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3. Start oven.
One long tone will sound when
oven is preheated.
NOTE: Be sure to close the door. Let
dough rise until nearly doubled in size.
Proofing time may be faster and will vary
depending upon the type and quantity of
dough. Check dough after 20 to 25
minutes.
4. When proofing is done,
remove bowl containing bread
dough from the oven. Turn off
the oven. Empty water from
broiler pan.
PRESS YOU SEE
START
NIGHT LIGHT
DELAY
SET
RAISING
BREAD
ENTER
ON
PRESS YOU SEE
CANCEL
OFF
(display will go blank)
NOTE: If you do not turn off oven after
proofing bread, the oven will keep running
until you press CANCEL/OFF.
PRESS YOU SEE
BAKED
GOODS
Hold for
5 seconds
ON
NIGHT LIGHT
DELAY
SET
RAISING
BREAD
O
F
ENTER
U sing and Caring for Your Oven
(or 38°C)
Raising (proofing) bread
You can use your convection oven to proof
bread. For more information, see the
convection oven cookbook provided with
your range.
First Proofing: Place the dough in a
lightly greased bowl and loosely cover
with waxed paper coated with shortening.
1. Place the bowl on Rack 2.
Place the broiler pan on Rack 1 and
fill with 2 cups of boiling water. Close
the oven door.
2. Open the door; then press and hold
BAKED GOODS for 5 seconds.
NOTE: If you enter a different tempera-
ture, you will enter the Dehydrating mode.
Second proofing: Shape the dough
and place in baking pan(s). Cover
loosely with plastic wrap sprayed with
cooking spray. Put the pans on Rack
2. Place the broiler pan on Rack 1 and
fill with 2 cups of boiling water. Close
the oven door. Follow steps 2 through
4 outlined in the “First proofing.” When
proofing is done, remove bread dough
and broiler pan containing water from the
oven. Reset oven to preheat for baking
bread. Before baking, remove plastic
wrap from the bread dough.
9753309A(p41-64)v16(c87) 12/16/98, 8:52 AM50