Sanyo SBM-20 - B. DOUGH Setting-Immediate Start; Dough Preparation Process; C. BAKE and DOUGH Settings-Delayed Finish; Using the Delayed Finish Feature

●French course
KEEP
WARM
*2
Max.
~
min
-
\
Setting
10min.
-8 hrs
IOmin.
PUNCH
REST
28min.
40 Sec.
-
3o”c
SHAPE
‘INAL
?ISE
3
min
10Sec
-
36C
Time until finish
of BAKE
3 hrs. 30 min.
(NEAD
@
22min.
FIRST
RISE
34 min.
BAKE
65min.
-
1357.3
r
f Osec.
5 sec. 5 sec.
5 sec.
OFF
Iosec
-
OFF
5 SW.
-
OFF
_
-
OFF
OFF
OFF
ON
30T
14C
OFF
T
.-
Heater
RR
OFF
G
OFF
DN/OFF
OFF
2NIOFF
OFF
M/OFF
OFF
ONIOFF
OFF
Main motor
ON
ON
OFF
ON
OFF
“Sweet course
Setting
10min.
-8 hrs
10min.
147.3
PUNCH
REST
28min.
40 sec.
SHAPE
1
Time until finish
KEEP
WARM
*2
Max.
50 min
‘INAL
W3E
16min
10sac
:NEAD
o
3 min.
<NEAO
@
31min.
~lRST
W3E
!0 min.
BAKE
50 min
::
130V
r
I
of BAKE
3 hrs. 25 min.
Osec
-
OFF
OFF
5 sec. 5 sec.
5 sec.
OFF
T
IOsec
5 sec.
_
4
30”C
36°C
3o”c
OFF
OFF
OFF
OFF
E
Heater
Main motor
OFF
z
OFF ONIOFF
ON
OFF
3NIOFF
OFF
Rim
OFF
)NIOFF
OFF
OFF
)NIOFF
OFF
)t40FF
OFF
‘ ON
ON
ON
ON
10