Toastmaster Oven TRST18 User Manual

READ AND SAVE THESE INSTRUCTIONS  
WARNING: A risk of fire and electrical shock exists in all electrical  
appliances and may cause personal injury or death. Please follow all  
safety instructions.  
1 8 -Qua rt Roa ster Oven  
Use and Care Guide - Model TRST18  
REMOVABLE 2-LEVEL ROASTING RACK WITH HANDLES  
EVEN-HEAT TECHNOLOGY FOR CONSISTENT, MOIST COOKING  
REMOVABLE, IMMERSIBLE PORCELAIN ENAMEL LINER FOR SERVING  
AND EASY CLEANING  
EXTRA TALL DOMED LID FOR SELF-BASTING AND MOISTER COOKING  
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may be used if care is exercised in their use. If an extension cord is  
required, special care and caution is necessary. Also the cord must be (1)  
marked with an electrical rating of 125 V., and at least 13 A., 1625 W.,  
and (2) the cord should be arranged so that it will not drape over the  
countertop or tabletop where it can be pulled on by children or tripped over  
accidentally.  
ELECTRIC POWER: If the electric circuit is overloaded with other appliances,  
your appliance may not operate properly. It should be operated on a  
separate electrical circuit from other appliances.  
POLARIZED PLUG: This appliance has a polarized plug, (one blade is wider  
than the other). As a safety feature to reduce the risk of electrical shock, this  
plug is intended to fit in a polarized outlet only one way. If the plug does  
not fit fully in the outlet, reverse the plug. If it still does not fit, contact a  
qualified electrician. Do not attempt to defeat this safety feature.  
This product is for household use only.  
High-Dome Cover is designed to control heat and moisture efficiently.  
PRINCIPAL PARTS AND FUNCTIONS  
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NOTE: When removing the cover from the roaster during or after cooking,  
use care to avoid contact with escaping steam.  
Vents are located in the top of the cover. They are designed to allow  
moisture and steam to escape during cooking. These vents should never be  
blocked.  
Lid Rests are located on each of the side handles of the oven body and  
provide a convenient storage location for the cover when foods are being  
added to the roaster.  
Roasting Pan has an 18-quart capacity and is removable for easy cleaning  
in the dishwasher or the sink. Food can be left in the roasting pan with the  
cover and refrigerated for storage.  
Oven Body holds the roasting pan for cooking. It has double-wall  
construction with wrap-around heating elements for even cooking and  
insulation to hold in heat and keep kitchen cool.  
NOTE: NEVER place food directly inside the oven body without using the  
roasting pan.  
Roasting Rack With Handles - chrome-plated wire rack fits into roasting  
pan for most cooking purposes. Handles are convenient for removing large  
items from the roasting pan and fold down for compact storage.  
Flat Rack can be used in combination with the roasting rack in the roasting  
pan. The flat rack slides on top over the handles of the roasting rack for two  
level cooking. If space allows, baked goods should be placed on the top  
level rack in the center of the oven. For best results, do not cook two levels  
of baked goods at the same time.  
Temperature Control has adjustable temperatures from 150° to 450°.  
The thermostat will automatically cycle on and off to maintain the selected  
setting inside the Roaster Oven.  
Ready Light - goes out when the oven has reached the selected temperature.  
As the thermostat cycles on and off to maintain the selected temperature,  
the light will go on and off.  
Roasting Chart is printed directly on the oven body as a quick reference  
for roasting a variety of foods. More detailed information on roasting is  
provided in this manual.  
Baking Chart is printed directly on the oven body as a quick reference for  
baking a variety of foods. More detailed information on baking is provided  
in this manual.  
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BEFORE YOUR FIRST USE  
1. Read all instructions in this manual carefully. The information  
included in this book will help you to use your Toastmaster 18-Quart  
Roaster Oven to its fullest.  
2. Carefully unpack the Roaster Oven and remove all packaging  
materials.  
3. Place your oven on a level surface such as a countertop or table. Be  
sure the sides, back, and top of the oven are at least four inches  
away from any walls, cabinets, or objects on the counter or table.  
4. Remove all stickers from the oven except the rating label located on  
the bottom.  
5. Wipe the exterior surfaces with a clean, damp cloth or sponge, then  
dry with another cloth. This will remove any dust that may have  
settled during packaging.  
6. Remove the ROASTING PAN, COVER, and RACKS and wash in hot  
sudsy water or in the dishwasher. Rinse and dry thoroughly.  
7. Place the Roaster Oven in a well ventilated area.  
8. Plug the cord into a 120-volt AC outlet. Set the TEMPERATURE  
CONTROL to 450° to eliminate any protective substance or oil that  
may have been used for packing and shipping. Operate the Roaster  
Oven empty for about 60 minutes until odor and smoke disappear.  
Turn the TEMPERATURE CONTROL to OFF. Unplug the unit and allow  
to cool.  
9. This is a high-power appliance and should be the only appliance  
operating on the circuit.  
10. To avoid scratching, marring, discoloration, or fire hazard, do not  
store anything on top of the oven, especially during operation.  
USING YOUR ROASTER OVEN  
1. Always preheat the roaster oven.  
2. Place the ROASTING PAN in the ROASTER OVEN BODY. Place the  
cover on the ROASTING PAN.  
NOTE: Always place the food in the roasting pan. Never place food  
or liquid directly in the OVEN BODY.  
3. Be sure that the TEMPERATURE CONTROL is turned to the OFF  
position.  
4. Plug the cord into a 120-volt AC outlet.  
5. Set the TEMPERATURE CONTROL to the desired temperature. The  
oven is preheated when the ready light goes out.  
6. Remove the cover and store it on the LID REST, using caution as the  
cover will be hot. The cover will fit on the LID REST on either handle  
of the ROASTER OVEN BODY in a horizontal or vertical position.  
7. Add the food to the ROASTING PAN using potholders or oven mitts  
as the surfaces will be hot. Always cook with the cover on the  
ROASTING PAN.  
8. The ROASTING RACK WITH HANDLES is used for fat free roasting.  
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Do not use ROASTING RACK to prepare soups and stews.  
9. For two-level cooking, place food on the ROASTING RACK WITH  
HANDLES. Place the FLAT RACK over handles of the ROASTING RACK  
WITH HANDLES (Fig. 1) and place the additional food on the FLAT RACK.  
Two-level cooking is not recommended for baked goods. If space allows,  
baked goods such as pies, cakes, cookies, and casseroles should be  
placed on the FLAT RACK.  
10. Cook according to recipe instructions.  
11. When food is done, turn the TEMPERATURE CONTROL to OFF and  
unplug the cord from the outlet.  
12. Carefully remove the food and allow the Roaster Oven to cool before  
cleaning.  
Fig. 1  
CAUTION: The ROASTER OVEN BODY, PAN, COVER, and RACKS will be  
hot. Always lift the cover away from you to avoid steam and use pot  
holders or oven mitts to remove food from the Roaster Oven.  
TIPS FOR COOKING IN THE ROASTER OVEN  
NOTE: Roaster Oven should always be preheated before using.  
As a rule of thumb, the Toastmaster Roaster Oven roasts and bakes at  
approximately the same temperature and time as a conventional oven. A  
guide has been provided to assist you with roasting times. If there is nothing  
similar, use the times and temperatures given in your recipe. Check 5 to  
10 minutes before estimated finishing time to ensure desired results.  
ROASTING  
Roasting meats in your Roaster Oven keeps them moist and tender. For  
additional browning, add browning sauce to oil or butter and brush it  
over the meat before cooking.  
For best results, roast dry. Do not add liquid until the last 30 minutes of  
cooking. This will produce a darker roast and darker, crispier skin on  
poultry.  
Simmering less tender cuts of meat will make them more tender. Adding  
a gravy or sauce will provide extra flavor.  
To sear meat, preheat the roaster oven to 450°. Add oil or butter. Cover  
and sear meat for 5 to 10 minutes per side until lightly browned.  
The use of a meat thermometer is recommended to achieve desired  
degree of doneness.  
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BAKING  
Always place baking pans or casseroles on one of the roasting racks.  
Never place pans on the bottom of the ROASTING PAN.  
If space allows, baked goods such as pies, cakes, cookies, and  
casseroles should be placed on the flat rack.  
Use the large capacity of the Roaster Oven efficiently. It is large enough  
to bake two loaves of bread, or to cook meat and a vegetable at the  
same time.  
1
2
The ROASTING PAN will easily accommodate three 1 ⁄ -quart  
casserole dishes. This is ideal for preparing a complete meal such as  
meat, potatoes, and a vegetable at the same time.  
For easy clean-up, place foods that may boil over (such as fruit pies and  
casseroles) on a cookie sheet before positioning on the rack.  
Convenience foods can be baked in the Roaster Oven. Place container  
on the ROASTING RACK WITH HANDLES or the FLAT RACK. Follow  
package directions.  
The Roaster Oven accommodates the following size baking pans:  
1 - 12-cup muffin pan  
1 - 6-cup jumbo muffin pan  
2 - 12-cup mini muffin pan  
1 - 8-, 9-, or 10-inch pie plate  
1
2
1 - 14” x 8”x ⁄ ” baking sheet  
1 - 13” x 9” x 2” baking dish  
1 - 8- or 9-inch square baking pan  
1 - 10-inch bundt pan or angel food pan  
Metal pans reflect and transfer heat better than glass pans. Glass pans  
can be used if desired, but the bottom crust will not be as brown.  
STEAMING  
Steaming is an easy way to cook tasty, nutritious, and healthy foods  
without added fats.  
SLOW COOKING  
For slow cooking, preheat oven to 450°. Brown meat and vegetables,  
add liquid, and lower the temperature to 250°.  
Slow cooking is done at a low temperature. Always keep food covered.  
Stirring is not necessary.  
Cut meat and vegetables into uniform-size pieces for even cooking.  
Add liquid sparingly, as little moisture escapes from the Roaster Oven  
during cooking.  
To convert a standard recipe to slow cooking, double the time and  
decrease the oven temperature to 250°.  
It is not necessary to brown meat and vegetables in a separate fry pan.  
This can be done directly in the ROASTING PAN. Use the instructions in  
the recipe section entitled Food For a Crowd as your guide to browning  
in the ROASTING PAN.  
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When slow cooking meats and poultry, it is not necessary to use the  
rack. The low temperature keeps the meat from sticking to the bottom of  
the ROASTING PAN.  
An assortment of recipes have been included in this booklet. Use these  
recipes and the following charts as guides when adapting your favorite  
recipes for use in the Toastmaster Roaster Oven.  
Any servicing requiring disassembly other than cleaning must be  
performed by an authorized service center. Failure to follow this instruction  
may result in a fire, electric shock or injury to persons.  
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ROASTING CHART  
Weight (lbs.) Temp. Setting Min./ lb.  
Meat  
BEEF  
Standing Rib  
Sirloin Tip  
Tenderloin  
Pot Roast  
4-5  
3-5  
325°  
350°  
450°  
300°  
300°  
350°  
350°  
350°  
350°  
325°  
450°  
250°  
325°  
20-25  
20-25  
8-12  
1
2
3 ⁄ - 4  
4-6  
30-40  
15-20  
25  
1
2
Corned Beef  
Leg  
3 ⁄ - 4  
LAMB  
PORK  
5-8  
3-4  
Shoulder, boneless  
Loin Roast  
Rolled Shoulder  
Chops  
25  
3-5  
25-30  
35-40  
15-20  
to brown  
15-20  
20-25  
4-6  
4-5  
Country-Style  
Ribs  
8-10  
SMOKED Ham, bone in  
10-15  
PORK  
shankless  
Ham, boneless  
Ham, fully cooked  
Loin  
8-12  
5-10  
4-6  
325°  
325°  
325°  
325°  
350°  
350°  
350°  
400°  
425°  
375°  
375°  
350°  
15-20  
13-28  
30-35  
30-35  
15-17  
18-20  
8-10  
VEAL  
Shoulder  
3-5  
312 - 5  
POULTRY Chicken, whole  
Chicken, whole  
Chicken, pieces  
Cornish Hens (4)  
Duck  
6-8  
6-8  
1
1
2
2
3 ⁄ - 4 ⁄  
15-20  
20-25  
12-17  
13-18  
15-20  
4-5  
Turkey, prebasted  
Turkey, prebasted  
Turkey, fresh  
10-14  
14-22  
10-14  
*Always preheat prior to roasting  
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BAKING CHART  
Food  
Temp. Setting  
425°  
Baking Time (min.)  
15-20  
Muffins  
Quick Bread  
Yeast Bread  
Yeast Rolls  
375°  
65-75  
400°  
40-45  
400°  
18-20  
Cookies  
350°  
11-13  
Brownies  
350°  
25-30  
Cupcakes  
350°  
20-25  
Sheet Cake  
Pound Cake  
Bundt Cake  
Cheesecake  
Fruit Pie  
350°  
40-45  
350°  
50-60  
350°  
50-60  
325°  
50-60  
425°  
45-50  
Custard Pie  
Pastry Shell  
Pizza (9-inch)  
Baked Potatoes  
Sweet Potatoes  
Scalloped Potatoes  
Winter Squash  
Baked Apples  
350°  
50-60  
425°  
10-13  
425°  
20-25  
350°-400°  
350°-400°  
350°  
50-60  
55-65  
75-90  
400°  
45-60  
350°  
35-45  
*Always preheat prior to roasting  
10  
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RECIPES  
BLUEBERRY CORN MUFFINS  
PUMPKIN ‘N PEAR BREAD  
1 cup yellow corn meal  
1 can (15 ounces) pumpkin  
⁄ cup oil  
2 eggs  
1
2
1 cup flour  
1
2
⁄ cup sugar  
1 TBL baking powder  
1 can (8.25 ounces) pears, with  
1 tsp salt  
liquid, mashed  
1 ⁄ cups brown sugar, firmly  
1
1
3
4
⁄ cup melted butter or margarine  
3
4
⁄ cup milk  
packed  
1 egg  
⁄ cup fresh or frozen  
4 cups flour  
⁄ teaspoon salt  
1
1
2
2
blueberries,unthawed  
2 TBL baking powder  
1 tsp cinnamon  
1
8
Preheat to 425°  
⁄ tsp allspice  
1
4
⁄ tsp nutmeg  
1
2
Spray a 12-cup muffin pan with  
cooking spray or line with cupcake  
liners. In a large mixing bowl,  
combine dry ingredients. In  
another bowl combine butter, milk,  
and egg. Slowly stir into the dry  
ingredients until combined. Fold in  
⁄ cup chopped walnuts  
Preheat to 375°  
1
1
2
2
Grease 2 (8 ⁄ “ x 4 ⁄ ” x 2”) loaf  
pans. In a large mixing bowl,  
combine pumpkin, oil, eggs,  
the blueberries. Fill the muffins  
cups to within ⁄ inch of the top.  
Bake 15-20 minutes or until a  
toothpick inserted in the center  
comes out clean.  
pears,  
and  
brown  
sugar.  
1
2
In another mixing bowl, combine  
the remaining ingredients. Stir the  
dry ingredients into the pumpkin  
mixture until all the flour is  
incorporated. Spoon batter into  
prepared pans. Bake 50-60  
minutes or until a toothpick  
inserted in the center comes out  
clean.  
Makes 12 muffins  
Makes 2 loaves  
11  
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OATMEAL RAISIN COOKIE BARS  
BUTTER POUND CAKE  
1 cup butter  
2 cups sugar  
2 tsp vanilla or 1 tsp almond or  
lemon extract  
1
1
1
2
⁄ cup butter or margarine  
2
⁄ cup brown sugar  
2
⁄ cup granulated sugar  
1 egg  
1 tsp vanilla  
4 eggs  
3 cups flour  
1
4
1 ⁄ cups quick rolled oats  
3
4
⁄ cup all purpose flour  
2 tsp baking powder  
1
2
1 tsp baking powder  
⁄ tsp salt  
1
2
⁄ tsp baking soda  
1 can (5 ounces) evaporated milk  
1
4
1 tsp salt  
plus ⁄ cup water  
1 tsp cinnamon  
1 cup chocolate chips, raisins, or  
chopped nuts  
1
2
⁄ cup raisins  
1
2
⁄ cup shredded coconut  
Preheat to 350°  
Preheat to 350°  
Grease two 8-inch loaf pans, one  
10-inch bundt, or angel food pan.  
In a large mixing bowl, cream the  
butter and sugar with an electric  
mixer until light and fluffy. Add the  
extract and one egg at a time  
beating well after each addition.  
Combine the flour, baking powder,  
and salt. Add mixture to the bowl  
alternately with milk, beginning  
and ending with the flour. Mix until  
all of the flour is incorporated. Stir  
in the chips, raisins, or nuts. Spoon  
the batter into the prepared  
pans(s). Bake 50-60 minutes or  
until a toothpick inserted in the  
center comes out clean. Allow to  
cool for 10 minutes. Turn the cake  
on to a serving dish. Cool and  
sprinkle with powdered sugar.  
In a large mixing bowl, cream the  
butter and sugars with an electric  
mixer until light. Add the egg and  
vanilla and beat until light. In  
another bowl combine oats, flour,  
baking powder, baking soda, salt,  
and cinnamon. Blend flour mixture  
into butter mixture. Stir in raisins  
and coconut. Coat the bottom of a  
1
2
small (14” x 8” x ⁄ ”) cookie sheet  
with cooking oil spray. Spoon the  
batter on to the cookie sheet and  
cover with plastic wrap. Press  
down until the batter fills the pan  
evenly. Remove plastic wrap. Bake  
for 15 minutes or until a toothpick  
inserted in the center comes out  
clean. Allow to cool for about  
30 minutes and cut into 3-inch  
squares.  
Makes 2 loaves or 1 bundt cake  
Makes 24 bars  
12  
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SOUR CREAM CHOCOLATE CAKE  
EASY BREAD MACHINE  
DINNER ROLLS  
1 box (18.5 ounces) chocolate  
cake mix with pudding in the  
mix  
1 cup plus 2 TBL water  
⁄ cup butter, cut in pieces  
1 egg  
3 TBL mashed potato flakes  
3 cups bread flour  
3 TBL sugar  
1
3
1 cup sour cream  
1
3
⁄ cup water  
1
2
⁄ cup oil  
4 eggs  
1 cup semi-sweet chocolate  
morsels  
1 tsp salt  
1 envelope (2 ⁄ tsp) active dry  
yeast  
1
4
Preheat to 350°  
Place all the ingredients in the  
order listed into the bread pan of  
an automatic bread machine. Set  
machine on the dough or manual  
cycle and press start. When the  
cycle is complete, remove the  
dough and allow it to stand for  
10 minutes.  
Grease a 10-inch bundt pan. In a  
large mixing bowl, combine all  
ingredients, except chocolate  
chips, using an electric mixer at  
low speed. Continue to mix at  
medium  
speed  
for  
about  
3 minutes. Stir in the chips. Spoon  
the batter into the prepared pan.  
Bake for 50-60 minutes or until a  
toothpick inserted in the center  
comes out clean. Cool for  
10 minutes. Turn the cake on to a  
serving dish. Cool and sprinkle  
with powdered sugar.  
Preheat roaster oven to 400°  
Sprinkle a small amount of flour on  
a cutting board. Cut the dough in  
half  
and  
roll  
into  
two  
12-inch ropes. Cut each rope into  
8 equal-size pieces. If the dough  
becomes sticky while shaping,  
knead in additional flour. Shape  
Makes 1 bundt cake  
the dough into balls. Coat a small  
1
2
(14” x 8” x 1 ⁄ ”) cookie sheet with  
cooking oil spray. Place the rolls on  
1
2
cookie sheet ⁄ inch apart. Cover  
the rolls with a clean towel and  
allow to stand in a draft-free place  
for 30-40 minutes or until double  
in bulk. Bake for 18-20 minutes.  
Makes 16 rolls  
13  
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CHOCOLATE SWIRLED  
CHEESECAKE  
STRAWBERRY APPLE PIE  
1 pint strawberries, hulled and  
sliced  
36 cream-filled chocolate  
sandwich cookies  
⁄ cup melted butter or margarine  
3 tart cooking apples, peeled and  
thinly sliced  
1
2
3 pkg (8 ounces) cream cheese, at  
room temperature  
4 eggs, at room temperature  
1 cup sugar  
1 cup sugar  
1
4
⁄ cup flour  
⁄ tsp cinnamon  
1
2
Pastry for a 2-crust pie  
2 tsp vanilla  
1 cup sour cream  
Preheat to 425°  
1 tsp lemon juice  
2 TBL flour  
In a large mixing bowl, combine  
the berries, apples, sugar, flour,  
and cinnamon. Place one of the  
pie crusts into a metal pie plate.  
Spoon the fruit mixture into the  
crust, mounding the fruit in the  
center, and top with the second  
crust. Fold the edges of the top  
crust under the bottom crust, seal  
and flute the edges. Make several  
slits in the top of the pie to vent the  
steam. Place the pie plate on a  
cookie sheet to catch spills. Bake  
45-55 minutes or until golden  
brown.  
1
4
⁄ cup chocolate syrup  
Preheat to 325°  
Crush cookies using  
a
food  
processor or a rolling pin. Stir  
melted butter into the crumbs.  
Spoon the crumb mixture on to the  
bottom of a 13” x 9” x 2” baking  
dish and cover with plastic wrap.  
Press crumbs evenly into the pan.  
Remove plastic wrap. In a large  
mixing  
bowl,  
blend  
the  
cream cheese and eggs with an  
electric mixer at medium speed.  
Mix until smooth. Add sugar,  
vanilla, sour cream, lemon juice,  
and flour. Mix until well combined.  
Makes 1 pie  
Pour the mixture into the prepared  
1
4
pan. Using a knife inserted ⁄ inch  
into batter, swirl the chocolate  
syrup into the cake batter to form  
an S”pattern. Bake 50-60 minutes  
or until a knife inserted 1 inch from  
the center comes out clean. Turn  
temperature control to OFF and  
allow the cake to cool in oven for  
15 minutes. Refrigerate.  
Makes 1 cake  
14  
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HOLIDAY TURKEY  
While turkey is standing, dissolve  
cornstarch in the water. Combine  
the water, browning sauce, and  
chicken broth and add to the juices  
in the pan. Check the temperature  
on the meat thermometer and  
replace the cover.  
1 (18-22 pound) turkey cooking  
oil spray or oil Worcestershire  
sauce  
seasoned salt  
2 teaspoons cornstarch  
1
2
⁄ cup water  
1 tsp browning and seasoning  
sauce  
1 can (14 ounces) chicken broth  
Turn temperature control to 450°.  
Stir the gravy well with a wooden  
spoon making sure to loosen any  
cooked-on bits.* Cover and cook  
5 minutes or until the gravy boils  
and thickens slightly. Pour the  
gravy into a pitcher and serve with  
sliced turkey.  
Preheat to 350°  
Spray Roasting Rack With Handles  
with cooking oil spray. Remove  
neck and giblet packet from the  
turkey. Rinse well. Coat the turkey  
with oil or cooking oil spray, rub a  
small amount of Worcestershire  
sauce into the skin, and sprinkle  
with seasoning salt or your favorite  
combination of herbs. Insert an  
oven thermometer in the thickest  
part of the breast near the leg.  
*If more gravy is desired, add an  
envelope of turkey gravy mix dis-  
solved in 1 cup of water or a can  
of prepared gravy to the pan at  
this time.  
Makes 16-18 servings  
Note: The amount of liquid varies  
widely. Self-basting turkeys give off  
more moisture during roasting.  
This may cause the breast skin to  
be lighter in color than the rest of  
the turkey. If the breast skin is not  
browned as desired, remove the  
turkey from the roaster about  
15 minutes short of the estimated  
final cooking time or when the  
meat thermometer reaches 165°F.  
Remove the meat thermometer and  
place the rack with the turkey on a  
sheet of foil in a pan or on a large  
Place the turkey, breast side up, on  
the roasting rack with handles and  
place in roasting pan. Calculate  
the approximate cooking time at  
11 minutes per pound.* Cover and  
roast for 1-2 hours.  
Baste the turkey with the pan  
juices.  
Continue to cook for 1-2 hours or  
until the thermometer reads 170°.  
Remove the turkey and the rack  
from the roaster. Allow the turkey  
to stand for about 15 minutes  
before carving. The turkey will  
continue to cook and the  
thermometer should read 180°  
before carving.  
cookie sheet. Place under  
a
preheated broiler for about  
5 minutes to crisp and darken skin.  
15  
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APPLE-AND-BREAD STUFFED  
ROASTED CHICKEN WITH  
NEW POTATOES  
temperature  
on  
the  
meat  
thermometer and replace the  
cover. Continue to cook for  
45 minutes to 1 hour or until the  
thermometer reads 170°.  
1 (6-8) pound roasting chicken  
Oil or cooking oil spray  
Paprika, onion powder, and garlic  
salt to taste  
2 TBL butter or margarine  
1 tart cooking apple, peeled and  
cut into chunks  
Remove the chicken and the rack  
from the roaster. Allow the chicken  
to stand for about 15 minutes  
before carving. The chicken will  
continue to cook and the  
thermometer should read 180°  
before carving.  
1 onion, chopped  
4 cups dry bread stuffing mix  
1 cup applesauce or apple juice  
2 tsp cornstarch  
1 tsp browning and seasoning  
sauce or Worcestershire sauce  
⁄ cup water  
1 can (14 ounces) chicken broth  
8 new potatoes  
Turn temperature control dial to  
450°. Stir the gravy well with a  
wooden spoon, making sure to  
loosen any cooked-on bits. Cover  
and cook 5 minutes or until the  
gravy boils and thickens slightly.  
Pour the gravy into a pitcher and  
serve with the sliced chicken.  
1
2
Preheat to 350°  
In a 10-inch fry pan, melt butter  
and sauté the apple and onion  
until nicely browned. Stir in the  
stuffing mix, applesauce and  
water. Allow the stuffing to cool  
slightly and then spoon into the  
cavity of the chicken.  
Makes 6 servings.  
Spray the roasting rack with  
cooking oil spray. Coat the skin of  
the chicken with oil or cooking oil  
spray and sprinkle with seasonings.  
Place the chicken on the rack, breast  
side up, and place in roasting pan.  
Calculate the approximate cooking  
time to 25 minutes per pound. Roast  
for 2 hours.  
Dissolve the cornstarch in the water  
and browning sauce, remove the  
cover and add water and broth to  
the juices in the pan. Check the  
16  
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ROAST BEEF WITH  
TWICE-BAKED  
CHEESY POTATOES  
90 minutes before the roast is  
done, place the potatoes on the  
rack next to the roast. 30 minutes  
later, carefully remove the potatoes  
to a cutting board. Slice a small  
piece off the top of each potato.  
Scoop potato from the skins and  
place it in a medium mixing bowl.  
Reserve skins. Add the cheese,  
sour cream, milk, and garlic  
powder to the mixing bowl. Blend  
with a hand mixer until the mixture  
is smooth. Spoon the potato  
mixture back into the potato skins,  
sprinkle with paprika, and place  
back into the oven next to the  
roast.  
1 (5-7 pound) boneless sirloin tip  
roast  
Worcestershire sauce  
Garlic powder, paprika, and  
dried onion to taste  
8 medium-size baking  
potatoes(about 3 pounds)  
4 ounces grated cheddar cheese  
4 ounces grated mozzarella  
cheese  
2 TBL Parmesan cheese  
⁄ cup sour cream  
⁄ cup milk  
1
2
1
4
1 tsp garlic powder  
1 can beef gravy or 1 envelope of  
gravy mix dissolved in1 cup of  
water  
Cover and bake for 30 minutes or  
until the roast is done. Place the  
roast on a carving board and  
allow to stand about 10 minutes.  
Remove the potatoes and cover  
with foil to keep warm while  
carving the roast.  
Preheat to 350°  
Spray roasting rack with handles  
with cooking oil spray. Rub the  
surface of the beef with  
Worcestershire sauce and then  
sprinkle with garlic, paprika, and  
dried onion. Place roast on one  
side of the rack, fat side up, in the  
roasting pan. Place  
thermometer in the thickest part of  
the roast. Calculate the  
approximate cooking time at  
20 minutes per pound for rare,  
22 minutes per pound for medium,  
and 25 minutes per pound for well  
done.  
Pour the prepared gravy into the  
roasting pan. Turn temperature  
control to 450°. Stir well with a  
wooden spoon, making sure to  
loosen any cooked-on bits. Cover  
and cook for 5 minutes or until the  
gravy boils and thickens slightly.  
Pour the gravy into a pitcher and  
serve with the sliced beef.  
a
meat  
Makes 8-12 servings depending  
on the size of the roast  
17  
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CORN BREAD STUFFED  
PORK LOIN  
and thickens slightly. Pour the gravy  
into a pitcher and serve with the  
sliced pork.  
1 bag (6 ounces) corn bread  
stuffing mix  
1 can (14 ounce) chicken broth  
1 cup orange juice  
Makes 10-14 servings depending  
on the size of the roast  
2 TBL melted butter  
FRUITY SMOKED HAM  
AND YAM DINNER  
1 bag (6 ounces) dried mixed  
fruit bits of assorted whole  
dried fruits, chopped  
1 (6-8 pound) whole boneless loin  
of pork  
1 envelope of pork gravy mix  
dissolved in 1 cup of water  
1 half (6-8 pounds) or whole  
(12-16 pounds) smoked ham,  
bone-in  
⁄ cup sweet and sour sauce  
1
2
1 TBL raspberry or strawberry jam  
1
2
⁄ cup orange juice  
Preheat to 350°  
1 cup ginger ale  
2 TBL cornstarch  
6 medium-size yams  
(about 2 pounds)  
Combine all ingredients except the  
pork. Place the pork, fat side down,  
on a cutting board. Cut the meat into  
2 equal-size pieces. Make slits  
1 inch apart in each piece of the  
pork cutting down to within  
of the fat to form a pocket for the  
stuffing. Be careful not to cut  
Preheat to 325°  
1
2
inch  
Combine the sauce, jam, juice,  
ginger ale, cornstarch. Set aside.  
Spay the roasting rack with  
cooking oil spray. Place the ham  
on the rack and place in roasting  
pan. Calculate the approximate  
cooking time at 15 minutes per  
1
2
through. Spoon about  
cup of the  
stuffing into each pocket. Spray  
roasting rack with handles with  
cooking oil spray. Place the roasts  
next to each other on the rack. Place  
a meat thermometer into the center  
of one slice of pork. Calculate the  
approximate cooking time at  
15 minutes per pound. About  
20 minutes before the roast is done,  
pour the gravy mix into the roasting  
pan. Remove the roast and rack  
from the oven when the meat  
thermometer reads 170°.  
pound.  
One  
hour  
before  
completion, place the yams on the  
rack around the roasting pan and  
brush ham with sauce. Pour the  
remaining sauce into the roasting  
pan. Cover and continue to cook  
for the remaining hour or until the  
meat thermometer reads 140°  
(for fully cooked ham) or 160°  
(for uncooked ham). Allow ham to  
stand for 10 minutes before  
carving. Wrap the yams in foil to  
keep warm. Skim fat from sauce or  
pour into a fat separator to  
remove.  
Turn temperature control to 450°.  
Stir well with a wooden spoon,  
making sure to loosen any  
cooked-on bits. Cover and cook for  
5 minutes or until the gravy boils  
18  
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MOROCCAN-STYLE  
LEG OF LAMB  
WITH COUSCOUS  
AND VEGETABLES  
onion, and paprika. Spray the  
roasting rack with cooking oil  
spray. Place the lamb on the rack.  
Insert a meat thermometer into the  
center of the lamb, being careful  
not to touch the bone. Calculate the  
approximate cooking time at  
25 minutes per pound. When the  
lamb has reached desired  
temperature (160° for rare, 170°  
for medium, or 180° for well  
done), remove the lamb from the  
rack and place on a cutting board.  
1
4
⁄ cup oil  
1 medium onion, chopped  
1
2
2 eggplants (2 ⁄ to 3 pounds total),  
peeled and cut into 1-inch  
cubes  
2 carrots, chopped  
2 stalks celery, chopped  
1 tsp dried basil  
1 tsp salt  
⁄ tsp pepper  
1
4
Stir the couscous into the  
vegetables, adding 1 to 2 cups of  
water. (The couscous will absorb  
about 2 cups of liquid.) Stir well to  
combine. Cook for 20 minutes.  
Slice meat and serve with  
vegetable couscous medley and  
prepared gravy.  
1 can (15 ounces) chick peas with  
liquid  
1 can (14 ounces) beef broth  
1 can (16 ounces) stewed tomatoes  
1 (6-8 pound) leg of lamb  
1 TBL Dijon mustard  
1 TBL lemon juice  
Paprika, garlic powder, and onion  
powder to taste  
Makes 12 servings  
2 cups couscous  
1 can or 1 envelope brown gravy  
mix prepared as directed  
Preheat to 450°  
Pour oil in the roasting pan, add  
onions and stir. Cover and cook for  
5 minutes. Stir in the eggplant.  
Cover and cook for 5 minutes. Add  
the carrots, celery, basil, salt, and  
pepper.  
Cover and cook for 5 minutes. Stir  
in the chick peas, broth, and  
tomatoes. Cover and reduce heat  
to 350°.  
Combine the mustard and lemon  
juice and brush it on both sides of  
the lamb. Sprinkle with garlic,  
19  
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OLD-FASHIONED  
MEAT LOAF  
MEXICAN TACO PIE  
1 package (8 ounces) refrigerator  
biscuits  
1
2
1 ⁄ pounds ground beef  
1 egg  
1 pound lean ground beef, turkey  
or chicken  
1
2
⁄ cup flavored bread crumbs  
1 envelope (1.2 ounces) dried  
1 envelope (14 ounce) taco  
seasoning or sloppy Joe mix  
1 can (6 ounces) tomato paste  
3 ounces grated cheddar cheese  
3 ounces Monterey jack cheese  
112 cups water  
onion soup mix  
⁄ cup ketchup  
⁄ cup water  
1
3
1
4
Worcestershire sauce  
3 slices American cheese  
3 medium potatoes, cut in eighths  
2 medium onions, cut in eighths  
3 medium carrots, peeled and cut  
in four pieces, then halved  
Salt, pepper, herbs, and spices to  
taste  
Chopped tomatoes, shredded  
lettuce, chopped onion, sour  
cream, and guacamole  
Preheat to 350°  
Fit the biscuits into a 9- or 10-inch  
pie plate, pressing together to form  
a crust. In a 10-inch fry pan,  
brown the meat. Drain the fat. Add  
the seasoning package, tomato  
paste, and water. Stir well to  
combine. Simmer for 10 minutes.  
Spoon the meat mixture over the  
biscuits in the pie plate. Top with  
the grated cheeses. Place the plate  
on the roasting rack with handles  
in the roasting pan. Bake for  
30 minutes or until the cheese is  
melted and the edges of crust are  
brown. Top the pie with chopped  
Preheat to 350°  
In a medium mixing bowl, combine  
the meat, egg, bread crumbs,  
onion soup mix, Worcestershire  
sauce, ketchup, and water. Mix  
well. Place half of the mixture on a  
small cookie sheet (14” x 8 ⁄ “).  
Press the cheese in the center of the  
meat and cover with the remaining  
meat mixture. Form an oblong  
loaf, making sure that the cheese is  
sealed into the meat. Spread the  
Worcestershire sauce over the  
meat. Place the potatoes and  
vegetables around the meat loaf  
and sprinkle with salt, pepper, and  
your favorite herbs or spices. Place  
the cookie sheet on the roasting  
rack with handles in the roasting  
pan. Cover and bake for an hour  
or until the meat loaf and potatoes  
are nicely browned.  
1
2
tomatoes,  
shredded  
lettuce,  
chopped onion, and dollops of  
sour cream and guacamole before  
serving, if desired.  
Makes 6-8 servings  
Makes 6-8 servings  
20  
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CHICKEN POT PIE  
STEAMED SALMON  
AND VEGETABLES  
2 pounds boneless white meat  
2 TBL butter or margarine  
2 leeks, white part only, well  
cleaned and cut into thin strips  
1 medium red pepper, cut into  
thin strips  
1 zucchini, cut into thin strips  
1 carrot, peeled and cut into  
thinstrips  
3
4
chicken, cut into ⁄ inch chunks  
3
4
1 can (10 ⁄ ounces) cream of  
mushroom soup  
3
4
1 can (10 ⁄ ounces) cream of  
celery soup  
1 package (10 ounces) frozen-  
mixed vegetables, defrosted  
1 TBL cornstarch  
1 tsp onion powder  
1 tsp garlic powder  
1 clove garlic, crushed  
8 strips (4 inches) aluminum foil  
8 salmon steaks (4-6 ounces each),  
1 TBL parsley flakes  
cut 1-inch thick  
⁄ cup dry white wine  
2 tsp lemon juice  
1
1
4
4
⁄ tsp poultry seasoning  
2 ready-to-bake pie crusts  
Salt, pepper, dill, garlic powder,  
and lemon juice to taste  
2 cups water  
Preheat to 400°  
Place all of the ingredients except  
the pie crusts into a 13” x 9” x 2”  
baking pan. On a lightly floured  
board, roll both of the pie crusts  
together to form a 15” x 11” crust.  
Place the crust over the mixture in  
the pan. Roll the edges and crimp,  
making sure to completely cover  
the filling ingredients. Cut a few  
slits in the crust to allow the steam  
to vent. Bake for 55-65 minutes or  
until the crust is golden brown.  
Preheat to 450°  
Place the butter in the roasting  
pan, add the leeks, and stir. Cover  
and cook for 5 minutes or until the  
leeks are limp. Add the remaining  
vegetables. Stir. Cover and cook  
for 5 minutes. Add the wine and  
lemon juice. Stir. Cover and cook  
for 2 minutes. Remove vegetables  
and place in a bowl. Pour the  
water into the roasting pan and  
cover. Place each fish steak on a  
piece of foil. Sprinkle both sides  
Makes 12 servings  
with seasonings and lemon juice.  
Top each steak with  
1
8
of the  
vegetable mixture. Fold the foil  
over each steak to enclose the fish  
and vegetables. Crimp the edges  
of the foil to seal. Place the fish  
packets on the roasting rack with  
handles in the roasting pan. Cover.  
Bake for 15-20 minutes or until the  
fish flakes easily with a fork. Serve  
with additional lemon juice,  
herbed mayonnaise, or butter if  
desired.  
Makes 6-8 servings  
21  
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SAUTÉED CHICKEN AND  
BROCCOLI BAKE  
TURKEY, VEGETABLE,  
AND STUFFING BAKE  
1
2
⁄ cup oil  
1 pound cooked turkey, *about 4  
cups  
1 package (16 ounces) frozen  
1 large onion, chopped  
1 clove garlic, crushed  
1 tsp salt  
mixed vegetables, thawed  
2 tsp paprika  
1
2
⁄ cup milk  
2 tsp onion powder  
2 tsp garlic powder  
4 pounds skinless boneless  
chicken breasts, cut in half  
(12 pieces)  
1 package (10 ounces) fresh  
mushroom slices  
3
4
1 can (10 ⁄ ounces) cream of  
mushroom soup  
1 tsp garlic powder  
1
2
⁄ tsp onion powder  
1 TBL Worcestershire sauce  
4 ounces grated cheddar cheese  
1
2
1 can (14 ounces) chicken broth  
2 ⁄ cups dry bread stuffing mix  
3
4
1 can (10 ⁄ ounces) broccoli and  
1 cup water  
1 cup turkey, chicken, or brown  
gravy  
cheddar soup, reconstituted  
3
4
1 can (10 ⁄ ounces) cream of  
chicken soup, reconstituted  
2 TBL Worcestershire sauce  
1 bunch broccoli, cut into  
1-in pieces  
Preheat to 350°  
In a 13” x 9” x 2” baking dish,  
combine the first 8 ingredients. In a  
small bowl, combine the stuffing  
mix, butter, and water. Top the  
turkey vegetable mixture with the  
stuffing and pour the gravy over  
all. Bake for 30 minutes or until the  
stuffing is browned and the  
casserole is heated through.  
Preheat to 450°  
Pour the oil in the roasting pan, and  
add the onion and garlic. Stir. Cover  
and cook for 5 minutes or until the  
onions are lightly browned. Place the  
salt, paprika, onion, and garlic  
powder in a plastic bag. Place the  
chicken into the bag, a few pieces at  
a time, and shake well to coat.  
Repeat until all the chicken is coated.  
Place the coated chicken in the  
bottom of the roasting pan. Cover  
and cook for 5 minutes. Turn. Cover  
and cook for an additional 5 minutes.  
Add the remaining ingredients except  
the broccoli. Stir well to coat the  
chicken. Reduce heat to 350°. Cover  
and cook for 15 minutes. Top the  
chicken with the broccoli. Cover and  
cook just until the broccoli is tender  
(about 15 minutes).  
Makes 12 servings  
*Substitute chicken, pork, or ham  
for turkey if desired.  
Makes 12 servings  
22  
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CHEESY RICE AND  
VEGETABLE MEDLEY  
1 bag (16 ounces) frozen  
cauliflower, broccoli, and carrot  
medley  
1 package (10 ounces) fresh  
mushroom slices  
3
4
1 can (10 ⁄ ounces) cheddar  
cheese soup  
1 can (14 ounces) chicken broth  
1
2
1 ⁄ cups water  
1 tsp garlic powder  
1 tsp onion powder  
1 cup raw rice  
Preheat to 350°  
Combine all ingredients and pour  
into a greased 13” x 9” x 2”  
baking pan or a 2-quart casserole  
dish. Cover with foil or casserole  
cover. Bake for 35 minutes or until  
the rice is tender and has absorbed  
all liquid.  
Makes 12-14 servings  
23  
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FOOD FOR A CROWD  
TRI-COLOR PASTA AND  
INDOOR CLAM BAKE  
SAUSAGE BAKE  
1 bottle (8 ounces) clam juice  
⁄ cup dry white wine  
3 TBL lemon juice  
1 TBL crab-boil spices  
8 ears corn, outer husks removed  
8 medium-size new red potatoes  
(about 2 pounds)  
3 dozen cherrystone clams  
2 pounds mussels  
2 pounds tri-color pasta, cooked  
according to package directions  
3 pounds Italian sausage, casings  
removed  
1 large onion, chopped  
1 large red pepper, chopped  
1 package (10 ounces) fresh  
mushroom slices  
1
3
1 TBL dry basil  
1 tsp Italian seasoning  
1 tsp salt  
2 dozen large shrimp  
Preheat to 450°  
1 tsp garlic powder  
3
4
2 cans (10 ⁄ ounces each) cream  
Pour the clam juice, wine, and  
lemon juice into the roasting pan  
and stir in the spices. Place the  
corn and potatoes on the roasting  
of mushroom soup  
1 jar (28 ounces) tomato sauce  
1 cup water  
3 medium-size ripe tomatoes,  
chopped  
rack  
with  
handles.  
Cook  
20 minutes. Add the remaining  
ingredients. Cover and cook  
18-20 minutes or until the mussels  
and clams are opened and the  
shrimp is pink. Serve immediately.  
1 pound grated mozzarella cheese  
⁄ cup Parmesan cheese  
1
4
Preheat to 450°  
Spread sausage evenly over the  
bottom of the roasting pan. Cover.  
Cook for 5 minutes. Stir in the  
onion and peppers. Cover. Cook  
5 minutes or until the onion is  
lightly browned. Stir in the  
mushrooms. Cover. Cook for  
3 minutes or until the mushrooms  
are limp. Add the pasta, seaso-  
nings, soup, tomato sauce, and  
water. Stir well to combine. Top  
with chopped tomatoes and  
cheese. Cook for 15-20 minutes or  
until the cheese has melted and the  
casserole is heated through. Serve  
immediately, or cover and keep  
warm at 225° for up to 1 hour.  
Makes 8-12 servings  
Makes 12 muffins  
24  
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VEGETABLE LASAGNA  
ROLL UPS  
wide strips down the center.  
Beginning with the narrow end,  
roll up each noodle. When all rolls  
are made, place them seam-side  
down in the roaster. Pour the  
remaining jar of sauce over the  
top. Cover and bake for 30  
minutes. Serve immediately or  
cover and keep warm at 225° for  
up to 1 hour.  
1 medium eggplant  
(about 1 pound, chopped  
1 medium zucchini  
1
2
(about ⁄ pound), chopped  
1 package (10 ounces) fresh  
mushroom slices  
2 jars (28 ounces each) tomato  
sauce  
2 cups water  
⁄ cup olive oil  
Makes 22 roll ups  
1
4
1 pound lasagna noodles, cooked  
until limp (about 8 minutes)  
2 pounds ricotta  
HOLIDAY BRUNCH HASH  
1
4
⁄ cup oil, butter or margarine  
1 egg  
1
1
2
1 ⁄ pounds cooked or whole  
2
⁄ cup grated Parmesan cheese  
canned potatoes, cut in chunks  
1 large onion, chopped  
1 pound ham, cut in cubes  
1 tsp garlic powder  
1 tsp salt  
1 TBL Italian seasonings  
1 TBL dried parsley  
1
4
⁄ tsp pepper  
1 tsp salt  
8 ounces grated cheddar cheese  
18 eggs  
Preheat to 450°  
Chopped parsley or chives  
Pour the oil in the roasting pan,  
and add the onions. Stir. Cover  
and cook for 5 minutes. Stir in the  
remaining vegetables. Reduce heat  
to 350°. Cover and cook about 15  
minutes or until the vegetables are  
limp. In a large mixing bowl,  
combine ricotta, egg, Parmesan  
Preheat to 450°  
Pour the oil into the roasting pan.  
Place the potatoes and onion into  
the pan and stir. Cover. Cook for  
15 minutes. Add ham and  
seasoning, and stir. Sprinkle the  
cheese over the top. Cover. Cook  
for 10 more minutes. Make three  
rows of 6 indentations in the top of  
the mixture with the back of the  
spoon. Break 1 egg into each  
indentation. Cover and cook for  
3 minutes or until the eggs are set.  
Sprinkle with chopped parsley.  
Serve immediately.  
cheese,  
and  
spices  
while  
vegetables are simmering. Remove  
2 cups of the cooked vegetables  
from the roasting pan and spoon  
into the cheese mixture. Mix well.  
Add 1 jar of sauce along with  
water from the remaining vegeta-  
bles. Cover and continue to simmer.  
Meanwhile, place about  
3
tablespoons of the mixture on each  
noodle and spread it in 1-inch  
Makes 18 servings  
25  
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POT ROAST DINNER  
cup flour  
DOWN-HOME BEEF  
STEW AND BISCUITS  
1
2
1 tsp garlic powder  
1 tsp onion powder  
1 tsp paprika  
2 round roasts  
(4-6 pounds each)  
2 TBL oil  
2 TBL Worcestershire sauce  
4 cups water  
1 can (14 ounces) beef broth  
1 envelope (1.3 ounces) dry onion  
soup mix  
1 envelope (1.5 ounces) beefstew  
seasoning mix  
6 pounds bottom round or chuck,  
cut into bite-size pieces  
4 bags (16 ounces each)  
vegetables for stew  
8 cups water  
1 envelope (1.2 ounces) dry onion  
soup mix  
1 envelope (1.5 ounces) beef stew  
seasoning mix  
2 TBL Worcestershire sauce  
2 cans (11.3 ounces each) large  
refrigerator biscuits  
1 pound carrots, peeled and cut in  
thirds  
Preheat to 350°  
3 pounds potatoes cut in fourths  
2 cups water  
Place all ingredients except the  
biscuits into the roasting pan. Stir  
well to combine. Cover and cook  
for 3 hours. Remove cover and  
check to be sure there is liquid  
visible. Add 1 to 2 cups of water if  
needed. Cover the top of the stew  
with biscuits. Raise heat to 450°  
and cover. Bake for 15-20 minutes  
or until nicely browned.  
Preheat to 450°  
In a plastic bag, combine the flour  
and seasonings. Place one roast at a  
time in the bag and shake to coat.  
Pour the oil into the roasting pan.  
Place the roasts into the pan. Cover  
and cook for 5 minutes. Turn. Cover  
and cook for 5 more minutes.  
Makes 16-24 servings  
Combine the Worcestershire sauce,  
water, beef broth, onion soup and  
stew seasoning mixes. Pour into the  
roasting pan. Reduce heat to 350°.  
Cover. Cook for about an hour until  
the vegetables are tender. Remove  
the roasts and allow to cool for 10  
minutes before slicing. Return the  
meat to roasting pan. Spoon gravy  
over the slices and serve immediately,  
or cover and keep warm at 225° for  
up to 1 hour.  
*If more gravy is desired add  
additional quantity of water.  
Makes 18-24 servings  
26  
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MEATBALL AND  
NOODLE SOUP  
SPICY, SLOW-COOKED  
TWO-BEAN AND  
SAUSAGE SOUP  
2 cans (28 ounces each) crushed  
tomatoes  
3 quarts water  
1 pound hot Italian Sausage,  
casings removed  
10 beef bouillon cubes  
6 scallions, white part only,  
chopped  
1 large onion, chopped  
1 tsp garlic powder  
1 tsp salt  
1
2
3 pounds ground beef  
1 large onion, chopped  
-1 tsp ground red pepper  
3 stalks celery  
1
2
3 carrots, chopped  
tsp pepper  
2 cans (151  
ounces each) chick  
2
1 tsp salt  
1
4
peas with liquid  
cup soy sauce  
2 pounds lentils, rinsed and drained  
2 packages (10 ounces each) frozen  
chopped spinach, thawed  
1 jar (1 pound 4 ounces) salsa  
1 pound boneless chicken thighs  
3 TBL sesame seeds  
1 tsp garlic powder  
2 TBL dried minced onion  
2
11  
cups seasoned bread crumbs  
3 eggs  
1
2
pound fine egg noodles  
Preheat to 450°  
Preheat to 450°  
Carefully spread sausage evenly  
over the bottom of the roasting pan.  
Cover and cook for 10 minutes.  
Stir in the onions. Cover and cook  
5 minutes or until the onion is lightly  
browned. Add the remaining  
ingredients and stir well to combine.  
Reduce heat to 250°.* Cover and  
slow cook for 4-6 hours. Serve  
immediately or cover and keep  
warm at 225° for up to 1 hour.  
Pour tomatoes and water into the  
roasting pan. Add bouillon cubes  
and scallions. Stir well to combine.  
Meanwhile, combine remaining  
ingredients, except the noodles, in a  
large mixing bowl. Form into  
3
4
-inch meatballs. Carefully place  
the meatballs in the roasting pan.  
Cover and cook for 3 hours. Stir in  
noodles. Cover and cook for  
5 minutes. Serve immediately or  
cover and keep warm for up to  
1 hour. The noodles will continue to  
absorb liquid. Add 1 to 2 cups of  
additional water if needed.  
Makes 25-30 servings  
*For faster cooking set heat control to  
350° and cook for 3-4 hours.  
Makes 24-28 servings  
27  
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SLOW-COOKED ITALIAN  
MEAT SAUCE FOR PASTA  
Place sausage into the roasting pan.  
Cover and cook for 7 minutes.  
While the sausage is cooking,  
combine the meatball ingredients in  
a large mixing bowl. Form into  
4
2 pounds Italian sausage links, cut  
in 2-inch pieces  
2 medium onions  
48 (11  
-inch) meatballs. Turn the  
4 cloves garlic, crushed  
2 cans (28 ounce each) crushed  
tomatoes  
2 cans (28 ounce each) tomato  
pure  
1 can (12 ounce) tomato paste  
8 cups water  
sausages and add the onion and  
garlic. Cover and cook for 7 more  
minutes. Remove sausage and  
reserve. Stir the onions and add the  
meatballs. Cover and cook for  
5 minutes. Turn and cook 5 minutes  
longer. Add remaining ingredients  
1 TBL dry basil  
1 TBL dry parsley  
and  
stir  
carefully.  
Reduce  
temperature control to 250°*. Cover  
and slow cook for 6 hours. Serve  
immediately or keep warm at 225°  
for up to 1 hour.  
2 tsp dry oregano  
2 tsp salt  
1
2
tsp pepper  
2 tsp sugar  
*For faster cooking, set temperature  
control to 350° and cook for  
3-4 hours.  
MEATBALLS:  
3 pounds ground beef  
4 slices white bread, grated  
3 eggs  
1 tsp salt  
1
2
tsp pepper  
2 tsp onion powder  
Preheat to 450°  
28  
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CARE AND CLEANING  
After using, unplug the power cord from the outlet. Before cleaning, allow  
the unit to cool completely.  
Remove the COVER, ROASTING PAN, and RACKS. Wash in warm sudsy  
water or in the dishwasher.  
Do not use scouring pads or harsh cleaners on any part of the appliance.  
Cooked-on foods may be removed by using a non-abrasive cleaning pad  
or a nylon brush and non-abrasive cleaners such as Soft Scrub® or Bon  
Ami®. Do not use abrasive cleaners or steel wool as they may scratch the  
finish.  
To easily remove baked-on food from the ROASTING PAN, fill the pan with  
hot water. Cover and heat at 350° for 30 minutes. Turn TEMPERATURE  
CONTROL to the OFF position and allow to cool before cleaning.  
Wipe the outside surfaces of the Roaster Oven with a damp cloth and dry.  
The ROASTING PAN is coated with a finish that is easy to clean. It may chip  
if dropped on a hard surface. Water spots or mineral deposits  
(characterized by a white film on the surface) may be removed with  
household vinegar or a non-abrasive cleaner.  
CAUTION: Do not immerse the OVEN BODY or power cord in water or  
other liquid.  
SERVICE INFORMATION  
Please refer to warranty statement to determine if in-warranty service applies.  
This appliance must be serviced by a Toastmaster authorized service center.  
Unauthorized service will void warranty. Consult your phone directory under  
“Appliances-Household-Small-Service and Repair,” or call 1-800-947-3744  
in the U.S. and Canada, 52-5-397-2848 in Mexico.  
If an authorized service center is not available locally, your appliance may be  
returned postage prepaid to our National Service Center at the address shown  
on the back of this book.  
Products must be adequately protected to avoid shipping damage. Surround  
your appliance with three inches of protective padding and include a copy of  
your dated sales receipt and a note explaining the problem you have experienced.  
We recommend insuring your package. No CODs accepted.  
29  
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KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.  
Keep this booklet. Record the following for reference:  
Date purchased  
Model number  
Date code (stamped on bottom)  
LIMITED ONE-YEAR GUARANTEE  
Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to be free of defects in material  
and workmanship.  
This warranty is the only written or express warranty given by Toastmaster Inc. This warranty gives you specific legal rights. You  
may have other rights which vary from state to state. ANY OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED  
WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATION TO THE DURATION OF  
THIS WARRANTY.  
Defective product may be brought or sent (freight prepaid) to an authorized service center listed in the phone book, or to Service  
Department, Toastmaster Inc., 708 South Missouri St., Macon, MO 63552, for free repair or replacement at our option.  
Your remedy does not include: cost of inconvenience, damage due to product failure, transportation damages, misuse, abuse, acci-  
dent or the like, or commercial use. IN NO EVENT SHALL TOASTMASTER INC. BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL  
DAMAGES.  
Some states do not allow limitations on how long an implied warranty lasts, or allow the exclusion or limitation of incidental  
or consequential damages, so the above limitations or exclusions may not apply to you.  
For information, write Consumer Claims Manager, at the Macon address. Send name, address, zip, telephone area code and  
daytime number, model, serial number, and purchase date.  
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.  
30  
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