Fisher & Paykel Aerotech OD302M, User Manual

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21
Dehydrating, and proofing bread
Tips for dehydrating
To obtain a high quality dried product, select only unblemished, mature fruit.
Wash fruit thoroughly and pat dry. Peel if desired. Unpeeled fruit will take longer to dry.
Remove stones, stems or pips if necessary. Place fruit on a baking tray on a shelf in the oven.
We recommend using TRUEAERO or AEROBAKE at 125 °F (50 °C).
Tips for proofing bread
Your AeroTech® oven provides an ideal sealed environment to proof bread.
Preheat the oven on BAKE at 80 °F (30 °C). When you are ready to proof the dough, turn the
temperature and mode to off and place the dough in a covered bowl on a shelf in the warm
oven. It will be the perfect temperature to proof dough and the AeroTech® oven is so well
insulated that it will stay warm for several hours.
Note: Some recipes recommend putting water or ice in the oven with the bread dough during
baking. The additional moisture improves the bread crust.
You must place the water or ice in a dish and on an oven shelf in positions 12 or 13. Do not
put it directly onto the oven floor. Placing water, ice or any dish or tray directly on the oven
floor irreversibly damages the porcelain enamel.