Rational SelfCookingCenter Applications Manual page 198

Proving
Max. load sizes
e.g., baguettes, rye bread
Accessories
Roasting and baking trays
Select a proving temperature and time as well as your desired humidity level.
You can also allow different types of dough to rise at the same time. Proving
times are based on product preparation and desired product volume. Frozen
dough will require longer proving than freshly made dough. Use the Continue
with Time option to extend proving time as desired.
Yeasted and sourdough products will have a finer crumb if you knead the
dough briefly and then let it rise a second time. When baking bread rolls, we
recommend proving the dough on a fermentation cloth, and turn the rolls before
baking them. When using a moist climate setting, we recommend scoring or
brushing the dough after proving.
198 / 242
6 x 6x1/1GN 6x2/1GN
2/3GN
3x 2/3 3x 1/1 3x 2/1
GN GN GN
Settings
dry
low
short
10x1/1GN 10x2/1GN 20x1/1GN
5x 1/1 5x 2/1 10x 1/1
GN GN GN
humid
high
long
20x2/1GN
10x 2/1
GN