Calphalon 1779209, Руководство пользователя

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Why do some types of bread brown more than others when
using the same shade selection?
This could be due to a several
factors. The moisture, texture, temperature, sugar content and thickness of
the slices can all affect levels of browning.
In general, fresher breads have more moisture and brown slower than
breads that are a bit drier and are closer to their expiration date. Room
temperature bread will brown quicker than refrigerated or frozen bread.
And, thin, light textured breads brown quicker than densely textured, thick
sliced breads.
While waiting for the oven to preheat for toasting a bagel, I
noticed that after a few minutes, the oven automatically shut
off. Why did this happen?
Actually, preheating is not required for the
Toast and Bagel modes. So, insert your bagel in the oven before pressing
the Start/Cancel button, since the toasting cycle begins immediately.
I noticed that the heating elements inside my oven keep going
on and off. Is this a sign that it may be malfunctioning?
It is
normal for the heating elements to cycle on an off to maintain a selected
temperature in the oven cavity.
My food isn’t completely warm. Why did this happen? For best
results, insert food immediately after preheating is complete to allow for
optimal results.
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