Publicité
5. Press CANCEL when finished, and remove food from the oven.
Proof
Before proofing, place the dough in a lightly greased bowl and cover loosely with wax
paper, coated with shortening.
1. Place on second rack from the bottom and close the oven door.
2. Press WARM/PROOF, and then hold for 3 seconds.
"PROOF" and 100°F (38°C) will be displayed.
3. Press START, if you wish to Proof dough at 100°F (38°C).
OR
Enter the desired temperature by pressing the number keypad, and then press START.
The temperature can be set from 80°F (27°C) to 120°F (49°C).
4. "PROOF" will appear in the display, once Start is pressed.
NOTE: After selecting an Oven Mode and Temperature, you have the option to set a
Cook Time before pressing START.
5. Let the dough rise until nearly doubled in size, checking after 20-25 minutes.
Proofing time may vary depending on dough type and quantity.
6. Press CANCEL when finished.
7. Before second proofing, shape the dough, place it in baking pan(s) and cover loosely with
plastic wrap, coated with cooking spray. Follow the same placement and control steps
above. Before baking, remove the plastic wrap.
CONVECTION MODES
During convection cooking, the fan provides hot air circulation throughout the oven. The
movement of heated air around the food can help to speed up cooking by penetrating the
cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while
sealing moisture inside.
When the oven is set to the Convection function, the ring element, bake and broil during
convection cooking or preheating, the fan turns off immediately and the element(s) will
turn off after 30 seconds. Once the door is closed, the element(s) will elements, and the fan
operate to heat the oven cavity. If the oven door is opened automatically turn on.
CONVECTION FAN
The convection fan operates during any convection mode. When the oven is operating in
convection mode, the fan will turn off automatically when the door is opened. The
convection fan may run in non-convection modes during the preheat time.
26
Publicité
