Cuisinart DLC-2011N Dough doesn’t clean inside of work bowl, Dough feels tough after kneading

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Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky, reinsert blade and immedi- ately add 2 tablespoons (30 ml) flour through small feed tube while machine is running.

Dough doesn’t clean inside of work bowl:

•Amount of dough may exceed maximum capaci- ty 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.

The PowerPrep® Metal Dough Blade is intended only for recipes calling for at least 3 cups of flour (15 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 smaller recipes calling for less than 3 cups (496 gm) of flour.

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 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 comfort- ably by hand. If it is, add liquid, 1 teaspoon (5 ml) at a time, until dough is sufficiently moist to clean inside of bowl.

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˚ - 120˚F) (40˚C - 48˚C). 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 80˚F (26˚C); it should never exceed 100˚F (37˚C).

Let dough rise in draft-free environment of about

80˚-90˚F (26˚C-32˚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, then punch it down, and let it double again after

it is shaped.

TYPICAL SWEET DOUGH PROBLEMS AND SOLUTIONS

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

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Contents DLC-2011N Yielding two 1-1/4 pound loaves Recommended work bowl capacity for various foodsCups whole grain flours no white flour added For custom recipesPlace the box on a low Pusher AssemblyTable or on the floor Next to the kitchenTable of Contents Getting Ready CleaningBlades are sharp. Handle them carefully OperationIntroduction Disc Operation Quick breads, muffins, and biscuitsBlade Operation Dough Button On ContinuousPrepare the dough ingredients and place in work bowl Inch pieces of even size and lengthTo purée fruits and cooked vegetables To chop raw fruits and vegetablesTo dislodge food To chop hard foodsTo purée meat, poultry, fish and seafood To chop meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo whip cream To beat egg whitesTo make crumbs and crumb crusts Cut or break bread, crackers or cookies intoTip To make cake mixWhole peppers are an exception Large fruits like pineappleSmall, round fruits and vegetables Remove the slicing or shredding discLong fruits Vegetables Small amounts of foodCooked meat and poultry Hard, at room temperatureUncooked meat and poultry Salami and other sausagesMachine capacity Using the right bladeMeasuring the flour Proofing the yeastKneading bread dough Adding liquidsKneading sweet dough RisingDough feels tough after kneading Dough doesn’t clean inside of work bowlSoft dough or liquid leaks onto base of food processor Motor stopsMetal dough blade rises in work bowl Blade doesn’t incorporate ingredientsTechnical Data For shipping instructions To the store where it was purchased orRecipe Table of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodRoasted Shallot & Herb Hummus HummusThese savory wafers just melt in your mouth Jalapeño Jack WafersSmall onion Cup all-purpose flourDo-ahead prep makes these perfect for entertaining Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherFor a savory side dish, use this stuffing in portobellos Spinach, Feta & Artichoke Stuffed MushroomsClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceButternut Squash Bisque with Roasted Cremini Mushrooms SoupsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Inch pieces Teaspoon kosher salt GazpachoFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadChallah Braid Yeast BreadsCup warm water 105˚ 115˚F Large egg Tablespoon waterCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafOunces whole wheat flour Simple Wheat StarterOunces unbleached flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasTablespoons Pesto, p Ounce Reggiano ParmesanOunces fontina, well chilled Five Cheese Pizza BiancoChives, cut in 1-inch lengths Well chilledReduced version for pizza Pizza MargheritaSome of the best things in life are the simplest Make ahead for a picnic or tailgating party Roasted Pepper, Chevre & Mozzarella CalzoneMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in halfSimple Tomato Sauce Sauces & DressingsCreamy and tangy, perfect for crisp romaine Cranberry Relish with Toasted WalnutsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Teaspoon ground white pepper Teaspoon salt Roasted Garlic and Parmesan Twice Baked PotatoesCup evaporated skim milk Cup maple syrup At room temperatureSavory Sweet Potatoes with Onions & Currants Desserts Cups 6 ounces lightly At room temperature Toasted hazelnutsHazelnut Butter Cookies Pound unsalted butterChocolate heaven Double Chocolate Chunk CookiesRemove and reserve Lemon Ginger BiscottiDelicious with coffee or tea Basic Cheesecake White Chocolate Cream Cheese Frosting Carrot CakeBasic Flaky Pastry Dough Thaw at room temperature for an hour before usingInch pieces, well chilled To 4 tablespoons ice waterCreamy apple pie with crunchy, crumb topping Old World Apple Crumb PieMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FEach, peeled, cored and quartered Juice Deep-Dish Pear and Apple PieCup real maple syrup Preheat the oven to 400˚FChocolate lover’s dream come true Dark Chocolate TrufflesCocoa Scrape the work bowlIBIB-5054A
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