Breville BOV450XL - Manuel (Page 25)

24
OPERATING YOUR BREVILLE MINI SMART OVEN™
As a general guide:
DESIRED TOAST COLOR SETTING
Light color toast
Medium color toast
Dark color toast 1 or 2
3, 4 or 5
6 or 7
When using the TOAST function for the
fi rst time, we recommend toasting on
the preset browning setting ‘4’ so you
can adjust the browning setting to your
preference - considering the type, thickness
and freshness of the bread.
For example, raisin toast, white light-
textured breads or thinly sliced bread may
require a lighter setting, while heavier
textured rye, whole wheat or fresh breads
may require a darker setting.
b) To change the number of slices, press
the SLICES button until the LCD screen
displays a fl ashing ‘SLICES’.
Press the down arrow to reduce the
number of slices, or press the up arrow
to increase the number of slices. The
number of slices range from ‘1’ to ‘4’.
TIME
SLICES
NOTE
Your customized TOAST browning
setting and number of slices will
remain in the memory of the oven until
you change them or unplug the oven
from the power outlet. When the oven
is plugged back into the power outlet,
the TOAST function will automatically
return to the preset browning setting
‘4’ and preset number of slices ‘2’.
6. Press the START/CANCEL button
to activate this setting. The button
surround will illuminate red, the oven
alert will sound and the LCD will
illuminate orange.
The timer will be displayed and
begin to count down. The time can be
adjusted during the toasting cycle by
pressing the A BIT MORE™ button or
pressing the up or down arrows.
START
CANCEL
NOTE
Element IQ™ will automatically
adjust the toasting time depending
on the heat already present inside
the oven. For example, if the oven
is already warm after one cycle of
toasting, the toasting time for the
second cycle will be different.
NOTE
During the toasting cycle,
condensation may form on the oven
door and steam may be emitted from
the top of the door gap. This is normal.
Condensation and steam occur as
a result of the moisture content of
the bread. Freshly baked and frozen
breads generally produce more
condensation and more steam.