5
Operation
B
D
LANG
A
C
E
F
Controls
The controls on your proofer are simple and easy to operate.
A
Indicator Lamp
Glows when power Switch is turned on.
B
Power Switch
Press UP to turn the unit On, press DOWN to turn the unit Off.
C Temperature
Control
Dial
The six temperature ranges for proofing are 80
°
F 105
°
F The
six temperature ranges for holding are 125
°
F-150
°
F.
D
Indicator Lamp
Glows when unit is calling for heat
E
Humidity Control Dial
Turning the dial clockwise increases the humidity level.
F
Timer
Set for One Hour Maximum
Startup
1. Open the door to the left of the control panel and fill the water tray with HOT water.
2. Set the Power Switch to the on position.
3. Set the Temperature Dial to the desired temperature.
4. Set the Humidity Dial to the Medium position (adjust as necessary to gain the desired humidity).
5. Allow the proofer to preheat for 1 hour.
6. Load
product.
7
Shut door and keep closed.
8. Set
timer.
9. Refill water pan as required during the day.
Proofing General
Proofing is one of the most important and delicate stages in baking. About 50% of the product
volume is created in the proofer. Proofing accelerates the fermentation of yeast in a warm moist
environment causing the dough to rise. The temperature of the proofer should be set for 110
degrees. The humidity should be set between medium high and high. For optimum results, rolls
should be removed from the hot proofer and transferred to the cold proofer at minimum proof. This
will ensure that they can be held of 40 minutes without becoming over-proofed.