Proving
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Max. load sizes
6 x
2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
e.g., baguettes, rye bread
3x 2/3
GN
3x 1/1
GN
3x 2/1
GN
5x 1/1
GN
5x 2/1
GN
10x 1/1
GN
10x 2/1
GN
Accessories
Roasting and baking trays
Settings
dry
humid
low
high
short
long
Select a proving temperature and time as well as your desired humidity level.
You can also allow different types of dough to rise at the same time. Proving
times are based on product preparation and desired product volume. Frozen
dough will require longer proving than freshly made dough. Use the Continue
with Time option to extend proving time as desired.
Yeasted and sourdough products will have a finer crumb if you knead the
dough briefly and then let it rise a second time. When baking bread rolls, we
recommend proving the dough on a fermentation cloth, and turn the rolls before
baking them. When using a moist climate setting, we recommend scoring or
brushing the dough after proving.
Summary of Contents for SelfCookingCenter
Page 1: ...SelfCookingCenter Application Manual...
Page 18: ...Scan and Enjoy the Video 18 242 Roast Turkey Breaded joints Beijing duck...
Page 59: ...Pan Fried 59 242...
Page 91: ...Scan and Enjoy the Video 91 242 Pan Fried Fish...
Page 136: ...Scan and Enjoy the Video 136 242 Roast Chips Stew Pasta with Sauce Steam Steamed Rice...
Page 174: ...Scan and Enjoy the Video 174 242 Baking Croissant Danish Pizza...
Page 214: ...Scan and Enjoy the Video 214 242 Plated Banquet...
Page 242: ......
Page 243: ......
Page 244: ...80 05 132 V 21 MDS Ad 08 17...