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13
Nub of dough forms on top of blade and
does not become uniformly kneaded
Stop machine, carefully remove dough, divide it
into 3 pieces and redistribute them 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 work 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
• Pusher assembly may have become unlocked.
Push down pusher sleeve to lock it into place
and continue processing.
• Cover may have become unlocked. Lock cover
and continue processing.
• Power cord may have become unplugged. Plug
machine back in and continue processing.
•
Excessive strain may have caused motor to
overheat and stop. Wait for the motor to cool off,
5
–
10 minutes. A safety protector in the motor
prevents it from excessive overheating. If the mo-
tor stops, turn the machine off. After 5
–
10 min-
utes, 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 at a time—until dough is
suf ciently moist to clean inside work bowl.
Dough doesn’t rise
We recommend that you always test activity of
yeast before using it by stirring it and at least ½
teaspoon sugar into about
1
⁄3 cup of warm liquid.
Within 10 minutes foam should develop, indicating
yeast is active. Do not use dry yeast after expira-
tion date on package.
Avoid killing yeast cells by dissolving yeast in too
warm water or overheating dough by excessive
kneading. Dissolve yeast in about
1
⁄3 cup warm liq-
uid at 105–120 degrees F. All other liquids should
be cold.
Do not knead so long that it becomes overheated.
The ideal temperature for kneaded dough is 80
degrees. It should never exceed 100 degrees.
Let dough rise in draft-free environment of about
80–90 degrees F.
Baked bread is too heavy
Next time, feel dough to be sure it is uniformly
soft, pliable and slightly sticky before setting it
aside to rise. Let dough fully double in bulk in bowl
or bag, punch it down, then let it double up again
after it is shaped.
TROUBLESHOOTING WITH
TYPICAL SWEET DOUGHS
Motor slows down
• Amount of dough may exceed maximum
capacity of your food processor. Remove half
and process in 2 batches.
•
Don’t process too long after all the ingredients
are incorporated. These 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-size pieces before added to work
bowl.
Metal blade rises in work bowl
Blade may not have been pushed down as far as
it will go before processing started. Machine may
be overloaded. Stop it, remove half of dough and
process in 2 batches.
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