Примеры использования Proofer на Английском языке и их переводы на Русский язык
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Will the Proofer work in any environment?
Please read andkeep these instructions to obtain the best results from your Folding Proofer.
Can I run my Proofer for more than a few hours at a time?
For yogurt making, eight jars that are 20cm tall(or less) and hold a liter(or less)each will fi t in the Proofer.
After proofing of bread in the proofer, the tins enter the oven directly.
When the Proofer reaches its temperature set point the HEATING light will go off.
Convective heating occurs when the air in the Proofer is heated by the aluminum plate- then rises.
If the Proofer is ON, press the ON/OFF button once to turn the Proofer off.
This cycling on and off occurs within a very narrow range,making the Proofer very accurate and reliable at maintaining a steady temperature.
If the Proofer is warm, let it sit with the lid removed until the heating plate reaches room temperature.
Empty tins are in rows attached to the guiding chain and as a whole they create the band(aggregate)that is common for proofer as well as for tunnel oven.
For best results, the Proofer should be pre-heated for 10-15 minutes.
If you have been rising bread in an oven or other area that is quite warm, you may need to set the Proofer temperature higher to obtain similar results.
The Proofer doesn't seem to get hot enough at the higher end of its temperature range, is it working properly?
To create a humid condition in the Proofer, pour approximately¼ cup(50ml) of water into the water tray.
If your Proofer was set to a cooler temp(24C), it may not feel very warm to the touch even when it is working properly.
Most dough and shaped loaves will not need to be covered while in the Proofer, as the water tray will provide the ideal humidity to keep the dough from forming a crust.
The Proline tray proofer can be connected to a pressurised volumetric divider(Pe50P) for outstanding precision or an open-hopper volumetric divider GD-GDS.
If the ambient temperature of the room where the Proofer is located is quite cool- lower than 15C, or very warm- above 25C, the temperature setting may need to be adjusted a few degrees higher or lower to achieve the desired result.
For bread dough, the Proofer should always have the water tray filled one-third to one-half full with clean water, and the tray should be placed in the center of the warming plate.
However, if using the Proofer for an extended fermentation, such as an overnight(12 hours) biga or pre-ferment, it is safest to cover the bowl or container.
It is fast and simple to test the Proofer, just place a small jar of water with the lid on in the Proofer, set the temperature to 40C, and check the temperature of the water after an hour or two.
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