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11 minutes ago, rotuts said:

@md8232 

 

another way to look a this :

 

when you open the FBCO

 

after making ' toast'   

 

( and it seems there my not be a toast setting , 

 

leaving you to decide the bake time and temp , which should not be an issue

 

once you have those numbers down )

 

was there a puff of steam ?

 

if it took long enough to get browning

 

that your toast dried out

 

consider a higher temp  , shorter time ?

 

thanks for doing all this work for me  everybody here on eG that is interested 

 

 

I think the volume of the oven works against it when making toast.  

Do I use the top rack and risk burning it, or middle rack and never achieve browning?

I’m tempted to preheat the pan, then lightly butter the bread and let er rip.

Or... pizza steel if it fits!