KitchenAid Pro Line® Series 2-Slice Automatic Toaster 使用とお手入れ

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1.  Unplug the toaster and let it cool before 
cleaning.
2.  Grasp the center of the crumb tray then 
slide it out. Shake the crumbs into a 
waste container. It is recommended that 
the crumb tray be emptied after each 
use. Crumb tray is hand-wash only.
IMPORTANT: The tray will be hot 
immediately following a toasting cycle. 
3.  Wipe toaster with a soft, damp cotton 
cloth. Do not use paper towels, abrasive 
cleansers or liquid cleaning products.  
Do not immerse toaster in water.
NOTE: If grease or oil splatters on the 
toaster, wipe splatters away immediately 
using a clean, damp cotton cloth.
4. Return crumb tray to toaster. Press it in 
firmly until it clicks into position. Do not 
use the toaster without the crumb tray in 
proper position.
NOTE: KitchenAid does not recommend 
the use of a toaster cover.
Special Toasting Functions
A Little Longer
If you have a preferred brownness setting 
but would like to toast something “a little 
longer”, you can do so at the touch of a 
button, without changing your favorite 
setting. 
To use this feature after a toasting cycle is 
complete:
1.  Wait for the food to raise automatically.  
A signal will sound. 
2.  If you desire more 
browning, just press A 
LITTLE LONGER and the 
food will resume toasting.
3.  When the toaster is 
finished, it will automatically raise the 
food and a signal will sound. If food is not 
removed within 45 seconds, the toaster 
will enter Keep Warm mode.
Caring for Your Toaster
NOTE: This feature may also be used to 
extend the toasting time from the beginning 
of the cycle.
1.  Insert bread or other food to be toasted 
in slot(s). 
2.  Wait for the bread to lower automatically, 
or press TOAST/CANCEL to start the 
cycle.
3.  Press the A LITTLE LONGER button.
4.  The toaster will extend toasting time.
5.  When the toaster is finished, it will 
automatically raise the food and a signal 
will sound. If food is not removed within 
45 seconds, the toaster will enter Keep 
Warm mode.
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1/8/13   11:01 AM