Cuisinart MP-14N Series Slicing And Shredding Cheese, Machine capacity, Using the right blade

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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 of all-purpose flour or

3-1/2 cups of whole-grain flour. If a bread dough calls for more than the recom- mended 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

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 (875 ml) cups 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.

Proofing the yeast:

The expiration date is marked on the packages. To be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1/3 cup [75 ml] for one package of dry yeast). The temperature of liquid used to dissolve and activate yeast must be between 105˚ and 120˚F(40˚C and 48˚C).

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.

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Contents Limited Edition Metal Food Processor INSTRUCTION AND RECIPE BOOKLETMP-14N Series One 18.5 ounce standard packaged cake mix or homemade Recommended work bowl capacity for various foods6 cups all-purpose flour, yielding two 1-1/2 pound loaves 5 cups all-purpose flour, yielding 3-1/4 pounds pizza doughIMPORTANT UNPACKING INSTRUCTIONS Please watch the enclosed How-to DVD before using the food processorWHEN REMOVING BLADEPROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS TABLE OF CONTENTSSLICING AND SHREDDING CHEESE CHART PROBLEMS AND SOLUTIONS WHEN MAKING DOUGHGeneral CleaningGetting Ready OperationINTRODUCTION ASSEMBLY INSTRUCTIONS THE MACHINE INCLUDESBlade Operation PULSE THE MACHINE FUNCTIONSOPERATING INSTRUCTIONS Disc OperationTo dislodge food TECHNIQUES FOR CHOPPING AND PURÉEING WITH THE METAL BLADETo chop raw fruits and vegetables To purée fruits and cooked vegetablesTo purée meat, poultry, fish and seafood To chop hard foodsTo chop parsley and other fresh herbs To chop meat, poultry, fish and seafoodTo whip cream with metal blade To make flavored butters, spreads and dipsTo make mayonnaise To beat egg whitesTo make cake mix For disc assembly instructions, refer to Assembly InstructionsPREPARING FOOD FOR SLICING AND SHREDDING To make quick breads and cakes that use baking powder and/or sodaSLICED OR SHREDDED FOOD PRACTICING SLICING AND SHREDDINGREMOVING TECHNIQUES FOR SLICING AND SHREDDINGUncooked meat and poultry SLICING MEAT AND POULTRYMatchsticks or julienne strips Cooked meat and poultryMeasuring the flour Using the right bladeSLICING AND SHREDDING CHEESE Machine capacityKneading sweet dough Processing dry ingredientsAdding liquids Kneading bread doughSoft dough or liquid leaks onto base of food processor Dough doesn’t clean inside of work bowlBlade rises in work bowl Dough feels tough after kneadingMotor slows down PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHSOPERATING INSTRUCTIONS FOR WHISK ATTACHMENT Baked bread is too heavyREMOVING THE WHISK ATTACHMENT CLEANING THE PARTSSafe food handling procedures TECHNIQUES FOR WHIPPING, BEATING WITH THE WHISK ATTACHMENTCLEANING AND STORAGE Folding Beaten Egg Whites into Base MixtureFreezing Leftover Egg Yolks FOR YOUR SAFETY FULL TWENTY- YEAR WARRANTY ON MOTOR TECHNICAL DATACALIFORNIA RESIDENTS ONLY U IB-5057A cookware, and Savor the Good Life