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Page. 54
Proof
About proof
The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened
products.
It is best to start with a cool oven when using the proofing
function.
To set the oven for proof
1. Allow dough to thaw if frozen.
2. Place dough in dish and loosely cover.
3. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
4. Turn the mode knob to PROOF.
5. Turn the oven temperature knob to 150°F.
The ideal temperature for proofing will be maintained
until the mode knob is turned off. Dough has “proofed”
when it has doubled in size.
Do not open the oven door unnecessarily. Opening the
door will lower the temperature of the air in the oven and
lengthen the proofing time. Use the oven light to check
the rising of the dough.
Proofing time may be decreased when using the large
oven at the same time you are proofing. Check bread
product early to avoid over-proofing. If you are using the
large oven for extended periods of time we recommend,
for optimum results, that you complete the proofing
before using the large oven.
Roast
About roast
Roast uses both the upper and lower elements to maintain
the oven temperature. Roasting uses more intense heat
from the upper element than the lower element. This
results in more browning of the exterior while the inside
remains especially moist. Roast is best suited for large cuts
of meat and poultry.
Tips:
• Use a high-sided broil pan, or cover dish with a lid or
foil.
• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
• Roasting bags are suitable for use in this mode.
• When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Roasting recommendations
Convection roast
About convection roast
Convection roast uses heat from the top and bottom
elements as well as heat circulated by the convection fan.
The convection roast mode is well suited for preparing
tender cuts of meat and poultry. The benefits of
convection roast mode include:
• As much as 25% faster cooking than non-convection
modes.
• Rich, golden browning.
Tips:
• Use the same temperature as indicated in the recipe.
• Check doneness early, since roasting time may
decrease.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the oven for
roasting. A shallow, uncovered pan can also be used.
Size Time
Loaf, 1 lb (0.45 kg) 60 – 75 minutes
Rolls, 0.1 lb (0.05 kg) 30 – 45 minutes
Meat and poultry Temperature Level
Beef
Pot roast, 3 – 4 lbs.
Beef brisket
Beef chuck
Meatloaf
350°F (180°C)
350°F (180°C)
350°F (180°C)
350°F (180°C)
1
2
1
3
Poultry
Chicken, whole
Chicken, pieces
Turkey, whole
375°F (190°C)
375°F (190°C)
325°F (165°C)
2
2
2
Pork
Shoulder
Smoked ham, half
325°F (165°C)
325°F (165°C)
1
1
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