840205202 ENv01.qxd:840100600 ENv01.qxd 10/5/11 3:40 PM Page 8
Tips and Troubleshooting |
| Cleaning |
• Toasting is affected by the temperature of the bread. |
NOTE: If the toaster is used every day, the crumb tray should be cleaned once a week.
on the medium setting. The same type of bread that has |
been refrigerated may require a darker setting to reach a |
medium color. |
• The moisture content will also affect toasting. Fresh bagels, |
made locally, will have a higher moisture content than |
bagels purchased in the bread section of the supermarket. |
The bagel setting only energizes the inside heating elements. |
A second, shorter toasting cycle may be needed to reach |
desired browness. Fresh bagels made locally may require |
two toasting cycles. |
• Because of the irregular surface of English muffins, they |
may require more than one toasting cycle. After toasting |
for one cycle on the darkest setting, if a darker shade is |
desired, adjust shade selector to a lighter setting and toast |
for a second cycle. Watch closely to avoid overbrowning. |
English muffins cut with a knife toast more evenly than |
English muffins split with a fork. |
• Many toasters have thermostats that must reset after |
toasting one cycle. The electronic controls of this toaster |
allow toasting batch after batch, with no waiting for the |
thermostat to reset. |
• Thick foods may become wedged in the toaster slot. If food |
becomes jammed, the toaster will automatically shut off at |
the end of the toasting cycle. Unplug the toaster and let |
cool. Use a wooden utensil to remove food. |
• When toasting only one slice, the bread may be placed |
in any slot of the toaster. When toasting a single slice, you |
may notice variations in bread color from side to side. |
1.Unplug toaster and let cool.
2.Slide open crumb tray, discard crumbs, and wipe tray with clean cloth. Replace crumb tray.
3.Wipe outside of toaster with a damp cloth. Do not use abrasive cleansers that may scratch the surface of the toaster.
Crumb Tray
8 | 9 | ||
|
|
|
|
|
|
|
|
|
|
|
|
