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PROO ER OPERATING INSTRUCTIONS <br /> 1. Turn power switchQN. <br /> 2. Fill wafer pan with hot water (this step is not necessary if your proofer has the <br /> optional automatic humidity). <br /> 3. Set thermostat at 100 degrees. Allow approximately 15 minutes to reach <br /> temperature. <br /> 4. Set the humidity control at #2 or#3 setting. At the proper setting your proofer door <br /> will have a light haze on it. If water beads up and runs down the door, the setting is <br /> to high.You may need to adjust wording to atmospheric conditions. <br /> Ideal proofing conditions consist of a temperature of 100 degrees and 84-i 0% humidity. <br /> Proofing times will vary depending on the handling and the type.of dough products. Sugar <br /> and yeast must be able to react properly which takes a certain amount of time.This can <br /> not be tittered by adjusting the settings. Correct proofing is very.important for a success- . <br /> ful bake. <br /> Make sure your dough is completely thawed and at room temperature (if using frozen <br /> dough products) before placing the.products in the proofer' If not, it can take two to three <br /> times longer to proof. <br /> HINT.You may want to place the dough (from the retarder)on a room temperature pan - <br /> not the cold pan it was just sitting on.This helps shorten the proofing time.When putting <br /> cold pans in the proofer, you bring the temperature down, taking longer for it to get back to <br /> the desired 100 degrees temperature. <br /> WARNING: Low water level lir scale build up in the water pan will <br /> cause premature failure of the humidity system and will void the <br /> warranty. <br />