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24
OPERATION
Proof
The Proof feature maintains a warm environment for
rising yeast-leavened products before baking.
NOTE
For best results, cover the dough with a cloth or
with plastic wrap. (The plastic may need to be
anchored underneath the container so the oven
fan does not blow it off.)
Setting the PROOF Mode
This feature maintains a warm oven for rising yeast-
leavened products before baking.
1
Turn the upper or lower Oven Mode knob to
select the Proof mode.
2
Scroll through the numbers to set a proofing time
or touch the number pad icon to enter the
numbers directly.
3
Touch Start. The remaining proofing time
appears in the display.
•
If the proofing time is not set, the oven automatically
turns off after 12 hours.
Canceling the Proof Function
1
Touch Stop in the display, and select Yes, or turn
the Mode knob to OFF position.
NOTE
•
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.
•
Do not use the proofing mode for warming
food or keeping food hot. The proofing oven
temperature is not hot enough to keep foods
at safe temperatures. Use the WARM feature
to keep food warm. Proofing doesn't operate
when the oven is above 125°F(52°C). OVEN IS
HOT shows in the display.
Probe
The probe accurately measures the internal
temperature of meat, poultry and casseroles. It should
not be used during the broiling, sous vide, steam
maintenance, rapid heat roast +, self cleaning, speed
cleaning, warming or proofing mode. Always unplug
and remove the probe from the oven before removing
food. Before using, insert the probe into the center
of the thickest part of meat or into the inner thigh or
breast of poultry, away from fat or bone. Place food
in the oven and connect the meat probe to the jack.
Keep the probe as far away from heat sources as
possible.
•
The probe cannot be used in Broil, Self Clean,
SpeedClean™, Warm or Proof modes.
•
For thin cuts of meat, insert probe in thickest side
of meat.
Recommended Probe Placement Chart
Category
Examples of
Food
Probe
Placement
Ground
Meat & Meat
Mixtures
Meatloaf
Insert in the
thickest part
Meatballs
Fresh Beef,
Veal, Lamb
Steaks, Roasts,
Chops
Insert in the
thickest part,
away from bone,
fat and gristle
Poultry
Whole Chicken
or Turkey
Insert in the
thickest part of
thigh, avoiding
bone
Poultry Breasts
or Roasts
Duck, Goose,
Pheasant
Stuffing (Alone or
in Bird)
Insert in the
thickest part of
the dish
Pork & Ham
Fresh Pork
Insert in the
thickest part,
away from bone,
fat and gristle
Fresh Ham
(Raw)
Precooked Ham
(Reheat & Serve)
Leftovers &
Casseroles
Leftovers Insert in the
thickest part of
the dish
Casseroles
Seafood
Whole Fish
Insert in the
thickest part of
the fish
Fish Fillet (Side
of Fish)
Fish Steaks or
Portions
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