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18
Using the Oven
TruConvection
The rear element only operates at full power. There is no direct heat from the bottom or top elements. The motorized fan in the rear of the oven
circulates air in the oven cavity for even heating. Use this setting for foods that require gentle cooking such as pastries, sou es, yeast breads,
quick breads and cakes. Breads, cookies, and other baked goods come out evenly textured with golden crusts. No special bakeware is required.
Use this function for single rack baking, multiple rack baking, roasting, and preparation of complete meals. This setting is also recommended
when baking large quantities of baked goods at one time.
Proof
This setting is designed for allowing yeast dough to rise to a temperature between 85°F (29°C) and 100°F ( 38°C). Yeast
doughs rise or “proof” best when the temperature is between 85°F (29°C) and 100°F (38°C). To make sure the dough is warm
enough, cover the bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to “PROOF”. Turn
Temperature control until the oven light comes on (typically around 200 degrees on the knob setting). Note that the Proof
function is designed to keep the oven between 85°F and 100°F regardless of what temperature the knob is set at. Place the
bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2 ngers
about 1/2” (1.3 cm) into the dough. If the indentation remains, the dough has risen enough.
Defrost
Air is circulated by a motorized fan in the rear of the oven with no heat from the
elements. The fan accelerates natural defrosting of the food without heat.
1. Place frozen food on a baking sheet.
2. Set the selector knob to Defrost
.
WARNING
To avoid sickness and food waste, Do Not
allow defrosted food to remain in the
oven for more than two hours.
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