I wonder if it has to do with the newer "wide-slot" design.

This moves the browning elements further away from the bread.




On Sat, 15 Jan 2005 08:16:28 -0500, George >
wrote:

wrote:
>> Real simple question I have never found an answer to...
>> Old toasters seem (generally) hotter than newer ones and make crisper,
>> chewier toast where as todays are so slow in toasting that by the time
>> it is browned it has dried all the moisture out of the bread and what
>> you and up with looks like it was cooked in the oven.
>> I mean, you don't get real maillard reaction with gentle heat.
>> I am assuming this is because of a safety/legal issue but don't have
>> any real evidence to back this up.
>> As far as I can tell it must have happened in the late 70s or early 80s
>> because I used to have a very almond 70s thing (rip) that made killer
>> toast.
>> I have had a few modern replacements and have been really dissapointed.
>> Has anyone else noticed this or am I crazy?
>>
>We have a 55~60 year old Sunbeam that was passed down that works
>perfectly and produces the type of toast you describe. It almost was
>retired but we couldn't find a new toaster that could produce the
>quality of toast made by the Sunbeam. The Sunbeam has at least 30%
>higher wattage than any new toaster you can buy.

<rj>