Cuisinart MP-14C manual Slicing and Shredding Cheese

when properly kneaded.

It always cleans the inside of the work bowl complete- ly when properly kneaded.

Typical sweet dough contains a higher propor- tion of sugar, butter and/or eggs than typical bread dough. It is rich and sticky and it does not clean the inside of the work bowl.

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 (1.5L) of all-purpose flour or 3-1/2 cups (875ml) of whole-grain flour. If a bread dough calls for more than the recommended 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 (875ml) 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 cups (875 ml) 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.

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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