Toastmaster Oven TOV211DEH User Manual

Convection Toaster  
Oven-Broiler  
Dehydration Racks  
USE AND CARE GUIDE AND RECIPE BOOK  
MODEL TOV211DEH  
(Use with Toastmaster Convection Toaster Oven Broiler Model TOV211)  
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When using the Dehydration Racks one rack may be placed into  
Shelf Positions #1, #3 and #5 on the Model TOV211 (Sold Separately).  
1, 2, or 3 racks may be used simultaneously in any shelf position.  
Shelf Position 1 and 2  
Shelf Position 3 and 4  
Shelf Position 5 and 6  
Programming Dehydration Function  
1. Plug unit (Model TOV211) into a 120V AC outlet. Leave the Glass  
Door ajar.  
2. Press the Dehydrate Button to select the Dehydration Program.  
Time will automatically set to 14 hours. You can adjust time lower  
if needed by pressing the down arrow.  
3. The default temperature automatically sets to 145˚F. Temperature  
cannot be adjusted under the Dehydration Program. Place Food  
on rack. Food should be evenly spaced and not touching. Then  
place rack in any shelf position.  
4. Different recipes may require time under or over 14 hours. If  
longer time is needed let the timer count down to zero. Then  
press the Dehydrate Button again. When 14 hour default shows  
press down arrow to time needed.  
5. Begin to check on food before the dehydration period is  
completed; check food for desired dryness. Remove individual  
pieces and store in containers or food bags. If some pieces are not  
yet done, leave them on the dehydrator and check frequently until  
all food dehydration is completed.  
6. Food that is not going to be eaten within a day or two should be  
stored in the refrigerator. If storing food in the freezer, be sure to  
use containers or bags designed for freezer storage.  
7. Unplug oven and allow to cool completely before cleaning.  
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide  
2.  
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Use and Care  
Before using for the first time, unpack the accessories and wash in warm,  
soapy water or in the dishwasher. Rinse well and dry thoroughly.  
Clean-up of Dehydration Racks  
1. Allow to cool before cleaning.  
2. Hand wash with soap and water, a mild abrasive cleaner and plastic  
scouring pads, or wash in a dishwasher.  
3. Rinse well and dry thoroughly.  
Selecting Foods for Dehydration  
Foods to be dried should be in good condition. Select fruits that are just  
ripe; they have the highest natural form of sugar and are best for drying.  
Fruits that are not ripe may have a flat bitter taste. Vegetables should be  
fresh and tender. Check fruits and vegetables for marks or bruises and  
cut away these portions before preparing for dehydration. Avoid using  
overripe fruits and vegetables with spoiled portions. Meat, poultry and  
fish should be fresh and lean. Preparation, dehydration time and storage  
of foods also influence their quality and taste. Follow preparation  
dehydration and storage instructions in this manual to ensure the  
best- quality dried foods.  
IMPORTANT: If you suspect food is contaminated, freeze at 0˚F for  
48 hours to prevent bacteria growth, or heat at 175˚F for 15 minutes to  
pasteurize it. Some nutrition may be lost, but it will stop the contamination  
process.  
Preparation and Pretreatment  
of Vegetables  
Vegetables dried at home require a little more effort in processing and  
storage than do fruits because they are low in acid and have little sugar.  
Some vegetables have a poor quality when dehydrated, and are better  
frozen than dried. Others, such as potatoes are available at reasonable  
prices all year round, and it may not be worth your time to dry them  
unless they are used for lightweight camping. Be selective in the  
vegetables you choose to dry.  
3.  
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Preparation  
Select only the highest quality, fresh, crisp and tender vegetables for  
drying. Wash vegetables carefully just before processing to remove dirt  
and bacteria. Most vegetables should be peeled, trimmed, cut or  
shredded prior to drying.  
Pretreatment  
Blanching vegetables prior to drying destroys the enzymes that produce off  
flavors during storage, resulting in poor texture and poor rehydration.  
Steam blanching is preferred over water blanching because there is less  
flavor and vitamin loss. Microwave blanching is also excellent and usually  
keeps a brighter color in the vegetables.  
Steam Blanching  
Layer prepared vegetables in the top portion of a steamer, no more than  
2 to 212 inches deep. Steam until the vegetables are heated all the way  
through but are not cooled enough to eat (usually 2 to 3 minutes). Small  
pieces may need occasional stirring to steam blanch evenly. Transfer  
steamed vegetables directly to drying trays, working as quickly as possible.  
Microwave Blanching  
Microwave ovens are convenient for blanching fresh vegetables. Prepare  
vegetables as for steam blanching. Place vegetables with small amount of  
water (refer to your microwave oven cooling chart) in a covered casserole  
dish. Cook for only 14 to 13 the time specified in the chart, stirring well  
after half of the blanching time. Microwave blanched vegetables will be  
more brightly colored than those that are steam blanched. Transfer  
blanched vegetables directly to drying trays, working as quickly as possible.  
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide  
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Guidelines for Drying Vegetables  
VEGETABLE  
PREPARATION  
APPROX. TIME  
AND PRETREATMENT  
IN DEHYDRATOR*  
Asparagus  
Cut in half to divide tips  
from sterns. Tips are best  
for drying, but dried sterns  
can be crushed and used  
for seasoning.  
17-19 hours  
Beans (Green) Snap off ends and cut as desired. 17-19 hours  
Blanch, then quick-freeze  
for 30-45 minutes.  
Beats  
Trim, leaving about an inch  
of the top and root. Blanch  
and allow to cool, then cut  
off the top and root, and slice.  
22-24 hours  
Broccoli  
Carrots  
Trim and cut as usual. Steam  
for about 4-5 minutes.  
17-19 hours  
11-13 hours  
1
Wash and peel. Cut into 2  
"
thick chunks and steam for  
about 4-5 minutes until tender  
Corn  
Remove husk, wash and steam  
blanch corn on the cob.  
Allow to cool, then cut corn  
from the cob.  
8-10 hours  
Celery (Leaves) Break leaves apart from  
their stems. Place leaves  
6-8 hours  
separate from stalks in tray(s).  
Celery (Stalks) Wash and separate leaves  
12-14 hours  
from stalks. Cut stalks into 12  
"
chunks. Place stalks separate  
from leaves in tray(s).  
Chives  
Wash and Mince.  
5-7 hours  
5.  
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Guidelines for Drying Vegetables  
(Cont.)  
VEGETABLE  
Cucumber  
Garlic  
PREPARATION  
AND PRETREATMENT  
APPROX. TIME  
IN DEHYDRATOR*  
Wash, trim and slice about  
4" thick.  
11-13 hours  
16-18 hours  
1
Separate and peel cloves.  
Cut cloves in halves or slice.  
Mushrooms  
Brush clean and remove stem. 11-13 hours  
Leave whole, cut in halves  
or slices.  
Onions  
Trim ends and peel. Cut in  
rings or dice.  
13-15 hours  
Peppers  
(Pimentos)  
Wash and remove core.  
Cut in halves, quarters, rings  
or strips.  
13-15 hours  
Peppers  
(Jalapenos)  
Wash and dry whole.  
11-13 hours  
14-16 hours  
Potatoes  
Wash and peel. Cut or slice as  
desired and steam blanch.  
Rinse under cold water and  
pat dry before placing on  
tray(s). Note: If you wish to  
leave the skin on the potatoes,  
wash and scrubs with vegetable  
cleaning brush then prick and  
remove all "sprouts" and "scars”,  
using the tip of a potato peeler  
or paring knife.  
Tomatoes  
Wash and remove stems.  
Dip in boiling water and then  
in cold water. Remove skin  
and cut in halves, quarter  
or thick slices.  
18-20 hours  
Approximate times are offered as guidelines only. Drying time may  
vary, depending on quality and quantity of vegetable(s) being dried.  
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide  
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Preparation and Pretreatment  
of Fruits  
Almost all fruits are suitable for drying at home, but some fruits will  
require more drying time than others; the guidelines offered in this  
manual will help you get started. Some fruits might not be suitable  
for drying all year round, so it will be helpful to learn which fruits are  
in season and experiment with those first.  
Preparation  
Wash fruits well and remove any bruised or overripe portions. Peel if  
desired. Larger fruits may be halved. If pieces of fruit vary in size,  
3
1
they may be sliced 8" to 2" thick for more even drying. Smaller fruits  
such as grapes and cherries may be dried whole. Remove pits or  
stones from fruits such as prunes, cherries, apricots, etc. Fruits that  
have been artificially waxed to prevent moisture loss should always be  
peeled. Peeling is optional with other fruits. Dried pear skins tend to  
be grainy, and peach peels are a little fuzzy.  
Most fruits can be placed directly on the drying trays as they are  
prepared (pineapples, grapes strawberries, prunes, etc). However,  
apples, apricots, peaches, and pears turn brown when the cut surface  
is exposed to the air, due to oxidation and the continuous reaction of  
enzymes. These fruits may be pretreated to slow this browning while  
they are being prepared by keeping them in a holding solution until  
you have sufficient fruit to pretreat.  
Pretreatment  
Below are listed several optional methods of pretreatment. You need  
not pretreat food in order to dry it. However, pretreatment often  
makes food look better, increases the shelf life and can even enhance  
the nutritional value of some foods. Experiment with both treated  
and untreated food in your storage to see which will best suit your  
needs. Remember that proper storage is critical to the quality of the  
stored product, whether treated or untreated.  
Natural Pre-Dips  
Use pineapple or lemon juice as a natural alternative to other  
pretreatments to reduce browning. Slice fruit directly into juice.  
Remove promptly (about 2 minutes) and place on trays. Fruits may  
also be dipped in honey, spices, lime or orange juice, Jell-o powders  
or sprinkled with coconut to give them a snappy dried flavor. Use  
your imagination and make your own flavorful dip.  
7.  
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Pretreatment (cont.)  
Sodium Bisulfite  
Ask for food-safe, (USP) grade only. Dissolve 1 teaspoon of sodium  
bisulfite in one quart of water. Prepare small amounts of fruit and dip  
for 2 minutes in the solution. This helps prevent loss of vitamin C and  
maintains a bright color. Sodium bisulfite is available in most  
pharmacy/ drug stores or may be obtained from Alternative  
Pioneering Systems, Inc., 4064 Peavey Rd., Chaska, MN 55318, USA.  
Popping Backs  
When drying fruit halves, especially apricots, it has been suggested  
that popping the back ("inside out") will speed the drying time. This  
is true, but it also results in the loss of the nutritional juices to the  
bottom of the dehydrator. Instead, cut each half in half again to give  
the end product more nutritional value, a brighter color, and faster  
reconstitution capabilities.  
Guidelines for Drying Fruits  
FRUIT  
PREPARATION  
AND PRETREATMENT  
APPROX. TIME  
IN DEHYDRATOR*  
Apples  
Wash, and peel if desired.  
22-24 hours  
Cut in halves and remove core,  
then cut into chunks or slice.  
Can be pretreated with a little  
lemon juice to prevent browning.  
Apricots  
Bananas  
Cherries  
Wash, cut in halves and  
remove pit. Cut further into  
quarter, if desired.  
30-35 hours  
22-24 hours  
22-24 hours  
Peel and slice. Can be  
pretreated with a little lemon  
juice to prevent browning.  
Wash and remove pit.  
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Guidelines for Drying Fruits (Cont.)  
VEGETABLE  
PREPARATION  
AND PRETREATMENT  
APPROX. TIME  
IN DEHYDRATOR*  
Coconut  
Drain milk, crack and remove  
coconut. Pat dry and cut  
into 4" thick chunks.  
24-30 hours  
22-24 hours  
1
Figs  
Wash and remove stems.  
Cut into halves or quarters  
(dry skin side up).  
Grapes  
Papaya  
Peaches  
Wash and remove stems.  
Leave whole.  
23-25 hours  
30-35 hours  
Wash and peel. Cut into large  
or small chunks, as desired.  
Wash, cut in halves and remove 35-42 hours  
pit. Cut further into quarter,  
if desired.  
Pears  
Wash, and peel if desired.  
Cut in halves and remove core,  
then cut into chunks or slices.  
Can be pretreated with a little  
lemon juice to prevent  
28-32 hours  
browning.  
Pineapple  
Prunes  
Remove core and cut into  
chunks, or slice into wedges.  
22-25 hours  
Wash, cut in halves and remove 30-35 hours  
pit. Cut further into quarters,  
if desired.  
Strawberries  
Wash and leave whole, cut in  
halves or slice.  
12-15 hours  
Approximate times are offered as guidelines only. Drying time may  
vary, depending on quality and quantity of vegetable(s) being dried.  
9.  
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BEEF JERKIES  
Use only lean meat. Cut away excess fat, then cut meat into strips and  
place in deep dish suitable for marinating. Prepare marinade as  
instructed below.  
Saturate meat in marinade, cover dish and place in the refrigerator to  
marinate for 4-12 hours, or longer. Drain excess marinade from meat  
ad pat dry. Place a roll-up sheet on the bottom tray then arrange  
meat on all other trays. (Do not place meat on the roll-up sheet; do  
not place it on the bottom tray.)  
Dehydration time may take anywhere from 16 to 32 hours, depending  
on the thinness or thickness of the meat strips and on how much  
meat is placed on the trays to dry.  
Marinade:  
1 lb.  
lean meat  
vinegar or wine  
1
4
cup  
2 tablespoons  
2 tablespoons  
1 tablespoon  
lemon juice  
Worcestershire sauce  
ketchup  
1 teaspoon  
brown sugar  
1
4
cup  
chopped onion  
chopped green peppers  
garlic cloves, minced  
salt  
2 tablespoons  
4
1
4
teaspoon  
teaspoon  
1
4
black pepper  
MIX ALL INGREDIENTS TOGETHER TO MAKE MARINADE.  
Seafood and Poultry: Like meat, seafood can be marinated and  
dehydrated without cooking. Poultry should be cooked before  
dehydrating.  
Nuts  
Shell and rinse nuts with warm water. Pat dry and spread on trays.  
Most nuts will take approximately 20-30 hours to dehydrate; they  
should be allowed to dehydrate until brittle.  
After dehydrating, allow to cool. Nuts that will be not be consumed  
within a day or two should be frozen to ensure freshness. Remove  
nuts from the freezer and allow them to defrost before using.  
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Herbs and Flowers  
Rinse and pat dry. Remove any dead, mushy or discolored portions,  
but leave the stem and do not break apart until after drying. Spread  
herbs or flowers on tray and allow to dehydrate for about 2-7 hours,  
depending on their type. When drying is complete, remove from tray  
and allow to cool.  
Remove from stem and break leaves or buds apart, or crush if desired.  
If dehydrating seeds, choose when pods have changed in color.  
Flowers  
For best results, pick flowers after the morning dew rises and before  
the evening mist sets in. Do not use flowers that have been sprayed  
with insecticides or other harmful chemicals. If dehydrating at the  
same time as herbs intended for consumption, place flowers on the  
bottom trays and herbs on the top trays; this is to prevent any  
"drippings" from the flowers to fall on the herbs.  
Helpful Hints  
N If the dehydrator has been stored for some time, wash and clean  
before using.  
N Fresh vegetables and fruits are best for dehydrating. Canned goods  
do not dehydrate as well.  
N Vegetables and fruits should always be cleaned before preparation  
and pretreatment.  
N For best results, always prepare and pretreat fruits and vegetables  
as outlined in this manual.  
N It is relatively safe to leave the dehydrator on when dehydrating  
fruits that take a long time, but make sure to set the dehydrator in  
a safe place. Read the "Important Safeguards" in the TOV211s  
manual, and exercise safety when using this product.  
N Exact dehydrating time varies greatly depending on several factors:  
Type, size and quality of food, quantity placed on trays and personal  
preference. It will help to keep a personal notepad where you can write  
down your own notes. Keep notes on the type of food, weight before  
and after drying, total drying time, and final results.  
N Many recipes will work well using dried foods. Experiment with the  
recipes offered in this manual and proceed from there to discover  
your own ways of using dried foods for cooking. Books on the  
topic are available in most local bookstores.  
11.  
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Food Storage  
Packaging  
DRIED FOODS MUST PROPERLY PACKAGED IN ORDER TO KEEP  
WELL.  
Package your dried foods in freezer plastic bags, squeezing out as  
much air as possible. Heat-sealable bags may also be used. Store the  
plastic bags inside of airtight metal, plastic or glass container. Storing  
foods in rigid containers without first putting them into freezer bags  
exposes the dried foods to air.  
Vacuum packaging equipment for home use is available in some  
stores around the country. Vacuum packaging will greatly extend  
shelf life.  
Storage Conditions  
Store properly packaged dried foods in a cool, dark place. The cooler the  
food is kept, the longer the optimal quality will be maintained. For every  
18°F drop in temperature, the shelf life increases 2 to 3 times. If you have  
room in a refrigerator or freezer, keep your dried foods there. Otherwise,  
find the coolest place in your home to store dried foods. Light also causes  
the quality and nutritive value to deteriorate. Keep dried foods in the  
dark or in opaque containers.  
Shelf Life  
Fruits have a naturally high sugar and acid content, which allows them to  
dry well and store for longer periods of time than vegetables. When  
properly packaged and stored at room temperature or below (70°F or  
less), most fruits will maintain a high quality and nutritional value up to a  
year. Most vegetables are best when eaten within six months.  
FRUITS AND VEGETABLES KEPT BEYOND THE RECOMMENDED  
TIME MAY NOT BE AS NUTRITIOUS OR TASTE AS GOOD BUT  
WILL NOT SPOIL UNLESS THE PACKAGING IS NO LONGER  
INTACT.  
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Recipes  
VEGETABLE PUREE  
1 cup  
mixed dried vegetables  
hot water  
milk  
1
2
cup  
cup  
1
4
1 tablespoon  
butter or oil  
Use only very dry, brittle vegetables. Mix dried vegetables and grind  
until powdery. Add water and milk, and allow to rehydrate for  
15-25 seconds; then blend until puree is achieved. Add butter or oil  
and blend for an additional 5 seconds.  
Add salt and/ or other condiment(s) as desired and stir. If necessary,  
heat over low heat for 2-3 minutes.  
MEAT-VEGETABLE PUREE  
3
4
cup  
cup  
cup  
cup  
mixed dried vegetables  
chopped dried meat  
hot water  
1
1
1
4
2
4
milk  
1 tablespoon  
butter or oil  
Use only very dry, brittle vegetables and meat. Mix dried vegetables  
with meat and grind until powdery. Add water and milk, and allow to  
rehydrate for 15-25 seconds; then blend until puree is achieved. Add  
butter or oil and blend for an additional 5 seconds.  
Add salt and/ or other condiment(s) as desired and stir. If necessary,  
heat over low heat for 2-3 minutes.  
MIXED FRUIT PUREE  
1 cup  
dried fruits  
hot water  
milk  
1
2
cup  
cup  
1
2
Mix dried fruits and grind until finely chopped. Add water and milk,  
and allow to rehydrate for 25-30 seconds; then blend until puree is  
achieved.  
If desired, add 1-2 tablespoons of sugar or honey and stir. Pour into  
bowl(s) and refrigerate, if desired cold.  
13.  
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BANANA PUREE  
1 cup  
dried bananas  
hot water  
milk  
1
2
cup  
cup  
1
2
Grind dried bananas until finally chopped. Add water and milk, and  
allow to rehydrate for 25-30 seconds; then blend until puree is achieved.  
If desired, add 1 tablespoon of sugar and stir. Pour into bowl(s) and  
refrigerate, to serve cold.  
CHICKEN-VEGETABLE SOUP  
1 cup  
1 cup  
1 cup  
hot water  
stewed tomatoes  
hot water  
1 cup  
mixed dried vegetables  
dried onions  
dried celery  
dried garlic  
dried parsley  
dried basil  
dried oregano  
salt  
black pepper  
egg noodles  
cooked rice  
oil  
1
4
cup  
1
1
1
1
1
1
1
1
1
4
cup  
4
4
4
4
8
8
2
2
tablespoon  
tablespoon  
tablespoon  
tablespoon  
tablespoon  
tablespoon  
cup  
cup  
1 tablespoon  
2 tablespoons  
butter  
Mix dried vegetables in a bowl. Add hot water and allow to rehydrate  
for 25-30 minutes. While vegetables are rehydrating, place broth in a  
medium-size saucepan over med-high heat. Crush tomatoes and add  
to broth. Add parsley, basil, oregano, salt and pepper, and stir. When  
water begins to boil, add noodles and allow to cook. In a small skillet,  
melt butter and saute onions, celery and garlic until wilted; then  
drain excess butter and add to broth. Add vegetables to broth and  
simmer over low heat for about 5-10 minutes, stirring occasionally.  
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CHICKEN-VEGETABLE SOUP (CONT.)  
Variations:  
CHICKEN-POTATO SOUP  
Make the Chicken-vegetable Soup, but for noodles and rice,  
3
substitute ⁄4 cup potatoes, peeled and cut into cubes.  
BEEF-VEGETABLE SOUP  
Instead of chicken broth, use beef broth. To enhance the beef flavor,  
add 2 tablespoons dried meats to the dried vegetables before  
rehydrating.  
PLANTAIN SOUP  
1
You will need 4 cup dried plantain fruit; grind until powdery.  
Make the Beef-vegetable Soup and add ground plantain fruit just  
before simmering the last 5-10 minutes.  
BEEF-BARLEY SOUP  
Make the Beef-vegetable Soup, but substitute 4 cup barley for the  
3
noodles and rice. Small chunks of cooked beef can also be added.  
BEAN SOUP  
Make the Beef-vegetable Soup, but do not add noodles or rice.  
Instead, add one 8-oz. Can red kidney beans just before simmering  
the last 5-10 minutes.  
GARLIC BREAD  
1 loaf  
1 stick  
Italian bread  
butter  
3 tablespoons  
2 tablespoons  
2 tablespoons  
dried garlic  
dried parsley  
olive oil  
Place butter in a small bowl and leave out of the refrigerator; in about  
30-45 minutes it will be smooth enough for spreading. Use a fork to  
break up butter and spread out.  
Grind garlic and parsley until powdery; then add to butter and mix  
together with a spoon until blended. Add olive oil and mix until smooth.  
Cut bread in half and spread both sides with garlic mixture. Cut  
bread as desired and place on oven rack inside up. Heat in oven at  
250°F for about 5 minutes, or until lightly toasted.  
15.  
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HERB SALAD  
3 cups  
romaine lettuce, cut into bite-size pieces  
3 cups  
fresh spinach, cut into bite-size pieces  
watercress, minced  
shredded carrots  
oil  
vinegar  
salt  
black pepper  
dried parsley  
dried garlic  
1 cup  
1
2
cup  
1
1
1
1
1
1
1
1
1
2
cup  
cup  
4
2
2
4
4
4
4
2
tablespoon  
tablespoon  
tablespoon  
tablespoon  
tablespoon  
tablespoon  
tablespoon  
dried celery leaves  
dried lemon balm leaves  
dried chives  
Toss together lettuce, spinach and watercress. Place dried herbs in  
blender and mix until powdery.  
To make dressing, pour vinegar into bottle-type container suitable for  
mixing salad dressings and add herbs, salt and pepper. Cover and  
shake. Slowly, add oil and shake again. Immediately sprinkle over  
salad greens and blend together.  
Garnish with shredded carrots on top.  
PIÑA COLADA/ COTTAGE CHEESE DESSERT  
2 cups  
cottage cheese  
dried pineapple  
dried coconut  
sugar  
3 tablespoons  
3 tablespoons  
1 teaspoon  
Place cottage cheese in a small bowl. Grind pineapple and coconut;  
then add to cottage cheese and gently mix together with a spoon  
until well blended.  
POWDER-COATED FRUIT-NUT MIX  
1
4
cup  
cup  
cup  
cup  
cup  
cup  
cup  
cup  
dried grapes (or sun-dried raisins)  
dried prunes, pitted  
dried papaya  
dried coconut (flakes, shredded)  
dried peaches (or apricots)  
sunflower seeds  
1
1
1
1
1
1
1
4
4
4
4
8
8
8
toasted cashew nuts  
toasted almonds  
1 cup  
powdered sugar  
Mix all fruits and nuts in a bowl. Add powdered sugar and mix to coat.  
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VEGETABLE JUICE DRINK  
1
4
cup  
dried tomatoes  
dried carrots  
dried celery  
dried onion  
dried parsley  
hot water  
2 tablespoons  
2 tablespoons  
1 tablespoon  
1
4
teaspoon  
2 cups  
1
8
teaspoon salt (optiona)  
Use only very dry, brittle vegetables. Mix dried vegetables and grind until  
Powdery. Add 2 cups hot water and allow to rehydrate for 15-25 seconds.  
1
Add remaining 2 cup water and blend until liquified. Add salt and  
blend for an additional 5 seconds.  
Pour into tall glass and refrigerate if desired cold.  
FRUIT TEA  
1
1 to 1- 2 cups  
2-3 cups  
dried mixed fruits  
water  
sugar or honey  
Pour water into saucepan and allow to boil 5 minutes. Remove from  
stovetop and add fruits. Stir and cover. Simmer over low heat for  
about 15 minutes.  
Remove from stovetop and allow to sit for about 5 minutes. Uncover  
and strain through cloth colander. Add sugar or honey to taste.  
Tea can be covered and refrigerated if desire cold.  
Variation:  
Herbal Tea  
Instead of dried fruits, use dried herbs that are classified as safe; some  
herbs may be toxic. Be sure you become familiar with the herbs you  
use for making teas.  
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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 TOV211DEH 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 $ 5.00 (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.  
© 2003 Toastmaster Inc.  
All Rights Reserved  
P/ N 61351  
Printed in China  
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide  
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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 f a ct o f lif e .  
Bu t s o m e t im e s p r e p a r in g  
m e a ls ca n b e co m e a ch o r e .  
Th a t ’s w h y TOASTMASTER h a s b e e n in vit e d  
in t o m illio n s o f k it ch e n s ju s t lik e y o u r s  
s o w e ca n HELP YOU MASTER y o u r  
m ix in g , b a k in g , g r illin g , t o a s t in g ,  
b r e w in g , h e a t in g a n d s e r vin g  
t a s k s WITH EASE AND STYLE.  
Th e TOASTMASTER n a m e s t a n d s f o r a  
CELEBRATION o f INNOVATION d e s ig n e d  
t o s e r ve y o u r lif e a n d k e e p y o u  
COOKIN’ IN STYLE.  
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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  
© 2003 Toastmaster Inc.  
A Subsidiary of Salton, Inc.  
Subsidiaire de Salton, Inc.  
A una Subsidiaria de Salton, Inc.  
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide  
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Questions  
Call toll free 1-800-947-3744  
Monday–Friday, 8:00 a.m.-5:30 p.m. CST  
www.toastmaster.com  
?
TO V2 1 1 DEH  
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