14
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.
