>That test method is fraught with uncontrolled variables. Type >of bread, freshness, moisture content of the bread, and >thickness of the slices to name but a few. What's wrong with a >good old thermometer? > >Any test method should be devised in such a way that there are >no uncontrolled variables, otherwise the resulting data is >invalid. > >Graeme
Of course you are correct! I believe it was a test for those without an accurate thermometer (I doubt my thermometer).
I truncated the test, they specified more variables to closer control the test. (My fingers would prefer to only type the amount that should get the point across, we ain't baking bread here.)
We all know the various results that can be had by twiddling with the little knob on the side of the toaster.
Twiddling with the menus' on the D7000 scares me to death!!