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Dehydrating
(single, upper and, on some models, lower oven)
Dehydrating dries food. For additional information, refer to a
book written specifically about dehydrating or preserving foods.
Dehydration racks and an oven door stop are required, but not
supplied with this oven. See “Assistance or Service” section to
order.
To Dehydrate:
Before dehydrating, prepare food as recommended in the recipe
and arrange on dehydration rack(s). Position racks according to
the following chart. See “Positioning Racks and Bakeware”
section for diagram of rack positions.
Place the oven door stop over the automatic oven light switch.
1. On double ovens only, press UPPER OVEN or, on some
models, LOWER OVEN.
The cavity symbol will flash indicating which oven was
chosen. The left cavity symbol is the upper oven, the right
cavity symbol is the lower oven.
2. Press and hold CONVECTION BAKE for 5 seconds.
Press the number pads to enter a temperature other than
140°F (60°C). The dehydrating range can be set between
100°F and 200°F (38°C and 95°C).
3. Press START.
4. Press CANCEL OFF, UPPER OVEN CANCEL / OFF or, on
some models, LOWER OVEN CANCEL / OFF when finished
dehydrating.
Proofing Bread
(single, upper and, on some models, lower oven)
Proofing bread prepares dough for baking by activating the
yeast. Proofing twice is recommended.
To Proof:
Before first proofing, place dough in a lightly greased bowl and
cover loosely with wax paper coated with shortening. Place on
rack guide two, then place broiler pan on guide one. See
“Positioning Racks and Bakeware” for diagram. Put 2 cups
(500 mL) of boiling water in broiler pan. Close door.
1. On double ovens only, press UPPER OVEN or, on some
models, LOWER OVEN.
The cavity symbol will flash indicating which oven was
chosen. The left cavity symbol is the upper oven, the right
cavity symbol is the lower oven.
2. Press and hold BAKED GOODS for 5 seconds.
Display will show 100°F (40°C).
3. Press START.
Let dough rise until nearly doubled in size, check at 20-25
minutes. Proofing time may vary depending on dough type
and quantity.
Before second proofing, shape dough, place in baking pan(s) and
cover loosely with plastic wrap coated with cooking spray. Follow
same placement, broiler pan and water and control steps above.
Before baking, remove plastic wrap.
Temperature Probe
(single and upper ovens only)
The temperature probe accurately measures the internal
temperature of meat, poultry and casseroles with liquid and
should be used in determining the doneness of meat and poultry.
It should not be used during maxi and econo broiling, convection
broiling, dehydrating or proofing bread.
Always unplug and remove the temperature probe from the oven
when removing food.
NUMBER OF RACKS RACK POSITION(S)
13
22 and 4
31, 3 and 5
1. Oven door stop
2. Automatic oven light switch
12
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result
in burns.