User manual
ELECTRIC IN BUILT OVEN | USA 76
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3.
Press START (Start), whether to leave the dough at 100 ° F (38 ° C). OR Enter
the desired temperature by pressing the keypad, then press START (Start). The
temperature can be between 80 ° F (27 ° C) and 120 ° F (49 ° C).
Four.
The word "Proof" (Leudar) appear on the screen, once you press Start (Start).
NOTE:
After selecting an oven mode and temperature, you have the option to set
Cook Time (cooking time) and Start Time (Start Time) before pressing START
(Start). See "Cooking time" and "Start Time".
5.
Let the dough to swell until almost doubled in size; check after 20 to 25 minutes.
Proofing time may vary depending on the type and amount of mass.
6.
Press CANCEL (Cancel) when you have finished leavening.
7.
Before the second leavened, give shape the dough, place it on a baking sheet
and cover loosely with plastic wrap coated with cooking spray. Follow the same
steps above to locate and control. Before baking, remove the plastic wrap.
CONVECTION
During convection cooking, the fan provides warm air circulation throughout the
oven. The movement of the hot air around foods can help speed up cooking,
penetrating the colder outer surfaces.
In the convection mode, the ring-shaped element, the elements bake and broil and
the fan operated to heat the oven cavity. If the oven door is opened during
convection cooking or preheating, the fan is switched off immediately and (the)
element (s) is off (n) after 30 seconds. Once the door is closed, (the) item (s) will
turn on.
CONVECTION FAN
The convection fan operates during any convection mode. When the oven is
operating in the convection mode, the fan will turn off automatically when the door is
opened. The convection fan always runs during the preheating time.
ADVANTAGES OF CONVECTION COOKING
•
Save time and energy.
•
an even, golden and crispy baked is achieved.
