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.