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TIME CYCLE CHART
LIGHT 3:15 – 15:05 - 3 20 40(30° C) 20S 24(30° C) 10S 51(30°C) 57(105°C) 60(70° C)
750g MEDIUM 3:23 – 15:03 - 3 20 40(30° C) 20S 24(30° C) 10S 51(30°C) 65(105°C) 60(70° C)
DARK 3:33 – 15:03 - 3 20 40(30° C) 20S 24(30°C) 10S 51(30° C) 75(105° C) 60(70°C)
LIGHT 3:17 – 15:07 - 3 20 40(30° C) 20S 24(30° C) 10S 51(30°C) 59(105° C) 60(70° C)
5 SWEET 1.0kg MEDIUM 3:25 – 15:05 - 3 20 40(30°C) 20S 24(30° C) 10S 51(30°C) 67(105°C) 60(70° C)
DARK 3:35 – 15:05 - 3 20 40(30° C) 20S 24(30°C) 10S 51(30° C) 77(105° C) 60(70°C)
LIGHT 3:21 – 15:01 - 3 20 40(30° C) 20S 24(30° C) 10S 51(30°C) 63(105° C) 60(70° C)
1.25kg MEDIUM 3:29 – 15:09 - 3 20 40(30° C) 20S 24(30° C) 10S 51(30°C) 71(105° C) 60(70° C)
DARK 3:39 – 15:09 - 3 20 40(30° C) 20S 24(30°C) 10S 51(30° C) 81(105° C) 60(70°C)
LIGHT 3:17 – 15:07 - 3 22 44(30° C) 20S 28(30° C) 10S 50(30°C) 50(115° C) 60(70° C)
750g MEDIUM 3:25 – 15:05 - 3 22 44(30°C) 20S 28(30° C) 10S 50(30° C) 58(115° C) 60(70° C)
DARK 3:35 – 15:05 - 3 22 44(30° C) 20S 28(30°C) 10S 50(30° C) 68(115° C) 60(70°C)
LIGHT 3:22 – 15:02 - 3 22 44(30° C) 20S 28(30° C) 10S 50(30°C) 55(115° C) 60(70° C)
6 FRENCH 1.0kg MEDIUM 3:30 – 15:00 - 3 22 44(30°C) 20S 28(30° C) 10S 50(30°C) 63(115° C) 60(70° C)
BREAD DARK 3:40 – 15:00 - 3 22 44(30° C) 20S 28(30°C) 10S 50(30° C) 73(115°C) 60(70°C)
LIGHT 3:29 – 15:09 - 3 22 44(30° C) 20S 28(30° C) 10S 50(30°C) 62(115° C) 60(70° C)
1.25kg MEDIUM 3:37 – 15:07 - 3 22 44(30° C) 20S 28(30°C) 10S 50(30° C) 70(115° C) 60(70°C)
DARK 3:47 – 15:07 - 3 22 44(30° C) 20S 28(30°C) 10S 50(30° C) 80(115° C) 60(70° C)
LIGHT 1:16 – 15:06 - 3 13 - - - - - 60(110° C) 22(70° C)
750g MEDIUM 1:21 – 15:01 - 3 13 - - - - - 65(110° C) 22(70°C)
DARK 1:26 – 15:06 - 3 13 - - - - - 70(110° C) 22(70°C)
LIGHT 1:20 – 15:00 - 3 13 - - - - - 64(110° C) 22(70° C)
7 CAKE 1.0kg MEDIUM 1:25 – 15:05 - 3 13 - - - - - 69(110° C) 22(70°C)
DARK 1:30 – 15:00 - 3 13 - - - - - 74(110° C) 22(70°C)
LIGHT 1:30 – 15:00 - 3 13 - - - - - 74(110° C) 22(70° C)
1.25kg MEDIUM 1:35 – 15:05 - 3 13 - - - - - 79(110°C) 22(70° C)
DARK 1:40 – 15:00 - 3 13 - - - - - 84(110° C) 22(70°C)
8 DAMPER 1.0kg - 1:19 – 15:09 - 1 10(60°C) - - - - 28(60° C) 40(125° C) 60(70°C)
9 JAM - 1:20 – 15:00 15(60° C) - - - - - - - 65(105° C) 14(70° C)
10 BAKE 1:00 – 15:00 - - - - - - - 60(110° C) 60(70°C)
11 PASTA 0:23 – 15:03 3 20 - - - - - - -
12 PIZZA 1:50 – 15:00 3 20 37(30° C) 20S 50(30°C) 20 - - -
Dispenser door opens at the time 8 minutes before the completion of KNEAD2.
Setting . FEATURE LOAF CRUST TIME PREHEAT KNEAD1 KNEAD2 RISE1
Knock down1
RISE2
Knock down2
RISE3 BAKE WARM
No (hh:mm) (min.) (min.) (min.) (min.) (sec.) (min.) (sec.) (min.) (min.) (min.)