The principle of electrode baking oven is the Ohm's Law. Dough would be used as a conductor, and when being connected with electricity, it would become hot itself and then become bread. This baking method would bake the dough inside and outside at the same time. As a result, comparing with common baking oven, this machine has advantages as low energy consumption, no brown surface on the finished bread, etc. Since the electricity going across the dough in the same direction, the finished bread has very orderly fiber structure. The crumbs produced from such bread would be like needle, quite soft and can stick to the food better. It would have the delicious smell especially from the fermented food.

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