GE Monogram ZEK938 – 27 ″ Single Wall Oven - Manual (Page 27)

27
The proofing feature maintains a warm
environment useful for rising yeast-leavened
products.
1 Place the covered dough in a dish in the
oven on rack B or C.
NOTE: For best results, cover the dough with a cloth
or with greased plastic wrap (the plastic may need to
be anchored underneath the container so the oven
fan will not blow it off).
2 Press the WARM/PROOF pad twice and then
the START pad.
The display will read “PrF” (proof).
The oven interior light turns on and remains
on during proofing.
The proofing feature automatically provides
the desired temperature for proofing and
therefore does not have a temperature
adjustment.
3 Set the TIMER ON/OFF for a maximum
of 1 hour. Depending upon the recipe, bread
may complete proofing in less than 1 hour.
Check bread as needed for progress.
4 After 1 hour of proofing, press the
CLEAR/OFF
pad. If proofing is not
complete, leave the bread in the closed
oven until it reaches the desired height.
• To avoid lowering the oven temperature and
lengthening proofing time, do not open the
oven door unnecessarily.
• Check bread products early to avoid
over-proofing.
NOTES:
• Do not use the proofing mode for warming food or
keeping food hot. The proofing oven temperature is
not hot enough to hold foods at safe temperatures.
Use the WARM feature to keep food warm.
• Proofing feature on upper oven only.
• Proofing will not operate when oven is above
125°F. “HOT” will show in the display.
NOTE:
Set the oven to PROOF for a maximum
of 1 hour, then leave the bread in the
closed oven until it reaches the desired
height. Using PROOF in excess of 1 hour
may kill the yeast.
Proofing
Wall Oven
How to set
the oven
for proofing