Cuisinart DLC-2011C manual Problems and Solutions with Typical Sweet Doughs

Dough doesn’t clean inside of work bowl:

•Amount of dough may exceed maximum capacity 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 g) of flour. If necessary, add more, 1 tablespoon (9 g) at a time, until dough cleans inside of work bowl and forms a ball.

•PowerPrep® metal dough blade is intended only for recipes calling for at least 3-1/2 cups of flour

(17-1/2 ounces) (496 g). If your recipe calls for

less flour, remove metal dough blade and insert metal chopping blade.

Always use metal chopping blade for recipes calling for less than 3-1/2 cups (496 g) of flour, such as pizza dough.

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.

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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 over- heating. 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 comfortably by hand. If it is, add liquid,

1 teaspoon (5 ml) at a time, until dough is sufficiently moist to clean inside ofbowl.

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

(105o - 120oF) (40oC -

48oC). Within 10 minutes foam should develop, indi- cating 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 overheat- ed. The ideal temperature for kneaded dough is 80oF (26oC); it should never exceed 100oF (37oC).

Let dough rise in draft-free environment of about

80o-90oF (26oC-32oC).

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, punch it down, then let it double again after it is shaped.

PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS

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 good results after only 30 seconds of kneading.

Blade doesn’t incorporate ingredients:

Butter or margarine, if not melted, must be cut into tablespoon (15ml)-size pieces before being added to work bowl.