"J@mes" > wrote in message
ink.net...
> I knew I'd find out here! I gor the cuisenart at a garage sale for $5.00
> (no book) I looked up on the web to tey to find a manual, you know maybe
an
> adobe acrobat. It's a cuisenart "Classic" I'm very excited! I really
> appreciate the help!

Definitely a find for $5. I LOVE my FP, but it there is a bit of a learning
curve. I use mine primarily for dough making. In fact, I just got a new
Wolfgang Puck FP a couple weeks ago for my birthday. It reacts a bit
different than by old Braun FP. With the Braun, I could add the liquid in a
steady stream and a dough ball would form. With the new FP, if I don't
start by pulsing the machine a few times, the liquid seems to pool near the
blade, making a very wet dough around the spindle, with a lot of flour near
the outside of the bowl. When the outside flour does incorporate, the dough
is too sticky and stalls the machine - all 900 watts. After a couple
batches, I adjusted my technique and now have no problems.

One thing to keep in mind is that you can quickly raise the temperature of
the dough with the friction produced by the blade. That's why it is a good
idea to limit kneading to about 1 minute. In "How to Cook," Julia Child
suggest stopping the machine after the dough comes together and letting it
rest before turning the machine back on to knead. This lets the dough
hydrate more evenly and lets it cool. I don't do it this way myself and
don't have any problems.

You might browse the cookbook section of a large bookstore. They will have
a section called "appliance cooking" where there should be some books on
using food processors.