Toastmaster TRST18 User's Manual
Contents
1. cut into bite size pieces 4 bags 16 ounces each vegetables for stew 8 cups water 1 envelope 1 2 ounces dry onion soup mix 1 envelope 1 5 ounces beef stew seasoning mix 2 TBL Worcestershire sauce 2 cans 11 3 ounces each large refrigerator biscuits Preheat to 350 Place all ingredients except the biscuits into the roasting pan Stir well to combine Cover and cook for 3 hours Remove cover and check to be sure there is liquid visible Add 1 to 2 cups of water if needed Cover the top of the stew with biscuits Raise heat to 450 and cover Bake for 15 20 minutes or until nicely browned Makes 16 24 servings MEATBALL AND NOODLE SOUP 2 cans 28 ounces each crushed tomatoes 3 quarts water 10 beef bouillon cubes 6 scallions white part only chopped 3 pounds ground beef 1 large onion chopped 1 2 tsp pepper 1 tsp salt 1 4 Cup soy sauce 3 TBL sesame seeds 1 tsp garlic powder 2 TBL dried minced onion 11 2 cups seasoned bread crumbs 3 eggs 1 2 pound fine egg noodles Preheat to 450 Pour tomatoes and water into the roasting pan Add bouillon cubes and scallions Stir well to combine Meanwhile combine remaining ingredients except the noodles in a large mixing bowl Form into inch meatballs Carefully place the meatballs in the roasting pan Cover and cook for 3 hours Stir in noodles Cover and cook for 5 minutes Serve immediately or cover and keep warm for up to 1 hour2. fruit bits of assorted whole dried fruits chopped 1 6 8 pound whole boneless loin of pork 1 envelope of pork gravy mix dissolved in 1 cup of water Preheat to 350 Combine all ingredients except the pork Place the pork fat side down on a Cutting board Cut the meat into 2 equal size pieces Make slits 1 inch apart in each piece of the pork cutting down to within 1 2 inch of the fat to form a pocket for the Stuffing Be careful not to cut through Spoon about 1 2 cup of the Stuffing into each pocket Spray roasting rack with handles with cooking oil spray Place the roasts next to each other on the rack Place a meat thermometer into the center of one slice of pork Calculate the approximate cooking time at 15 minutes per pound About 20 minutes before the roast is done pour the gravy mix into the roasting pan Remove the roast and rack from the oven when the meat thermometer reads 170 Turn temperature control to 450 Stir well with a wooden spoon making sure to loosen any cooked on bits Cover and cook for 5 minutes or until the gravy boils 18 and thickens slightly Pour the gravy into a pitcher and serve with the Sliced pork Makes 10 14 servings depending on the size of the roast FRUITY SMOKED HAM AND YAM DINNER 1 half 6 8 pounds or whole 12 16 pounds smoked ham bone in 1 2 cup sweet and sour sauce 1 TBL raspberry or strawberry jam 1 2 Cup Orange juice 1 cup ginger ale 2 TBL
3. 450 to eliminate any protective substance or oil that may have been used for packing and shipping O perate the Roaster Oven empty for about 60 minutes until odor and smoke disappear Turn the TEM PERATURE CONTROL to O FF Unplug the unit and allow to cool This is a high power appliance and should be the only appliance operating on the circuit To avoid scratching marring discoloration or fire hazard do not store anything on top of the oven especially during operation USING YOUR ROASTER OVEN 1 2 Always preheat the roaster oven Place the ROASTING PAN in the ROASTER OVEN BODY Place the cover on the ROASTING PAN NOTE Always place the food in the roasting pan N ever place food or liquid directly in the OVEN BODY Be sure that the TEMPERATURE CONTROL is turned to the OFF position Plug the cord into a 120 volt AC outlet Set the TEMPERATURE CONTROL to the desired temperature The oven is preheated when the ready light goes out Remove the cover and store it on the LID REST using caution as the cover will be hot The cover will fit on the LID REST on either handle of the ROASTER OVEN BODY ina horizontal or vertical position Add the food to the ROASTING PAN using potholders or oven mitts as the surfaces will be hot Always cook with the cover on the ROASTING PAN The ROASTING RACK WITH HANDLES is used for fat free roasting 5 Do not use ROASTING RACK to prepare soups and stews 9 For two level cooking place food
4. Toastmaster Roaster O ven Any servicing requiring disassembly other than cleaning must be performed by an authorized service center Failure to follow this instruction may result in a fire electric shock or injury to persons ROASTING CHART Standing Rib Sirloin Tip Tenderloin Pot Roast comed Beef z 3 4 v 3 5 350 25 Sie boneless 4 350 25 Loin Roast Rolled Shoulder Chops Country Style Ribs SMOKED Ham bone in shankless Ham boneless Ham fully cooked 25 30 35 40 15 20 to brown 15 20 325 20 25 8 12 325 5 10 325 15 20 13 28 VEAL Loin 4 6 325 30 35 Shoulder 3 325 30 35 37 POULTRY Chicken whole Chicken whole Chicken pieces Cornish Hens 4 Duck Turkey prebasted Turkey prebasted Turkey fresh A lways preheat prior to roasting ti 6 8 4 5 BAKING CHART Temp Setting Muffins 425 Quick Bread 375 Yeast Bread 400 Yeast Rolls 400 Cookies 350 Brownies 350 Cupcakes 350 Sheet Cake 350 Pound Cake 350 Bundt Cake 350 Cheesecake 325 Fruit Pie 425 Custard Pie 350 Pastry Shell 425 Pizza 9 inch 425 Baked Potatoes 350 400 Sweet Potatoes 350 400 Scalloped Potatoes 350 W inter Squash 400 Baked Apples 350 35 45 A lways preheat prior to roasting 10 RECIPES BLUEBERRY CORN MUFFINS 1 cup yellow corn meal 1 cup flour 1 2 Cup sugar 1 TBL baking powder 1 tsp salt 1 2 cup melted bu
5. allow moisture and steam to escape during cooking These vents should never be blocked Lid Rests are located on each of the side handles of the oven body and provide a convenient storage location for the cover when foods are being added to the roaster Roasting Pan has an 18 quart capacity and is removable for easy cleaning in the dishwasher or the sink Food can be left in the roasting pan with the cover and refrigerated for storage Oven Body holds the roasting pan for cooking It has double wall construction with wrap around heating elements for even cooking and insulation to hold in heat and keep kitchen cool NOTE NEVER place food directly inside the oven body without using the roasting pan Roasting Rack With Handles chrome plated wire rack fits into roasting pan for most cooking purposes Handles are convenient for removing large items from the roasting pan and fold down for compact storage Flat Rack can be used in combination with the roasting rack in the roasting pan The flat rack slides on top over the handles of the roasting rack for two level cooking If space allows baked goods should be placed on the top level rack in the center of the oven For best results do not cook two levels of baked goods at the same time Temperature Control has adjustable temperatures from 150 to 450 The thermostat will automatically cycle on and off to maintain the selected setting inside the Roaster O ven Ready Light goes out w
6. flour Mix until all of the flour is incorporated Stir in the chips raisins or nuts Spoon the batter into the prepared pans s Bake 50 60 minutes or until a toothpick inserted in the center comes out clean Allow to cool for 10 minutes Turn the cake on to a serving dish Cool and sprinkle with powdered sugar Makes 2 loaves or 1 bundt cake SO UR CREAM CHOCOLATE CAKE 1 box 18 5 ounces chocolate cake mix with pudding in the mix 1 cup sour cream 1 2 Cup water 1 2 cup oil 4 eggs 1 cup semi sweet chocolate morsels Preheat to 350 Grease a 10 inch bundt pan In a large mixing bowl combine all ingredients except chocolate chips using an electric mixer at low speed Continue to mix at medium speed for about 3 minutes Stir in the chips Spoon the batter into the prepared pan Bake for 50 60 minutes or until a toothpick inserted in the center comes out clean Cool for 10 minutes Turn the cake on to a serving dish Cool and sprinkle with powdered sugar Makes 1 bundt cake 13 EASY BREAD MACHINE DINNER ROLLS 1 cup plus 2 TBL water 1 2 cup butter cut in pieces 1 egg 3 TBL mashed potato flakes 3 cups bread flour 3 TBL sugar 1 tsp salt 1 envelope 2 tsp active dry yeast Place all the ingredients in the order listed into the bread pan of an automatic bread machine Set machine on the dough or manual cycle and press start When the cycle is complete remove the dough and allow it to s
7. onion soup mix Worcestershire sauce ketchup and water Mix well Place half of the mixture on a small cookie sheet 14 x 81 2 Press the cheese in the center of the meat and cover with the remaining meat mixture Form an oblong loaf making sure that the cheese is sealed into the meat Spread the Worcestershire sauce over the meat Place the potatoes and vegetables around the meat loaf and sprinkle with salt pepper and your favorite herbs or spices Place the cookie sheet on the roasting rack with handles in the roasting pan Cover and bake for an hour or until the meat loaf and potatoes are nicely browned Makes 6 8 servings 20 MEXICAN TACO PIE 1 package 8 ounces refrigerator biscuits 1 pound lean ground beef turkey or chicken 1 envelope 1 4 ounce taco seasoning or sloppy Joe mix 1 can 6 ounces tomato paste 3 ounces grated cheddar cheese 3 ounces Monterey jack cheese 1 2 cups water Chopped tomatoes shredded lettuce chopped onion sour cream and guacamole Preheat to 350 Fit the biscuits into a 9 or 10 inch pie plate pressing together to form a crust In a 10 inch fry pan brown the meat Drain the fat Add the seasoning package tomato paste and water Stir well to combine Simmer for 10 minutes Spoon the meat mixture over the biscuits in the pie plate Top with the grated cheeses Place the plate on the roasting rack with handles in the roasting pan Bake for 30 minutes or unt
8. sauce remove the cover and add water and broth to the juices in the pan Check the 16 temperature on the meat thermometer and replace the cover Continue to cook for 45 minutes to 1 hour or until the thermometer reads 170 Remove the chicken and the rack from the roaster Allow the chicken to stand for about 15 minutes before carving The chicken will continue to cook and_ the thermometer should read 180 before carving Turn temperature control dial to 450 Stir the gravy well with a wooden spoon making sure to loosen any cooked on bits Cover and cook 5 minutes or until the gravy boils and thickens slightly Pour the gravy into a pitcher and serve with the sliced chicken Makes 6 servings RO AST BEEF WITH TWICE BAKED CHEESY POTATOES 1 5 7 pound boneless sirloin tip roast W orcestershire sauce Garlic powder paprika and dried onion to taste 8 medium size baking potatoes about 3 pounds 4 ounces grated cheddar cheese 4 ounces grated mozzarella cheese 2 TBL Parmesan cheese 1 2 Cup sour cream 1 4 cup milk 1 tsp garlic powder 1 can beef gravy or 1 envelope of gravy mix dissolved in1 cup of water Preheat to 350 Spray roasting rack with handles with cooking oil spray Rub the surface of the beef with Worcestershire sauce and then sprinkle with garlic paprika and dried onion Place roast on one side of the rack fat side up in the roasting pan Place a meat thermometer in the th
9. NE YEAR GUARANTEE foastmaster Inc warrants this product to original purchaser for one year from purchase date to be free of defects in material and workmanship his warranty is the only written or express warranty given by Toastmaster Inc This warranty gives you specific legal rights You may have other rights which vary from state to state ANY OTHER RIGHT WHICH YOU MAY HAVE INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FORA PARTICULAR PURPOSE IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY Defective product may be brought or sent freight prepaid to an authorized service center listed in the phone book or to Service Department Toastmaster Inc 708 South Missouri St Macon MO 63552 for free repair or replacement at our option Your remedy does not include cost of inconvenience damage due to product failure transportation damages misuse abuse acci dent or the like or commercial use IN NO EVENT SHALL TO ASTM ASTER INC BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES Some states do not allow limitations on how long an implied warranty lasts or allow the exclusion or limitation of incidental onsequential damages so the above limitations or exclusions may not apply to you For information write Consumer Claims Manager at the Macon address Send name address zip telephone area code and ime number model serial number and purchase date EVERYBODY EATS It s a fact of life But sometim
10. READ AND SAVE THESE INSTRUCTIONS WARNING A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death Please follow all safety instructions SH toastmaster cookin in style 18 Quart Roaster Oven Use and Care Guide Model TRST18 REMOVABLE 2 LEVEL ROASTING RACK WITH HANDLES EVEN HEAT TECHNOLOGY FOR CONSISTENT MOIST COOKING REMOVABLE IMMERSIBLE PORCELAIN ENAMEL LINER FOR SERVING AND EASY CLEANING EXTRA TALL DOMED LID FOR SELF BASTING AND MO ISTER COOKING IM PO RTANT SAFEGUARDS W hen using electrical appliances basic safety precautions should always be followed to reduce the risk of fire electric shock and injury to persons mending the following Read all instructions before using appliance Do not touch hot surfaces Use handles or knobs To protect against electric shock do not immerse the oven body cord or plug in water or other liquid See instructions for cleaning e Close supervision is necessary when any appliance is used near children e This appliance is not for use by children e Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts and before cleaning the appliance Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been dropped or damaged in any manner Return appliance to the nearest authorized service facility for examinatio
11. The noodles will continue to absorb liquid Add 1 to 2 cups of additional water if needed Makes 24 28 servings 27 SPICY SLOW COOKED TWO BEAN AND SAUSAGE SOUP 1 pound hot Italian Sausage casings removed 1 large onion chopped 1 tsp garlic powder 1 tsp salt 1 2 1 tsp ground red pepper 3 stalks celery 3 carrots chopped 2 cans 151 2 ounces each chick peas with liquid 2 pounds lentils rinsed and drained 2 packages 10 ounces each frozen chopped spinach thawed 1 jar 1 pound 4 ounces salsa 1 pound boneless chicken thighs Preheat to 450 Carefully spread sausage evenly over the bottom of the roasting pan Cover and cook for 10 minutes Stir in the onions Cover and cook 5 minutes or until the onion is lightly browned Add the remaining ingredients and stir well to combine Reduce heat to 250 Cover and slow cook for 4 6 hours Serve immediately or cover and keep warm at 225 for up to 1 hour Makes 25 30 servings For faster cooking set heat control to 350 and cook for 3 4 hours SLO W CO O KED ITALIAN MEAT SAUCE FOR PASTA 2 pounds Italian sausage links cut in 2 inch pieces 2 medium onions 4 cloves garlic crushed 2 cans 28 ounce each crushed tomatoes 2 cans 28 ounce each tomato pure 1 can 12 ounce tomato paste 8 cups water 1 TBL dry basil 1 TBL dry parsley 2 tsp dry oregano 2 tsp salt 1 2 tsp pepper 2 tsp sugar MEATBALLS 3 pounds ground beef 4 s
12. ces Preheat to 450 Pour the oil in the roasting pan and add the onion and garlic Stir Cover and cook for 5 minutes or until the onions are lightly browned Place the salt paprika onion and garlic powder in a plastic bag Place the chicken into the bag a few pieces at a time and shake well to coat Repeat until all the chicken is coated Place the coated chicken in the bottom of the roasting pan Cover and cook for 5 minutes Turn Cover and cook for an additional 5 minutes Add the remaining ingredients except the broccoli Stir well to coat the chicken Reduce heat to 350 Cover and cook for 15 minutes Top the chicken with the broccoli Cover and cook just until the broccoli is tender about 15 minutes Makes 12 servings 22 TURKEY VEGETABLE AND STUFFING BAKE 1 pound cooked turkey about 4 cups 1 package 16 ounces frozen mixed vegetables thawed 1 2 cup milk 1 can 10 ounces cream of mushroom soup 1 tsp garlic powder 1 2 tsp onion powder 1 TBL Worcestershire sauce 4 ounces grated cheddar cheese 21 2 cups dry bread stuffing mix 1 cup water 1 cup turkey chicken or brown gravy Preheat to 350 In a 13 x 9 x 2 baking dish combine the first 8 ingredients In a small bowl combine the stuffing mix butter and water Top the turkey vegetable mixture with the stuffing and pour the gravy over all Bake for 30 minutes or until the stuffing is browned and the casserole is h
13. cornstarch 6 medium size yams about 2 pounds Preheat to 325 Combine the sauce jam juice ginger ale cornstarch Set aside Spay the roasting rack with cooking oil spray Place the ham on the rack and place in roasting pan Calculate the approximate cooking time at 15 minutes per pound One hour before completion place the yams on the rack around the roasting pan and brush ham with sauce Pour the remaining sauce into the roasting pan Cover and continue to cook for the remaining hour or until the meat thermometer reads 140 for fully cooked ham or 160 for uncooked ham Allow ham to stand for 10 minutes before carving Wrap the yams in foil to keep warm Skim fat from sauce or pour into a fat separator to remove MOROCCAN STYLE LEG OF LAMB WITH COUSCOUS AND VEGETABLES 1 4 cup oil 1 medium onion chopped 2 eggplants 21 2 to 3 pounds total peeled and cut into 1 inch cubes 2 carrots chopped 2 stalks celery chopped 1 tsp dried basil 1 tsp salt 1 4 tsp pepper 1 can 15 ounces chick peas with liquid 1 can 14 ounces beef broth 1 can 16 ounces stewed tomatoes 1 6 8 pound leg of lamb 1 TBL Dijon mustard 1 TBL lemon juice Paprika garlic powder and onion powder to taste 2 cups couscous 1 can or 1 envelope brown gravy mix prepared as directed Preheat to 450 Pour oil in the roasting pan add onions and stir Cover and cook for 5 minutes Stir in the eggplant Cover an
14. d cook for 5 minutes Add the carrots celery basil salt and pepper Cover and cook for 5 minutes Stir in the chick peas broth and tomatoes Cover and reduce heat to 350 Combine the mustard and lemon juice and brush it on both sides of the lamb Sprinkle with garlic 19 Onion and paprika Spray the roasting rack with cooking oil spray Place the lamb on the rack Insert a meat thermometer into the center of the lamb being careful not to touch the bone Calculate the approximate cooking time at 25 minutes per pound When the lamb has reached desired temperature 160 for rare 170 for medium or 180 for well done remove the lamb from the rack and place on a cutting board Stir the couscous into the vegetables adding 1 to 2 cups of water The couscous will absorb about 2 cups of liquid Stir well to combine Cook for 20 minutes Slice meat and serve with vegetable couscous medley and prepared gravy Makes 12 servings O LD FASHIO N ED MEAT LOAF 11 2 pounds ground beef 1 egg 1 2 cup flavored bread crumbs 1 envelope 1 2 ounces dried onion soup mix 1 2 cup ketchup 1 4 Cup water W orcestershire sauce 3 slices American cheese 3 medium potatoes cut in eighths 2 medium onions cut in eighths 3 medium carrots peeled and cut in four pieces then halved Salt pepper herbs and spices to taste Preheat to 350 In a medium mixing bowl combine the meat egg bread crumbs
15. e chocolate syrup into the cake batter to form an S pattern Bake 50 60 minutes or until a knife inserted 1 inch from the center comes out clean Turn temperature control to OFF and allow the cake to cool in oven for 15 minutes Refrigerate Makes 1 cake 14 STRAW BERRY APPLE PIE 1 pint strawberries hulled and sliced 3 tart cooking apples peeled and thinly sliced 1 cup sugar 1 4 cup flour 1 2 tsp cinnamon Pastry for a 2 crust pie Preheat to 425 In a large mixing bowl combine the berries apples sugar flour and cinnamon Place one of the pie crusts into a metal pie plate Spoon the fruit mixture into the crust mounding the fruit in the center and top with the second crust Fold the edges of the top crust under the bottom crust seal and flute the edges Make several slits in the top of the pie to vent the steam Place the pie plate on a cookie sheet to catch spills Bake 45 55 minutes or until golden brown Makes 1 pie HO LIDAY TURKEY 1 18 22 pound turkey cooking oil spray or oil W orcestershire sauce seasoned salt 2 teaspoons cornstarch 1 2 Cup water 1 tsp browning and seasoning sauce 1 can 14 ounces chicken broth Preheat to 350 Spray Roasting Rack W ith Handles with cooking oil spray Remove neck and giblet packet from the turkey Rinse well Coat the turkey with oil or cooking oil spray rub a small amount of Worcestershire sauce into the skin and sprinkle with s
16. easoning salt or your favorite combination of herbs Insert an oven thermometer in the thickest part of the breast near the leg Place the turkey breast side up on the roasting rack with handles and place in roasting pan Calculate the approximate cooking time at 11 minutes per pound Cover and roast for 1 2 hours Baste the turkey with the pan juices Continue to cook for 1 2 hours or until the thermometer reads 170 Remove the turkey and the rack from the roaster Allow the turkey to stand for about 15 minutes before carving The turkey will continue to cook and the thermometer should read 180 before carving 15 W hile turkey is standing dissolve cornstarch in the water Combine the water browning sauce and chicken broth and add to the juices in the pan Check the temperature on the meat thermometer and replace the cover Turn temperature control to 450 Stir the gravy well with a wooden spoon making sure to loosen any cooked on bits Cover and cook 5 minutes or until the gravy boils and thickens slightly Pour the gravy into a pitcher and serve with sliced turkey If more gravy is desired add an envelope of turkey gravy mix dis solved in 1 cup of water or a can of prepared gravy to the pan at this time Makes 16 18 servings Note The amount of liquid varies widely Self basting turkeys give off more moisture during roasting This may cause the breast skin to be lighter in color than the rest o
17. eated through Makes 12 servings Substitute chicken pork or ham for turkey if desired CHEESY RICE AND VEG ETABLE MEDLEY 1 bag 16 ounces frozen cauliflower broccoli and carrot medley 1 package 10 ounces fresh mushroom slices 1 can 10 ounces cheddar cheese soup 1 can 14 ounces chicken broth 11 2 cups water 1 tsp garlic powder 1 tsp onion powder 1 cup raw rice Preheat to 350 Combine all ingredients and pour into a greased 13 x 9 x 2 baking pan or a 2 quart casserole dish Cover with foil or casserole cover Bake for 35 minutes or until the rice is tender and has absorbed all liquid Makes 12 14 servings 23 FOOD FOR A CROWD TRI COLOR PASTA AND SAUSAGE BAKE 2 pounds tri color pasta cooked according to package directions 3 pounds Italian sausage casings removed 1 large onion chopped 1 large red pepper chopped 1 package 10 ounces fresh mushroom slices 1 TBL dry basil 1 tsp Italian seasoning 1 tsp salt 1 tsp garlic powder 2 cans 10 ounces each cream of mushroom soup 1 jar 28 ounces tomato sauce 1 cup water 3 medium size ripe tomatoes chopped 1 pound grated mozzarella cheese 1 4 cup Parmesan cheese Preheat to 450 Spread sausage evenly over the bottom of the roasting pan Cover Cook for 5 minutes Stir in the Onion and peppers Cover Cook 5 minutes or until the onion is lightly browned Stir in the mushrooms Cover Cook for 3 minutes o
18. emon juice Salt pepper dill garlic powder and lemon juice to taste 2 cups water Preheat to 450 Place the butter in the roasting pan add the leeks and stir Cover and cook for 5 minutes or until the leeks are limp Add the remaining vegetables Stir Cover and cook for 5 minutes Add the wine and lemon juice Stir Cover and cook for 2 minutes Remove vegetables and place in a bowl Pour the water into the roasting pan and cover Place each fish steak on a piece of foil Sprinkle both sides with seasonings and lemon juice Top each steak with 1 2 of the vegetable mixture Fold the foil over each steak to enclose the fish and vegetables Crimp the edges of the foil to seal Place the fish packets on the roasting rack with handles in the roasting pan Cover Bake for 15 20 minutes or until the fish flakes easily with a fork Serve with additional lemon juice herbed mayonnaise or butter if desired Makes 6 8 servings SAUTEED CHICKEN AND BRO CCO LI BAKE 1 2 cup oil 1 large onion chopped 1 clove garlic crushed 1 tsp salt 2 tsp paprika 2 tsp onion powder 2 tsp garlic powder 4 pounds skinless boneless chicken breasts cut in half 12 pieces 1 package 10 ounces fresh mushroom slices 1 can 14 ounces chicken broth 1 can 10 ounces broccoli and cheddar soup reconstituted 1 can 10 ounces cream of chicken soup reconstituted 2 TBL Worcestershire sauce 1 bunch broccoli cut into l in pie
19. entations in the top of the mixture with the back of the spoon Break 1 egg into each indentation Cover and cook for 3 minutes or until the eggs are set Sprinkle with chopped parsley Serve immediately Makes 18 servings POT ROAST DINNER 1 2 cup flour 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 2 round roasts 4 6 pounds each 2 TBL oil 2 TBL Worcestershire sauce 4 cups water 1 can 14 ounces beef broth 1 envelope 1 3 ounces dry onion soup mix 1 envelope 1 5 ounces beefstew seasoning mix 1 pound carrots peeled and cutin thirds 3 pounds potatoes cut in fourths 2 cups water Preheat to 450 In a plastic bag combine the flour and seasonings Place one roast ata time in the bag and shake to coat Pour the oil into the roasting pan Place the roasts into the pan Cover and cook for 5 minutes Turn Cover and cook for 5 more minutes Combine the Worcestershire sauce water beef broth onion soup and Stew seasoning mixes Pour into the roasting pan Reduce heat to 350 Cover Cook for about an hour until the vegetables are tender Remove the roasts and allow to cool for 10 minutes before slicing Return the meat to roasting pan Spoon gravy over the slices and serve immediately or cover and keep warm at 225 for up to 1 hour If more gravy is desired add additional quantity of water Makes 18 24 servings 26 DOWN HOME BEEF STEW AND BISCUITS 6 pounds bottom round or chuck
20. es preparing meals can become a chore That s why TOASTMASTER has been invited into millions of kitchens just like yours so we can HELP YOU MASTER your mixing baking grilling toasting brewing heating and serving tasks WITH EASE AND STYLE The TOASTMASTER name stands for a CELEBRATION of INNOVATION designed to serve your life and keep you COOKIN IN STYLE 30
21. f the turkey If the breast skin is not browned as desired remove the turkey from the roaster about 15 minutes short of the estimated final cooking time or when the meat thermometer reaches 165 F Remove the meat thermometer and place the rack with the turkey ona sheet of foil in a pan or on a large cookie sheet Place under a preheated broiler for about 5 minutes to crisp and darken skin APPLE AND BREAD STUFFED RO ASTED CHICKEN WITH NEW POTATOES 1 6 8 pound roasting chicken Oil or cooking oil spray Paprika onion powder and garlic salt to taste 2 TBL butter or margarine 1 tart cooking apple peeled and cut into chunks 1 onion chopped 4 cups dry bread stuffing mix 1 cup applesauce or apple juice 2 tsp cornstarch 1 tsp browning and seasoning sauce or Worcestershire sauce 2 Cup water 1 can 14 ounces chicken broth 8 new potatoes Preheat to 350 In a 10 inch fry pan melt butter and saut the apple and onion until nicely browned Stir in the stuffing mix applesauce and water Allow the stuffing to cool slightly and then spoon into the cavity of the chicken Spray the roasting rack with cooking oil spray Coat the skin of the chicken with oil or cooking oil spray and sprinkle with seasonings Place the chicken on the rack breast side up and place in roasting pan Calculate the approximate cooking time to 25 minutes per pound Roast for 2 hours Dissolve the cornstarch in the water and browning
22. hen the oven has reached the selected temperature As the thermostat cycles on and off to maintain the selected temperature the light will go on and off Roasting Chart is printed directly on the oven body as a quick reference for roasting a variety of foods More detailed information on roasting is provided in this manual Baking Chart is printed directly on the oven body as a quick reference for baking a variety of foods More detailed information on baking is provided in this manual BEFO RE YO UR FIRST USE 1 co N 9 10 Read all instructions in this manual carefully The information included in this book will help you to use your Toastmaster 18 Q uart Roaster O ven to its fullest Carefully unpack the Roaster Oven and remove all packaging materials Place your oven on a level surface such as a countertop or table Be sure the sides back and top of the oven are at least four inches away from any walls cabinets or objects on the counter or table Remove all stickers from the oven except the rating label located on the bottom W ipe the exterior surfaces with a clean damp cloth or sponge then dry with another cloth This will remove any dust that may have settled during packaging Remove the ROASTING PAN COVER and RACKS and wash in hot sudsy water or in the dishwasher Rinse and dry thoroughly Place the Roaster O ven in a well ventilated area Plug the cord into a 120 volt AC outlet Set the TEMPERATURE CONTROL to
23. ickest part of the roast Calculate the approximate cooking time at 20 minutes per pound for rare 22 minutes per pound for medium and 25 minutes per pound for well done 17 90 minutes before the roast is done place the potatoes on the rack next to the roast 30 minutes later carefully remove the potatoes to a cutting board Slice a small piece off the top of each potato Scoop potato from the skins and place itin a medium mixing bowl Reserve skins Add the cheese sour cream milk and garlic powder to the mixing bowl Blend with a hand mixer until the mixture is smooth Spoon the potato mixture back into the potato skins sprinkle with paprika and place back into the oven next to the roast Cover and bake for 30 minutes or until the roast is done Place the roast on a carving board and allow to stand about 10 minutes Remove the potatoes and cover with foil to keep warm while carving the roast Pour the prepared gravy into the roasting pan Turn temperature control to 450 Stir well with a wooden spoon making sure to loosen any cooked on bits Cover and cook for 5 minutes or until the gravy boils and thickens slightly Pour the gravy into a pitcher and serve with the sliced beef Makes 8 12 servings depending on the size of the roast CORN BREAD STUFFED PORK LOIN 1 bag 6 ounces corn bread stuffing mix 1 can 14 ounce chicken broth 1 cup orange juice 2 TBL melted butter 1 bag 6 ounces dried mixed
24. il the cheese is melted and the edges of crust are brown Top the pie with chopped tomatoes shredded lettuce chopped onion and dollops of sour cream and guacamole before serving if desired Makes 6 8 servings CHICKEN POT PIE 2 pounds boneless white meat chicken cut into 3 4 inch chunks 1 can 10 ounces cream of mushroom soup 1 can 10 ounces cream of celery soup 1 package 10 ounces frozen mixed vegetables defrosted 1 TBL cornstarch 1 tsp onion powder 1 tsp garlic powder 1 TBL parsley flakes 1 4 tsp poultry seasoning 2 ready to bake pie crusts Preheat to 400 Place all of the ingredients except the pie crusts into a 13 x 9 x 2 baking pan On a lightly floured board roll both of the pie crusts together to forma 15 x 11 crust Place the crust over the mixture in the pan Roll the edges and crimp making sure to completely cover the filling ingredients Cut a few slits in the crust to allow the steam to vent Bake for 55 65 minutes or until the crust is golden brown Makes 12 servings 21 STEAMED SALMON AND VEGETABLES 2 TBL butter or margarine 2 leeks white part only well cleaned and cut into thin strips 1 medium red pepper cut into thin strips 1 zucchini cut into thin strips 1 carrot peeled and cut into thinstrips 1 clove garlic crushed 8 strips 4 inches aluminum foil 8 salmon steaks 4 6 ounces each cut 1 inch thick 1 4 cup dry white wine 2 tsp l
25. lices white bread grated 3 eggs 1 tsp salt 1 2 tsp pepper 2 tsp onion powder Preheat to 450 28 Place sausage into the roasting pan Cover and cook for 7 minutes While the sausage is cooking combine the meatball ingredients in a large mixing bowl Form into 48 14 inch meatballs Turn the Sausages and add the onion and garlic Cover and cook for 7 more minutes Remove sausage and reserve Stir the onions and add the meatballs Cover and cook for 5 minutes Turn and cook 5 minutes longer Add remaining ingredients and stir carefully Reduce temperature control to 250 Cover and slow cook for 6 hours Serve immediately or keep warm at 225 for up to 1 hour For faster cooking set temperature control to 350 and cook for 3 4 hours CARE AND CLEANING After using unplug the power cord from the outlet Before cleaning allow the unit to cool completely Remove the COVER ROASTING PAN and RACKS Wash in warm sudsy water or in the dishwasher Do not use scouring pads or harsh cleaners on any part of the appliance Cooked on foods may be removed by using a non abrasive cleaning pad or a nylon brush and non abrasive cleaners such as Soft Scrub or Bon Ami Do not use abrasive cleaners or steel wool as they may scratch the finish To easily remove baked on food from the ROASTING PAN fill the pan with hot water Cover and heat at 350 for 30 minutes Turn TEMPERATURE CONTROL to the OFF position and allow to c
26. local hardware stores and may be used if care is exercised in their use If an extension cord is required special care and caution is necessary Also the cord must be 1 marked with an electrical rating of 125 V and at least 13 A 1625 W and 2 the cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally ELECTRIC PO W ER If the electric circuit is overloaded with other appliances your appliance may not operate properly It should be operated on a separate electrical circuit from other appliances PO LARIZED PLUG This appliance has a polarized plug one blade is wider than the other As a safety feature to reduce the risk of electrical shock this plug is intended to fitin a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature This product is for household use only High Dome Cover is designed to control heat and moisture efficiently PRINCIPAL PARTS AND FUNCTIONS Ready Light High Dome Cover Roasting Pan Roasting Charr Roasting Chart Roasting Rack 7 With Handles Flat Rack N lt NOTE W hen removing the cover from the roaster during or after cooking use care to avoid contact with escaping steam Vents are located in the top of the cover They are designed to
27. n repair or adjustment The use of accessory attachments not recommended by the appliance manufacturer may cause injuries Do notlet cord hang over edge of table or counter or touch hot surfaces Do not place on or near a hot gas or electric burner or in a heated oven Extreme caution must be used when moving an appliance containing hot oil or other hot liquids Always plug appliance cord into the wall outlet then adjust temperature control to the desired temperature To disconnect turn temperature control to the OFF position then remove plug from wall outlet Do not use outdoors or while standing in a damp area Do not use appliance for other than intended use Do not use metal scouring pads on the exterior surface of the appliance Pieces can break off the pad and touch electrical parts creating a risk of electric shock Always operate the appliance on a non flammable heat resistant surface Never place it on carpet furniture or other combustible materials Always operate in a well ventilated area away from walls and other combustible materials Use caution when removing the cover of the appliance as the steam that escapes is hot and can cause burns Use the roasting pan only with the oven body SAVE THESE INSTRUCTIONS CAUTION A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord Extension cords are available from
28. on the ROASTING RACK WITH HANDLES Place the FLAT RACK over handles of the ROASTING RACK W ITH HAN DLES Fig 1 and place the additional food on the FLAT RACK Two level cooking is not recommended for baked goods If space allows baked goods such as pies cakes cookies and casseroles should be placed on the FLAT RACK 10 Cook according to recipe instructions 11 When food is done turn the TEMPERATURE CONTROL to OFF and unplug the cord from the outlet 12 Carefully remove the food and allow the Roaster O ven to cool before cleaning Fig 1 CAUTION The ROASTER OVEN BODY PAN COVER and RACKS will be hot Always lift the cover away from you to avoid steam and use pot holders or oven mitts to remove food from the Roaster O ven TIPS FOR COOKING IN THE ROASTER OVEN NOTE Roaster O ven should always be preheated before using As a rule of thumb the Toastmaster Roaster Oven roasts and bakes at approximately the same temperature and time as a conventional oven A guide has been provided to assist you with roasting times If there is nothing similar use the times and temperatures given in your recipe Check 5 to 10 minutes before estimated finishing time to ensure desired results ROASTING e Roasting meats in your Roaster O ven keeps them moist and tender For additional browning add browning sauce to oil or butter and brush it over the meat before cooking For best results roast dry Do not add liquid until the last 30 minu
29. ool before cleaning W ipe the outside surfaces of the Roaster O ven with a damp cloth and dry The ROASTING PAN is coated with a finish that is easy to clean It may chip if dropped on a hard surface Water spots or mineral deposits characterized by a white film on the surface may be removed with household vinegar or a non abrasive cleaner CAUTION Do not immerse the OVEN BODY or power cord in water or other liquid SERVICE INFORMATION Please refer to warranty statement to determine if in warranty service applies This appliance must be serviced by a Toastmaster authorized service center Unauthorized service will void warranty Consult your phone directory under A ppliances Household Small Service and Repair or call 1 800 947 3744 in the U S and Canada 52 5 397 2848 in Mexico If an authorized service center is not available locally your appliance may be returned postage prepaid to our N ational Service Center at the address shown on the back of this book Products must be adequately protected to avoid shipping damage Surround your appliance with three inches of protective padding and include a copy of your dated sales receipt and a note explaining the problem you have experienced We recommend insuring your package No CO Ds accepted 29 KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE Keep this booklet Record the following for reference Date purchased Model number Date code stamped on bottom LIMITED O
30. plate 14 x 8 x 1 4 baking sheet 13 x 9 x 2 baking dish 8 or 9 inch square baking pan 10 inch bundt pan or angel food pan Metal pans reflect and transfer heat better than glass pans Glass pans can be used if desired but the bottom crust will not be as brown STEAMING e Steaming is an easy way to cook tasty nutritious and healthy foods without added fats SLOW COOKING For slow cooking preheat oven to 450 Brown meat and vegetables add liquid and lower the temperature to 250 e Slow cooking is done ata low temperature Always keep food covered Stirring is not necessary e Cut meat and vegetables into uniform size pieces for even cooking e Add liquid sparingly as little moisture escapes from the Roaster O ven during cooking e To convert a standard recipe to slow cooking double the time and decrease the oven temperature to 250 Itis not necessary to brown meat and vegetables in a separate fry pan This can be done directly in the ROASTING PAN Use the instructions in the recipe section entitled Food For a Crowd as your guide to browning in the ROASTING PAN PRRPRPRPNrPE e When slow cooking meats and poultry it is not necessary to use the rack The low temperature keeps the meat from sticking to the bottom of the ROASTING PAN An assortment of recipes have been included in this booklet Use these recipes and the following charts as guides when adapting your favorite recipes for use in the
31. r until the mushrooms are limp Add the pasta seaso nings soup tomato sauce and water Stir well to combine Top with chopped tomatoes and cheese Cook for 15 20 minutes or until the cheese has melted and the casserole is heated through Serve immediately or cover and keep warm at 225 for up to 1 hour Makes 12 muffins 24 INDOOR CLAM BAKE 1 bottle 8 ounces clam juice 1 2 cup dry white wine 3 TBL lemon juice 1 TBL crab boil spices 8 ears corn outer husks removed 8 medium size new red potatoes about 2 pounds 3 dozen cherrystone clams 2 pounds mussels 2 dozen large shrimp Preheat to 450 Pour the clam juice wine and lemon juice into the roasting pan and stir in the spices Place the corn and potatoes on the roasting rack with handles Cook 20 minutes Add the remaining ingredients Cover and cook 18 20 minutes or until the mussels and clams are opened and the shrimp is pink Serve immediately Makes 8 12 servings VEG ETABLE LASAGNA ROLL UPS 1 medium eggplant about 1 pound chopped 1 medium zucchini about 1 2 pound chopped 1 package 10 ounces fresh mushroom slices 2 jars 28 ounces each tomato sauce 2 cups water 1 4 cup olive oil 1 pound lasagna noodles cooked until limp about 8 minutes 2 pounds ricotta 1 egg 1 2 cup grated Parmesan cheese 1 tsp salt 1 TBL Italian seasonings 1 TBL dried parsley 1 4 tsp pepper Preheat to 450 Pour the oil in
32. tand for 10 minutes Preheat roaster oven to 400 Sprinkle a small amount of flour on a cutting board Cut the dough in half and roll into two 12 inch ropes Cut each rope into 8 equal size pieces If the dough becomes sticky while shaping knead in additional flour Shape the dough into balls Coat a small 14 x 8 x 12 cookie sheet with cooking oil spray Place the rolls on cookie sheet 1 2 inch apart Cover the rolls with a clean towel and allow to stand in a draft free place for 30 40 minutes or until double in bulk Bake for 18 20 minutes Makes 16 rolls CHO CO LATE SWIRLED CHEESECAKE 36 cream filled chocolate sandwich cookies 1 2 cup melted butter or margarine 3 pkg 8 ounces cream cheese at room temperature 4 eggs atroom temperature 1 cup sugar 2 tsp vanilla 1 cup sour cream 1 tsp lemon juice 2 TBL flour 1 4 cup chocolate syrup Preheat to 325 Crush cookies using a food processor or a rolling pin Stir melted butter into the crumbs Spoon the crumb mixture on to the bottom of a 13 x 9 x 2 baking dish and cover with plastic wrap Press crumbs evenly into the pan Remove plastic wrap In a large mixing bowl blend the cream cheese and eggs with an electric mixer at medium speed Mix until smooth Add sugar vanilla sour cream lemon juice and flour Mix until well combined Pour the mixture into the prepared pan Using a knife inserted 1 4 inch into batter swirl th
33. tes of cooking This will produce a darker roast and darker crispier skin on poultry e Simmering less tender cuts of meat will make them more tender Adding a gravy or sauce will provide extra flavor To sear meat preheat the roaster oven to 450 Add oil or butter Cover and sear meat for 5 to 10 minutes per side until lightly browned The use of a meat thermometer is recommended to achieve desired degree of doneness BAKING Always place baking pans or casseroles on one of the roasting racks N ever place pans on the bottom of the RO ASTING PAN If space allows baked goods such as pies cakes cookies and casseroles should be placed on the flat rack Use the large capacity of the Roaster O ven efficiently It is large enough to bake two loaves of bread or to cook meat and a vegetable at the same time e The ROASTING PAN will easily accommodate three 1 quart casserole dishes This is ideal for preparing a complete meal such as meat potatoes and a vegetable at the same time e For easy clean up place foods that may boil over such as fruit pies and casseroles on a cookie sheet before positioning on the rack e Convenience foods can be baked in the Roaster Oven Place container on the ROASTING RACK WITH HANDLES or the FLAT RACK Follow package directions e The Roaster O ven accommodates the following size baking pans 12 cup muffin pan 6 cup jumbo muffin pan 12 cup mini muffin pan 8 9 or 10 inch pie
34. the roasting pan and add the onions Stir Cover and cook for 5 minutes Stir in the remaining vegetables Reduce heat to 350 Cover and cook about 15 minutes or until the vegetables are limp In a large mixing bowl combine ricotta egg Parmesan cheese and spices while vegetables are simmering Remove 2 cups of the cooked vegetables from the roasting pan and spoon into the cheese mixture Mix well Add 1 jar of sauce along with water from the remaining vegeta bles Cover and continue to simmer Meanwhile place about 3 tablespoons of the mixture on each noodle and spread it in 1 inch 25 wide strips down the center Beginning with the narrow end roll up each noodle W hen all rolls are made place them seam side down in the roaster Pour the remaining jar of sauce over the top Cover and bake for 30 minutes Serve immediately or cover and keep warm at 225 for up to 1 hour Makes 22 roll ups HOLIDAY BRUNCH HASH 4 cup oil butter or margarine 1 2 pounds cooked or whole canned potatoes cut in chunks 1 large onion chopped 1 pound ham cut in cubes 1 tsp garlic powder 1 tsp salt 8 ounces grated cheddar cheese 18 eggs Chopped parsley or chives Preheat to 450 Pour the oil into the roasting pan Place the potatoes and onion into the pan and stir Cover Cook for 15 minutes Add ham and seasoning and stir Sprinkle the cheese over the top Cover Cook for 10 more minutes Make three rows of 6 ind
35. tter or margarine 34 cup milk 1 egg 1 2 cup fresh or frozen blueberries unthawed Preheat to 425 Spray a 12 cup muffin pan with cooking spray or line with cupcake liners In a large mixing bowl combine dry ingredients In another bowl combine butter milk and egg Slowly stir into the dry ingredients until combined Fold in the blueberries Fill the muffins cups to within 1 2 inch of the top Bake 15 20 minutes or until a toothpick inserted in the center comes out clean Makes 12 muffins 11 PUMPKIN N PEAR BREAD 1 can 15 ounces pumpkin 1 2 cup oil 2 eggs 1 can 8 25 ounces pears with liquid mashed 11 4 cups brown sugar firmly packed 4 cups flour 1 2 teaspoon salt 2 TBL baking powder 1 tsp cinnamon 1 2 tsp allspice 1 4 tsp nutmeg 1 2 cup chopped walnuts Preheat to 375 Grease 2 8 x 4 2 x 2 loaf pans In a large mixing bowl combine pumpkin oil eggs pears and brown sugar In another mixing bowl combine the remaining ingredients Stir the dry ingredients into the pumpkin mixture until all the flour is incorporated Spoon batter into prepared pans Bake 50 60 minutes or until a toothpick inserted in the center comes out clean Makes 2 loaves OATMEAL RAISIN COOKIE BARS 1 2 cup butter or margarine 1 2 Cup brown sugar 1 2 cup granulated sugar 1 egg 1 tsp vanilla 11 4 cups quick rolled oats 7 4 Cup all purpose flour 1 tsp baking po
36. wder 1 2 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 2 cup raisins 1 2 cup shredded coconut Preheat to 350 In a large mixing bowl cream the butter and sugars with an electric mixer until light Add the egg and vanilla and beat until light In another bowl combine oats flour baking powder baking soda salt and cinnamon Blend flour mixture into butter mixture Stir in raisins and coconut Coat the bottom of a small 14 x 8 x 1 2 cookie sheet with cooking oil spray Spoon the batter on to the cookie sheet and cover with plastic wrap Press down until the batter fills the pan evenly Remove plastic wrap Bake for 15 minutes or until a toothpick inserted in the center comes out clean Allow to cool for about 30 minutes and cut into 3 inch squares Makes 24 bars 12 BUTTER POUND CAKE 1 cup butter 2 cups sugar 2 tsp vanilla or 1 tsp almond or lemon extract 4 eggs 3 cups flour 2 tsp baking powder 1 2 tsp salt 1 can 5 ounces evaporated milk plus 1 4 cup water 1 cup chocolate chips raisins or chopped nuts Preheat to 350 Grease two 8 inch loaf pans one 10 inch bundt or angel food pan In a large mixing bowl cream the butter and sugar with an electric mixer until light and fluffy Add the extract and one egg at a time beating well after each addition Combine the flour baking powder and salt Add mixture to the bowl alternately with milk beginning and ending with the
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