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PRODUCT DNA
The Toast Select Luxe with 6 bread settings - White, Brown, Grain, Fruit, Rye and Crumpet adjusts the toasting time for each type of bread.
Larger artisanal bread, thick bagels and dense pastries demand wider slots, so we answered the call.
Toast to your ideal browness level while the LED indicates your browing progress.
1-Touch 'A Bit More' and 'Lift & Look' functions are derived directly from your feedback and makes for flawless toasting.
No need to ever lift when cleaning. Just pull out the front crumb tray and tip it into the dustbin.
PRODUCT SPECIFICATIONS
34 x 20.9 x 20 cm
2 Year Replacement Warranty
Brushed stainless steel body with back-lit buttons
2 slice toaster
NA
the Toast Select™ Luxe
For millennia, people of many cultures have bonded by cooking and sharing food around a fire. A fire brings people together, and is central to the home life of a family.
For Aboriginal people, the connection to home is also about how they care for the land. Traditional methods of cultivating grain are not just about the nourishment of bodies, but the nourishment of the land, too. Kangaroo and wallaby grasses have been cultivated on ancient land in Australia for 65,000 years. They are gluten-free and grown without irrigation and pesticides.
Dhunbarrbil tells a story of the Yuwaalaraay country as a place abundant in plant-based foods. It references the seasons and stages of growth of native grasses, and knowledge systems around harvesting, grinding grain and making bread.
The painting features native Australian kangaroo grass (buunhu). Historically this grass, and others like it, such as native millet (guli) and mitchell grass (ganalay), grew across vast areas of New South Wales, providing a valuable source of carbohydrates for Aboriginal people. The seeds were harvested and ground on large communal grinding dishes (dhayurr) to make flour for bread and damper. The fibre from the seeds was also used for other things, from weaving to tools.
While at the site the women made nose bones, also known as marrapinti, which are worn through a hole made in the nose web. These nose bones were originally used by both men and women but are now only worn by the older generation on ceremonial occasions. As the women continued their travels towards the east they gathered the edible berries known as kampurarrpa, or desert raisin, from the small shrub solanum centrale. These berries can be eaten directly from the plant but are sometimes ground into a paste and cooked on the coals as a type of damper.
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