toasting is toasting, right ?
not so.
the BVXL bakes the toast, as the elements go on and off, giving you a fairly brown slice, but its not done quick enough so the toast is their for dry
based on their algorithm for some reason . Why dim the heating elements during the toasting ? but they do.
the CSB has an odd feature , that probably was not designed for toast : its a sealed box, based on the steam considerations.
there for, if you toast is fairly fresh and their for relatively moist that moisture stays in the oven, the heating elements stay on for the toast cycle
but the inner part of your toast, esp if thicker cut, home made, or EM's are therefore moist.
who knew ? would not have believed it. but that's what happens. it took me a while to try toast in the CSB for some reason, even as I did not care that much
for toast in the BVXl, even home made, fresh, cut think
I think full credit goes to @weinoo mentioning it made fine toast.
"""
It doesn't keep the steam from the toast - it keeps the steam from the toast in the oven.
It's just a really tight seal; sounds like it creates a bit of a vacuum when the oven is on and one closes the door. """
its because its a sealed box. toasting is a non-steam program.
a shame those who bake their own bread, in their ovens or in the Machine I use have not tried toast in a CSB
of course, many have.
