Manual

Dehydrat ng, and proofing bread

Tips for dehydratir_g

[o obtan a high quali y dried product, select only unblem shed, mature fruit

Wash fur thorough y and pat dry. Peel if desired. Unpeeled frut wll take Ionge to dry.

Renovesto/es stems or pips ifnecessay Pacefru onaba ingtrayonas]elf ntheoven.

We recommend using TRUI A R() or AEROt_AK at 25 "F ('_0 "C}

T'ps for proofing bread

Your Aer(_(_ch _'oven prov des at/ideal sealed environment to

/:>re/_eat he oven on BAKE at 80"F (30 °C), Whe_you are ready o proof the (ough, tu / the

tempera ure and mode o off arid place the dough r_ a covered bowl on a s]elf n _the warm

oven, It w be he pe f(_ct e npe a ure o poof dough and the Ae ol_,ch _ oven is so we

nstatedthat:itwi staywamforsevealhous

Note Some recipes recommendputngwate or ice ntheovenwththebeaddoughduri/g

baking The addi o/almoistue mpovesthebea( oust

You must place thewate or cei_adshandona_ovenshelf npositons12o 13 Do/o

put it direc y onto he oven foo,/: laci _g water, ce or any dish or tay decdy on the oven

floor reve siby da nages the porcelain enamel.