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Toastmaster TRST18 manual

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Table of contents for the manual

  • Page 1

    READ AND SA VE THESE INSTRUCTIONS W ARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injur y or death. Please follow all safety instructions. 18-Quar t Roaster Oven Use and Care Guide - Model TRST18 • REMOV ABLE 2-LEVEL ROASTING RACK WITH HANDLES • EVEN-HEA T TECHNOLOGY FOR CONSISTENT , MOIS[...]

  • Page 2

    2 IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to r educe the risk of fire, electric shock and injur y to persons, including the following: • Read all instructions before using appliance. • Do not touch hot surfaces. Use handles or knobs. • T o protect against electric shock, do n[...]

  • Page 3

    3 may be used if care is exercised in their use. If an extension cord is required, special care and caution is necessar y . 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 ch[...]

  • Page 4

    4 NOTE: When removing the cover from the roaster during or after cooking, use care to avoid contact with escaping steam. V ents 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 prov[...]

  • Page 5

    5 BEFORE YOUR FIRST USE 1. Read all instructions in this manual carefully . The information included in this book will help you to use your T oastmaster 18-Quar t 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 counter top or table. Be sure the sid[...]

  • Page 6

    6 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 FLA T RACK over handles of the ROASTING RACK WITH HANDLES (Fig. 1) and place the additional food on the FLA T RACK. T wo-level cooking is not recommended for baked goods. If space allows, baked goods such as pies,[...]

  • Page 7

    7 BAKING • Always place baking pans or casseroles on one of the roasting racks. Never place pans on the bottom of the ROASTING P AN. • 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 [...]

  • Page 8

    8 • When slow cooking meats and poultr y , it is not necessar y to use the rack. The low temperature keeps the meat from sticking to the bottom of the ROASTING P AN. 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 T oastmaster Roas[...]

  • Page 9

    9 ROASTING CHART Meat W eight (lbs.) T emp. Setting Min./lb. BEEF Standing Rib 4-5 325° 20-25 Sirloin Tip 3-5 350° 20-25 T enderloin 3 1 ⁄ 2 - 4 450° 8-12 Pot Roast 4-6 300° 30-40 Corned Beef 3 1 ⁄ 2 - 4 300° 15-20 LAMB Leg 5-8 350° 25 Shoulder , boneless 3-4 350° 25 PORK Loin Roast 3-5 350° 25-30 Rolled Shoulder 4-6 350° 35-40 Chops 4[...]

  • Page 10

    10 BAKING CHART Food T emp. Setting Baking Time (min.) Muffins 425° 15-20 Quick Bread 375° 65-75 Y east Bread 400° 40-45 Y east Rolls 400° 18-20 Cookies 350° 11-13 Brownies 350° 25-30 Cupcakes 350° 20-25 Sheet Cake 350° 40-45 Pound Cake 350° 50-60 Bundt Cake 350° 50-60 Cheesecake 325° 50-60 Fruit Pie 425° 45-50 Custard Pie 350° 50-60 P[...]

  • Page 11

    11 RECIPES BLUEBERRY CORN MUFFINS 1 cup yellow corn meal 1 cup flour 1 ⁄ 2 cup sugar 1 TBL baking powder 1 tsp salt 1 ⁄ 3 cup melted butter or margarine 3 ⁄ 4 cup milk 1 egg 1 ⁄ 2 cup fresh or frozen blueberries,unthawed Preheat to 425° Spray a 12-cup muffin pan with cooking spray or line with cupcake liners. In a large mixing bowl, combin[...]

  • Page 12

    12 OA TMEAL RAISIN COOKIE BARS 1 ⁄ 2 cup butter or margarine 1 ⁄ 2 cup brown sugar 1 ⁄ 2 cup granulated sugar 1 egg 1 tsp vanilla 1 1 ⁄ 4 cups quick rolled oats 3 ⁄ 4 cup all purpose flour 1 tsp baking powder 1 ⁄ 2 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 ⁄ 2 cup raisins 1 ⁄ 2 cup shredded coconut Preheat to 350° In a large mixi[...]

  • Page 13

    13 SOUR CREAM CHOCOLA TE CAKE 1 box (18.5 ounces) chocolate cake mix with pudding in the mix 1 cup sour cream 1 ⁄ 3 cup water 1 ⁄ 2 cup oil 4 eggs 1 cup semi-sweet chocolate morsels Preheat to 350° 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[...]

  • Page 14

    14 CHOCOLA TE SWIRLED CHEESECAKE 36 cream-filled chocolate sandwich cookies 1 ⁄ 2 cup melted butter or margarine 3 pkg (8 ounces) cream cheese, at room temperature 4 eggs, at room temperature 1 cup sugar 2 tsp vanilla 1 cup sour cream 1 tsp lemon juice 2 TBL flour 1 ⁄ 4 cup chocolate syrup Preheat to 325° Crush cookies using a food processor o[...]

  • Page 15

    15 HOLIDA Y TURKEY 1 (18-22 pound) turkey cooking oil spray or oil W orcestershire sauce seasoned salt 2 teaspoons cornstarch 1 ⁄ 2 cup water 1 tsp browning and seasoning sauce 1 can (14 ounces) chicken broth Preheat to 350° Spray Roasting Rack With Handles with cooking oil spray . Remove neck and giblet packet from the turkey . Rinse well. Coat[...]

  • Page 16

    16 APPLE-AND-BREAD STUFFED ROASTED CHICKEN WITH NEW POT A TOES 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 1 onion, chopped 4 cups dr y bread stuf fing mix 1 cup applesauce or apple juice 2 tsp cornstarch 1 tsp bro[...]

  • Page 17

    17 ROAST BEEF WITH TWICE-BAKED CHEESY POT A TOES 1 (5-7 pound) boneless sirloin tip roast W orcestershire 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 1 ⁄ 2 cup sour cream 1 ⁄ 4 cup milk 1 tsp garlic po[...]

  • Page 18

    18 CORN BREAD STUFFED PORK LOIN 1 bag (6 ounces) corn bread stuffing mix 1 can (14 ounce) chicken broth 1 cup orange juice 2 TBL melted butter 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 Preheat to 350° Combine all[...]

  • Page 19

    19 MOROCCAN-STYLE LEG OF LAMB WITH COUSCOUS AND VEGET ABLES 1 ⁄ 4 cup oil 1 medium onion, chopped 2 eggplants (2 1 ⁄ 2 to 3 pounds total), peeled and cut into 1-inch cubes 2 carrots, chopped 2 stalks celer y , chopped 1 tsp dried basil 1 tsp salt 1 ⁄ 4 tsp pepper 1 can (15 ounces) chick peas with liquid 1 can (14 ounces) beef broth 1 can (16 [...]

  • Page 20

    20 OLD-F ASHIONED MEA T LOAF 1 1 ⁄ 2 pounds ground beef 1 egg 1 ⁄ 2 cup flavored bread crumbs 1 envelope (1.2 ounces) dried onion soup mix 1 ⁄ 3 cup ketchup 1 ⁄ 4 cup water W orcestershire 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 ha[...]

  • Page 21

    21 CHICKEN POT PIE 2 pounds boneless white meat chicken, cut into 3 ⁄ 4 inch chunks 1 can (10 3 ⁄ 4 ounces) cream of mushroom soup 1 can (10 3 ⁄ 4 ounces) cream of celer y soup 1 package (10 ounces) frozen- mixed vegetables, defrosted 1 TBL cornstarch 1 tsp onion powder 1 tsp garlic powder 1 TBL parsley flakes 1 ⁄ 4 tsp poultr y seasoning 2[...]

  • Page 22

    22 SAUTÉED CHICKEN AND BROCCOLI BAKE 1 ⁄ 2 cup oil 1 large onion, chopped 1 clove garlic, crushed 1 tsp salt 2 tsp paprika 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 1 can (14 ounces) chicken broth 1 can (10 3 ⁄ 4 ounces) broccoli and ch[...]

  • Page 23

    23 CHEESY RICE AND VEGET ABLE MEDLEY 1 bag (16 ounces) frozen cauliflower , broccoli, and carrot medley 1 package (10 ounces) fresh mushroom slices 1 can (10 3 ⁄ 4 ounces) cheddar cheese soup 1 can (14 ounces) chicken broth 1 1 ⁄ 2 cups water 1 tsp garlic powder 1 tsp onion powder 1 cup raw rice Preheat to 350° Combine all ingredients and pour[...]

  • Page 24

    24 FOOD FOR A CROWD TRI-COLOR P AST A AND SAUSAGE BAKE 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 TBL dr y basil 1 tsp Italian seasoning 1 tsp salt 1 tsp garlic powder 2 cans (10 3 ⁄ 4 o[...]

  • Page 25

    25 VEGET ABLE LASAGNA ROLL UPS 1 medium eggplant (about 1 pound, chopped 1 medium zucchini (about 1 ⁄ 2 pound), chopped 1 package (10 ounces) fresh mushroom slices 2 jars (28 ounces each) tomato sauce 2 cups water 1 ⁄ 4 cup olive oil 1 pound lasagna noodles, cooked until limp (about 8 minutes) 2 pounds ricotta 1 egg 1 ⁄ 2 cup grated Parmesan [...]

  • Page 26

    26 POT ROAST DINNER 1 ⁄ 2 cup flour 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 2 round roasts (4-6 pounds each) 2 TBL oil 2 TBL W orcestershire sauce 4 cups water 1 can (14 ounces) beef broth 1 envelope (1.3 ounces) dr y onion soup mix 1 envelope (1.5 ounces) beefstew seasoning mix 1 pound carrots, peeled and cut in thirds 3 pounds pota[...]

  • Page 27

    27 MEA TBALL AND NOODLE SOUP 2 cans (28 ounces each) crushed tomatoes 3 quarts water 10 beef bouillon cubes 6 scallions, white part only , chopped 3 pounds ground beef 1 large onion, chopped 1 ⁄ 2 tsp pepper 1 tsp salt 1 ⁄ 4 cup soy sauce 3 TBL sesame seeds 1 tsp garlic powder 2 TBL dried minced onion 1 1 ⁄ 2 cups seasoned bread crumbs 3 eggs[...]

  • Page 28

    28 SLOW-COOKED IT ALIAN MEA T SAUCE FOR P AST A 2 pounds Italian sausage links, cut in 2-inch pieces 2 medium onions 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 1 TBL dr y basil 1 TBL dr y parsley 2 tsp dr y oregano 2 tsp salt 1 ⁄ 2 tsp pepper 2 tsp[...]

  • Page 29

    29 CARE AND CLEANING After using, unplug the power cord from the outlet. Before cleaning, allow the unit to cool completely . Remove the COVER, ROASTING P AN, and RACKS. W ash in war m 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 cl[...]

  • Page 30

    30 KEEP DA TED SALES RECEIPT FOR W ARRANTY SERVICE. Keep this booklet. Record the following for reference: Date purchased Model number Date code (stamped on bottom) LIMITED ONE-YEAR GUARANTEE T oastmaster Inc. warrants this product, to original purchaser , for one year from purchase date to be free of defects in materia l and workmanship. This warr[...]