KITCHENAID KGRT507 - Manuel (Page 53)

53
8. When dehydrating is done,
turn off oven.
Raising (proofing) bread
You can use your convection oven to proof bread.
First proofing: Place the dough in a lightly
greased bowl and loosely cover with waxed
paper coated with shortening.
1. Place the bowl on Rack 2.
Place the broiler pan on Rack 1 and fill
with 2 cups (500 mL) of boiling water.
Close the oven door.
2. Press and hold Baked Goods
for 5 seconds.
NOTE: If you enter a different
temperature, you will enter the
Dehydrating mode.
3. Start oven.
One long tone will sound when oven
is preheated.
NOTE: Be sure to close the door.
Let dough rise until nearly doubled in size.
Proofing time may be faster and will vary
depending upon the type and quantity of
dough. Check dough after 20 to 25 minutes.
PRESS YOU SEE
CANCEL
OFF
U
sing and C aring for Y our O ven
BAKED
GOODS ON
NIGHT LIGHT DELAY
SET
RAISING
BREAD
DEHYDRATE
O
F
ENTER
PRESS YOU SEE
Hold for
5 seconds
PRESS YOU SEE
NIGHT LIGHT DELAY
SET
RAISING
BREAD O
F
ENTER ON
PRESS YOU SEE
START
CANCEL
OFF
(display will go blank)
(display will go blank)
(or 38°C)
continued on next page
4. When proofing is done, remove
bowl containing bread dough
from the oven. Turn off the oven.
Empty water from broiler pan.
Second proofing: Shape the dough and
place in baking pan(s). Cover loosely with
plastic wrap sprayed with cooking spray. Put
the pans on Rack 2. Place the broiler pan
on Rack 1 and fill with 2 cups (500 mL) of
boiling water. Close the oven door. Follow Steps 2 through 4 outlined in the “First
proofing.” When proofing is done, remove
bread dough and broiler pan containing
water from the oven. Reset oven to preheat
for baking bread. Before baking, remove
plastic wrap from the bread dough.
9753310Av15(c70) 12/4/98 10:41 AM Page 53