If motor speeds up, continue processing. If not, add more flour – 1 tablespoon at a time – until motor speeds up. Process until dough cleans side of work bowl.
Blade doesn’t incorporate ingredients:
•Always start processor before adding liquid. Add liquid in slow, steady stream, only as fast as dry ingredients absorb it. If you hear liquid sloshing, stop adding it but do not turn off machine. Instead, wait until ingredients in work bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of work bowl.
Blade rises in work bowl:
•Blade may not have been pushed down as far as possible before processing was started.
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 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 of flour. If necessary, add more – 1 tablespoon at a time – until dough cleans inside of work bowl.
•Plastic dough blade is intended only for recipes calling for at least
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 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 dry ingredients absorb it.
Dough is too dry:
•While machine is running, add water – 1 tablespoon at a time – until dough is sufficiently moist to clean inside of bowl.
Dough is too wet and sticky:
•While machine is running, add 2 tablespoons of flour and process 10 seconds. If necessary, add more flour – 1 table- spoon at a time – waiting 10 seconds after each addition, until dough cleans inside of bowl.
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 contin- ue processing.
•Power cord may have become unplugged. Plug in machine and continue processing.
•Excessive strain may have caused motor to overheat and stop. Wait for motor to cool off, divide dough into 2 batches, and complete processing.
Dough doesn’t rise:
•We recommend that you always test activity of yeast before using it by stirring it and at least 1/2 teaspoon sugar into about 1/3 cup (80ml) warm liquid 105°F to 120°F (40° to 49°C). Within 10 minutes foam should develop, indicating yeast is active. Do not use dry yeast after expiration 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 (80ml) warm water at 105° to 120°F (40° to 49°C). All other liquid should be cold.
•Let dough rise in
•Dough containing whole grain flour will take longer to rise than dough made of white flour only.
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