Alto-Shaam 300-s

24 MN-29423 • Rev 6 • 02/18 • S-Series Hot Food Holding Cabinets
Operation
How to Proof Dough
With the addition of a pan of water, this holding cabinet can be used for proong dough. A water reservoir pan (#1775)
and pan cover (#1774) is available as an accessory from Alto-Shaam.
1. Remove dough from retarder or refrigerator and allow covered dough to come to room temperature.
2. Set holding temperature to 95°F (35°C).
3. Pour approximately 2 quarts (c. 2 liters) of 140°F to 180°F (60°C to 82°C) water into the optional water reservoir pan
and place the pan on the bottom surface of the compartment.
4. Preheat holding cabinet for 45 to 60 minutes.
5. Remove covering and place dough in preheated holding cabinet.
6. Allow dough to remain in the holding cabinet until it nearly doubles in size.
7. Remove dough from the holding cabinet and bake according to product manufacturer’s directions. Brush with egg
wash if desired.
NOTE: The above proong procedure is a suggested guideline only. Due to variation from product to product, including
quality and product weight, close adherence the product manufacturer’s instructions is strongly recommended.