7.7.2008 Rev. 3.0
Operation instructions
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4. Operation instructions
4.1 Before using the appliance
There is a slight smell of metal and thermal insulation when the proving cabinet is heated
for the first time. This is completely normal and disappears by heating the proving cabi-
net. Before using the cabinet for the first time, heat it to a temperature of +60ºC until the
smell disappears.
4.2 Operation procedures
4.2.1 Before proving
The proving cabinet must be preheated to desired temperature before actual proving be-
gins. This is to heat the whole proving cabinet to the correct temperature so as to ensure
the best possible proving result.
• Put the guide rails in place.
• Set the timer (see Figure “Control panel switches”) at 20 minutes. First turn the
timer past the desired setting value and then back to the desired value.
• Set the thermostat at the desired temperature (usually 40ºC) and the moisturing de-
vice at the desired moisture-% (usually 60-90%).
• The proving cabinet is ready for use when the timer signals to tell you that time is
up.
• When the door is closed, the proving cabinet will remain hot for a long time, even
though it is not switched on.
4.2.2 How to select cooking temperature
Proving time and temperature depends on food quality and weight.
4.2.3 Using the proving cabinet
If the proving cabinet is used on board a ship, the proving cabinet guide rails must be po-
sitioned inside the proving cabinet so that the clip which prevents the baking sheets from
sliding out of the guide is on the door side. Should the clip be against the rear wall inside
the proving cabinet, remove the rails and swap them around.
Proving cabinet functions are operated from the control panel (see Figure “Control panel
switches” in Chapter “Functional description/Operating principle”).
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