Slicing And Shredding Cheese; Chart; Techniques For Kneading Yeast Dough With Dough Blade; Machine Capacity - Cuisinart MP-14N Series Instruction And Recipe Booklet

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.

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE
Soft
Brie, Camembert
Mozzarella (chilled 15-20 min in freezer)
Ricotta
Cottage, Cream
Semi-Soft
Blue
Fontina
Liederkranz
Bel Paese
Semi-Hard
Cheddar
Monterey Jack, Longhorn
Swiss, Jarlsberg
Edam, Gouda
Provolone
Hard
Parmesan, Romano
Pecorino, Sapsago, Asiago

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.
CHOP
yes
yes
chill
chill
chill
yes
chill
chill
chill
chill
chill
yes
room
temp.
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).
SHRED
no
yes
no
no
yes
yes
chill
chill
chill
chill
chill
yes
SLICE
no
no
yes
no
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