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weinoo

weinoo

16 hours ago, JoNorvelleWalker said:

 

Thomas' English Muffins were on sale.  Hence my first experiment with toast in the CSO.  I agree there is an impressive difference.  But I'm not sure that means I like the CSO toast better -- compared to toast from my old (Braun, I think*) toaster.

 

I tried one muffin on a setting of 4 and it was underdone.  Another muffin I toasted on a setting of 5.  Better, though still flaccid.

 

Guidance would be welcome.

 

 

*I can see the toaster from the bedroom, but I cannot easily reach it to ascertain its provenance.

 

 

 

 

7 hours ago, JoNorvelleWalker said:

No help with toasting English Muffins?  Anyone?

 

Edit:  I used black current preserves.

 

 

For everything I toast (e.g. bagels, muffins, breads of various provenance), I first toast at 3, turn the product over, and then add increments, starting with 2, until I get the toast browned the way I like it.  I should add most of what I toast starts out frozen, as I usually freeze breads very soon after I get them home.

 

Every bread product, every thickness, requires an adjustment in my opinion. 

weinoo

weinoo

15 hours ago, JoNorvelleWalker said:

 

Thomas' English Muffins were on sale.  Hence my first experiment with toast in the CSO.  I agree there is an impressive difference.  But I'm not sure that means I like the CSO toast better -- compared to toast from my old (Braun, I think*) toaster.

 

I tried one muffin on a setting of 4 and it was underdone.  Another muffin I toasted on a setting of 5.  Better, though still flaccid.

 

Guidance would be welcome.

 

 

*I can see the toaster from the bedroom, but I cannot easily reach it to ascertain its provenance.

 

 

 

 

6 hours ago, JoNorvelleWalker said:

No help with toasting English Muffins?  Anyone?

 

Edit:  I used black current preserves.

 

 

For everything I toast (e.g. bagels, muffins, breads of various provenance), I first toast at 3, turn the product over, and then add increments, starting with 2, until I get the toast browned the way I like it.I should add most of what I toast starts out frozen, as I usually freeze breads very soon after I get them home.

 

Every bread product, every thickness, requires an adjustment in my opinion. 

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