Proofing
Wall Oven
How to set the oven for proofing
The proofing feature maintains a warm environment useful for rising
1Place the covered dough in a dish in the oven on rack B or C.
NOTE: For best results, cover the dough with a cloth or with greased plastic wrap (the plastic may need to be anchored underneath the container so the oven fan will not blow it off).
2Press the WARM/PROOF pad twice and then the START pad.
The display will read “PrF” (proof).
The oven interior light turns on and remains on during proofing.
The proofing feature automatically provides the desired temperature for proofing and therefore does not have a temperature adjustment.
3Set the TIMER ON/OFF for a maximum
of 1 hour. Depending upon the recipe, bread may complete proofing in less than 1 hour. Check bread as needed for progress.
4After 1 hour of proofing, press the CLEAR/OFF pad. If proofing is not complete, leave the bread in the closed oven until it reaches the desired height.
•To avoid lowering the oven temperature and lengthening proofing time, do not open the oven door unnecessarily.
•Check bread products early to avoid
NOTES:
•Do not use the proofing mode for warming food or keeping food hot. The proofing oven temperature is not hot enough to hold foods at safe temperatures. Use the WARM feature to keep food warm.
•Proofing feature on upper oven only.
•Proofing will not operate when oven is above 125°F. “HOT” will show in the display.
NOTE:
Set the oven to PROOF for a maximum of 1 hour, then leave the bread in the closed oven until it reaches the desired height. Using PROOF in excess of 1 hour may kill the yeast.
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