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TO OPERATE AS A HEATED (HOLDING) CABINET:
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Operate without pan but with the cover on.
Flip power switch upward to the “On” position.
Flip selector switch upward to “Heat” position.
Turn the “Heating” knob to maintain desired holding
temperature.
TO OPERATE AS A PROOFING CABINET:
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Fill the pan with 1-1/2 quarts of hot water. The pan is
partially full. (Too much water can cause longer proofing
time.)
Plug the cord set into properly grounded three- prong
outlet.
Flip power switch upward to the “On” position. Flip
selector switch down and to “Proof” position. Turn the
humidity knob to maintain 95°F (see chart for proper
setting).
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Preheat cabinet for 20-30 minutes. The cabinet door should be 1/2 3/4 covered with moisture.
Grease pan. Place frozen buns on a bun pan (18 x 26), brush tops of buns with vegetable oil and
refrigerate until doughthaws andreaches 40°F(4-6 hoursor overnight).
One condition that is important during thawing is after the rolls are panned, the tops of the rolls must
not “crust” or dry out. This can be prevented by oiling the tops of the rolls and covering them very
lightly with filmwrap.
The overwrap mustnot betucked in at thesides, merelylaid ontop ofthe greaseddough.
Do not coverdough duringproofing.
TYPICAL PROOFING PREPARATION:
NOTE:
# Of Buns Dough Temp. Proof Time Cabinet Temp.
1 to 10 Room Temp. 30 min. 90-95°F
10 to 20 Room Temp. 33 min. 90-95°F
20 to 30 Room Temp. 35 min. 90-95°F
30 to 40 Room Temp. 38 min. 90-95°F
40 to 50 Room Temp. 40 min. 90-95°F
# Of Buns Dough Temp. Proof Time Cabinet Temp.
1 to 10 30°- 45°F 35 min. 90-95°F
10 to 20 30°- 45°F 39 min. 90-95°F
20 to 30 30°- 45°F 43 min. 90-95°F
30 to 40 30°- 45°F 46 min. 90-95°F
40 to 50 30°- 45°F 50 min. 90-95°F
FRESHLY PREPARED DOUGH REFRIGERATED DOUGH