Convection Fan - GASLAND chef Pro Series Instruction Manual

17 19
Proof
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 and hold WARM/PROOF for 3 seconds. "Proof" and "Set Temp or Press
START," and 100°F(38°C) will be displayed.
3. Press START, if you want to Proof dough at 100°F(38°C). OR Enter the
desired temperature by pressing the number keypad, and then press START.
The temperature can be set from 80°F(27°C) to 120°F(49°C).
4. "PROOF" will appear in the display, once Start is pressed.
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".
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 cooking spray. Follow the same place-
ment and control steps above. Before baking, remove the plastic wrap.
Convection
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.
1 (844) 538-7890
support@gaslandchef.com
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418