Toastmaster Slow Cooker TSC6CB User Manual

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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 Hunts 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
12  
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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
13  
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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  
15  
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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  
16  
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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
18  
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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 SETTLERS 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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