Instruction manual

Use
83
EN
Proving
The proving function allows you to leaven
any kind of dough or batter, offering perfect
results in shorter times.
The proving process can be performed in a
single step, or in three stages with different
temperatures and durations, according to
requirements.
1. Press the symbol to select the
“proving” function from the main special
functions screen.
2. Set the required temperature and time
using the and buttons.
3. At this point it is only possible to confirm
step 1 with the button or button
in order to move on to setting the two
subsequent steps, setting the temperature
and time in the same manner.
4. When you have completed the settings,
press the button to confirm.
5. The following screen will be displayed;
press to start the function.
• Use metal or ceramic containers,
or other materials suitable for
temperatures up to 80°C.
• For flours with a high W index,
use a smaller quantity of dough
and set a longer proving time.
• Use smaller quantities of yeast,
for example 4 grams in 1 kg of
dough and prove the dough for
longer to make it more fragrant
and digestible.
• Cover the dough with cling film.
• Use a sourdough starter to obtain
fluffier, lighter and more
digestible doughs.
• Reduce the quantity of yeast
used and prove at a constant
temperature for the best dough
proving results.