1
2
3
4
4
5
5
6
6
7
7
Using Your Toaster
Your toaster can be used to toast a wide variety of bread. Fresh and wholemeal breads
take longer to toast, so these items will need to be set at a higher setting than lighter
types of bread. As personal preference plays a great part, we suggest that you try
different settings. Try the lower settings first, gradually increasing the timer setting until
you find the right one for your circumstances.
Ensure that the mains socket is switched off at the wall and connect the appliance cord
to the wall socket. Now switch on the power.
There are two independently adjustable sets of controls which can be used to toast differ-
ent types of bread or to set different browning levels. Set each timer control to the desired
setting. Press each carriage down gently until it latches. The toasting cycle will commence.
If the mains power to the appliance is off, the carriage levers will not stay down.
Place the bread into the toaster bread wells. Set the timer control to the desired setting.
Press the carriage down gently until it latches. The power indicator will light and the
toasting cycle will commence. If the mains power to the appliance is off, the carriage
lever will not stay down.
When the bread has toasted, the carriage will ‘pop up’ and the toaster will switch off. The
toast can now be safely removed from the toaster.
If you have toasted small slices, you can remove these items more easily by manually
raising the carriage to its higher position.
At any time the toasting cycle can be stopped by pressing the
CANCEL
button. The toast
will pop up and the toaster will switch off.
Note: If you interrupt the toasting cycle, always use the
CANCEL
button. Do NOT force the
carriage lever up or you may damage the appliance.
Never attempt to remove bread while it is toasting. Press
CANCEL
first.
KEY
1 Twin Toasting Wells
2 Carriage Levers
3 Toast Timer Controls
4 Reheat Button
5 Cancel Button/Power Indicator
6 Frozen Button
7 Crumb Trays (at rear of toaster)
Features and Controls
Operation
Gett
ing St
ar
ted
