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Dehydrat
ng, and proofing
bread
Tips
for dehydratir_g
[o obtan
a high quali y dried product,
select only unblem
shed, mature fruit
Wash fur
thorough
y and pat dry. Peel if desired.
Unpeeled
frut wll take Ionge
to dry.
Renovesto/es
stems or pips ifnecessay
Pacefru
onaba
ingtrayonas]elf
ntheoven.
We recommend
using TRUI A R() or AEROt_AK at
25 "F ('_0 "C}
T'ps
for proofing
bread
Your Aer(_(_ch _' oven prov des at/ideal
sealed environment
to
/:>re/_eat he oven on BAKE at 80"F (30 °C), Whe_you
are ready o proof the (ough,
tu / the
tempera
ure and mode o off arid place the dough
r_ a covered
bowl on a s]elf n _the warm
oven, It w
be he pe f(_ct e npe a ure o poof
dough
and the Ae ol_,ch _ oven is so we
nstatedthat:itwi
staywamforsevealhous
Note Some recipes recommendputngwate
or ice ntheovenwththebeaddoughduri/g
baking
The addi
o/almoistue
mpovesthebea(
oust
You must place thewate
or cei_adshandona_ovenshelf
npositons12o
13 Do/o
put it direc
y onto
he oven foo,/:
laci _g water, ce or any dish or tay decdy
on the oven
floor
reve siby da nages the porcelain
enamel.
21
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