoes and zucchini.
Use rm pressure for hard vegetables like
carrots and yams.
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