Manual

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ToProof YeastBread Dough
Yeastdoughcan beproofed in the warming
drawer
Place your dish on the wamfing
drawer pan bottom.
Ybu must alwms turn the control
knob to LOW then immediately
back to PROOF.
Close the _ent.
i Jghfl) oil the top of the dough in
a bowl large enough to double the
dough size. Coxer with a cloth.
Preheating not required fin" proofing.
Check the dough height in 40
minutes. Add dine as needed. The
dough should remain in the drawer
until it has doubled in size and a slight
depression remains when the stm'i_ce
is touched gently with a finge_:
ToCrispStale Items
Place food in low sided dishes or pans.
Preheat on LOW ,settin,,_and open
the xent.
Check crispness after 45 minutes. Add
time as needed.
TemperatureSelection Chartfor CrispFoods
Tokeep several different foods hot, set the temperature to the food needing the highest setting
Place the items needing the highest setting on the bottom of the drawer and items needing less
heat on the rack.
Food Type
Bacon
Bread, hard rolls
Fried foods
Pies, two crusts
Pizza
Potatoes, baked
Tortilla Chips
ControlSetting
HIGH
MED
HIGH
MED
HIGH
HIGH
LOW
Mo_ture Se_c_rSetting
OPEN
OPEN
OPEN
OPEN
OPEN
OPEN
OPEN
Tips'.
; i,eave tood tlncovered.
Do not rise plastic containers or plastic wrap.
Preheat p_ior to use according to recommended times.