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3/ USING YOUR MACHINE
a) Toaster
• Place the slices of bread in the slot.
• Plug the toaster into the mains.
• Select the degree of browning using the selector.
There are 6 settings: “1” for the lightest setting, “6” for the darkest
setting.
When using for the first time we recommend putting the browning
selector on 3.
• When choosing the degree of browning be careful to take into
account the type of bread selected. Dry bread and thin slices toast
faster than fresh bread and thick slices. Thus the selection of the
degree of browning varies depending on the type of bread, its
quality and its thickness.
• Lower the lever until it locks at the bottom. The browning cycle
starts.
If the toaster is not plugged in and the degree of browning is not set,
the lever will not lock at the bottom and the heating cycle will not start.
• When the heating time has elapsed the bread pops up automatically
and the toaster disconnects itself. To start a new browning cycle
wait 1 or 2 minutes before using the toaster again.
• During the browning cycle you can see the colour of the toast. If
it suits you press the “Stop” button so that the bread pops up
automatically.
b) Reheating
This function makes it possible to reheat toast that has gone cold
without toasting it any more.
To reheat your toast press the Reheat button . An indicator light
comes on. When the reheating time has elapsed the bread pops up
automatically and the toaster disconnects itself.
c) Defrosting
This function is for toasting bread that has been frozen. Place your
bread in the toaster and select the degree of browning required. Then
press the “Defrost” button . An indicator light comes on. The bread
pops up automatically at the end of the operation.
d) Roll & Croissant warming rack
Turn the warming rack control knob to unfold the warming rack. Place
the browning selector on 1 and put the rolls or croissants on top of
the warming rack. Press the locking lever. The toaster will disconnect
automatically. You can stop the process at any time by pressing the
“Stop” button .
