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Operating Instructions (continued)
Proof:
What is proof? Proofing is a term used in baking to describe the process of allowing yeast dough to rise before baking.
The "Proof" setting on the oven provides a warm temperature specifically designed to create an ideal environment for
yeast to rise during the proofing process. This setting helps to maintain a consistent and controlled temperature, ensuring
optimal conditions for the yeast to ferment and the dough to rise effectively.
Before proofing, place the dough in a lightly greased bowl and cover loosely with wax paper, coated with shortening.
Place on second rack from the bottom and close the oven door.
1. Press "WARM/PROOF" and hold for 3 seconds until "
2. 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).
NOTE: you have the option to set a Cook Time
3. Let the dough rise until nearly doubled in size, checking after 20-25 minutes. Proofing time may vary depending on
dough type and quantity.
4. Press CANCEL when finished.
5. 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 SETTINGS
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 elements, and the fan operate to heat the oven cavity. If the oven door is opened 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 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.
1. Convection Bake:
•
Use Convection Bake for single or multiple rack baking. Reduce standard recipe baking temperature by 25°F (15°C).
•
For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation.
Use shiny aluminum pans for best results unless otherwise specified.
•
Heatproof glass or ceramic can be used. Reduce temperature by another 25°F (15°C) when using heatproof glass
dishes for a total reduction of 50°F (30°C).
•
Dark metal pans may be used. Note that food may brown faster when using dark metal bake ware.
•
The number of racks used is determined by the height of the food to be cooked.
•
Baked items, for the most part, cook extremely well in convection. Don't try to convert recipes such as custards,
quiches, pumpkin pie, or cheesecakes, which do not benefit from the convection-heating process. Use the regular
Bake mode for these foods.
•
Multiple rack cooking for oven meals is done on rack positions 1, 2, 3 , 4, 5 and 6. All positions can be used for
cookies, biscuits and appetizers.
- 2 Rack baking: Use positions 1 and 3.
- 3 rack baking: Use positions 2, 3 and 4 or 1, 3 and 5.
•
When baking four cake layers at the same time, stagger pans so that one pan is not directly
above another. For best results, place cakes on front of upper rack and back of lower rack.
Allow 1" - 11/2" (2.5 - 4 cm) air space around pans.
Compared to BAKE mode, Convection Bake adds the use of convection fan(s) to circulate
heated air. So both the temperature and the cooking time may be slightly reduced.
Tips: When convection baking, reduce your recipe baking temperature by 25°F.
on the display screen switch to "
WARM"
16
proof".
2 at the front
2 at the rear
1¹⁄2"
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