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B
_sing Your Electric Convection Oven
7. Start oven.
PRESS
NOTE: Ifyou want to change the dehy-
drating temperature after dehydrating has
begun, repeat Steps 5, 6, and 7.
8. When dehydrating is done,
turn off oven.
PRESS
_ ii,rll ii iii illm
Proofing(raising)bread
You can use yourconvectionoven toproof
(raise)breaddough.Firstproofing:Placethe
dough ina lightlygreasedbowl and loosely
coverwithwaxed papercoatedwithshortening.
1. Put bowl on Rack 2.
Place the broiler pan on Rack 1 and add
two cups of boiling water. Close oven door.
2. Choose BAKED GOODS.
PRESS
Hold for
5 seconds
3. Display defaults to 100°F (38°C).
4. Start oven.
PRESS
Let dough rise until nearly doubled in size.
Proofing time may be faster and will vary
by the type and quantity of dough. Check
dough after 20-25 minutes.
5. When proofing is done, turn off
oven.
PRESS
NOTE: If you do not tum off oven after
proofing broad, the oven will keep running
until you press LOWER OVEN CANCEL.
Second Proofing: Shape the dough and
place in baking pan(s). Cover loosely with
plastic wrap coated with cooking spray.
Put pan(s) on Rack 2. Place the broiler
pan on Rack 1 and add 2 cups of boiling
water. Close the oven door. Follow Steps
2-4 for first proofing. When proofing is
done, remove baking pan(s) and the broil-
er pan from oven. Reset oven to preheat
for baking bread. Before baking, remove
plastic wrap from baking pans.
The oven vent
Hot air and moisture escape from the lower
oven through a vent. This vent is above the
oven door. It is needed for air circulation.
Do not block the vent(s). Poor baking/
roasting can result.
I
Oven vent
27
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