GE ZET958 - Manual (Page 33)

Proofing
Wall Oven
How to set
the oven
for proofing
Tine proofing feature maintains a warm
environment useful for rising yeast-leavened
products.
1 Place the covered dough in a dish in the
oven on rack B or C.
NOTE:
For best results, cover the dough with a ckrth
or with greased plastic wrap (the plastic may need, to
be anchored underneath the container so the oven
fan will not blow it off).
2 Press the WARM/PROOF pad twice and then
the START pad.
The display will read “PrF” (proof).
The oven interior light turns on and remains
on during proofing.
The proofing feature automatically provides
the desired temperature for proofing and
therefore does not have a temperature
adjustment.
3 Set the TIMER ON/OFF for a maximum
of ] hottr. Depending upon the recipe, bread
may complete proofing in less than 1 hour.
Check bread as needed for progress.
4 After 1 hotir of proofing, press the
CLEAR/OFF pad. If proofing is not
complete, leave the bread in the closed
oven until it reaches the desired height.
* To avoid loweiing the oven temperature and
lengthening proofing time, do not open the
oven door unnecessarilv.
* Check bread prodiicts earlv to avoid
over-proofing,
NOTES:
® Do not use the proofing mode for warming food or
keeping food hot. The proofing oven temperciture is
not hot enough to hold foods at safe temperatures.
Use the WARM feature to keep food warm.
® Proofing fealure on upper oven only.
* Proofing will noi (.ferale when oven is cd/ove
125 °F. “HOT" will show in the display.
NOTE:
Set the oven to PROOF for a maximum
of 1 hour, then leave the bread in the
closed oven until it reaches the desired
height. Using PROOF in excess of 1 hour
may kill the yeast.
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