Rod Speed wrote:
Axel <none@not.here> wrote
Rod Speed wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Andy Bennett <aben@ben37j.com> wrote
Rod Speed wrote
looking to repair a couple of toasters, mainly because
I do really thick toast cut from a full loaf and it's hard
to find a popup toaster that can do that well, particularly
when buying online at a sensible price and it shouldn't
be hard to spot weld the element burnout at the termination
?But I can't work out how to get the handle off so I can get
the cover off. Online some have screws but none of mine
do. Are they glued on and can you just lever it off ?
Talking of toasters - we are (apparently) really weird and like
our toast really thick, dark and crisp on the outside and lovely
warm bread on the inside.
Me too
Most of the population appears to prefer thin rusk-like? objects.
True
Mate of mine showed up one morning when I was having my
breakfast which is just a massive great slab of my toast and
said 'what the hell is that' :-)
We have been on a quest for (our opinion) a decent toaster for
most of our 50 years of married life, nearly all appearing to take
far too long and generate the rusk variety of toast regardless of
the thickness of slice. Even using the oven grill dries out the
slices somewhat.
And its a damned nuisance to have to do it so manually.
I much prefer a proper pop up toaster
Most appear to abide by the rule of approximately 400W allocated
to each slot, so a 4 slice toaster is typically 1600W and a two
slice 800 to 1000W.
I recently stumbled on a Russell Hobbs "Distinctions" toaster
which is a 2 slicer but claimed to be 1600W - a lovely 800W per
slice.
I did a few cross checks to ensure they were not telling porkies
and purchased one - probably pricey at ?44 from amazon but
certainly a lot cheaper than the crap Dualit we have owned in the
past.
I've been getting mine from garage/car boot sales, mostly for $5 or
$10
so its cheap to try because you can't really try toasters in the
shop??? to
see how well they handle very thick slices of bread and even the ones
that claim to do crumpets isnt really much use for our bread
Has nice wide long slots too - ideal for our 1 inch thick slices.
This produces our desired toast at last! You have to keep your eye
on it as it is VERY fast and can easily generate cremated slices
for the unwary, but once fully tuned works a treat. I can at last
go to my grave eating decent toast.
Thanks for that, might try one if the repair turns out to be not
feasible.
Turns out that fixing the best of the toasters wasnt easy. You have
to dismantle it completely to be able to repair the burnt out wire
and its made with metal bits that go thru slots and are then bent.
Can't see those lasting when unbent and rebent and the toasters
weren't great even before they failed, particularly getting too thick
toast out when that jammed
So I bought the one you recommended. Not sold
in my country or yours that I could find only but
I could get it from amazon in germany and didnt
have to pay freight from there to australia
Stupid price, but I will never spend all my
savings before I kark it so what the hell
Works very well except for the fact that it
doesnt toast both sides the same, even if you
turn the toast around when half way thru,
so it can't be a design geometry problem.
I did consider that is due to one side of the slice having
been exposed to the air in a plastic bag for 24 hours
since I normally only toast a single slice of the multigrain
vertical loaf out of the bread machine every day for
breakfast but I just tried cutting an extra slice off and
keeping it in a plastic bag for 24 hours and turning it
half way thru, but that didnt make any difference, still
one side toasted more than the other
The difference is just visible, not so brown, in
fact closer to white than brown. Can't work out
what that can be due to, maybe the vertical loaf
just varys in density down the loaf
I used to get the same effect with the other toasters that died
that's usually due to one side of the bread having more moisture than
the other.?? if you dry out the slices at room temperature in a
vertical? rack?? so not lying down on one side you shouldn't have
that problem
Just tried that, with it out in the air for about 7 hours and that
did see the two sides much closer in color. But that approach
no longer produces the toast I prefer, what I used to call when
a kid, toast with bread in the middle. Its now toasted right thru
if that's the kind of toast you want you need a toaster that toasts the
bread quickly, so it browns the outside before the inside is fully
toasted. the Breville I have does that, but I prefer to use the slower toasting setting so I get the bread fully toasted.
The residual difference in the two sides appears to be
due to the vertical loaf varying in density down the loaf.
You can see that effect in the bread before its toasted.
In theory the fix would be to vary the temperature of the
element that is toasting one side and that wouldnt be
hard to do electronically but might be hard to do given the
density of the loaf varys quite a bit down the vertical loaf
the breville has a crumpet setting, since crumpets at a normal toasting setting invariably burn on the bottom before the top is cooked. the
crumpet setting reduces the element output on the bottom side of the
crumpet, providing you put it in the right way of course.
The difference while visibly different still sees the paler side toasted
but just not as brown as the other one so likely I will just leave it
at that
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