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3-2
Control of BREAD RAPID Course
Though it is the same as the Bread course, the. .
fermentation process is cut short as much as the increased
volume of yeast, thus reducing the total baking time.
3-3
Control of DOUGH Course
It operates till the first rise in Bread course and beeping
sounds to tell you the finish.
t
3-4 Control of whole wheat Bread Course
%
eo
Pre-knead|
'Rest | knead}
First | Gas squeezes | Second| Gas squeezes
Third
Bake | Warm
gs
Re diel
d l iar Eee
ey
Heater
OE
ON/OFF
ni 7 ah)
g
[tka nie] ONOF| ON | OFF TG OFF | oNORF | OFF | ONO
# =
:
Baits.
<>
3-5
Control of CAKE1(Pound Cake)Course -
=
Pingu)
rr |r
3-6 Control of CAKED( Pound Cake)Course
ASSEMBLY
ac
ry)
toes
wi
x
—j—
Process
Pre-heating
Bake
Blinn
ie
=
ws
:
3
tg
(o)
=
|
amin
|
58min
soe
RUBE.
5
=
=
;
.
os
<
a
ON/OFF
Te ~ ORANE
Swe
&
25
RI"
hae
wa
m2
Me
=
'
3
I
<
WINITEZAC
OLIVE
THERMAL
FUSE
ASSEMBLY
€
CONTROL
CIRCUIT
DIAGRAM
4.
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