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25
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 rack 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 WARM/PROOF pad twice and then
the START pad.
The display will read “PrF” (proof).
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.
NOTES:
• 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. Use the WARM feature to
keep food warm.
• Proofing feature on upper oven only.
• Proofing will not operate when oven is above
125°F. “HOT” will show in the display.
Proofing
Wall Oven
How to set
the oven
for 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.
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