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c o o k i n i n s t y l e
6 Qua rt Ova l
Slo w Co o ke r
USE AND CARE GUIDE – Model TSC6CB
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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.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed to reduce the risk of fire, electric shock and injury to persons,
including the following:
• Read all instructions before using appliance.
• Do not touch hot surfaces. Use handles or knobs.
• Do not immerse cord, plug or cooking base in water or other liquid. See
instructions for cleaning.
• This appliance is not for use by children.
• Close supervision is necessary when used near children.
• Unplug from outlet when not in use. Unplug and allow to cool before putting
on or taking off parts, and before cleaning.
• Do not operate any damaged appliance. Do not operate 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
center for examination, repair, or electrical or mechanical adjustment.
• Do not use outdoors or while standing in a damp area.
• Do not place on or near a hot gas or electric burner, or in a heated oven.
• Do not let cord hang over edge of table or counter, or touch hot surfaces.
• Only use appliance as indicated in these instructions.
• Use attachments only if recommended by Toastmaster Inc.
• Avoid sudden temperature changes, such as adding refrigerated foods into a
heated inner pot. Use the inner pot only with the base unit.
• Extreme caution must be used when moving the appliance when it contains
hot liquid.
• To disconnect, turn control knob to “OFF,” then remove plug from wall outlet.
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 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 10 A, 1250 W, and (2) the cord must
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.
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POLARIZED 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 fit in 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
GETTING TO KNOW YOUR SLOW COOKER
Product may vary slightly from illustration.
1. Knob
6. Power Indicator Light
7. OFF/ LOW/ HIGH/ AUTO Control
Knob
8. Power Supply Cord
9. Polarized Plug
2. Tempered Glass Lid
3. Stoneware Liner
4. Handles
5. Cooking Base Unit
INTRODUCTION TO SLOW COOKING
Slow cooking occurs at temperatures just around boiling. The slow cooker
can operate at low all day or night if required. When cooking on a high
setting, it is very much like a covered pot on the stove top. Foods will cook
on high in about half the time required for low cooking. Additional liquid
may be required as foods do boil on high.
HOW TO USE THE AUTO FEATURE
The auto feature allows you to prepare meals in less time than it would take
on low, but not as quickly as on high. When set on auto, the slow cooker
begins cooking on high. Once the high temperature is reached, it then
automatically switches to the low setting. When using the auto temperature
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setting, you are able to initially heat the food faster, shortening the standard
cooking time required for low by approximately 25%.
BEFORE FIRST USE
1. Carefully unpack your slow cooker and clean, see CLEANING YOUR
SLOW COOKER.
2. It is necessary to operate the slow cooker one time before placing food
in the stoneware liner. Pour 2 cups of water into the stoneware liner and
place it inside the cooking base. Put lid on.
3. Plug into a 120 V ~ 60 Hz outlet.
4. Turn control knob to high position and allow to heat for approximately
20 minutes. You will notice a slight odor; this is normal and should
quickly disappear.
5. Turn control knob to off position and allow to cool for 15 minutes.
6. Carefully pour water from the stoneware liner.
7. Rinse stoneware liner, dry thoroughly and place back inside the
cooking base.
USING YOUR SLOW COOKER
1. Prepare recipe according to instructions. Cover with the glass lid. Do not
fill the stoneware liner to the brim with food. Always cook with the lid on
and the liner in position. Remember that frequent lifting of the lid during
cooking delays cooking time. When cooking a meat and vegetable com-
bination, place the vegetables in the bottom of the liner first. If the liner
is hot, DO NOT add cold food and vice versa. The stoneware liner can-
not stand the shock of sudden temperature changes.
2. Plug into a 120 V ~ 60 Hz outlet.
3. Turn control knob to the desired cooking setting, high, low or auto.
CAUTION: COOKING BASE WILL GET VERY WARM DURING
COOKING. THIS IS WHERE THE HEATING ELEMENT IS LOCATED.
IF NECESSARY TO HANDLE, USE POT HOLDERS OR OVEN MITTS.
4. When cooking time is complete, turn control knob to off position and
unplug from outlet.
5. Using oven mitts, carefully remove the glass lid by grasping the knob
and lifting the lid slightly away from you. This will allow the steam to
escape before removing the lid.
6. Allow a few seconds for all steam to escape. Then, using oven mitts,
remove the stoneware liner from the cooking base.
7. Allow to cool completely before cleaning, see CLEANING YOUR SLOW
COOKER.
HINTS FOR SLOW COOKING
• Meats will not brown during the cooking process. If you desire
browning, heat a small amount of oil in a skillet and brown meats prior
to putting into stoneware liner.
• Whole herbs and spices flavor better in slow cooking than crushed
or ground.
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• When cooking in a slow cooker, remember that liquids do not boil away
like they do in conventional cooking. Reduce the amount of liquid in any
recipe that is not designed for a slow cooker. The exceptions to this rule
are rice and soups. Remember, liquids can always be added at a later
time if necessary. If a recipe results in too much liquid at the end of the
cooking time, remove the cover and turn the control knob to high. After
about 30-45 minutes the amount of liquid should be reduced.
• High fat meats can result in dishes with less flavor. Pre-cooking or
browning will help reduce the amount of fat and help to preserve the color.
The higher the fat content, the less liquid needed. If cooking meat with a
high fat content, use thick onion slices under it so that the meat will not set
in and absorb the fat. If necessary, use a slice of bread, a spoon, or a
straining spoon to skim off excess fat from top of foods before serving.
• Foods cut into uniform pieces will cook faster and more evenly than
foods left whole such as roast or poultry.
CONVERTING STANDARD RECIPES TO SLOW COOKING
• Vegetables such as carrots, potatoes, turnips, and beets require longer
cooking times than most meats. Place them on the bottom of the
stoneware liner and cover them with liquid.
• If adding fresh milk or yogurt, it should be done during the last 2 hours.
Evaporated milk may be added at the start of cooking. If possible,
substitute condensed soups for fresh milk or yogurt.
• Rice and pasta are not recommended for long cooking periods. Cook
them separately and then add to the slow cooker during the last
30 minutes, or follow slow cooker recipe directions.
CARING FOR YOUR SLOW COOKER
• Avoid sudden, extreme temperature changes. For example, do not place
a hot glass lid or stoneware liner into cold water or onto a wet surface.
• Avoid hitting the stoneware liner and glass lid against the faucet or other
hard surfaces.
• Do not use stoneware liner or glass lid if chipped, cracked, or severely
scratched.
CLEANING YOUR SLOW COOKER
CAUTION: NEVER IMMERSE COOKING BASE OR CORD IN WATER OR
OTHER LIQUID.
1. Always unplug and allow to cool completely before cleaning.
2. Wash stoneware liner and glass lid in warm, soapy water. If food sticks
to the stoneware liner, fill with warm, soapy water and allow to soak
before cleaning with a plastic scouring pad.
3. Rinse and dry thoroughly.
4. Wipe interior and exterior of the cooking base with a soft, slightly damp
cloth or sponge. Never use abrasive cleansers or scouring pads to clean
the cooking base, as they may damage the surfaces.
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5. Allow to dry thoroughly before storing. Never wrap the cord tightly
around the appliance; keep it loosely coiled.
Any servicing requiring disassembly other than the above cleaning must
be performed by an authorized service center.
The recipes followed by an asterisk were especially developed for this
6 quart oval slow cooker by leading housewares expert and best selling
cookbook author, Tom Lacalamita, ‘The Kitchen Resource’.
DRINKS AND APPETIZERS
HOLIDAY PUNCH
2
16-ounce bottles cranberry juice cocktail
cups water
cups sugar
2
1
2
1 ⁄
4
cinnamon sticks
10
2
2
whole cloves
⁄ quart (757 milliliter) bottles Burgundy wine
lemons, thinly sliced
4
5
Combine ingredients in slow cooker. Cover and heat on low for 2-3 hours.
Remove cinnamon sticks and cloves before serving.
Yield: 12-16 mugs or 20-24 punch cup servings
WASSAIL
1
1
1
1
46-ounce can pineapple juice
24-ounce bottle apple juice or apple cider
6-ounce can frozen orange juice concentrate
12-ounce can frozen lemonade concentrate
cup water
cup honey
cinnamon sticks
1
1
2
⁄
2
4
1
whole cloves
cheesecloth bag
Tie cinnamon and cloves in cheesecloth bag. Add to slow cooker along with
other ingredients. Cover and heat on low for 2-3 hours. Remove
cheesecloth bag to serve.
Yield: 10-12 mugs or 16-20 punch cup servings
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BUFFALO WINGS
4
3
3
1
2
pounds chicken wings
tablespoons olive oil
tablespoons fresh minced garlic
large onion, chopped
jalapeno peppers, chopped
cups vinegar-based barbecue sauce
teaspoon crushed red pepper
2
1
2
⁄
Rinse chicken wings in cold water and pat dry. Place all ingredients in slow
cooker. Cover and cook on low for 6-7 hours or until chicken is done.
Yield: 6-8 servings
PARTY PIZZA DIP
1
2
1 ⁄
pounds sausage
1
2
1 ⁄
pounds lean ground beef
medium onions, chopped
cloves garlic, minced
pounds shredded mozzarella cheese
15-ounce cans pizza sauce with cheese
2
9
2
4
Sauté sausage, ground beef, onion and garlic and drain. Combine all
ingredients in slow cooker. Cover and heat on high for 2-3 hours, stirring
every 30 minutes after the first hour.
Yield: 4 quarts
NOTE: Do not cook longer on high without stirring because the cheese may
begin to stick to bottom.
MEAT AND CHEESE DIP
2
1
2
2
2
pounds lean ground beef
cup chopped green onions
pounds Velveeta® cheese, cut into 16 pieces
15-ounce cans chili beans
14-ounce cans Rotel® tomatoes, drained
Brown ground beef and drain. Combine ingredients in slow cooker. Cover
and heat on low for 2-3 hours.
Yield: 3 quarts
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CHEESE FONDUE
1
1
1
10-ounce can condensed cheddar cheese soup
pound Velveeta® cheese, cut into 8 pieces
pound Swiss cheese, grated
1
2
1 12-ounce can of beer or 1 ⁄ cups apple cider
1
2
⁄
teaspoon hot pepper sauce
drops liquid smoke flavoring
2
Combine ingredients in slow cooker. Cover and heat on low for 2 hours,
stirring every 30 minutes after the first hour. Before serving, whisk to blend.
Serve with bread sticks or vegetables for dipping.
1
2
Yield: 1 ⁄ -2 quarts
GREEN CHILI SALSA
1
4
2 ⁄
pounds lean ground beef
pounds pork sausage
1
4
2 ⁄
1
3
4
48-ounce jar chunky salsa sauce
10-ounce cans condensed cream of chicken soup
4-ounce cans diced green chilies
Brown ground beef and pork sausage. Drain. Combine ingredients in slow
cooker. Cover and cook on low for 7-8 hours. Serve as a dip.
Yield: 3 quarts
SOUPS, STEWS, AND SAUCES
TURKEY VEGETABLE SOUP*
2
2
3
3
1
turkey drumsticks, skin and excess fat removed
large leeks, white and light green parts only, sliced thinly
1
4
carrots, peeled and cut into ⁄ -inch rounds
1
4
ribs celery, cut into ⁄ -inch slices
10-ounce package frozen corn kernels
10-ounce package frozen cut green beans
cup uncooked pearl barley
tablespoon chopped fresh parsley or dill weed
46-ounce can low-fat chicken broth
cups water
1
1
2
⁄
1
1
4
salt and pepper to taste
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Combine all the ingredients in the slow cooker. Cover and cook on auto.
Soup will be done in 5-6 hours, or when the turkey and vegetables test
done. Or cook on low for 6 to 7 hours. Before serving, remove turkey meat
from bones. Shred meat into small pieces and return to soup. Season with
salt and black pepper to taste.
Yield: 4-6 servings
DUTCH SPLIT PEA SOUP*
1
1
2
1
2
2
tablespoon olive oil
large onion, chopped
cloves garlic, minced
large potato, peeled and diced
1
4
carrots, peeled and cut into ⁄ -inch rounds
1
4
ribs celery, cut into ⁄ -inch slices
2
cups green split peas (1 pound), picked over and rinsed well
pound ham steak, cut into ⁄ -inch cubs
1
1
2
⁄
2
2
1
6
teaspoons dried marjoram
teaspoon salt
cups boiling water
salt and pepper to taste
Combine all the ingredients in the slow cooker. Cover and cook on auto.
Soup will be done in 8 to 9 hours. Or cook on low for 9 to 10 hours. Before
serving, season with salt and pepper to taste.
Yield: 4-6 servings
OLD-FASHIONED BEEF STEW*
1
4
3
3
1
3
carrots, peeled and sliced into ⁄ -inch rounds
large potatoes, peeled and cut into 1-inch cubes
large onion, cut in half and sliced thinly
pounds of beef, cut into 1 ⁄ -inch cubes
1
2
1
bay leaf
1
2
⁄
3
1
1
2
1
teaspoon whole black peppercorns
cups beef stock or broth
8-ounce can tomato sauce
teaspoon dried thyme
cups frozen peas
tablespoon fresh minced parsley
Layer carrots, potatoes, and then onions in the slow cooker. Top with beef,
bay leaf, and black peppercorns. In a large mixing bowl, combine the
stock, tomato sauce, and thyme. Pour over the meat and vegetables.
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Cover and cook on auto. Stew will be done in 7 to 8 hours. Or cook on low
for 8 to 9 hours. Stir in the peas 15-20 minutes before serving and cook on
high. Taste and adjust for salt. Stir in the parsley and remove bay leaf
before serving.
Yield: 7-8 servings
HEARTY VEGETABLE-BEEF SOUP
2
2
2
2
4
1
4
pounds lean stewing beef, cut into 1-inch cubes
pounds small new potatoes, quartered
medium onions, chopped
pounds baby carrots
cups chopped celery
teaspoon salt
teaspoons fresh minced thyme
teaspoons fresh minced oregano
teaspoon pepper
15-ounce cans tomatoes, garlic-style
16-ounce cans beef broth
cup water
2
1
2
⁄
2
2
1
Combine ingredients in slow cooker. Cover and cook on auto for
9-10 hours or until vegetables are fork tender.
Yield: 10-14 servings
NEW ENGLAND CLAM CHOWDER
1
2
⁄
2
4
1
4
4
4
4
pound bacon, cut in small pieces
medium onions, chopped
medium potatoes, peeled and diced
teaspoon salt
cups water
teaspoons dried basil
7-ounce cans minced clams with juice
cups evaporated milk or Half and Half
Sauté bacon and onion. Drain. Combine bacon and onions with potatoes,
salt and water in slow cooker. Sprinkle basil on top. Cover and cook on low
for 9-10 hours. Turn to high and add clams and evaporated milk. Cover
and cook on high for 40-50 minutes or until hot.
Yield: 10-14 servings
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SAUSAGE AND KIDNEY BEAN STEW
pound Italian sausage
medium onion, halved and sliced
small green pepper, cut into chunks
teaspoon fresh minced garlic
15-ounce can whole tomatoes
16-ounce can kidney beans, drained
teaspoon dried oregano
1
1
1
1
1
1
1
2
⁄
⁄
1
2
teaspoon dried basil
Sauté sausage and drain. Combine ingredients in slow cooker. Cover and
cook on low for 8-9 hours.
Yield: 4-6 servings
SLOW-SIMMERED BOLOGNESE MEAT SAUCE*
2
1 ⁄
1
2
2
tablespoons olive oil
1
2
pounds lean ground beef
medium-sized onion, minced
carrots, peeled and minced
ribs celery, minced
1
1
2
12-ounce can evaporated milk
teaspoon grated or ground nutmeg
teaspoons sugar
3
teaspoons salt
1
2
⁄
1
1
2
teaspoon ground black pepper
tablespoon fresh minced parsley
tablespoon fresh minced basil
28-ounce cans tomato purée
Heat olive oil in a large skillet over medium-high heat. Add the onion,
carrots, and celery. Sauté 5 to 8 minutes, or until soft. Add the ground beef
and cook until no longer pink, breaking up any large pieces with a spoon.
Combine the browned beef with the remaining ingredients in the slow
cooker. Cover and cook on auto. Sauce will be done in 7 to 8 hours.
Or cook on low for 8 to 9 hours. Taste and adjust for salt and pepper.
Yield: 6-8 servings
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SPAGHETTI SAUCE
2
2
2
2
4
2
4
1
2
pounds Italian sausage or lean ground beef
small onions, chopped
small green peppers, chopped
teaspoons fresh chopped garlic
15-ounce cans tomato sauce
10-ounce cans tomato puree
6-ounce cans tomato paste
cup water
teaspoons dried oregano
teaspoon dried basil
teaspoon dried thyme
1
1
2
⁄
⁄
1
2
teaspoon pepper
Sauté sausage or beef, onion, green pepper and garlic. Drain. Add to slow
cooker with remaining ingredients. Cover and cook on low for 9-10 hours
or until thick and bubbling.
Yield: 4 quarts
CHILI
1
1
1
1
1
1
2
pound lean ground beef
medium onion, chopped
15-ounce can Hunt’s Ready Tomato Sauce®-special chunky style
15-ounce can tomatoes, garlic style
15-ounce can chili beans
teaspoon chili powder
tablespoons dill pickle juice
Sauté ground beef and onion, drain. Combine with other ingredients in
slow cooker. Cover and cook on low for 5-6 hours or until hot.
Yield: 8-10 servings
ENTREES
HEARTY BAKED BEANS AND BEEF*
1
1
2
1
1
pound lean, ground beef
large onion, coarsely chopped
28-ounce cans baked beans
15-ounce can kidney beans, rinsed under cold water and drained
15-ounce can black beans, rinsed under cold water and drained
15-ounce can diced stewed tomatoes, drained
cup ketchup
1
1
2
⁄
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1
2
⁄
cup brown sugar
2
2
tablespoons molasses or maple syrup
tablespoons dry mustard
pinch of cayenne pepper
Brown ground beef and onion in a large, non-stick skillet. Cook until meat
is no longer pink, breaking up any large pieces with a spoon. Drain fat.
Combine the brown beef and the remaining ingredients in the slow cooker.
Cover and cook on auto. Beans will be done in 6 to 7 hours, or when they
are thick and bubbling. Or cook on low for 7 to 8 hours.
Yield: 6-8 servings
BEEF POT ROAST
1
5-pound rump, shoulder or chuck roast
teaspoons salt
teaspoon pepper
1
2
1 ⁄
1
4
⁄
6
8
2
1
medium potatoes, peeled and quartered
carrots, cut into 2-inch pieces
medium onions, halved
cup water or beef broth
Sprinkle roast with salt and pepper. Place half of vegetables in bottom of
slow cooker, top with roast, then add remaining vegetables and liquid.
Cover and cook on auto for 10-11 hours or until tender.
Yield: 16-20 servings
ROAST BEEF
1
1
3-pound chuck or round roast
10-ounce can condensed French onion soup
Place roast in slow cooker and pour onion soup over roast. Cover and cook
on low for 8-9 hours or until tender.
Yield: 10-12 servings
STUFFED PEPPERS*
6
large bell peppers, tops cut off, cored and seeded
pound lean ground beef
cups cooked rice
1
1
2
1 ⁄
2
⁄
2
large eggs, lightly beaten
cup grated Pecorino Romano cheese
tablespoons fresh minced parsley
1
2
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1
1
2
2
⁄
⁄
teaspoon salt
teaspoon black pepper
28-ounce can tomato sauce
teaspoon garlic powder
1
1
2
⁄
1
4
Combine the ground beef, cooked rice, egg, cheese, parsley, salt, and ⁄
teaspoon of the black pepper in a large mixing bowl. Cut a very small hole
in the bottom of each pepper. Spoon the meat mixture into the peppers,
dividing evenly; do not pack down. Place stuffed peppers upright in the
slow cooker. Combine the tomato sauce, garlic powder, and the remaining
black pepper in a large mixing bowl or mixing cup. Spoon some of the
sauce over each pepper. Pour the rest into the slow cooker. Cover and cook
on auto. Cook until peppers are fork tender, 6 to 7 hours. Or cook on low
for 7 to 8 hours.
Yield: 6 servings
SWISS STEAK
2
2
1
2
pounds round steak
medium green peppers, sliced
large onion, sliced
15-ounce cans tomatoes, garlic-style
Cut round steak into 4 inch squares. Brown in skillet. Layer half of the round
steak, followed by one-half of green pepper slices and one-half of onion
slices. Pour one can of tomatoes over top. Repeat with remaining
ingredients. Cover and cook on low for 11-12 hours or until meat is tender.
Serve with mashed potatoes.
Yield: 6-8 servings
TAMALE PIE
2
pounds lean ground beef
cup chopped onion
cups yellow corn meal
cups milk
1
1
2
1 ⁄
3
2
1
eggs, beaten
cup water
2
1
packages chili seasoning mix
teaspoon salt
2
2
2
2
15-ounce cans diced tomatoes
15-ounce cans whole kernel corn, drained
2-ounce cans sliced ripe olives, drained
cups grated cheddar cheese
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Sauté beef and onion until done and drain. Add remaining ingredients
except cheese to beef mixture. Pour into slow cooker. Cover and cook on
1
1
2
2
high for 2 ⁄ to 3 ⁄ hours or until hot. Sprinkle cheese over top. Cook for
another 5 minutes on high.
Yield: 12-14 servings
BEEF STROGANOFF
1
2
1 ⁄
pounds round steak
teaspoon salt
teaspoon pepper
1
1
8
⁄
1
cup chopped onions
teaspoon fresh minced garlic
tablespoons Worcestershire® sauce
cups beef bouillon
1
2
⁄
2
2
2
tablespoons ketchup
2
tablespoons dry white wine
cup flour dissolved in ⁄ cup water
pound fresh mushrooms, sliced
cup sour cream
1
1
3
3
⁄
⁄
1
2
1
1
4
Cut steak into ⁄ inch strips and coat with salt and pepper. Place in slow
cooker with onions. Mix garlic, Worcestershire® sauce, beef bouillon,
ketchup and wine. Pour over meat mixture. Cover and cook on low for
7-8 hours or until meat is tender. Turn to high. Stir in dissolved flour and
mushrooms. Cover and cook on high for an additional 60-90 minutes, stirring
twice, or until thick. Stir in sour cream and serve over rice or noodles.
Yield: 6 servings
CORNED BEEF
1
1
2
3-pound corned beef brisket
cup chopped onions
cloves garlic, minced
Trim excess fat from brisket and cut to fit into slow cooker. Add onions,
garlic and enough water to barely cover meat. Cover and cook on low for
11-12 hours or until tender.
Yield: 8-10 servings
ROSEMARY AND GARLIC ROASTED LEG OF LAMB*
1
4
4
1
large all-purpose potatoes, peeled and cut into ⁄ -inch thick slices
3-4 pound leg of lamb, trimmed, boneless and tied
teaspoon salt
1
1
2
⁄
teaspoon coarsely ground black pepper
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6
4
2
cloves garlic, peeled and crushed
sprigs fresh rosemary, chopped or 1 teaspoon dried
tablespoons olive oil
1
2
⁄
cup white wine
Layer potatoes in the bottom of the slow cooker. In a small bowl, mash the
salt, pepper, garlic, and rosemary together with a fork to form a paste. Rub
all over the lamb. Heat the olive oil in a large skillet over medium-high heat
and brown lamb on all sides. Put browned roast in the slow cooker on top
of the potatoes. Pour the white wine in the skillet and bring to boil,
scraping pan to remove any pieces of meat from the bottom. Pour over the
meat. Cover and cook on auto for 7-8 hours or cook on low for 9 to 10
hours. Use a meat thermometer to show when meat tests done. Lamb should
be a light pink color when sliced.
Yield: 6-8 servings
HAM AND BEANS
1
1
1
1
1
1
1
6
pound dried Great Northern Beans
meaty ham bone
medium onion, chopped
cup sliced celery
cup sliced carrots
tablespoon dried parsley
bay leaf
cups water
teaspoon salt
teaspoon pepper
1
2
⁄
⁄
1
8
Soak beans in 6 cups of water overnight, drain. Combine ham, beans,
onion, celery, carrots, parsley, bay leaf and water in slow cooker. Cover
and cook on low for 11-12 hours or until beans are tender. Remove bay
leaf. Remove bone and cut meat into bite size pieces, returning meat to slow
cooker and add salt and pepper.
Yield: 6-8 servings
PORK WITH PEACH CHUTNEY
1
6-pound pork loin roast, boneless
29-ounce cans spiced or plain peaches, drained
cup raisins
cup brown sugar
cup vinegar
2
1
2
⁄
⁄
⁄
1
1
2
2
2
small onions, chopped
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2
1
tablespoons prepared mustard
teaspoon salt
Combine ingredients except roast in blender or food processor to make
chutney. Process until coarsely chopped. Place roast in slow cooker and
pour chutney over roast. Cover and cook on auto for 9-10 hours or until
meat is tender.
Yield: 12-16 servings
SAUSAGE AND CABBAGE
1
⁄
1
pound smoked sausage, sliced
head cabbage, shredded
medium onion, chopped
medium pepper, chopped
teaspoon salt
1
2
1
1
2
⁄
⁄
1
8
teaspoon pepper
2-3 cups chicken broth
Combine ingredients in slow cooker and add enough chicken broth to barely
cover food. Cover and cook on low for 5-6 hours or until vegetables are tender.
Yield: 4 servings
SHREDDED PORK BARBECUE
1
2
1
6-pound pork butt, shoulder or blade roast
15-ounce cans whole tomatoes, drained
cup vinegar
2
medium onions, sliced
1
⁄
6
1
2
1
2
cup Worcestershire® sauce
tablespoons brown sugar
teaspoon crushed red pepper flakes
teaspoons salt
4
teaspoon pepper
16-ounce bottles barbecue sauce
Combine ingredients in slow cooker. Cover and cook on high for 7-8 hours
or until meat is tender. Remove meat and discard bone. Dice or shred meat
and serve with barbecue sauce.
Yield: 12-14 servings
17
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SPARE RIBS
4-6 pounds pork loin country-style ribs
1
cup ketchup
cup vinegar
cup brown sugar
cup honey
cup soy sauce
1
3
⁄
⁄
⁄
⁄
1
1
1
2
3
4
1
teaspoon ground mustard
teaspoon salt
teaspoon garlic powder
teaspoon pepper
1
1
2
⁄
⁄
1
4
Bake spare ribs in 500° F oven for 30 minutes, turning halfway through
cooking. Drain grease and place spare ribs in slow cooker. Mix all other
ingredients to make a sauce. Pour sauce over spare ribs. Cover and cook
on low for 9-10 hours or until tender.
Yield: 4-6 servings
BAKED HAM
1
6-pound boneless ham
cup currant jelly
tablespoon vinegar
teaspoon ground mustard
teaspoon ground cinnamon
1
4
⁄
⁄
⁄
⁄
1
1
1
2
4
8
10 whole cloves
Place ham in slow cooker. Cover and cook on auto for 6-7 hours or until
hot. Melt currant jelly, vinegar, mustard and ground cinnamon in a sauce
pan. Remove ham. Score ham and stud it with whole cloves. Place ham
back in slow cooker. Pour sauce over ham. Cover and cook on high for
30-60 minutes.
Yield: 18-20 servings
SPAGHETTI SAUCE WITH MEAT BALLS
1
⁄
3
pound Italian sausage
medium onion, chopped
cloves garlic, minced
egg
teaspoon salt
teaspoon pepper
1
2
1
1
2
⁄
⁄
⁄
1
1
4
2
cup bread crumbs
2
⁄
ounces Parmesan cheese, grated
pound fresh mushrooms, sliced
1
2
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1
15-ounce can tomatoes, Italian-style
15-ounce can tomato sauce, Italian-style
cup chopped basil leaves
teaspoon dried oregano
teaspoon dried thyme
1
1
4
⁄
⁄
⁄
3
1
4
2
2
⁄
1
tablespoons sugar
teaspoon crushed red pepper
bay leaf
1
4
1
2
Combine sausage, onion, garlic and egg and form into 1 ⁄ inch balls. Place
into slow cooker. Combine remaining ingredients and pour over meat balls.
Cover and cook on high for 7-8 hours or until meat is done. Remove bay
leaf before serving.
Yield: 6-8 servings
HAM BALLS WITH SWEET AND SOUR SAUCE
1
1
1
4
pound ham, ground
pound lean ground beef
clove garlic, minced
ounces Parmesan cheese, grated
1
2
1 ⁄ cups bread crumbs
1
4
⁄
⁄
cup chopped parsley
cup soy sauce
1
4
1
teaspoon ground mustard
teaspoon pepper
eggs, beaten
1
8
⁄
2
2
1
cups peach preserves
16-ounce bottle honey Dijon® barbecue sauce
Combine all ingredients except for peach preserves and barbecue sauce.
1
2
Form into 1 ⁄ inch balls. Mix peach preserves and barbecue sauce
together and pour over meatballs. Cover and cook on high for 5-6 hours
or until meat is done.
Yield: 24 meatballs
19
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PORK CHOPS AND POTATOES
center cut pork chops
10-ounce cans condensed cream of mushroom soup
cup chopped onion
6
2
3
4
⁄
1
2
1 ⁄ teaspoons celery salt
3
4
⁄
teaspoon pepper
6
medium potatoes, peeled and sliced
Combine ingredients. Cover and cook on high for 5-6 hours or until meat is
tender.
Yield: 6 servings
CHICKEN CACCIATORI*
2
1
1
2
1
tablespoons olive oil
4-pound chicken, skin and excess fat removed, cut up into serving pieces
large onion, chopped
cloves garlic, sliced very thinly
small pickled cherry or jalapeno pepper, seeded and coarsely
chopped, optional
8
⁄
ounces white mushrooms, sliced thinly
cup dry white wine
1
3
2
cups canned, crushed tomatoes
teaspoon salt
teaspoon ground black pepper
tablespoon minced parsley
1
1
4
⁄
1
Brown the chicken, onion, and garlic in the olive oil. Combine the sauteed
chicken and pan drippings with all the remaining ingredients, except the
parsley, in the slow cooker. Cover and cook on auto. Chicken will be done
in 7 to 8 hours. Or cook on low for 8 to 9 hours. Season with salt and black
pepper to taste. Stir in the parsley before serving.
Yield: 4 servings
EVERYDAY CHICKEN
2
2
3-pound chickens, cut up
teaspoons paprika
teaspoon salt
teaspoon pepper
10-ounce cans condensed cream of celery soup
cup white wine or chicken broth
1
1
2
⁄
2
1
20
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Sprinkle chicken with paprika, salt and pepper. Combine soup and wine or
broth. Place half of chicken in slow cooker and pour half of soup mixture over
chicken. Repeat layers. Cover and cook on auto for 9-10 hours or until done.
Yield: 8-10 servings
GARLIC CHICKEN WITH TOMATOES AND POTATOES
1
8
1
1
1
3-pound chicken, cut up
small new potatoes, quartered
15-ounce can tomatoes, Italian-style
tablespoon fresh minced garlic
teaspoon salt
1
4
⁄
teaspoon pepper
1
⁄
teaspoon ground mustard
cup white wine
1
2
2
tablespoons cornstarch dissolved in 2 tablespoons cold water
Place potatoes and chicken in slow cooker. Mix together tomatoes, garlic,
salt, pepper, dry mustard and wine. Pour over potatoes and chicken. Cover
and cook on low for 7-8 hours. Remove potatoes and chicken, leaving the
broth. Stir the dissolved cornstarch into the broth. Cover and cook on high
for 20-30 minutes, or until thickened. Add chicken and potatoes. Cover and
cook on high for an additional 15 minutes or until hot.
Yield: 4-6 servings
CHICKEN AND RICE
8
2
4
chicken breast halves, boneless, skinless
cups chopped green onion
cups chopped celery
teaspoon salt
1
2
⁄
⁄
1
2
teaspoon pepper
1
⁄
3
2
2
cup soy sauce
1
2
cup dry white wine
cups chicken broth
cups uncooked rice
cups water
Combine all ingredients except rice in slow cooker. Cover and cook on high
for 7-8 hours. Stir in rice. Cover and cook on high for an additional hour,
stirring twice, or until rice is tender.
Yield: 8 servings
21
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STUFFED CHICKEN BREAST WITH CURRY
pound sausage
1
1
2
⁄
2
⁄
teaspoon ginger
1
2
egg
tablespoons soy sauce
cup chopped onion
cup chopped parsley
teaspoons curry powder
chicken breast halves, boneless, skinless
teaspoon salt
1
1
2
⁄
⁄
4
2
6
1
1
2
⁄
4
⁄
teaspoon pepper
1
10-ounce can condensed cream of chicken soup
Mix together sausage, ginger, egg, soy sauce, onion, parsley, and curry
and set aside. Slit breast on one side to make a pocket. Season chicken
1
6
breast with salt and pepper. Stuff each chicken breast with ⁄ of the
stuffing mixture, securing with toothpicks and place in slow cooker.
Pour chicken soup over top of chicken. Cover and cook on low for
9-10 hours or until done.
Yield: 6 servings
CHICKEN AND CHEESE ENCHILADA CASSEROLE
1
4
⁄
cup olive oil
16 6-inch corn tortillas
16 ounces Monterey Jack cheese, shredded
4
10-ounce cans chunk chicken
4-ounce cans green chilies, chopped
cup chopped onion
2
1
2
⁄
2
10-ounce cans green chili enchilada sauce
Spray sides of stoneware liner with cooking spray and pour oil into bottom.
Layer ingredients in slow cooker: 4 tortilla shells, 1 cup cheese, 1 cup
1
1
4
4
chicken, ⁄ cup green chilies, ⁄ cup onion, another tortilla, 1 cup
enchilada sauce, and 1 cup cheese. Repeat for remaining ingredients. Pour
any remaining enchilada sauce over top. Cover and cook on high for
2-3 hours or until hot.
Yield: 6-8 servings
22
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CHICKEN TETRAZZINI
chicken breast halves
10-ounce cans condensed cream of chicken soup
large onion, chopped
6
3
1
1
teaspoon salt
1
⁄
teaspoon dried Italian seasoning
teaspoon pepper
1
8
1
⁄
tablespoon dried parsley
cup dry white wine
1
2
1
pound fresh mushrooms, sliced
Combine all ingredients except mushrooms in slow cooker. Cover and cook
on low for 4-5 hours or until done. Stir in mushrooms the last half hour.
Yield: 4 servings
VEGETABLES
THREE VEGETABLE CHEESE BAKE
1
1
1
16-ounce package frozen broccoli florets
16-ounce package frozen cauliflower
16-ounce package frozen Brussels sprouts
10-ounce cans condensed cream of mushroom soup
pounds Velveeta® cheese, cut into 16 pieces
2
1
2
1 ⁄
Thaw frozen foods. Place ingredients in slow cooker in order listed. Cover
and cook on low for 5-6 hours or until vegetables are tender.
Yield: 10-12 servings
MAPLE BAKED BEANS
5
14-ounce cans pork ‘n beans
cup chopped onion
cup maple syrup
1
4
⁄
⁄
1
3
2
6
teaspoons ground mustard
slices of bacon, cooked and crumbled
Combine ingredients in slow cooker. Cover and cook on low for 7-8 hours
or until thick and hot.
Yield: 15 servings
23
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OLD SETTLER’S BAKED BEANS
pound lean ground beef
pound chopped bacon
medium onion, chopped
cup brown sugar
cup white sugar
cup ketchup
cup barbecue sauce
teaspoon salt
1
1
2
2
⁄
⁄
1
1
3
⁄
⁄
⁄
⁄
⁄
1
1
1
1
3
4
4
2
1
1
1
1
tablespoon prepared mustard
16-ounce can kidney beans
16-ounce can pork ‘n beans
16-ounce can butter beans
Sauté ground beef, bacon and onion. Drain. Place in slow cooker. Add
sugars, ketchup, barbecue sauce, salt and mustard. Slightly drain beans and
stir into other ingredients. Cover and cook on low for 5-6 hours or until thick
and hot.
Yield: 10-12 servings
GREEN BEANS AND HAM
2
2
2
1
pounds fresh green beans, cut into 1” pieces
cups cubed ham
cups cubed potatoes
cup chopped onion
teaspoons salt
teaspoon pepper
2
1
4
⁄
Combine ingredients and add enough water to barely cover beans.
Cover and cook on low for 11-12 hours or until vegetables are tender.
Yield: 8-10 servings
24
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DESSERTS
RICE PUDDING*
3
4
⁄
cup dry medium- or long-grain white rice
12-ounce cans evaporated milk
cups water
2
1
4
1 ⁄
1
⁄
cinnamon stick
cup sugar
2
3
1
teaspoon vanilla extract
Combine all the ingredients in the slow cooker. Cover and cook on high
for 7 to 8 hours. Remove the cinnamon stick before serving.
Yield: 6 servings
CHOCOLATE BREAD PUDDING*
2
1
4
12-ounce cans evaporated milk
cup semi-sweet chocolate chips
large eggs
cup sugar
1
4
⁄
1
1
teaspoon vanilla extract
pound loaf day-old white or egg bread, crust removed, cut into
small cubes.
In a large microwave bowl or 4-cup glass measuring cup, combine the
evaporated milk and chocolate chips. Heat in a microwave on high power
2 to 3 minutes, or until it just begins to simmer. Stir together well. Whisk in
the eggs, vanilla, and sugar. Lightly butter the slow cooker stoneware liner.
Place the bread cubes in the bottom, scattering evenly. Pour the chocolate
mixture over the bread. Let set for 15 minutes, pressing down on the bread
so that it absorbs the liquid. Cover and cook on high for 4 hours. Serve
warm with whipped cream, if desired.
Yield: 8 servings
BAKED APPLES
10
large baking apples, Rome or York
cup lemon juice
cup butter, melted
1
4
⁄
⁄
1
4
6
1
2
tablespoons brown sugar
teaspoon nutmeg
teaspoons cinnamon
Peel, core and cut apples in halves. Place in slow cooker. Drizzle with lemon
juice and butter. Sprinkle with sugar and spices. Cover and cook on auto
for 4-5 hours or until tender.
Yield: 10 servings
25
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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 “Appliances-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 National 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 CODs accepted.
LIMITED ONE-YEAR GUARANTEE
Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to be free of defects in material
and workmanship.
This 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 FOR A 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 TOASTMASTER 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
or consequential 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
daytime number, model, serial number, and purchase date.
26
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EVERYBODY EATS. It’s a fact of life.
But sometimes 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.
KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.
Keep this booklet. Record the following for reference:
Date purchased
Model number
Date code (stamped on bottom)
27
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National Service Center
708 South Missouri St.
Macon, Mo 63552
In USA and Canada call:
Consumer Service 1-800-947-3744
Consumer Parts 1-800-947-3745
Hours: 8:00 a.m. - 5:30 p.m. CST
Aux É.-U. et au Canada, veuillez appeler
Service consommateur : 1-800-947-3744
Horario: 8:00 a.m. hasta 5:30 p.m., hora del Centro
Toastmaster de México, SA de CV
Cerrada de Recursos
Hidráulicos Numero 6
La Loma Industrial
Tlalnepantla de Baz, C.P. 54060
Estado de México
Piéces détachées consommateur : 1-800-947-3745
Heures ouvrables : 8 h - 5 h 30 Heure Centrale
En México - 52-5-397-2848
©2001 Toastmaster Inc.
A Subsidiary of Salton, Inc.
Subsidiaire de la compagnie Salton, Inc.
Una subsidiaria de Salton, Inc.
PART NO. 34835P01
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