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Usingthe wanning drawer.
To Proof Yeast Bread Dough
Yeast d ough canbeproofedin the warming
drawer
@Place your dish on the warming drawer
pan I_x)ttom.
@You must always turn the control
knob to LOW then immediately back
m PROOF.
@Close the vent.
@l_ightly oil Ilae mp of the &)ugh in a
tx)wl lm'ge enough to double Ilae
dough size. Cover _dth a cloth.
N Preheating
not required
for proofing.
N Check Ilae dough height in 40 minutes.
Add time as needed, The dough
should remain in the drawer until it has
doubled in size and a slight depression
remains when Ilae surface is touched
genflywith afinger.
ToCrisp Stale Items
_;;; P lace food in low sided dishes or pans.
@Preheat on LOW setting and open
the vent.
@Check crispne&s after 45 minutes. Add
time as needed.
Temperature Selection Chart for Crisp Foods
Tokeepseveral d ifferentfoods hot, set thetemperature t o thefoodneeding thehighest s etting.
Place theitemsneeding thehighest s ettingon thebottomof thedraweranditemsneeding less
heaton therack.
FoodType
Bacon
Bread, hardrolls
Fried foods
Pies, two crusts
Pizza
Potatoes,baked
Tortilla Chips
ControlSetting
HIGH
MED
HIGH
MED
HIGH
HIGH
LOW
MoistureSelector Setting
)PEN
)PEN
)PEN
)PEN
)PEN
)PEN
)PEN
Tips:
@Ix'ave food uncovered.
@Do not use plastic conlaineL's or plastic wrap.
@Preheat prior to use according m recommended
times,
8
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