"Grunff" wrote in message
...



The toaster was bad for different reasons - it seemed incapable to
irradiating the bread evenly, so you always ended up with some burnt bits
and some untoasted bits. I think that was just poor design, and not
related to the casing material.

Not necessarily, in our case it depends on the bread. I make ours and if I
use a lean dough the crusts and towards them brown more quickly than the
rest. If I make a rich dough it toasts far more evenly.

Exactly the same happens if I toast under the grill.

Mary


--
Grunff