remaining liquid slowly.
Pour liquid onto dough as it
passes under feed tube; 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 started.
Excessively sticky dough
can cause blade to rise
even though it cleans
inside of work bowl. If
dough feels very sticky,
reinsert blade and immedi-
ately add 2 tablespoons
(30 ml) flour through
feed tube while machine
is running.
Dough doesn’t clean
inside of work bowl:
• Amount of dough may
exceed maximum capaci-
ty 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 gm)
of flour. If necessary, add
more, 1 tablespoon (9
gm) at a time, until dough
cleans inside of work
bowl and forms a ball.
The PowerPrep
®
Metal
Dough Blade is intended
only for recipes calling for
at least 3 cups of flour (15
ounces) (496 gm). If your
recipe calls for less flour,
remove metal dough blade
and insert metal chopping
blade. Always use metal
chopping blade for smaller
recipes calling for less than
3 cups (496 gm) of flour.
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.
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 overheating. 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 comfort-
ably by hand. If it is, add
liquid, 1 teaspoon (5 ml)
at a time, until dough is
sufficiently moist to clean
inside of bowl.
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
(105˚ - 120˚F) (40˚C - 48˚C).
Within 10 minutes foam
should develop, indicating
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 overheated.
The ideal temperature for
kneaded dough is 80˚F
(26˚C); it should never
exceed 100˚F (37˚C).
Let dough rise in draft-free
environment of about
80˚-90˚F (26˚C-32˚C).
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,
then punch it down, and
let it double again after
it is shaped.
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