Sharp SWB3052DS, Operation Manual

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E 15
OVEN USE
PROOF (UPPER OVEN)
The Proof mode prepares dough for baking by activating the
yeast. Follow the recipe directions as a guide.
WARNING
FOOD POISONING HAZARD
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
1
Before proofing, place the dough in a lightly greased bowl
and cover loosely with wax paper, coated with shortening.
Place on second rack from the bottom and close the oven door.
2
Press PROOF. “PROOF” and “Set Temp or Press START,”
and 100°F (38°C) will be displayed.
3
Use the number keypad to enter the desired temperature.The
temperature can be set from 80°F (27°C) to 120°F (49°C).
4
Press START.
5
Let the dough rise until nearly doubled in size, checking after
20-25 minutes. Proofing time may vary depending on dough
type and quantity.
6
Press STOP/CLEAR when finished proofing.
7
Before second proofing, shape the dough, place it in baking
pan(s) and cover loosely with plastic wrap, coated with cook-
ing spray. Follow the same placement and control steps above.
Before baking, remove the plastic wrap.
CONVECTION (UPPER OVEN ONLY)
During convection cooking, the fan provides hot air circulation
throughout the oven. The movement of heated air around the
food can help to speed up cooking by penetrating the cooler
outer surfaces.
In Convection mode, the ring element, bake and broil elements,
and the fan operate to heat the oven cavity. If the oven door is
opened during convection cooking or preheating, the fan turns
off immediately and the element(s) will turn off after 30 seconds.
Once the door is closed, the element(s) will turn back on.
CONVECTION FAN
The convection fan operates during any convection mode. When
the oven is operating in convection mode, the fan will turn off
automatically when the door is opened. The convection fan
always runs during the preheat time.
ADVANTAGES OF CONVECTION COOKING
• Saves time and energy.
• Even baking, browning and crisping are achieved.
• During roasting, juices and flavors are sealed in while the
exterior is crisp.
• Yeast breads are lighter, more evenly textured, more golden
and crustier.
• Air-leavened foods such as cream puffs, soufflés and
meringues are higher and lighter.
• Baking on multiple racks at the same time with even results
is possible.
• Prepare whole meals at once with no flavor transfer.
• Dehydrates herbs, fruits and vegetables.
• Requires no specialized bake ware.
• Convection broiling allows for extraordinary grilling with
thicker cuts of food.
CONVECTION BAKE
Use Convection bake for single or multiple rack baking. When
convection baking, reduce your recipe baking temperature by
25°F (15°C).
TO SET CONVECTION BAKE:
1
Press CONVEC. “Convection” and “Press 1-4 To Choose”
will appear in the display.
2
Press number 1 on the keypad. “Convect Bake” and “Set
Temp or Press START” and 325°F (163°C) will be displayed.
3
Press START If you wish to convection bake at 325°F (163°C).
OR
Enter the desired temperature by pressing the number keypad,
and then press START. The temperature can be set from 170°F
(77°C) to 500°F (260°C).
NOTE: After selecting an Oven Mode and Temperature, you
have the option to set a Cook Time and Start Time before
pressing START. See “Cook Time” and “Start Time.”
4
The oven will begin preheating once Start is pressed. A tone
will sound when the oven is at the set temperature.
5
Place the food in the oven and close the oven door when
preheat is completed.
6
Press STOP/CLEAR when finished, and remove food from
the oven.
CONVECTION BROIL
When convection broiling, enter your normal broiling tempera-
ture. The oven door must be closed when using Convection Broil.
It is not necessary to preheat the oven for Convection Broil.