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5. Characteristics
of Baking (Operation Processes)
l-Basic
(Normal)
KEEP
SettingKNEADKNEADFIRST PUNCH REST SHAPEFINAL BAKE
WARM
10 min.
@
@
RISE
DOWN
RISE
*2
-9 hre.
39min.
49rein,
Mex.
50min. 5 min. 20
min.
50sec. 10sec. 25
min. 15 sec. 45 sec. 50 min. 60 min.
<
>
120"C
30°c
14°C
r
Heater
ON/OFFOFF
OFF ON/OFFOFF ON/OFFOFF ON/OFF OwOFFONK)FF
Main motor
OFF *'ON
ON
OFF
ON
OFF
ON
OFF
OFF
OFF
LED (Cpsrstbn)ON
ON
ON
ON
ON
ON
ON
ON
ON
OIWOFF
2-Basic (Dark)
L
Setting
10 rein,
-9
hrs
40 min
1-
14°C
I
I
3-Basic (Rapid)
Ml14_
KNEADKNEADFIRST PUNCH REST SHAPEFINAL BAKE
5
min.
20min. 50sec.
10 sec. 25 min. 16 W.
45 sec.
60min
J4-u4-T
—
—.
— .
OFF
OFF ON/OFFOFF OfVOFFOFF OFJOFF
' ON/OFF
*'ON I ON
OFF
ON
OFF
ON 10 FF
OFF
I
I
{
I
1
1
1
ON ION]
ON\
ON ION
ION\
ONION
i
KEEP
WARM
*2
Max.
60 min.
ON/DFF
FF
!2K?.E.
KEEP
SettingKNEADKNEADFIRST PUNCH REST SHAPEFINAL BAKE WARM
@
@
RISE DOWN
RISE
*2
10min.
16min.
29min.
Msx.
-11hre. 5 min. 20min. 50sec. loeec. 8 min. 10sec. 50sec. 40min. 60min.
(
>
120"C
30"C
14°C
L
Heater
ONIOFFOFF
OFF ON/OFF OFF ON/OFFOFF ON/OFF
' ON/OFF OWOFF
Main motor
OFF *' ON
ON
OFF
ON
OFF
ON
OFF
OFF
OFF
LED (Opsrstii) ON
ON
ON
ON
ON
ON
ON
ON
ON
OfVOFF
7
Time until finish
of
BAKE
3hrs. 10 min.
Time until finish
of BAKE
3hrs. 20 min.
Time until finish
of BAKE
2hrs.
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