Bakers Pride Oven CPH70-MP17 To Oper TE AS a Heated Holding Cabinet, Typical Proofing Preparation

TO OPER TE AS A HEATED (HOLDING) CABINET:

￿	Operate without pan but with		cover on.
￿	Flip power switch upward to the “On” position.
￿	Flip selector swi ch upward to “Heat” position.
￿	Turn the “Heating” kn b to maint		desired holding
	temper ture.	with

TO OPERATEDANGER:fillingpanASwhileDoA PROOFINGnotpoweroverfillcordpanispluggedCABINET:water,thisin.	cancauseelectricalshock.Disconnectpowerpriorto
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Fill the pan with 1-1/2 quarts of hot water. The pan is partially full. (Too much water can cause longer proofing time.)

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Plug the cord set into properly grounded three- prong outlet.

Flip power switch upward to the “On” position. Flip selector switch down and to “Proof” position. Turn the humidity knob to maintain 95°F (see chart for proper setting).

￿Preheat cabinet for 20-30 minutes. The cabinet door should be 1/2 3/4 covered with moisture.

TYPICAL PROOFING PREPARATION:

￿Grease pan. Place frozen buns on a bun pan (18 x 26), brush tops of buns with vegetable oil and refrigerate until dough thaws and reaches 40°F (4-6 hours or overnight).

￿One condition that is important during thawing is after the rolls are panned, the tops of the rolls must not “crust” or dry out. This can be prevented by oiling the tops of the rolls and covering them very lightly with film wrap.

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The overwrap must not be tucked in at the sides, merely laid on top of the greased dough.

NOTE: Do not cover dough during proofing.

FRESHLY PREPARED DOUGH REFRIGERATED DOUGH

# Of Buns	Dough Temp.	Proof Time	Cabinet Temp.
1 to 10	Room Temp.	30 min.	90-95°F
10 to 20	Room Temp.	33 min.	90-95°F
20 to 30	Room Temp.	35 min.	90-95°F
30 to 40	Room Temp.	38 min.	90-95°F
40 to 50	Room Temp.	40 min.	90-95°F

# Of Buns	Dough Temp.	Proof Time	Cabinet Temp.
1 to 10	30°- 45°F	35 min.	90-95°F
10 to 20	30°- 45°F	39 min.	90-95°F
20 to 30	30°- 45°F	43 min.	90-95°F
30 to 40	30°- 45°F	46 min.	90-95°F
40 to 50	30°- 45°F	50 min.	90-95°F

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