Toastmaster Electric Pressure Cooker TPC4000 User Manual

4 Quart Electric  
Pressure Cooker  
U S E  
A N D  
C A R E  
G U I D E  
Model TPC4000  
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IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should  
always be followed, including the following:  
Read all instructions before using appliance.  
Do not touch hot surfaces. Use handles or knobs.  
To protect against fire, electrical shock, and injury to persons,  
do not immerse Cord, Plug or Pressure Cooker Housing in water  
or other liquid.  
Close supervision is necessary when any appliance is used near  
children. This appliance is not for use by children.  
Unplug appliance 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. Contact Consumer Service.  
The use of accessory attachments not recommended by the  
appliance manufacturer may result in fire, electric shock, or injury  
to persons.  
Do not use outdoors.  
Do not let 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.  
To disconnect, turn the Variable Temperature/Pressure Control to  
WARMING and remove the plug from the wall outlet.  
Do not use appliance for other than intended use.  
Extreme caution must be used when moving an appliance  
containing hot oil or other hot liquids.  
A fire may occur if the appliance is covered or touching flammable  
material, including curtains, draperies, walls, and the like, when in  
operation.  
Do not attempt to dislodge food when the appliance is plugged in.  
1.  
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Do not fill the unit above the MAX Fill Line. When cooking foods  
that expand during cooking, such as rice or dried vegetables, do  
not fill the unit over 1/2 full. See Important Safety Information  
Section in this Use and Care Guide.  
Do not cook foods such as applesauce, cranberries, pearl barley,  
oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or  
spaghetti. These foods tend to foam, froth and sputter, and may  
block the Steam Vent Tube.  
CAUTION: To reduce the risk of electric shock, cook only in the  
Pressure Cooker Pan.  
SAVE THESE INSTRUCTIONS  
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.  
2.  
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Additional Important Safeguards  
CAUTION: THIS APPLIANCE GENERATES HEAT AND  
ESCAPING STEAM DURING USE. PROPER PRECAUTIONS  
MUST BE TAKEN TO PREVENT THE RISK OF BURNS, FIRES  
OR OTHER DAMAGE TO PERSONS OR PROPERTY.  
WARNING: DO NOT IMMERSE THE PRESSURE COOKER PAN  
IN WATER OR ANY OTHER LIQUID.  
All users of this appliance must read and understand this Use  
and Care Guide before operating or cleaning this appliance.  
Keep hands and face away from Pressure Regulator Valve.  
Use extreme caution when removing the Lid after cooking.  
Serious burns can result from steam inside.  
Never remove the Lid while the unit is in operation.  
Do not cover the Pressure Regulator Valve, Safety Valves, or  
Pressure Lift Pin with anything as an explosion may occur.  
Do not touch the Pressure Cooker Pan, any removable  
parts, or heating parts during or immediately after using. Use  
Cool Touch Handles. Let the unit cool completely first.  
Clean all parts thoroughly after each use.  
DO NOT ATTEMPT TO COOL OR RELEASE PRESSURE  
USING WATER.  
CAUTION: When the Pressure Lift Pin is in the UP position,  
turn the Pressure Regulator Valve to the STEAM RELEASE  
position to release steam in a short bursts. Do not turn to any  
other position. Failure to follow these instructions may cause hot  
liquid to be ejected.  
3.  
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3-Prong Grounded Type Plug  
This appliance is equipped with a grounded type 3-wire cord (3-  
prong plug). This plug will only fit into an electrical outlet made for  
a 3-prong plug. This is a safety feature. If the plug should fail to fit  
the outlet, contact an electrician to replace the obsolete outlet. Do  
not attempt to defeat the safety purpose of the Grounding Pin part of  
the 3-prong plug.  
Short Cord Instructions  
A short power supply cord is provided to reduce the risk resulting  
from becoming entangled in or tripping over a longer cord.  
Longer detachable power-supply cords or extension cords are  
available and may be used if care is exercised in their use.  
If a longer detachable power-supply or extension cord is used, (1) the  
marked electrical rating of the cord set or extension cord should be  
at least as great as the electrical rating of the appliance, 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.  
The extension cord should be a grounding-type 3-wire cord.  
Electric Power  
If the electric circuit is overloaded with other appliances, your  
appliance may not operate. It should be operated on a separate  
electrical circuit.  
Plasticizer Warning  
CAUTION: To prevent Plasticizers from migrating from the finish of  
the counter top or table top or other furniture, place  
NON-PLASTIC coasters or placemats between the  
appliance and the finish of the counter top or table top.  
Failure to do so may cause the finish to darken, permanent blemishes  
may occur or stains can appear.  
4.  
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Product Diagram  
NOTE: Product may vary slightly from illustrations.  
Pressure  
Regulator  
Valve  
Pressure  
Lift Pin  
Lid Lock  
Button  
(P/N 21936)  
Steam Vent  
Tube  
Lid Assembly (P/N 21937)  
Cool Touch  
Lid Handles  
Gasket  
(P/N 21938)  
Cool  
Touch  
Handle  
Variable  
Temperature/  
Pressure Control  
Pressure  
Cooker Pan  
5
6
Steam  
7
9
3
Power  
Indicator Light  
2
8
1
Max/Browning  
Warming  
Non-Skid Feet  
Power  
Plug  
Pressure Regulator Valve  
Steam  
Release  
Pressure  
Cleaning Brush  
(P/N 21100A)  
Steam  
Clean  
5.  
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Lid Top View  
Safety  
Valves  
Pressure  
Regulator Valve  
Steam  
Clean  
Pressure  
Indicator Safety  
Valve with  
Pressure Lift  
Pin  
Lid Lock  
Button  
Cool Touch  
Handle  
Lid Bottom View  
Safety Valves  
Pressure  
Regulator Valve  
with Steam Vent  
Tube  
Gasket  
Pressure Lift  
Pin  
with Gasket  
Steam Vent  
Cutout  
Lid Lock  
Mechanism  
Cool Touch  
Handle  
6.  
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Before Using Your Pressure Cooker  
For The First Time  
CAUTION: To protect against electric shock, do not immerse the  
Pressure Cooker Pan or allow cord to come into contact with water or  
other liquids.  
1. Hand wash the Lid and Gasket of the Pressure Cooker thoroughly  
with liquid dishwashing soap. Rinse and towel dry thoroughly.  
2. Use a damp paper towel to clean the non-stick interior of the  
Pressure Cooker Pan. Towel dry.  
WARNING: DO NOT IMMERSE THE PRESSURE COOKER PAN  
IN WATER OR ANY OTHER LIQUID.  
3. Read the Use and Care Guide carefully and completely before  
using the Pressure Cooker to become familiar with the parts  
and features.  
4. Follow directions for Pressure Cooking, filling the Pressure  
Cooker Pan up to the MAX Fill Line with water. Pressure cook for  
15 minutes at MAX/BROWNING pressure. This will ensure correct  
fitting of the Gasket.  
5. Turn the Variable Temperature/Pressure Control to WARMING  
and remove the plug from the wall outlet to release the pressure  
naturally. When the Pressure Lift Pin drops and all pressure is  
released, open the Lid. Carefully pour out the water and allow to  
cool. Dry all parts. The Pressure Cooker is now ready to use.  
7.  
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For Your Safety  
Locking Lid with Easy-Grip Handle  
The large, easy-to-handle Lid Lock Button effortlessly locks or unlocks  
the Pressure Cooker Lid. To close, place the Lid onto the top of the  
Pressure Cooker Pan so that the Lid Handle is slightly to the right of  
the Pressure Cooker Pan Handle. Turn the Lid Handle clockwise until  
the two Handles are together and facing you. The Lid Lock Button  
locks the Lid in place. Make sure the Lid falls below the rim of the  
Pressure Cooker Pan and is securely attached onto the Pan.  
To remove the Pressure Cooker Lid, pressure must be released before  
opening. When pressure is completely reduced, slide the Lid Lock  
Button towards you, twist the Lid counter-clockwise until the Lid can  
be removed easily. Always tilt the Lid away from you to avoid the steam.  
(See Operating Instructions Section in this Use and Care Guide.)  
Gasket  
The Gasket provides a tight seal for your Pressure Cooker. Never use  
the Lid without making sure that the Gasket is properly positioned. Do  
not use the Lid if the Gasket appears to be cracked, worn or torn. In  
this case, you must replace the Gasket. You can prolong the life of your  
Gasket by lightly coating it with a small amount of vegetable oil after  
each use.  
For your safety, we have incorporated into your Pressure Cooker Lid, 4  
Safety Pressure Release Valves:  
Pressure Regulator Valve with Steam Vent Tube  
Pressure Indicator Safety Valve with Pressure Lift Pin and Gasket  
2 Safety Valves  
8.  
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Steam  
Pressure Regulator Valve  
with Steam Vent Tube  
Release  
Pressure  
This Valve serves as a manual pressure regulator. By  
adjusting this Lever you will be able to switch from  
PRESSURE to STEAM to CLEAN or from PRESSURE  
to STEAM RELEASE to release pressure in short  
Steam  
Clean  
bursts. This Pressure Regulator Valve has been factory calibrated to  
release steam from your Pressure Cooker when it reaches its factory  
determined maximum pressure capacity (15 psi).  
Remove the Pressure Regulator Valve and rinse under lukewarm water for  
easy cleaning. (See Important Safety Information section of this Use and Care  
Guide for removal instructions.) If this Valve is worn it MUST be replaced.  
CAUTION: Never disassemble Pressure Regulator Valve or clean the  
Steam Vent Tube when Pressure Cooker is in use.  
Pressure Indicator Safety Valve  
with Pressure Lift Pin  
This visual safety device indicates if the Pressure Cooker Pan is under  
pressure or if all pressure has been released from the inside of the Pan.  
When the Pressure Lift Pin is in the UP position, you will know the  
Pressure Cooker Pan is pressurized. In this position you will not be able  
to remove the Pressure Cooker Lid. It also acts a Pressure Relief Valve,  
exhausting excess pressure. The Pressure Lift Pin Gasket should fit  
snugly around the Pin.  
If the Pressure Lift Pin is clogged or unclean, it may not function  
properly. If the Pressure Lift Pin does not drop when expected, gently  
slide the Lid Lock Button towards you to see if the Pressure Lift Pin  
drops. If it still does not drop, wait until all steam has been released.  
If this Valve becomes clogged it can easily be cleaned by gently  
removing excess food particles from the Valve located on the underside  
of the Pressure Cooker Lid. (See Important Safety Information section  
of this Use and Care Guide.)  
Safety Valves  
When pressure builds, excess steam or pressure may begin to  
escape through these automatic Valves. This is normal and so is the  
audible hissing sound coming from these Valves.  
If these Valves become clogged, they can easily be cleaned by gently  
removing excess food particles from the Valves located on the underside  
of the Pressure Cooker Lid. (See Important Safety Information section of  
this Use and Care Guide.)  
Safety Steam Vent: In case of a high-pressure build-up, steam will be  
released through the Safety Vent Cutout located in the rim of the  
Pressure Cooker Lid.  
9.  
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Features  
Variable Temperature/Pressure Control  
Your Pressure Cooker has variable temperature control that cycles on  
and off to maintain the temperature. Adjust the setting as necessary.  
5
6
Steam  
Warming  
7
3
This Function reheats or keeps cooked  
food warm. WARMING can either be  
used on its own or after pressure cooking  
to keep food warm.  
2
8
9
1
Max/Browning  
Warming  
1. Position the electrical cord in the slot  
located on the bottom of the Pressure Cooker.  
2. Place or leave cooked food in Pressure Cooker Pan.  
3. Turn the Variable Temperature/Pressure Control to WARMING.  
Plug the unit into a 120V AC wall outlet. The POWER Indicator  
Light will illuminate.  
4. If you would like to keep food warm after steaming or pressure  
cooking, after cooking is completed and pressure has been released,  
simply turn the Variable Temperature/Pressure Control to  
WARMING, 1, 2, or 3. Stir frequently.  
5. When finished, turn the Variable Temperature/Pressure Control to  
WARMING and unplug the unit. The POWER Indicator Light will  
turn off.  
5
6
Steam  
Browning  
7
3
Braised foods always taste better when  
browned before cooking in liquid. The  
Toastmaster® Electric Pressure Cooker  
has a built-in browning cycle.  
2
8
9
1
Max/Browning  
Warming  
1. Position the electrical cord in the slot located on the bottom of the  
Pressure Cooker.  
2. For best results, food should be patted dry with paper towels and cut  
into small, uniform pieces. Brown or sauté food using a small  
amount of oil in small batches.  
3. Add the appropriate amount of oil as called for in the recipe to the  
Pressure Cooker Pan. With the Lid off, plug the unit into a 120V AC wall  
outlet. The POWER Indicator Light will illuminate. Turn the Variable  
Temperature/Pressure Control to MAX/BROWNING, 7,8, or 9.  
4. After approximately 5 minutes of preheating, add food and begin  
browning without the Lid.  
WARNING: Do not leave the Pressure Cooker unattended while  
browning foods.  
10.  
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5. When desired browning is complete, either remove browned food  
and continue with the recipe, or add recipe ingredients to the  
Pressure Cooker Pan and begin pressure cooking according to  
recipe instructions.  
6. When finished, turn the Variable Temperature/Pressure Control to  
WARMING and unplug the unit. The POWER Indicator Light will  
turn off.  
Steaming  
This Function quickly brings cooking liquid to a boil for steaming  
fresh vegetables or rice. Times will be similar to cooking the same  
food on top of the stove in a sauce pan.  
1. Position the electrical cord in the slot located on the bottom of the  
Pressure Cooker.  
2. To steam food, place food in the bottom of the Pressure Cooker  
Pan or you may use a small heat-resistant steaming rack or basket  
(not included) in the bottom of the Pressure Cooker Pan. Add at  
least 1 cup of water when cooking up to 30 minutes. Do not fill the  
Pressure Cooking Pan past the MAX Fill Line, 2/3 full.  
3. Add the Lid and lock it into place onto the Pressure Cooker Pan  
following the instructions in the For Your Safety section of this Use  
and Care Guide.  
Steam  
Release  
4. On the top of the Lid, turn the Pressure  
Regulator Valve to STEAM.  
Pressure  
5. Turn the Variable Temperature/Pressure  
Control to WARMING. Plug the unit into  
a 120V AC wall outlet. The POWER  
Indicator Light will illuminate.  
Steam  
Clean  
NOTE: The Lid can be removed while  
STEAMING to check the food for  
doneness, but you must wait for the  
Pressure Lift Pin drops.  
5
6
Steam  
7
9
3
2
8
6. Turn the Variable Temperature/Pressure  
Control to STEAM, 3 - 5 (see  
1
Max/Browning  
Warming  
illustration). The Pressure Lift Pin may  
raise and lower during cooking as the unit cycles on and  
off to maintain the temperature.  
7. When steaming is completed, turn the Variable Temperature/  
Pressure Control to WARMING and unplug the unit. The POWER  
Indicator Light will turn off.  
8. Wait until the Pressure Lift Pin drops and remove the Lid.  
WARNING: Use caution when lifting Locking Lid. Escaping steam can  
scald you, and the Lid will be hot.  
11.  
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Pressure Cooking  
Operating Instructions  
1. Position the electrical cord in the slot located on the bottom of  
the Pressure Cooker.  
5
2. Prepare food according to recipe or chart.  
6
Steam  
If recipe calls for sautéing vegetables or  
browning meat, add oil to the Pressure  
Cooker Pan and turn the Variable  
Temperature Pressure Control to  
MAX/BROWNING, 7, 8, or 9. The  
Toastmaster® Pressure Cooker has a  
7
3
2
8
9
1
Max/Browning  
Warming  
Browning Feature that allows you to sauté or brown foods in the  
Pressure Cooking Pan before cooking under pressure. (Follow  
the procedures described in the Features: Browning section  
of this Use and Care Guide.)  
3. Follow recipe or chart directions; remove the browned food  
and/or add the the other ingredients. Always use 1-3 cups of  
water, broth, wine, fruit or vegetable juice, or other liquid for  
pressure cooking. Do not use milk, milk products, or cream  
sauces, as they tend to scorch easily. Make sure the rim of the  
Pan is clean and dry. Never beat a spoon or other utensil on the  
rim of the Pressure Cooker Pan. Any dent or mar in the rim may  
prevent a good seal from forming and prevent the Pressure  
Cooker from pressurizing properly.  
4. Place the clean Gasket in position inside the Pressure Cooker  
Lid, make sure it is under Lid Lock Mechanism and the Steam  
Vent inside the rim of the Lid.  
5. Place Lid onto the top of the Pressure Cooker Pan so that the  
Lid Handle is slightly to the right of the Pressure Cooker Pan  
Handle. Turn the Lid Handle clockwise until the two Handles  
are together and facing you. The Lid Lock Button locks the Lid  
in place. Make sure the Lid is properly seated on the rim of the  
Pressure Cooker Pan and is securely attached onto the Pan.  
6. Turn the Pressure Regulator Valve on top of  
Steam  
Release  
the Lid to PRESSURE.  
Pressure  
Steam  
Clean  
12.  
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7. Turn the Variable Temperature/Pressure Control to WARMING.  
8. Plug the unit into a 120V AC wall outlet. The POWER Indicator  
5
Light will illuminate.  
6
Steam  
9. Turn the Variable Temperature/  
7
3
Pressure Control to MAX/BROWNING.  
2
8
CAUTION: Never leave your Pressure Cooker  
unattended at a high heat setting.  
9
1
Max/Browning  
Warming  
10. As soon as the pressure starts to build,  
however slight, the Pressure Lift Pin will jiggle until it reaches full  
pressure and locks the Lid onto the Pressure Cooker Pan. Do not  
try to remove the Lid until the pressure has been safely released.  
Wait for a gentle steady flow of steam to be released from the  
Pressure Regulator Valve accompanied by a loud hiss: the Pressure  
Cooker is now at full pressure.  
11. Begin timing once the high pressure is reached. Follow the recipe  
or Cooking Guide, allow food to cook for time specified.  
NOTE: The amount of food being cooked will determine  
how long it takes to bring the Pressure Cooker  
up to full pressure.  
5
12. Quickly turn the Variable Temperature/  
6
Steam  
Pressure Control to 6 - 7 (see illustration)  
until you hear a constant hissing sound that  
will fluctuate as the pressure changes.  
Experience will teach you what setting on  
your Pressure Cooker to use to maintain the  
proper pressure.  
7
9
3
2
8
1
Max/Browning  
Warming  
IMPORTANT: If the heat is too high, there is a constant very loud  
hissing. You MUST turn the heat down. Too much heat can result in  
excessive loss of cooking liquid.  
13. When the food has cooked under proper pressure for the  
required length of time, turn the Variable Temperature/Pressure  
Control to WARMING and unplug the unit. The POWER  
Indicator Light will turn off.  
14. Release pressure using either the Natural Steam Release or Quick  
Steam Release method, following the procedures described in the  
Steam Release methods section of this Use and Care Guide.  
NOTE: Cooking times listed in this book are only guidelines.  
Personal preferences vary; adjust cooking times accordingly.  
CAUTION: Always use the Cool Touch Handles to move the Pressure  
Cooker Pan.  
13.  
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15. Wait until the pressure has totally been released from the Pressure  
Regulator Valve and the Pressure Lift Pin has dropped.  
CAUTION: The Pressure Lift Pin will be UP when the Pressure  
Cooker is under pressure. When the pressure is released, the Pressure  
Lift Pin will drop DOWN. NEVER attempt to open the Lid while the  
Pressure Lift Pin is in the UP position.  
CAUTION: Escaping steam can scald you, and the Lid will be hot.  
Release steam where it will not cause damage to cabinets or kitchen  
equipment/accessories.  
16. To remove the Pressure Cooker Lid, pressure must be released  
before opening. When pressure is completely reduced, slide the  
Lid Lock Button towards you, twist the Lid counter-clockwise until  
the Lid can be removed easily. Always tilt the Lid away from you to  
avoid the steam.  
CAUTION: Never force the Pressure Cooker Lid open. The Safety  
Lock will not release if any steam pressure remains in the Pressure  
Cooker. If the Lid is difficult to remove, allow the Pressure Cooker  
more time to cool down until the pressure is fully reduced.  
CAUTION: Proper care must be taken with hot cookware. Be careful  
not to come in contact with hot Pressure Cooker Pan, Lid and  
accessories. Use protective mitts or gloves to move hot Pan. When  
opening a hot Pan, use special caution. Escaping steam is hot and can  
cause burns.  
14.  
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Steam Release Methods  
Natural Steam Release Method  
1. After pressure cooking, turn the Variable  
5
6
Steam  
Temperature/Pressure Control to  
WARMING and unplug the unit. The  
POWER Indicator Light will turn off.  
7
9
3
2
8
2. Allow the Pressure Cooker to cool slowly at  
room temperature. Depending on the  
amount and type of food, this will take  
5 to 10 minutes. Wait until the pressure has  
1
Max/Browning  
Warming  
totally been released from the Pressure Regulator Valve and the  
Pressure Lift Pin has dropped.  
3. To remove the Pressure Cooker Lid, slide the Lid Lock Button  
towards you, twist the Lid counter-clockwise until the Lid can  
be removed easily. Always tilt the Lid away from you to avoid  
the steam.  
CAUTION: Never force the Pressure Cooker Lid open. The  
Safety Lock will not release Lid if any steam pressure remains in  
the Pressure Cooker. If the Lid is difficult to open, allow the  
Pressure Cooker more time to cool down until the pressure is  
fully reduced.  
CAUTION: Proper care must be taken with hot cookware. Be  
careful not to come in contact with hot Pressure Cooker Pan, Lid  
and accessories. Use protective mitts or gloves to move hot Pan.  
When opening a hot Pan, use special caution. Escaping steam is  
hot and can cause burns.  
WARNING: The Pressure Cooker Pan and Lid remain very hot  
after cooking.  
15.  
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Quick Steam Release Method  
1. After pressure cooking, turn the Variable  
Temperature/Pressure Control to  
5
6
Steam  
7
9
3
WARMING and unplug the unit. The  
POWER Indicator Light will turn off.  
2
8
2. You can release pressure quickly, without  
1
Max/Browning  
Warming  
waiting for the steam to dissipate, or the  
Pressure Cooker to cool down by using  
the Pressure Cooker’s STEAM RELEASE  
feature. Wearing oven mitts, press the  
Pressure Regulator Valve in and rotate  
clockwise to the STEAM RELEASE  
Steam  
Release  
Pressure  
position. To stop the release of steam,  
rotate back to the PRESSURE position.  
CAUTION: To avoid scalding, release steam  
in short bursts by pushing the Pressure  
Regulator Valve momentarily.  
Steam  
Clean  
CAUTION: When using this feature, only release the steam  
IN SHORT BURSTS until the pressure is reduced, as hot liquid  
may be ejected.  
CAUTION: Keep hands and face away from the Pressure Regulator  
Valve and Steam Vent Tube as hot steam will be released.  
Use oven mitts.  
CAUTION: The Pressure Regulator Valve may be hot. Use an oven  
mitt or kitchen towel to protect your hand. Handle with care.  
Never run water over or immerse the Pressure Cooker in water to  
release pressure.  
CAUTION: Escaping steam can scald you, and the Lid will be hot.  
Release steam where it will not cause damage to cabinets or kitchen  
equipment/accessories. Keep face away from the Pressure Regulator  
Valve when releasing steam.  
WARNING: DO NOT GO PAST THE STEAM position to the  
CLEAN position.  
CAUTION: Do not use the Quick Steam Release Method for foods  
containing alot of liquid. There could be an overflow.  
3. Use this method for some pressure cooking such as fruits, soft  
vegetables and frozen vegetables.  
4. It will take 2 to 5 minutes for pressure to go down completely. Wait  
for the steam to stop coming out of the Pressure Regulator Valve’s  
Steam Vent Tube. Then wait for the Pressure Lift Pin to drop down  
before opening the Lid, following the procedures described in the  
Pressure Cooking Operating Instructions section of this Use and  
Care Guide.  
16.  
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Important Safety Information  
For best results, always check that the Pressure Regulator Valve,  
Pressure Indicator Valve, Gasket and Lid Lock Button are in good  
working order and that there are no foreign particles blocking the  
Steam Vent Tube, Pressure Lift Pin, Safety Valves or Steam Vent.  
To expose the Steam Vent Tube,  
the Pressure Regulator Valve  
must be removed.  
Turn Pressure Regulator  
Valve to CLEAN position  
1. Press down and turn  
the Pressure Regulator Valve  
counter-clockwise to the CLEAN  
Position until it stops. Lift up on the  
Pressure Regulator to remove easily.  
Hold the Lid up to the light.  
You should be able to see light  
through the Steam Vent Tube.  
Lift Pressure Regulator  
Valve for easy removal  
2. If you cannot see light, the Steam  
Vent Tube is blocked. Insert the  
Cleaning Brush into the Steam  
Vent tube and gently move it in  
and out until you are sure the  
Tube is clear.  
Cleaning Brush  
(P/N 21100A)  
3. Replace the Pressure Regulator  
Valve. Line the notches on the  
bottom of the Pressure  
Regulator with the grooves in  
the Lid. Press down and rotate  
the Regulator clockwise until it  
is in position.  
Clean Pressure Regulator Valve  
CAUTION: Never disassemble Pressure  
using the Cleaning Brush.  
Regulator or clean the Steam Vent Tube  
when Pressure Cooker is in use.  
All Pressure Release Valve Systems are  
produced with the utmost quality and  
standards.  
17.  
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MAXimum Fill Line: The line inside the Pressure Cooker Pan  
indicates the Pressure Cooker is 2/3 full.  
For most foods, it is safe to fill the Pressure Cooker Pan 2/3 full.  
When cooking foods that expand, such as rice, dry beans and  
legumes or recipes containing these foods, do not fill the Pressure  
Cooker Pan more than 1/2 full. Fill only 1/2 full when cooking stocks  
or soups.  
CAUTION: NEVER fill the Pressure Cooker Pan with food or liquid  
beyond the 2/3 MAX Fill Line. Overfilling the Pressure Cooker with  
food may result in preventing the steam from being released through  
the Pressure Lift Pin and Pressure Regulator Valve. Do not let any  
portion of food extend above the MAX Fill Line.  
18.  
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User Maintenance Instructions  
This appliance contains no user serviceable parts. Do not try to repair it  
yourself. Any servicing requiring disassembly other than cleaning must  
be performed by a qualified appliance repair technician.  
Always remember to unplug the unit from the wall outlet when not in  
use and before cleaning.  
Cleaning and Storage Instructions  
Before using for the first time and after each use, wash all Pressure  
Cooker parts by hand. Always unplug unit and allow to cool completely  
before cleaning.  
1. Remove the Gasket from the Lid. Wash  
Gasket thoroughly in hot, soapy water.  
Rinse and dry thoroughly. Apply a thin  
coating of vegetable oil to the Gasket after  
each use. This will extend the life of the  
Gasket. Slip the Gasket back in place on  
the inside of the Lid.  
2. The Gasket that fits inside the Lid may become worn after many uses.  
If it becomes torn, cracked, cut or visibly damaged, DO NOT USE  
THE PRESSURE COOKER. Call Consumer Service at 800-947-3744 to  
order a new Gasket. If the Pressure Indicator Valve Gasket becomes  
damaged, the Lid must be sent in for repair or replacement.  
3. Clean around the openings of the Pressure Lift Pin and Lift Pin  
Gasket with warm soapy water to keep it free of grease or food  
particles that could keep it from operating properly. Rinse  
and dry thoroughly.  
4. To expose the Steam Vent Tube, the Pressure  
Steam  
Release  
Regulator must be removed. Press down and  
turn the Pressure Regulator counter-  
Pressure  
clockwise to the CLEAN position, until it  
stops. Lift up on the Pressure Regulator  
and remove.  
Steam  
Clean  
Hold the Pressure Cooker Lid up to the light  
to make sure the Steam Vent Tube is clear. If  
the Steam Vent Tube is blocked, carefully  
insert the Cleaning Brush into the Steam Vent  
Tube and run it gently in and out to clear any  
obstructions. Wash again with soapy water,  
rinse and dry thoroughly. (See Important  
Safety Information.)  
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6. Wash the Pressure  
Regulator under  
running water.  
7. Check spring-loaded  
part before replacing.  
8. Align the Pressure Regulator at the CLEAN position, press  
down and turn clockwise to secure the Pressure Regulator in  
place for storage.  
9. When the unit has cooled after cooking, remove food residue  
with a paper towel, then wipe with hot, sudsy sponge and rinse.  
Dry with a soft cloth or paper towel. Never use harsh chemical  
detergents, scouring pads or powders on any of the parts or  
components of this Pressure Cooker.  
WARNING: DO NOT IMMERSE THE PRESSURE COOKER PAN  
IN WATER OR ANY OTHER LIQUID.  
NOTE: Do not place the Pressure Cooker Lid, Pressure Regulator  
Valve parts, Gasket or Pressure Cooker Pan in the dishwasher.  
10. Store the Pressure Cooker with the Pressure Cooker Lid off or  
upside-down on the Pan. Do not store the Pressure Cooker  
with the Pressure Cooker Lid and Gasket closed tightly on  
the Pan.  
11. For increased safety and best results, the Gasket and Pressure  
Lift Pin Gasket should be replaced every 12 months. For  
ordering information, call Consumer Service at 1-800-947-3744.  
20.  
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Suggested Cooking Times  
The following cooking times are provided as a guide to be used  
when cooking in the Toastmaster® Electric Pressure Cooker.  
Cooking times can vary depending on the quality and the  
individual piece sizes of the food being cooked; maximum and  
minimum cooking times are given in some instances. Cooking  
time for vegetables will vary depending on size, freshness, and  
variety of vegetables.  
When uncertain how long to cook something, always start with the  
shortest cooking time because you can always continue cooking for  
additional time until the desired texture is reached.  
All cooking times listed begin once full pressure is reached.  
Use your own heat-resistant steaming basket in the bottom  
of the Pressure Cooker Pan to hold food while pressure cooking  
or steaming.  
Foods that should not be cooked  
under pressure are:  
Applesauce, cranberries, rhubarb, macaroni, spaghetti or other  
pasta, dried soup mixes, oatmeal or other cereals, grains, pearl  
barley, split peas or any dried beans, peas or rice not listed on the  
Cooking Charts. These foods tend to expand, foam, or froth and  
may block the Pressure Lift Pin and Pressure Regulator Valve’s  
Steam Vent Tube.  
NOTE: The USDA recommends that ground turkey and chicken be  
cooked to an internal temperature of 165ºF and ground beef, veal,  
lamb and pork be cooked to an internal temperature 160ºF. Meats  
such as beef and lamb, etc. should be cooked to an internal  
temperature of at least 145ºF. Pork should be cooked to an  
internal temperature of at least 160ºF and poultry products should  
be cooked to an internal temperature of 170ºF-180ºF to be  
sure any harmful bacteria has been killed. When re-heating  
meat/poultry products, they should also be cooked to an internal  
temperature of 165ºF.  
21.  
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MEAT & POULTRY  
HIGH PRESSURE COOKING TIMES  
NATURAL STEAM RELEASE  
Meat & Poultry  
Cooking Time  
Cooking  
Liquid  
Beef/Veal/Pork chuck, pot, rump roast or brisket,  
2 to 4 lbs., 1-1/2 to 2 in. thick 50 to 60 min.  
Beef/Veal/Pork chuck, pot, rump roast or brisket,  
2 cups  
2 to 4 lbs., 2 to 3 in. thick  
70 to 80 min.  
2-1/2 cups  
2-1/2 cups  
2 cups  
Beef, corned, 2 to 3 lbs.  
60 to 70 min.  
25 to 30 min.  
15 to 20 min.  
8 to 10 min.  
25 to 35 min.  
25 to 35 min.  
12 to 15 min.  
25 to 30 min.  
Beef, round steak, 2 lbs., 1/2 in. thick  
Beef, stew meat, 1 in. cubes  
Meatballs, up to 2 lbs., browned  
Pork or Beef ribs, 2 to 3 lbs.  
Chicken, whole, 3 to 4 lbs.  
Chicken, pieces, 2 to 3 lbs.  
Cornish Hens, 2  
1-1/2 cups  
1 cup  
2 cups  
2 cups  
1 cup  
2 cups  
Do not pressure cook meat that is more than 3 in. thick.  
It will not cook evenly.  
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SHELLFISH & FISH  
HIGH PRESSURE COOKING TIMES  
QUICK STEAM RELEASE  
Seafood  
Cooking  
Time  
Cooking  
Liquid  
Clams, baby  
1 to 3 min.  
2 to 5 min.  
1/2 to 1 min.  
6 to 10 min.  
4 to 5 min.  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
Mussels  
Shrimp, medium  
Fish, whole, 1 to 2 lbs., cleaned  
Fish, steaks, 1 in. thick  
FRESH VEGETABLES  
HIGH PRESSURE COOKING TIMES  
QUICK STEAM RELEASE  
Fresh Vegetables  
Cooking  
Time  
Cooking  
Liquid  
Asparagus, thick whole  
Asparagus, thin whole  
Beans, green or wax, whole or piece  
Beans, lima, shelled  
Beets, medium, whole  
Beets, large, halved  
4 to 5 min.  
2 to 3 min.  
9 to 13 min.  
3 to 4 min.  
15 to 20 min.  
18 to 26 min.  
7 to 9 min.  
2 to 3 min.  
3 to 4 min.  
5 to 6 min.  
1 cup  
1 cup  
1 cup  
1 cup  
2 cups  
2 cups  
1 cup  
1 cup  
1 cup  
1 cup  
Beets, 1/4 in. slices  
Broccoli, florets  
Broccoli, spears  
Brussels Sprouts, whole  
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FRESH VEGETABLES COOKING TIMES  
Fresh Vegetables  
Cooking Time  
Water  
Cabbage, red or green, 1/4 in. shreds  
Cabbage, red or green, quartered  
Carrots, whole  
2 to 3 min.  
12 to 15 min.  
6 to 8 min.  
4 to 5 min.  
1 to 2 min.  
1 to 2 min.  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
Carrots, 1 in. chunks  
Carrots, 1/4 in. slices  
Cauliflower, florets  
Collard Greens, coarsely chopped  
Corn, on-the-cob  
7 to 9 min.  
7 to 9 min.  
2 to 3 min.  
1/2 to 1 min.  
1 to 2 min.  
3 to 4 min.  
3 to 4 min.  
4 to 6 min.  
2 to 3 min.  
7 to 9 min.  
11 to 14 min.  
7 to 9 min.  
10 to 13 min.  
6 to 8 min.  
1 to 2 min.  
2 to 3 min.  
10 to 12 min.  
6 to 7 min.  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
Corn, kernels  
Eggplant, 1/2 in. chunks  
Escarole, coarsely chopped  
Okra, small pods  
Onions, whole 1-1/2 in. diameter  
Parsnips, 1 in. chunks  
Peas, shelled  
Potatoes, new 1-1/2 to 2 in.  
Potatoes, new 2 to 3 in.  
Potatoes, 1-1/2 in. chunks  
Pumpkin, 2 in. chunks  
Rutabaga, 1 in. chunks  
Spinach, fresh, coarsely chopped  
Spinach, fresh, whole leaves  
Squash, acorn, halved  
Squash, butternut, 1 in. chunks  
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FRESH VEGETABLES COOKING TIMES  
Fresh Vegetables  
Cooking Time  
Water  
Squash, pattypan, 2 lbs. halved  
Squash, spaghetti, 2 lbs. halved  
10 to 11 min.  
18 to 20 min.  
1-1/2 cups  
1-1/2 cups  
Squash, summer, zucchini  
or yellow, 1/2 in. slices  
2 to 3 min.  
8 to 10 min.  
3 to 4 min.  
2 to 3 min.  
4 to 6 min.  
4 to 6 min.  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
Sweet Potato, 1/2 in. slices  
Swiss Chard, coarsely chopped  
Tomatoes, quartered  
Turnips, small quartered  
Turnips, 1-1/2 in. chunks  
FROZEN VEGETABLES  
HIGH PRESSURE COOKING TIMES  
QUICK STEAM RELEASE  
Frozen Vegetables  
Cooking Time  
Water  
Asparagus  
2 min.  
1 min.  
2 min.  
2 min.  
2 min.  
1 min.  
1 min.  
2 to 3 min.  
2 min.  
1 min.  
1 min.  
1 min.  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
Beans, green, wax or French cut  
Beans, lima  
Broccoli, chopped, florets, or spears  
Brussels Sprouts  
Cauliflower, florets  
Corn, kernels  
Corn, on the cob  
Mixed Vegetables  
Peas (not split)  
Peas and Carrots  
Spinach  
For the frozen vegetables listed, 1 cup liquid is recommended. If more  
than 1 cup liquid is used, there may be excess liquid released through the  
Pressure Regulator Valve as the pressure is released.  
25.  
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FRESH FRUITS  
HIGH PRESSURE COOKING TIMES  
QUICK STEAM RELEASE  
Fresh & Dried Fruit  
Cooking Time  
Water  
Apricots, fresh whole or halved  
Berries, fresh  
0 to 1 min.*  
0 to 1 min.*  
0 to 1 min.*  
1 to 2 min.  
1 to 2 min.  
2 to 3 min.  
2 to 3 min.  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
1 cup  
Cherries, fresh  
Peaches, fresh halved  
Pears, fresh halved  
Plums, fresh  
Prunes (dried plums)  
*
For fruits that cook for 1 minute or less: As soon as the pressure builds,  
and the steam begins to hiss, start a timer and cook under pressure for  
1 minute or less. Turn the Variable Temperature/Pressure Control to  
WARMING and unplug the unit.  
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DRIED BEANS & LEGUMES  
HIGH PRESSURE COOKING TIMES  
NATURAL STEAM RELEASE  
Beans & Legumes  
Cooking  
Time  
Water*  
+ 1 Tbl.  
Veg. Oil  
Yield  
Cooked  
Adzuki, 1 cup dry  
12 to 14 min.  
20 to 25 min.  
18 to 20 min.  
23 to 25 min.  
11 to 13 min.  
3 cups  
3 cups  
3 cups  
3 cups  
3 cups  
2 cups  
Black Beans, 1 cup dry  
2 cups  
Black Eyed Peas, 1 cup dry  
Chickpeas (Garbanzo), 1 cup dry  
Great Northern, 1 cup dry  
2-1/4 cups  
2-1/2 cups  
2-1/4 cups  
Kidney Beans, red or white,  
1 cup dry  
13 to 15 min.  
3 cups  
2 cups  
Lentils,  
green, brown or red,2 cups dry  
11 to 13 min.  
13 to 15 min.  
12 to 14 min.  
3 cups  
3 cups  
3 cups  
4 cups  
Navy Beans 1 cup dry  
Pinto Beans, 1 cup dry  
2 cups  
2-1/4 cups  
*Add one tablespoon of vegetable oil to the water to reduce excess foaming.  
All beans and dried legumes, with the exception of lentils: Follow package  
directions to pre-soak overnight or boil for a few minutes, soak and drain.  
The actual cooking times may vary depending on how old the beans are  
and personal preference.  
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RICE  
HIGH PRESSURE COOKING TIMES  
NATURAL STEAM RELEASE  
Rice  
Cooking  
Time  
Water*  
+ 1 Tbl.  
Veg. Oil  
Yield  
Cooked  
Rice, basmati, 1 cup dry  
6 to 7 min.  
7 to 8 min.  
6 to 7 min.  
1-1/2 cups  
1-1/2 cups  
1-1/2 cups  
3 cups  
3 cups  
3 cups  
Rice, white, converted  
or long grain,  
1 cup dry  
Rice, white, converted  
or medium grain,  
1 cup dry  
Rice, white, arborio  
or short grain  
1 cup dry  
6 to 7 min.  
1-1/2 cups  
2 cups  
3 cups  
Rice, brown, 1 cup dry  
Rice, wild, 1 cup dry  
Quinoa, 1 cup dry  
18 to 19 min.  
25 to 27 min.  
6 to 7 min.  
2-1/4 cups  
2-1/4 cups  
3 cups  
3 cups  
1-1/2 cups  
*Add one tablespoon of vegetable oil to the water to reduce excess foaming.  
Actual cooking times may vary depending on how old the grain is and  
personal preference.  
Either water or bouillon may be used.  
A small amount of rice may stick to the bottom of the Pressure Cooker Pan.  
After removing the cooked rice, fill the Pan immediately with  
water to soak.  
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Helpful Hints  
No steam comes out of the Steam Vent Tube.  
Solution: The Pressure Cooker Lid may not be tightly clamped  
onto the Pan.  
Check to make sure that the Gasket is in place under the  
Steam Vents all the way around the Lid.  
Make sure that the Pressure Regulator Valve with Steam  
Vent Tube, Pressure Indicator Safety Valve with Pressure  
Lift Pin, or Safety Valves do not have any food clogging  
the openings.  
At least 1 cup of water or other liquid must be used when  
pressure cooking foods.  
The Pressure Cooker Lid cannot be opened.  
Solution: All the pressure that had built up inside the Pressure  
Cooker during cooking must be let out through the Steam  
Vent Tube and the Pressure Indicator Safety Valve with  
Pressure Lift Pin before the Lid can be opened.  
Turn the Variable Temperature/Pressure Control to  
WARMING and unplug the unit. The POWER Indicator  
Light will turn off. Wait until the pressure has totally been  
released from the Pressure Regulator Valve and the  
Pressure Lift Pin has dropped.  
All the water evaporated from the Pressure Cooker before the food was done.  
Solution: The Variable Temperature/Pressure Control may have  
been set on too high during pressure cooking and the  
water turned to steam too fast.  
Not enough water was placed into the Pressure Cooker at  
the start of the cooking process.  
For pressure cooking, add at least 1 to 2-1/2 cups of liquid  
to make sure you have enough liquid to cook until done.  
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The Pressure Cooker Lid and Pressure Lift Pin Gaskets are stiff.  
Solution: Apply a thin coating of vegetable oil to the clean  
Gaskets after each use to keep them soft and pliable.  
When the Gaskets are not soft and pliable or have  
stretched so that they no longer fit easily into  
position, it is time to replace them. New Gaskets can  
be ordered by calling the Consumer Relations  
Department at 800-947-3744.  
It is a good idea to replace both Gaskets every  
12 months or more often if the Pressure Cooker is  
used frequently.  
The food is not done.  
Solution: Simply bring the Pressure Cooker back up to  
pressure after checking to make sure there is  
adequate liquid in the Pan and continue cooking a  
few more minutes.  
Adapting other pressure cooker recipes to the Toastmaster®  
Pressure Cooker.  
Solution: Any pressure cooker recipe in which the recipe calls  
for a PRESSURE setting of up to 15 lbs. of pressure  
may be used in the Toastmaster® Pressure Cooker.  
Do not exceed the MAX Fill line for the food  
being cooked.  
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When should you use a Steaming or Cooking Rack?  
Solution: A steaming or cooking rack will keep the food above the  
liquid used for pressure cooking.  
But if you want the foods to pick up more flavor from the  
liquid, do not use a Steaming or Cooking Rack.  
What should you do if froth comes out of the Steam Vent Tube when pressure  
is being released?  
Solution: After pressure cooking, turn the Variable Temperature/  
Pressure Control to WARMING and unplug the unit. The  
POWER Indicator Light will turn off.  
How can meat and vegetables be cooked together?  
Solution: Start pressure cooking the longer cooking meat first.  
Turn the Variable Temperature/Pressure Control to  
WARMING and unplug the unit. The POWER Indicator  
Light will turn off. Wait until the pressure has totally been  
released from the Pressure Regulator Valve and the  
Pressure Lift Pin has dropped. Remove the Lid and add  
the vegetables. Continue pressure cooking until all the  
food is done.  
Why is there a trickle of moisture around the Steam Vent Tube, Pressure  
Cooker Handles, Pressure Regulator Valve and/or Safety Valves when the  
Pan is first heated?  
Solution: A small amount of moisture around these parts is normal  
when first beginning to cook. This moisture will disappear  
when the Pan is fully heated.  
The Gasket must be in place inside the Lid and the Lid  
closed tightly onto the Pan.  
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Using your Pressure Cooker at altitudes above 2,000 feet  
Add 1 cup of additional liquid when cooking at altitudes above 2,000  
feet. The cooking time will also need to be increased by 5% for every  
1,000 feet beginning at an altitude of 3,000 feet.  
Altitude/Feet  
Increase Suggested  
Cooking Time by:  
3,000  
4,000  
5,000  
6,000  
7,000  
8,000  
5%  
10%  
15%  
20%  
25%  
30%  
Converting a personal recipe to pressure cooking  
Compared to conventional cooking, foods cooked under pressure will  
generally be done in approximately 1/3 of the normal cooking time.  
The overall liquids called for in your personal non-pressure cooker  
recipe, may need to be reduced. If too much liquid remains at the  
end of the pressure cooking time, continue cooking. Plug the unit  
into a 120V AC wall outlet. Turn the Variable Temperature/Pressure  
Control to 6 - 7 and simmer uncovered to thicken.  
Use the charts and recipes provided in this book as a guide for  
cooking times and liquids needed.  
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Recipes  
FRESH GREEN BEANS WITH  
NEW POTATOES AND HAM  
1 tablespoon olive oil  
2 cup chopped onion  
1 pound fresh green beans, cut into 1 inch pieces  
2 pound new potatoes, scrubbed and quartered  
2 cup cubed ham  
4 teaspoon salt  
8 teaspoon black pepper  
12 cups water  
2 teaspoon fresh chopped basil  
5
6
Steam  
1. Heat the oil in the Pressure Cooker Pan  
on MAX/BROWNING. Add the onion  
and sauté 5-7 minutes until onion is soft,  
stirring frequently.  
7
9
3
2
8
1
Max/Browning  
Warming  
2. Add the remaining ingredients.  
Stir to combine.  
Steam  
Release  
3. Cover with the Lid and set the Pressure  
Regulator Valve to PRESSURE. Heat on  
MAX/BROWNING until the Pressure Lift  
Pin raises.  
Pressure  
Steam  
Clean  
4. After a few minutes when a steady flow of steam  
is released from the Pressure Regulator Valve,  
reduce the Variable Temperature/Pressure  
Control to 6 - 7 and cook 9 to 13 minutes or  
until done.  
5
6
Steam  
7
3
2
8
9
1
Max/Browning  
Warming  
5. Turn the Variable Temperature/Pressure Control to WARMING  
and unplug the unit. The Power Indicator Light will turn off. Use  
the Natural Steam Release method. Wait until the Pressure Lift  
Pin drops.  
Makes 4 servings  
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NORTHERN BEAN AND HAM SOUP  
2 cup dried Great Northern beans  
14 cups water  
1 (10-ounce) can French Onion Soup  
2 tablespoon vegetable oil  
2 cup cubed ham  
2 cup chopped onion  
4 cup sliced celery  
4 cup sliced carrots  
2 tablespoon dried parsley  
1 bay leaf  
8 teaspoon salt  
8 teaspoon black pepper  
1. Soak beans overnight according to package directions.  
2. Drain the beans and place into the Pressure Cooker Pan.  
3. Add the remaining ingredients.  
Steam  
Release  
Stir to combine.  
4. Cover with the Lid and set the Pressure  
Pressure  
Regulator Valve to PRESSURE. Heat on  
MAX/BROWNING until the Pressure Lift  
Pin raises.  
Steam  
Clean  
5
6
Steam  
5. After a few minutes when a steady flow of  
steam is released from the Pressure Regulator  
Valve, reduce the Variable Temperature/  
Pressure Control to 6 - 7 and cook 11 to 13  
minutes or until done.  
7
9
3
2
8
1
Max/Browning  
Warming  
5
6
Steam  
7
3
6. Turn the Variable Temperature/Pressure  
Control to WARMING and unplug the unit.  
The Power Indicator Light will turn off. Use  
the Natural Steam Release method.  
2
8
9
1
Max/Browning  
Warming  
Wait until the Pressure Lift Pin drops.  
Makes 4 servings  
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SUNDRIED TOMATO AND  
BLACK BEAN VEGETARIAN CHILI  
4 cup dried black beans  
1 tablespoon olive oil  
2 cup chopped onion  
2 teaspoon minced garlic  
1 medium green pepper, cored, seeded and chopped  
1 jalapeno pepper, cored seeded and chopped  
1 carrot, chopped  
1 teaspoon chili powder  
1 teaspoon ground cumin  
4 teaspoon dried oregano  
1 (14.5-ounce) can diced tomatoes  
1 cup water  
1 tablespoon vegetable oil  
2 tablespoons sundried tomatoes  
2 teaspoon salt  
1 tablespoon minced fresh cilantro  
1. Soak beans overnight according to package directions. Drain the  
beans and set aside.  
5
6
Steam  
2. Heat the oil in the Pressure Cooker Pan on  
MAX/BROWNING. Add the onion, garlic,  
peppers, carrot, chili powder, cumin and oregano.  
Sauté 5 to 7 minutes until onion is soft, stirring  
frequently.  
7
3
2
8
9
1
Max/Browning  
Warming  
3. Add the soaked beans, tomatoes, water, oil,  
sundried tomatoes and salt. Stir to combine.  
Steam  
Release  
Pressure  
4. Cover with the Lid and set the Pressure  
Regulator Valve to PRESSURE. Heat on  
MAX/BROWNING until the Pressure Lift  
Pin raises.  
Steam  
Clean  
5
6
Steam  
5. After a few minutes when a steady flow of steam is  
released from the Pressure Regulator Valve,  
reduce the Variable Temperature/Pressure  
Control to 6 - 7 and cook 22 to 26 minutes or  
until done.  
7
3
2
8
9
1
Max/Browning  
Warming  
6. Turn the Variable Temperature/Pressure Control to WARMING  
and unplug the unit. The Power Indicator Light will turn off.  
Use the Natural Steam Release method. Wait until the Pressure  
Lift Pin drops.  
7. Serve with fresh cilantro.  
Makes 4 servings  
35.  
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WHITE AND WILD RICE  
CHICKEN SOUP  
1 chicken breast halves, cut into bite-sized pieces  
22 cups chicken broth  
1 tablespoon vegetable oil  
2 carrots, cut into 2-in. pieces  
1 rib celery, cut into 2-in. pieces  
1 leek, trimmed, washed well, light green and white parts only,  
cut in half lengthwise, then into 2-in. pieces  
1 tablespoon fresh chopped parsley  
2 cup white and wild rice blend  
1. Combine all the ingredients in the Pressure Cooker Pan.  
2. Cover with the Lid and set the Pressure Regulator  
Steam  
Release  
Valve to PRESSURE. Heat on MAX/BROWNING  
until the Pressure Lift Pin raises.  
Pressure  
3. After a few minutes when a steady flow of steam is  
Steam  
Clean  
released from the Pressure Regulator Valve,  
reduce the Variable Temperature/Pressure  
Control to 6 - 7 and cook 15 to 20 minutes or  
until done.  
5
6
Steam  
7
9
3
2
8
1
Max/Browning  
Warming  
4. Turn the Variable Temperature/Pressure Control  
to WARMING and unplug the unit. The Power  
Indicator Light will turn off. Use the Natural  
Steam Release method. Wait until the Pressure  
Lift Pin drops.  
5
6
Steam  
7
8
3
2
9
1
Max/Browning  
Warming  
Makes 2 servings  
36.  
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HERBED CHICKEN WITH FRESH VEGETABLES  
2 boneless-skinless chicken breast halves  
4 teaspoon dried oregano  
4 teaspoon dried basil  
4 teaspoon salt  
dash black pepper  
1 cup chicken or vegetable stock, or  
canned low sodium broth  
2 medium red potatoes, scrubbed and quartered  
2 carrots, quartered  
2 ribs celery, quartered  
1 leek, trimmed, washed well, light green  
and white parts only, sliced thinly  
1. Rub chicken with herbs, salt and black pepper.  
2. Add the chicken broth, chicken and vegetables to the Pressure  
Cooker Pan.  
Steam  
3. Cover with the Lid and set the Pressure  
Release  
Regulator Valve to PRESSURE. Heat on  
Pressure  
MAX/BROWNING until the Pressure  
Lift Pin raises.  
Steam  
Clean  
4. After a few minutes when a steady flow of steam  
is released from the Pressure Regulator Valve,  
reduce the Variable Temperature/Pressure  
Control to 6 - 7 and cook 12 to 15 minutes or  
until done.  
5. Turn the Variable Temperature/Pressure Control  
to WARMING and unplug the unit. The Power  
Indicator Light will turn off. Use the Natural  
Steam Release method. Wait until the Pressure  
Lift Pin drops.  
5
6
Steam  
7
9
3
2
8
1
Max/Browning  
Warming  
5
6
Steam  
7
3
2
8
9
1
Max/Browning  
Warming  
Makes 2 servings  
37.  
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SAUERBRATEN  
4 cup red wine vinegar  
2 teaspoon salt  
1/8 teaspoon pepper  
2 teaspoon ground cloves  
1 clove garlic, crushed  
12 pound chuck or rump roast, 2 inches thick  
1 tablespoon vegetable oil  
12 cups beef broth  
1 large carrot, coarsely chopped  
1 rib celery, coarsely chopped  
2 large onion, coarsely chopped  
1 bay leaf  
1 cup crushed ginger snaps  
1. Combine the red wine vinegar, salt, pepper, ground cloves,  
crushed garlic and marinate the beef roast in a non-metal  
container for several hours or overnight in the refrigerator.  
2. Turn the Temperature Control Dial to  
5
6
Steam  
MAX/BROWNING and heat the oil in the  
7
9
3
Pressure Cooker Pan. Remove the meat from  
the marinade and place it in the Pressure  
2
8
1
Max/Browning  
Warming  
Cooker Pan, reserve the marinade. Brown the  
roast on both sides.  
3. Pour in the reserved marinade, beef broth,  
carrot, celery, onion and bay leaf.  
Steam  
Release  
4. Cover with the Lid and set the Pressure  
Pressure  
Regulator Valve to PRESSURE. Heat on  
MAX/BROWNING until the Pressure Lift  
Pin raises.  
Steam  
Clean  
5
5. After a few minutes when a steady flow of steam  
is released from the Pressure Regulator Valve,  
reduce the Variable Temperature/Pressure  
Control to 6 - 7 and cook 50 to 60 minutes or  
until done.  
6
Steam  
7
3
2
8
9
1
Max/Browning  
Warming  
6. Turn the Variable Temperature/Pressure Control to WARMING  
and unplug the unit. The Power Indicator Light will turn off. Use  
the Natural Steam Release method. Wait until the Pressure Lift  
Pin drops.  
7. Place the meat on a serving platter and cover with foil. Stir  
in the crushed ginger snaps into the gravy, adding more broth as  
necessary to make a gravy. Taste and adjust for salt. Slice the  
meat across the grain into thick slices and serve with the gravy  
on the side.  
Makes 4 to 6 servings  
38.  
38.  
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BURGUNDY BEEF STEW  
2 pound beef stew meat, trimmed of all fat  
and cut into 1 inch cubes  
1 tablespoon olive oil  
2 cup chopped onion  
1 clove garlic, minced  
2 teaspoon dried thyme  
1 cup peeled baby carrots, cut into 1 inch pieces  
1 cup all purpose potatoes, cut into 1 inch pieces  
1 cup frozen cut green beans  
4 ounces tomato sauce  
p cup beef broth  
4 cup Burgundy wine  
1 bay leaf  
2 teaspoon salt  
dash black pepper  
2 tablespoon minced parsley  
5
6
Steam  
1. Heat the oil in the Pressure Cooker Pan on  
MAX/BROWNING. Sauté the meat and brown on  
all sides.  
7
9
3
2
8
1
Max/Browning  
Warming  
2. Add onion and garlic to the meat mixture and  
sauté 5 to 7 minutes, or until soft.  
3. Add the remaining ingredients, except the parsley.  
Stir well.  
Steam  
Release  
4. Cover with the Lid and set the  
Pressure Regulator Valve to PRESSURE. Heat  
on MAX/BROWNING until the Pressure Lift  
Pin raises.  
Pressure  
Steam  
Clean  
5. After a few minutes when a steady flow of steam is  
released from the Pressure Regulator Valve,  
reduce the Variable Temperature/Pressure  
Control to 6 - 7 and cook 15 to 20 minutes or  
until done.  
5
6
Steam  
7
3
2
8
9
1
Max/Browning  
Warming  
6. Turn the Variable Temperature/Pressure  
Control to WARMING and unplug the unit.  
The Power Indicator Light will turn off. Use the  
Natural Steam Release method. Wait until the  
Pressure Lift Pin drops.  
Makes 4 servings  
39.  
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SWISS STEAK  
2 pound round steak, 2 inch thick  
1 tablespoon vegetable oil  
1 (15-ounce) can stewed tomatoes, celery, onion  
and green pepper-style  
2 teaspoon Dijon mustard  
2 green pepper, cut into 1 inch cubes  
2 onion, cut into 1 inch cubes and separated  
2 cup beef broth  
5
6
Steam  
1. Cut round steak into 4-inch squares. Heat  
the oil in the Pressure Cooker Pan on  
MAX/BROWNING. Add the round steak and  
brown on both sides.  
7
9
3
2
8
1
Max/Browning  
Warming  
2. Mix the tomatoes and mustard together.  
Add the peppers, onion, tomatoes mixture  
and broth to the Pressure Cooker Pan.  
3. Cover with the Lid and set the Pressure  
Regulator Valve to PRESSURE. Heat on  
MAX/BROWNING until the Pressure Lift  
Pin raises.  
Steam  
Release  
Pressure  
Steam  
Clean  
4. After a few minutes when a steady flow of steam  
is released from the Pressure Regulator Valve,  
reduce the Variable Temperature/Pressure  
Control to 6 - 7 and cook 25 to 30 minutes or  
until done.  
5
6
Steam  
7
3
2
8
9
1
Max/Browning  
Warming  
5. Turn the Variable Temperature/Pressure Control  
to WARMING and unplug the unit. The Power  
Indicator Light will turn off. Use the Natural  
Steam Release method. Wait until the Pressure  
Lift Pin drops.  
Makes 2 servings  
40.  
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CANDIED SWEET POTATOES  
4 cup packed brown sugar  
2 teaspoon ground cinnamon  
4 teaspoon ground nutmeg  
pinch salt  
1 long strip orange peel  
1 pound sweet potatoes, peeled and cut into  
2 inch thick slices  
1 cup orange juice  
12 tablespoons butter, softened  
1. Mix the brown sugar, cinnamon, nutmeg and salt together.  
2. Place the orange peel in the bottom of the Pressure Cooker Pan.  
Add sweet potato slices in layers, sprinkling each layer with brown  
sugar mixture, ending with a final layer of brown sugar mixture.  
Drizzle with orange juice. Dot with butter.  
Steam  
Release  
3. Cover with the Lid and set the Pressure  
Pressure  
Regulator Valve to PRESSURE. Heat on  
MAX/BROWNING until the Pressure Lift  
Pin raises.  
Steam  
Clean  
4. After a few minutes when a steady flow of  
steam is released from the Pressure Regulator  
Valve, reduce the Variable Temperature/  
Pressure Control to 6 - 7 and cook  
5
6
Steam  
7
9
3
2
8
1
Max/Browning  
Warming  
8 to 10 minutes or until done.  
5
6
Steam  
5. Turn the Variable Temperature/Pressure  
Control to WARMING and unplug the unit.  
The Power Indicator Light will turn off. Use the  
Quick Steam Release method. Wait until the  
Pressure Lift Pin drops.  
7
3
2
8
9
1
Max/Browning  
Warming  
Makes 6 servings  
41.  
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BLUEBERRY STUFFED APPLES  
4 large firm baking apples such as:  
Rome, Jonagold, Cortland or Winesap  
3 cup packed brown sugar  
2 cup fresh blueberries  
4 cup chopped walnuts  
2 teaspoon cinnamon  
12 tablespoons unsalted butter  
1 cup apple juice or cider  
1. Core the apples, cutting to, but not through the bottoms and place  
into the the Pressure Cooker Pan.  
2. Combine the brown sugar, blueberries, walnuts and cinnamon in a  
bowl. Spoon mixture into the apples. Dot the apples with the butter.  
Sprinkle any remaining sugar mixture over apples. Pour the apple  
juice into the Pressure Cooker Pan.  
Steam  
Release  
3. Cover with the Lid and set the Pressure  
Pressure  
Regulator Valve to PRESSURE. Heat on  
MAX/BROWNING until the Pressure Lift  
Pin raises.  
Steam  
Clean  
5
4. After a few minutes when a steady flow of steam  
is released from the Pressure Regulator Valve,  
reduce the Variable Temperature/Pressure  
Control to 6 - 7 and cook 8 to 10 minutes or  
until done.  
6
Steam  
7
9
3
2
8
1
Max/Browning  
Warming  
5
6
Steam  
7
5. Turn the Variable Temperature/Pressure Control  
to WARMING and unplug the unit. The Power  
Indicator Light will turn off. Use the Quick  
Steam Release method. Wait until the Pressure  
Lift Pin drops.  
3
2
8
9
1
Max/Browning  
Warming  
6. Serve with the hot brown sugar sauce.  
Makes 4 servings  
42.  
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LIMITED ONE YEAR WARRANTY  
®
Warranty: This Toastmaster product is warranted to be free from defects in materials or workmanship for a period of  
(1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the  
product.  
Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable  
use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear,  
improper assembly, installation or maintenance abuse or other causes not arising out of defects in materials or  
workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend  
to any units which have been used in violation of written instructions furnished with the product or to units which have  
been altered or modified or to damage to products or parts thereof which have had the serial number removed,  
altered, defaced or rendered illegible.  
Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION  
TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied  
warranty lasts, so the above limitation may not apply to you.  
Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or  
replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or  
the purchase price refunded. The repaired or replacement product will be in warranty for the balance of the one-year  
warranty period and an additional one-month period. No charge will be made for such repair or replacement.  
Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 947-3744 between the hours  
of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with  
a problem. Please refer to model number TPC4000 when you call.  
In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or  
postage. Call for return authorization (1 800 947-3744).  
Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $12.00 (U.S.) for  
return shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay  
in advance for the repair or replacement.  
For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with  
sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all customs  
duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty /  
brokerage fees to us in advance of our performing any service.  
Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For your  
protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following  
items with your appliance: any accessories related to your problem, your full return address and daytime phone  
number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to  
determine warranty status. C.O.D. shipments cannot be accepted.  
To return the appliance, ship to:  
Attn: Repair Center  
To contact us, please write to or call:  
Toastmaster Inc.  
Toastmaster Inc.  
P.O. Box 6916  
708 South Missouri Street  
Macon, MO 63552  
Columbia, MO 65205-6916  
1 (800) 947-3744  
Email: consumer_relations@toastmaster.com  
Limitation of Remedies: No representative or person is authorized to assume for us any other liability in connection  
with the sale of our products. There shall be no claims for defects or failure of performance or product failure under  
any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence, strict liability,  
breach of warranty and breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser  
under this warranty, and in no event shall we be liable for any incidental or consequential damages, losses or  
expenses. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above  
limitation or exclusion may not apply to you.  
Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state  
to state.  
© 2002 Toastmaster Inc.  
All Rights Reserved  
P/N 61123  
Printed in China  
43.  
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Keep Dated Sales Receipts for Warranty Service.  
Keep this booklet. Record the following for reference:  
Date purchased _______________________________________________  
Model number _______________________________________________  
Date code (stamped on bottom)________________________________  
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.  
44.  
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Contact Information  
Coordonnées :  
Contacte a:  
National Service Center  
708 South Missouri Street  
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 USA et au Canada, appeler les numéros suivants :  
Service Consommateurs : 1-800-947-3744  
Pièces Consommateurs : 1-800-947-3745  
Horaires : De 8h00 à 17h30, heure GMT - 6  
En México:  
Toastmaster de México, S.A. de C.V.  
Cerrada de Recursos  
Hidráulicos Número 6  
La Loma Industrial  
Tlalnepantla de Baz, C.P. 54060  
Estado de México  
52-5-397-2848  
Horario: 8:00 a.m. hasta 5:30 p.m., hora del Centro  
© 2002 Toastmaster Inc.  
A Subsidiary of Salton, Inc.  
Subsidiaire de Salton, Inc.  
A una Subsidiaria de Salton, Inc.  
45.  
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Questions  
Call toll free 1-800-947-3744  
MondayFriday, 8:00 a.m.-5:30 p.m. CST  
?
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