Dehydrate/Proof
Dehydrate
For dehydrating fruits, vegetables and herbs use the function Convection Bake with a temperature setting of 175 °F (50 °C).
A consistent low temperature and the fan maintain the ideal conditions for the long dehydration process.
For best results, blot food with a paper towel before dehydrating.
Foods to be dehydrated should be placed directly on the oven racks or on a drying screen (not supplied with oven).
Proof
Use the function Convection Bake with a temperature setting of 125 °F (30 °C) (warm).
The warm environment will allow you to effectively proof dough. This function maintains a low temperature perfect for yeast to rise.
Place the dough in a large bowl on the oven rack positioned at the lowest runner level. Keep the oven door closed during this process.
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