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Proof
• Proofing is the rising of yeast dough.
• The Proof mode temperature range is 85 ºF to 110 ºF.
• The default temperature in the Proof mode is 100 ºF.
• Loosely cover the bowl or pan and use any rack that accommodates the size of
the container.
• Keep the door closed and use the oven light to check the rising of the dough.
Warm
• Use the Warm mode to keep cooked foods hot until ready to serve.
• Warm mode temperatures are 140 ºF–220 ºF.
• The default temperature in the Warm mode is 170 ºF.
• Foods that must be kept moist should be covered with a lid or aluminum foil.
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In Proof, the oven uses the upper and lower elements to maintain
a low temperature to proof bread or other yeast doughs.
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In Warm, the upper and lower elements maintain a low
temperature in the oven cavity in order to keep food at serving
temperature.
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CAUTION:
When using Warm mode, follow these guidelines:
• Do not use the Warm mode to heat cold food.
• Be sure to maintain proper food temperature. The USDA
recommends holding hot food at 140 ºF or warmer.
• DO NOT warm food longer than one hour.