"King's Crown" > wrote in message
k.net...
> "hutchndi" > wrote in message
> oups.com...
> > Hello, I have a question for anyone that might have an electric
> > Jennair oven with the bread proofing option. I just checked mine with
> > an instant read thermometer, I had it on the standard proof setting
> > (which is the lower of the two) and I got a reading of 110 degrees.
> > With the sourdough breads I make, I like to do a bulk proof of around
> > 75 to 80, so this is really high. Would anyone know of a way to get
> > this oven to have a lower proofing temp ?
> >
> > thanks, hutchndi
> For proofing around the the temp you want I find just leaving the light on
> in my oven proofs my dough perfectly. Drives my husband mad and I have to
> leave a note on the handle, so he won't turn it off.
>
> My new oven has a proof cycle and I was just reading the manual last
night.
> I was saying that the oven's temp can be adjusted. Maybe check your
manual
> for this option.

Newer electronic controllers have a key sequence that put them into the
calibration mode where you can adjust the temperate +/- in increments within
a range. The problem is that this changes all the temperatures, not just
the proof setting. Also, the temperature sensor may not be very accurate
below 100F.