Brod & Taylor FP-101 Manual De Instrucciones página 7

FP-101 and 201 Dimensions:
Inside box (open):
Outside body (open):
Outside body (closed):
Temperature Range:
Maximum capacity: Two "large" loaves – approximately 2lb / 0.9 kg dough each with
4 lb / 1.8 kg total from recipes with about 3 cup / 400g of flour per loaf. For yogurt
making, eight jars that are 8" / 20cm tall (or less) and hold a quart / liter (or less each)
or a single 1.5 gallon (6 liter) container with lid under 8" (20cm) tall will fit in the Proofer.
A Shelf Kit is available to double capacity for loaves or rolls. See image on the back of
this manual.
This product is intended for interior household use only, in an operating environment of
60F / 16C or greater.
Model FP-101 Voltage:120V~,60Hz (200W)
Model FP-201 Voltage: 220-240V~,50Hz (180-200W)
General Guidelines for Rising and
Fermenting Bread Dough in the Proofer
Prepare the Proofer. 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. The wire rack goes on top of the water tray. With the
sides in place and the lid on top, set the thermostat and allow the Proofer 5-10 minutes
to come up to temperature.
Selecting a Temperature. There is a range of temperatures that work well for bread
dough, and if the recipe or book you are using specifies a temperature, consider using that.
• Sourdough often benefits from fermenting at a temperature of 80-86F / 27-30C in
order to give the wild yeast a boost.
• Commercial yeast is more vigorous, so dough made with this type yeast benefit
from a lower temperature that promotes flavor development, 75-79F / 24-26C.
• Rye flour has weaker gluten and higher enzyme activity, so higher Proofer
temperatures are appropriate 80-86F / 27-30C to shorten fermentation time and
keep the enzymes from degrading the dough too quickly.
• Cold dough that has been retarded in the refrigerator often needs an extra hour
(or more) per pound/500g of dough added to its rising time to allow the dough to
come up to temperature. Ideally, frozen dough should be thawed in the refrigerator
before proofing.
• In a hurry? Mix the dough with lukewarm water 90-100F / 32-38C and ferment at
up to 86F / 30C. However, we do not recommend going over that temperature as
the yeast can produce off-flavors.
All manuals and user guides at all-guides.com
15" x 12.5" x 8" high
18" x 14.5" x 10.5" high
18" x 14.5" x 2.5" high
70 - 120F
37.5 x 32 x 20 cm high
46 x 37 x 27 cm high
46 x 37 x 6.5 cm high
21 - 49C
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