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Reheating
Never reheat food more than once.
z
Use
to reheat food, once hot, use the
BAKE
z
food warm.
Always reheat food to piping hot, or to a minimum internal temperature of 185°F (85°C).
z
This reduces the risk of contamination.
Reheat food in a dish with a lid or cover tightly with foil.
z
Dough proofing
Place dough in a lightly oiled bowl and cover with a clean, damp cloth.
z
Position in the centre of the oven and to prevent overproofing check, every 30 minutes.
z
We recommend using the secondary cavity for proofing.
z
COOKING GUIDE
function at 200°F (90°C) to keep the
BAKE
Proofing in the secondary cavity
Turn the secondary
the secondary
for 5 minutes before placing the dough in the oven.
Once dough has risen to size, remove and turn the
dial to
OVEN MODE
Proofing in the main cavity
Turn the main
main
TEMPERATURE
minutes before turning the
and placing the dough in the oven.
OFF
Once dough has risen to size, remove and turn the
dial to
OVEN MODE
dial to
OVEN MODE
dial to
TEMPERATURE
.
OFF
dial to
OVEN MODE
dial to
WARM
TEMPERATURE
.
OFF
and
PROOF
. Preheat
WARM
and the
BAKE
. Heat for 5
dial to
17
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