Why do some types of bread brown more than others when using the same shade selection? This could be due to a several factors. The moisture, texture, temperature, sugar content and thickness of the slices can all affect levels of browning.
In general, fresher breads have more moisture and brown slower than breads that are a bit drier and are closer to their expiration date. Room temperature bread will brown quicker than refrigerated or frozen bread. And, thin, light textured breads brown quicker than densely textured, thick sliced breads.
While waiting for the oven to preheat for toasting a bagel, I noticed that after a few minutes, the oven automatically shut off. Why did this happen? Actually, preheating is not required for the Toast and Bagel modes. So, insert your bagel in the oven before pressing the Start/Cancel button, since the toasting cycle begins immediately.
I noticed that the heating elements inside my oven keep going on and off. Is this a sign that it may be malfunctioning? It is normal for the heating elements to cycle on an off to maintain a selected temperature in the oven cavity.
My food isn’t completely warm. Why did this happen? For best results, insert food immediately after preheating is complete to allow for optimal results.
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