6.2.2 RISE mode confirmation test.
1. From the
, press the "TIMER" pad once.
2. The LCD indication shown in
RISE mode confirmation test LCD
operation LED (Red) will light up.
3. Next, the temperature will be adjusted at relay current flow ratio of 3.2/32 (10 percent) in order
to maintain a bread case temperature of approximately 95°F (35.0°C)./In order to measure the
rising temperature of the Bread pan thermometer./Allow the unit to sit in this condition for at
least approximately one hour, check the temperature in the bread pan with a mercury
thermometer./The unit is functioning properly if the temperature is between 88°F (31°C) and
102°F (39°C).
4. To return to
, press "START/STOP" pad once.
RISE mode confirmation test LCD
Summary of Contents for SD-206
Page 2: ...1 Operating Instructions TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
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Page 63: ...2 Cookery book TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
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Page 96: ...3 SCHEMATIC DIAGRAM TOP PREVIOUS NEXT SCHEMATIC DIAGRAM TOP PREVIOUS NEXT ...
Page 97: ...4 WIRING CONNECTION DIAGRAM TOP PREVIOUS NEXT BASIC WIRING DIAGRAM WIRING CONNECTION DIAGRAM ...
Page 98: ...TOP PREVIOUS NEXT ...
Page 100: ...5 18 BAKE ONLY PROCESS TOP PREVIOUS NEXT ...
Page 101: ...5 1 BASIC BAKE PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 102: ...5 2 BASIC BAKE RAISIN PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 103: ...5 3 BASIC BAKE SANDWICH PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 104: ...5 4 BASIC BAKE RAPID PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 105: ...5 5 BASIC DOUGH PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 106: ...5 6 BASIC DOUGH RAISIN PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 107: ...5 7 WHOLE WHEAT BAKE PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 108: ...5 8 WHOLE WHEAT BAKE RAISIN PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 109: ...5 9 WHOLE WHEAT BAKE SANDWICH PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 110: ...5 10 WHOLE WHEAT BAKE RAPID PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 111: ...5 11 WHOLE WHEAT DOUGH PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 112: ...5 12 WHOLE WHEAT DOUGH RAISIN PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 113: ...5 13 MULTIGRAIN BAKE PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 114: ...5 14 MULTIGRAIN DOUGH PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 115: ...5 15 FRENCH BAKE PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 116: ...5 16 FRENCH DOUGH PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 117: ...5 17 PIZZA DOUGH PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 118: ...5 18 BAKE ONLY PROCESS TOP PREVIOUS NEXT TOP PREVIOUS NEXT ...
Page 134: ...7 2 CHECK POINT TOP PREVIOUS NEXT CHECK POINT ...
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Page 138: ...Fig 3 Fig 4 Fig 5 ...
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Page 141: ...Fig 8 Fig 9 Note ...
Page 142: ...Before turning the body upside down remove the kneaded and bread case TOP PREVIOUS NEXT ...
Page 144: ...Fig 8 TOP PREVIOUS NEXT ...
Page 149: ...8 8 Steam vent TOP PREVIOUS NEXT 1 Remove the steam vent Fig 14 Fig 14 TOP PREVIOUS NEXT ...
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Page 156: ...9 PARTS LOCATION TOP PREVIOUS NEXT PARTS LOCATION TOP PREVIOUS NEXT ...
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Page 162: ...11 PACKAGING TOP PREVIOUS PACKAGING TOP PREVIOUS ...
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