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Oven vent
The oven vent
Hot air and moisture escape from the lower
oven through a vent. This vent is above the
oven door. It is needed for air circulation.
Do not block the vent(s). Poor baking/
roasting can result.
Proofing (raising) bread
You can use your convection oven to proof
(raise) bread dough. First proofing: Place
the dough in a lightly greased bowl and
loosely cover with waxed paper coated with
shortening.
1. Put bowl on Rack 2.
Place the broiler pan on Rack 1 and add
two cups of boiling water. Close oven
door.
2. PRESS
3. Display defaults to 100°F
(38°C).
Using Your Electric Convection Oven
7. PRESS
NOTE: If you want to change the dehy-
drating temperature after dehydrating has
begun, repeat Steps 5, 6, and 7.
8. When dehydrating is done,
PRESS
4. PRESS
Let dough rise until nearly doubled in
size. Proofing time may be faster and will
vary by the type and quantity of dough.
Check dough after 20-25 minutes.
5. When proofing is done,
PRESS
NOTE: If you do not turn off oven after
proofing bread, the oven will keep running
until you press LOWER OVEN CANCEL.
Second Proofing: Shape the dough and
place in baking pan(s). Cover loosely with
plastic wrap coated with cooking spray.
Put pan(s) on Rack 2. Place the broiler
pan on Rack 1 and add 2 cups of boiling
water. Close the oven door. Follow Steps
2-4 for first proofing. When proofing is
done, remove baking pan(s) and the broil-
er pan from oven. Reset oven to preheat
for baking bread. Before baking, remove
plastic wrap from baking pans.
START
(Hold for 5 seconds)
BAKED
GOODS
START
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