E – 19
MANUAL COOKING
PROOF
Use Proof to aid dough rising when making regular or
sweet yeast breads. Proof can be programmed for up to
2 hours 30 minutes (2H30).
* Suppose you want to proof for 20 minutes.
1
Turn the
Knob
to select
PROOF and press
Enter
.
2
Press
Steam
, turn the
Knob
to select MANUAL
and press
Enter
.
Turn the
Knob
to enter the
desired proofing time 20
minutes.
3
Press
START.
4
5
After proofing, EXTEND will
appear. If you wish to
extend proofing time, turn
the
Knob
to add time and
press
START
.
If not, press
Stop/Clear
.
After the oven has cooled,
remove and empty the
water tank, wipe oven
cavity. Wait a few minutes,
then empty the drip tray.
WARNINGS:
1. The oven door, outer cabinet and oven cavity will
become hot. Use thick oven gloves when adding or
removing foods to prevent burns.
2. Do not open the oven with your face close to the oven.
Steam from the oven may cause burns.
NOTES:
1. To extend steaming times, see EXTENDING
COOKING TIME AT THE END OF COOKING on
page E-21.
2. Keep the door closed. If opened during cooking,
steam will escape and a longer cooking time will be
required.
3. The amount of water in the water tank is sufficient for
one cooking operation. Water does not need to be
added during cooking.
4. During and after cooking, condensed water may be
on the door, oven walls and oven floor. Dry any liquid
residue with a soft cloth.
5. After cooking, the display may show "Now cooling".
The oven will automatically cool and you will hear the
sound of the cooling fan. The fan may continue to
operate up to 13 minutes depending on the oven and
parts temperature.
PROCEDURE
