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31
Proofing
Wall Oven
How to set
the oven
for proofing
The proofing feature maintains a warm
environment useful for rising yeast-leavened
products.
1 Place the covered dough in a dish in the
oven on shelf 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).
2 Press the PROOF pad and then the
START pad.
The display will read “BRD” (bread).
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.
3 Set 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.
4 After 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 over-
proofing.
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.
NOTE:
• 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.
• Proofing feature on upper oven only.
• Proofing will not operate when oven is
above 150°F. “HOT” will show in the
display.
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