![]() Maybe some toasters are better at some of these, and this will give some insight into what QC test they presumably passed in the design process. I also wonder how some of them compare in toasting Lender's Bagels, real bagels, grocery store bread (i.e., bread with additives to lengthen shelf life), and homemade bread. I'd be curious to know if preheating the toaster/toaster oven solves some of the uniformity and slowness problems. This may be due to a calibrating the toaster to different breads or different preferences. The toaster goes too hot or too cool for your liking. Problem 4 is probably just a temperature issue. These probably need to preheat the reflectors/reradiatiors before they really get to work. Problem 3 seems to be mainly associated with toaster ovens, where the heating elements are further from the bread. Maybe toasters are calibrated for additive-filled grocery store breads and are simply bad at toasting water-flour-yeast-salt breads. Maybe the composition or location of the heating or reflecting elements has changed, so now one is too dominant. Maybe the design of the heating and reflecting elements has changed, and now the balance of direct and reflected heat is no longer correct. Maybe in an attempt to accommodate bagel-width items, the baskets have become so large that they do a poor job of aligning the bread with the heating elements. Problem 2 could be caused by a few different things. ![]() Why this would have gotten worse in newer toasters, who knows? This also may be a problem due to poorly-designed wide slots that may place the bimetallic strip too far from a narrow piece of toast. Problem 1 seems like a design issue with the timer or thermostat. Depending on the toaster, it seems like there are a few different ones:ġ) Toast comes out too light or too dark-impossible to find the "Goldilocks" setting.Ĥ) Toaster browns the outside too fast or too slow relative to how it cooks the inside. ![]() Maybe it would help to document exactly what the problems are.
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