Frankfurters & Other Sausages; Firm Cheese; Dough Blade; Machine Capacity - Cuisinart PowerPrep Plus EV-14 Series Instruction Booklet

of a sharp knife, although semi-frozen and
hard to the touch. Remove plastic wrap.
Stand them in the feed tube, cut side
down, and slice them against the grain,
using firm pressure on the pusher. Or lay
them flat in the feed tube, as many as
will fit, and slice with the grain, using
firm pressure.
Frankfurters, salami and other sausages
If the sausage is soft, freeze it until hard to
the touch but easily pierced with the tip
of a sharp knife. Hard sausages need not
be frozen. Use the small feed tube if the
sausage is thin enough to fit. Otherwise,
cut the sausage into pieces to fill the large
feed tube completely. Stand the pieces
vertically, packing them tightly so they
cannot tilt sideways.
Firm cheese like Swiss and Cheddar
Cut the cheese into pieces to fit the feed
tube. Put it in the freezer until semi-frozen,
hard to the touch but easily pierced with
the tip of a sharp knife. Stand the pieces
in the feed tube and apply light pressure
to the pusher.
IMPORTANT: Never try to slice soft
cheese like mozzarella or hard cheese
like Parmesan. You may damage the
slicing disc or the food processor itself.
You can successfully shred most cheeses
except soft ones. The exception is
mozzarella, which shreds well if thoroughly
chilled. Hard cheeses like Parmesan shred
well only at room temperature. Therefore,
only attempt to slice or shred mozzarella
when well chilled, and Parmesan when at
room temperature.
TECHNIQUES
FOR KNEADING YEAST
DOUGH WITH THE
POWERPREP

DOUGH BLADE

The PowerPrep Plus
Processor is designed to mix and knead
dough in a fraction of the time it takes to
do it by hand. You will get perfect results
every time if you follow these directions.
NEVER TRY TO PROCESS DOUGH
THAT IS TOO STIFF TO KNEAD
METAL
®
®
14-Cup Food
COMFORTABLY BY HAND.
There are two general types of yeast
dough. Typical bread dough is made with
a flour mix that contains at least 50%
white flour. It is uniformly soft, pliable and
slightly sticky when properly kneaded. It
always cleans the inside of the work bowl
completely when properly kneaded.
Typical sweet dough contains a higher
proportion 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 of all-purpose flour or 3½ cups
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 3½ cups of flour.

Using the right blade

Use the metal dough blade when the
recipe calls for more than 3½ cups (17½
ounces/450g) of flour. Use the metal
chopping blade when a recipe calls for
less than 3½ (450g) 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
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