Toastmaster 1771, 1772 Use And Care Manual

READ AND SAVE THESE INSTRUCTIONS

Stand Mixer

Use and Care Guide

Models 1771/1772

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.

• 350-WATT MOTOR HANDLES DENSE MIXTURES

• INCLUDES LARGE AND SMALL MIXING BOWLS

•

POWER BOOST BUTTON FOR PEAK PERFORMANCE

• SOFT TECH™ ERGONOMIC CONTROLS

• AUTOMATIC CORD REEL

•

EJECTOR BUTTON

2

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always
be followed to reduce the risk of fire, electric shock and injury to persons,
including the following:

• Read all instructions before using the mixer.

• This mixer is not for use by children.

• Close supervision is necessar y when mixer is used near children.

• Do not operate mixer unattended.

• Unplug from outlet when not in use, before putting on or taking off parts

and before cleaning.

• To disconnect, switch off, then remove plug from power supply.

• Do not operate a damaged mixer. Do not operate with a damaged cord

or plug or after the mixer malfunctions, or has been dropped or
damaged in any manner. Return mixer to the nearest authorized
service facility for examination, repair or mechanical adjustment.

• Do not immerse body of mixer, cord or plug in water or other liquid. See

instructions for cleaning.

• Do not use outdoors or when standing in damp area.

• Do not use mixer for other than intended use.

• Do not let cord hang over edge of table or counter or touch hot

surfaces.

• Do not place mixer or cord on or near any hot surface, including a gas

or electric burner or in a heated oven.

• Use accessory attachments only if recommended by Toastmaster Inc.

• Do not contact moving parts. Keep hands, hair, clothing, as well as

spatulas and other utensils away from beaters during operation.

• Remove beaters, dough hooks or whisk from mixer before washing

them.

SAVE THESE INSTRUCTIONS

CAUTION: A short power supply cord is provided to reduce the risk of

personal injury resulting from becoming entangled in or tripping over a
longer cord. Extension cords are available from local hardware stores and
may be used if care is exercised in their use. If an extension cord is
required, special care and caution is necessary. Also the cord must be:
(1) marked with an electrical rating of 125 V and at least 13 A, 1625 W,
(2) arranged so that it will not drape over the countertop or tabletop where
it can be pulled on by children or tripped over accidentally and (3) a
3-wire grounded type cord.

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.

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.

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY

GETTING TO KNOW YOUR ELECTRONIC STAND MIXER

3

1

13a

13b

11

10

9

8

7

6

5

4

3

2

12a

12b

1. Eject Button

2. Mixer Head

3. Release Button

4. Mixer Body

5. Power Light

6. Turbo Button

7. Variable Speed Control

8. ON/OFF Power Switch

9. Mixing Bowl

10. Turntable

11. Base

12. a) Dough hook with hexagon
collar

b) Dough hook with round

collar

13. a) Round beater with hexagon
collar

b) Square beater with round collar

FIGURE 1

4

Knob (bottom side of turntable)

Raising or

Lowering

the Mixer

Head

Press Release

Button

Small Bowl

Large Bowl

Dough Hook

with

Hexagon

Collar

Dough Hook

with

Round Collar

Medium Low

Round Beater

with

Hexagon Collar

Nylon Button

Square Beater

with Round Collar

Minimum

Medium High

Maximum

FIGURE 2

FIGURE 3

FIGURE 4

FIGURE 5

5

BEFORE USING YOUR ELECTRONIC STAND MIXER

Fill out warranty information that follows limited warranty in this book.
Read all instructions carefully before using your stand mixer. We

recommend that you become familiar with this appliance and its
attachments before using, see Figures 1-5.

The maximum capacity of the large mixing bowl is 4 quarts; the small
mixing bowl is 1

3

⁄4-2 quarts.

Wash the beaters, dough hooks, whisk and bowls in warm soapy water.
Rinse and dry thoroughly.

USE OF ATTACHMENTS

MIXING GUIDE

Beaters Use for blending and beating mixes.

Use for dough, pie crust, pasta dough and blending
large amounts of dry ingredients together.

Dough Hooks

Use for whipping, egg whites, egg yolks, sauce,
souffle, mousse, meringue and salad dressing.

Wire Whisk

Icon

•

Speed

Minimum

Action

Stir/Fold

Use when stirring liquid
ingredients or when a gentle
action is needed to moisten dry
ingredients.
Use when folding two portions
of a recipe together, like beating
an egg white into a batter.

Mixing Procedure

Medium

Low

Mix

Knead

Use when mixing dry ingredients
and liquid ingredients together
alternately in a recipe or use
when recipe calls for kneading
until the dough is a dough ball.

6

HOW TO USE YOUR ELECTRONIC STAND MIXER

1. Place stand mixer on a large secure surface and slide power switch to
OFF position. Make sure the surface is clean and dry so the feet will
hold the unit securely in place.

2. Press and hold the release button and pivot the mixer head upwards,

see FIGURE 2. When the mixer head is securely in position you will
hear a click. Do not attempt to pivot the mixer head without first
pressing the release button. This could damage the mixer.

3. Place turntable onto mixer platform by placing knob into the large or
small bowl slot opening, depending on which bowl is used, see
FIGURE 3.

4. Insert stem of beater/dough hook with the hexagon collar into the
hexagon opening on the underside of the mixing head, see FIGURE 4.
Turn slightly if needed to lock into place.

5. Insert stem of the beater/dough hook with the round collar into the
round opening on the underside of the mixing head. Turn slightly if
needed to lock into place.
NOTE: The beaters/dough hooks must be inserted into the correct
opening as they are not interchangeable. It is also necessary to insert
the beater/dough hook with the hexagon collar first. Never use a
beater with a dough hook as this may damage the unit and may void
your warranty.
NOTE: If using the whisk, place stem of whisk into round opening on the
underside of the mixing head.

6. Place appropriate mixing bowl onto the turntable.

7. With beaters or dough hooks properly in place, grasp handle on motor
head, press the release button and slowly lower the mixer head
downward until it locks into place.

8. Pull out the retractable cord to the desired length and plug into 120 V
~ 60 Hz outlet. Turn the variable speed control to the minimum
position. Slide the power switch to the ON position. The power light will
come on.

Icon

•

Speed

Medium

High

Action

Blend/Beat/

Cream

Use when creaming sugar and
butter together.

Mixing Procedure

Maximum Whip

Burst of

Power

Use to obtain the maximum
power level from any speed
setting for tough mixing tasks.

Turbo

Button

Use when preparing a frosting
from a recipe or a package.
Use to whip whipping cream
or potatoes.
Use when beating egg whites.

7

NOTE: Always start mixing on the minimum speed. The operating
speed increases as the variable speed control is moved from

minimum to maximum speed, see FIGURE 5. Select the desired

speed. Refer to mixing guide on page 5 for further information.

9. T urn the mixer speed to the minimum position and the power switch
to OFF position before attempting to scrape sides or bottom of mixing
bowl.
NOTE: DO NOT scrape sides or bottom of mixing bowl while mixer is
in operation.

10. The Turbo button may be used at any speed setting to obtain the
maximum power lever for tough mixing tasks.

11. Once all ingredients have reached the desired consistency, turn the dial
to the minimum position and slide the power switch to the OFF
position. The power light will go off.

12. Unplug from outlet. Gently pull on the cord and release to fully retract
it back into the mixer base. Press and hold the release button while
raising the mixing head.

13. Press the eject button and remove the beaters, dough hooks or whisk.
Gently scrape excess batter from beaters or dough hooks with a rub­ber or plastic spatula. Do not strike beaters or dough hooks against
mixing bowl to remove excess batter. This could damage the mixer
parts.

14. Carefully remove mixing bowl from turntable. Pour ingredients from
bowl into desired container. Use only a rubber or plastic spatula to
remove batter from mixing bowl.

CARE AND CLEANING

1. Unplug stand mixer and gently pull on the cord and release to fully
retract the cord in the mixer base.

2. The mixing bowls, beaters, dough hooks and whisk may be washed
in the dishwasher.

3. Wipe the stand mixer and turntable with a damp cloth. Do not use any
abrasive cleaning materials. Never immerse or clean under
running water.

HELPFUL HINTS FOR BREAD AND DOUGH
BREAD DOUGH BALL: Necessary For A Successful Loaf of Bread

The amount of bread flour called for in each recipe is to be used as a guide.
We have found it may vary slightly because different climates and seasons
result in a wide variety of humidity levels. Watch the dough as you add the
last 1 - 1

1

⁄2cups of flour. A good dough ball should be round, smooth­textured, soft and slightly tacky to the touch. If it does not form a ball and
is more like a batter, add flour until it reaches the appropriate consistency.

8

MIXING & KNEADING: The Gluten Development Stage

Place ingredients in bowl, except last 1 - 1

1

⁄2cups flour. Use the dough hook
at the beginning of the mixing stage to start the gluten development. Then
gradually add enough of the remaining flour to make a soft dough. The
dough should clean the sides of the bowl and form a soft ball around the
dough hook.

When adding wheat bran, wheat germ, bulgur or cracked wheat to a
bread recipe, leave the dough as moist as possible, because these
ingredients absorb liquid and tend to produce a drier loaf. Reduce the
amount of kneading to avoid cutting the gluten strands with the sharp edges
of these grains.

A recipe with a high percent of whole wheat flour may require a shorter
kneading time than a recipe with white flour. The rough texture of the bran
can be damaging to developing gluten.

DOUGH STRETCH TEST: Testing For Developed Gluten

After approximately 10 minutes of kneading, stop the mixer and check the
gluten development by performing the dough stretch test. Remove a small
piece of dough about the size of a small egg. Holding the dough up,
carefully stretch it into a flat circle with your fingers. When the dough is
properly developed, the structure will be smooth and stretchy; light should
pass through the stretched dough. If the stretched dough breaks, it needs a
few more minutes of kneading. The total time for kneading is
approximately 10 minutes.

YEAST: The Number One Ingredient

We used Red Star

®

Active Dry Yeast when we were developing the bread

recipes. A

1

⁄4ounce package of Red Star Yeast contains approximately

2

1

⁄4level teaspoons of yeast. When the yeast is exposed to oxygen,
moisture or warmth, the activity of it deteriorates. Therefore, we recommend
storing yeast in an airtight container and refrigerating or freezing it.
Measure out the amount you need and allow it to come to room
temperature before using — this takes about 15 minutes.

If you have any doubt regarding the activity of the yeast, you may use the
following test to determine its strength.

To test for one package (2

1

⁄4teaspoons) of Red Star Active Dry Yeast, use a

liquid measuring cup and fill it to the

1

⁄2cup level with 110°-115°F/43°-46°C

water . Stir in 1 teaspoon granulated sugar and 1 package (2

1

⁄4teaspoons) Red
Star Active Dry Yeast. Leave your stirring spoon in the cup. Set a timer for
10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the
surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup
mark, it is very active. The yeast mixture may be used in a recipe that calls for

21⁄4teaspoons or more of yeast. Remember to adjust your recipe for the 1⁄2cup
of water and 2

1

⁄4teaspoons of yeast used in the test. The sugar does not need

to be adjusted. Add this mixture with the liquids in the recipe.

FLOUR: Bread Flour Is Essential For Bread

Use bread flour in yeast bread recipes. Bread flour is a white flour that is a
blend of hard, high-protein wheats and has greater gluten strength and
protein content than all-purpose flour. It is available at most grocery stores.
Protein varies from 12-14 percent.

Pre-sifting or sifting the flour is not necessary with yeast bread. First stir,
then spoon into a dry measuring cup and level off.

The amount of flour called for in a yeast bread recipe is meant as a guide.
Dough is affected by heat, humidity, sugar, and altitude. If too much flour
is used, the bread may be very heavy and stiff. If too little is used, the bread
will not hold up and a low-volume bread will result.

FAT: Dough Enhancer And Conditioner

You may substitute in equal proportions solid shortening, real butter, or
margarine. Light and whipped margarines do not work well.

LIQUIDS: Activate The Yeast And Bind The Dough

It is important that the liquid temperature is 120°-130°F/49°-54°C. When
higher temperatures are used, the yeast activates too quickly and the
dough becomes too warm.

RISING DOUGH: Optimum Temperature of Room 80°-85°F/27°-29°C

Rising times will vary due to recipe, temperature and humidity level of your
kitchen. Rising is the most essential feature in bread making. After the
dough comes out of the mixer, the dough ferments and rises before
punching and resting. The gluten becomes pliable and elastic with a soft,
smooth quality. Fermentation conditions gluten, develops flavor and
leavens the product.

Dough has doubled in bulk when an indentation remains after the tip of a
finger is pressed lightly and quickly into the dough. If the indentation
springs back, cover and let rise a few more minutes and check again. After
punching down and dividing dough, cover and let rest 10 minutes. Resting
allows the gluten to relax and makes handling easier . Then shape the dough
as desired.

Sometimes a second dough rising is beneficial especially for whole grain or
100% whole wheat bread. Let the dough rise once, punch down, let rise
again, punch down, let rest 10 minutes and shape.

9

STORING AND FREEZING BAKED BREADS AND ROLLS

Refrigeration or temperatures under 70°F/21°C will cause breads to stale
(firm) quickly. They can, however, be frozen for several months. When
freezing breads and rolls, cool them before wrapping in plastic wrap. Place
them in a plastic bag and seal it. When thawing, partially open the
wrapping to allow the moisture to escape gradually. Do not remove ice
crystals from the wrap during the thawing process. The bread will absorb
some of this moisture as it thaws.

FREEZING DOUGH

Form the dough into the desired shape and immediately freeze for one hour
to harden. Remove from the freezer and wrap in plastic wrap. Next, place
it in a plastic bag and seal. Dough can be kept in the freezer for up to four
weeks. Thaw the dough in a plastic bag in the refrigerator overnight or for
several hours. Unwrap and place on baking pan. Cover and let stand in a
warm, draft-free place until double the original size. Because the dough is
not room temperature, you will find it takes longer than usual to rise. Bake
according to recipe instruction.

BAKING AND COOLING

When baking sweet breads or braids, it may be necessary to tent the top
of the bread with foil for the last 5-10 minutes. To tent, place a piece of foil,
shiny side up, over the loaf. This will avoid over browning while the bread
continues baking.

Cool baked bread in a draft-free area. To prevent soggy crust, cool on
racks. Wait 20 minutes before cutting hot bread.

SHAPING DOUGH AND ROLLS

When shaping and rolling out dough, it is extremely important not to add
additional flour to the working surface. Instead, if dough appears to be
slightly sticky when shaping, lightly spray your hands or working surface
with a non-stick vegetable spray or coat with vegetable shortening.

Cloverleaf Rolls - Shape into

1

⁄2inch balls. Place 3 balls in each muffin tin

and let rise until double in size.
Crisscross Rolls - Shape into balls, setting two aside. Combine the two balls

and roll into a

1

⁄8inch thick square. Cut strips 1⁄8-inch wide and 2-inches
long. Place one strip across the top of each roll. Repeat this process,
placing the second strip in the opposite direction across the top of each roll.

T raditional Rolls - Shape into dough balls. For “pull apart” rolls, place dough balls
with sides touching. For individual rolls, place dough balls 2 inches apart.

10

Doughs and Breads

BASIC WHITE DOUGH
2 Loaves or 18 rolls

Temperature: 350°F/177°C
Bake Time: 25-30 minutes

Insert dough hooks and mix together all dry ingredients except 1 cup of
flour on medium low for 30 seconds.

Heat water to 120°-130°F/49°-54°C. Continue mixing on Medium Low
and add egg. Drizzle liquid slowly into dry mixture until mixed,
2-3 minutes. Continue to mix another 2-3 minutes. Gradually add the
remaining flour to form a soft, slightly tacky dough ball, mixing for
3-5 minutes. Add shortening and mix for 3-4 minutes. Continue kneading
for another 10 minutes. Perform dough stretch test.

Spray large bowl with a non-stick spray. Place dough in bowl and turn to
coat on all sides. Cover and let rise in warm place 1 hour or until double
in size. Punch down dough, cover and allow to rest 10 minutes to make the
dough easier to handle.

Choose one of the following procedures to finish baking.
BREAD LOAVES

Temperature: 350°F/177°C
Bake Time: 25-30 minutes

Divide into 2 pieces and roll each into 1 12 x 7 inch rectangle. Roll up
tightly, starting with narrow edge. Seal with fingertips as you roll.

Place in 2 greased 9 x 5-inch baking pans. Cover and let rise in a warm
place 1 hour or until double in size. Bake as directed.

DINNER ROLLS

Temperature: 350°F/177°C
Bake Time: 25-30 minutes

Divide into 18 smooth 2-inch round rolls. Place in 1 greased 9 x 13-inch
baking pan. Cover and let rise in a warm place 1 hour or until double in
size. Bake as directed.

11

4-41⁄4cupsbread flour

1

⁄4tsp salt

1

⁄2cup sugar

3

1

⁄2tsp active dry yeast

1

1

⁄4cups water

1egg

1

⁄4cup shortening, room

temperature

21⁄2-3 cups bread flour
1 tsp salt
2 tsp sugar
1 tsp dry Italian seasoning

11⁄2tsp active dry yeast
1 cup water

1

⁄3cup olive oil

12

CINNAMON ROLLS
Topping
18 rolls

Glaze
18 rolls

Temperature: 350°F/177°C
Bake Time: 20-25 minutes

Combine sugar and cinnamon, set aside.
Roll dough into a 15 x 18 inch rectangle on a lightly floured surface. Spread

melted butter over dough. Sprinkle with sugar-cinnamon mixture, raisins and nuts.
Roll up tightly, jelly-roll style, starting with the longest side and cutting into

1-inch slices. Place in 2 greased 9 x 13-inch baking pans. Cover and let
rise in a warm place 1 hour or until double in size. Bake as directed.

Mix glaze ingredients until smooth and drizzle over top of baked
cinnamon rolls.

FOCCACIA BREAD

3

⁄4cup butter, melted

1

⁄2cup sugar

3 TBL cinnamon

1

⁄2cup raisins

1

⁄2cup walnuts

1

⁄2cup powdered sugar

3 TBL milk

1

⁄2tsp vanilla extract

Temperature: 400°F/205°C
Bake Time: 15-20 minutes

Insert dough hooks and mix all dry ingredients together except 1 cup of
flour on Medium Low for 30 seconds.

Heat water and oil to 120°-130°F/49°-54°C. Continue mixing on Medium
Low and drizzle liquid slowly into dry mixture until mixed, 2-3 minutes.

Continue to mix another 2-3 minutes. Gradually add the remaining flour to
form a soft, slightly tacky, dough ball for 2-4 minutes. Continue
kneading for another 10 minutes. Perform the dough stretch test.

13

Heat olive oil and stir in oregano and garlic. Remove from heat immediately.
Spoon mixture over dough. Sprinkle with remaining ingredients. Bake as

directed.

GREEK STYLE TOPPING

Spray large bowl with a non-stick spray. Place dough in bowl and turn to coat
on all sides. Cover and let rise in warm place 1 hour or until double in size.

Press dough evenly into a 9 x 13-inch greased pan. Make indentations in
the dough using your fingertips.

Cover and let rise in a warm place for 20 minutes or until double in size.
Prepare a topping, Garlic-Cheese or Greek Style, while the dough is rising.

GARLIC-CHEESE TOPPING

1

⁄4cup olive oil

1

1

⁄2tsp oregano leaves,

dried

1

⁄4cup garlic, coarsely chopped

1

⁄3cup Parmesan cheese, grated

1

⁄4tsp salt

1

⁄4cup olive oil

1

1

⁄2tsp oregano leaves,

dried

1 cup onion, thinly sliced

1

⁄3cup Feta cheese, crumbled

1

⁄4cup black olives,

sliced-drained

1

⁄4tsp salt

Glaze

3-3

1

⁄2cups bread flour
1 tsp salt
1 TBL sugar

21⁄2tsp active dry yeast
1

1

⁄2cups water

1 TBL water

1

⁄2tsp salt

Heat olive oil, add onions and cook until soft but not brown, 5 minutes.
Spoon mixture over dough. Sprinkle with remaining ingredients. Bake as

directed.

FRENCH BREAD
Dough

Temperature: 400°F/205°C
Bake Time: 20-25 minutes

Insert dough hooks and mix together all dry ingredients except 1-1

1

⁄2cups

of flour on Medium Low speed.

14

Heat water to 120°-130°F/49°-54°C. Continue mixing on Medium Low
and drizzle water slowly into dry mixture until mixed, 2-3 minutes.
Continue to mix another 2-3 minutes.

Gradually add the remaining flour to form a soft, slightly tacky, dough ball
for 2-4 minutes. Continue kneading for another 10 minutes. Perform dough
stretch test. Spray large bowl with a non-stick spray. Place dough in bowl
and turn to coat on all sides. Cover and let rise in warm place 1 hour or
until double in size.

Punch down dough, cover and allow to rest 10 minutes to make the dough
eas ier to handle. Place dough on a lightly floured surface. Roll up tightly,
starting with widest edge. Seal with fingertips as you roll.

Place the loaf on a greased baking sheet, cover and let rise in a warm place
45 minutes or until double in size. Cut three diagonal slashes across top of
the loaf with a knife. Combine the glaze ingredients and brush the loaf
generously. Bake as directed.

3-3

1

⁄2cups bread flour
1 tsp salt
2 TBL sugar

1

⁄8tsp white pepper

1 TBL active dry yeast
1

1

⁄4cups water
1 TBL oil
1 egg yolk

1 egg white 1 TBL water

SOFT PRETZEL DOUGH
16 pretzels
Dough

Glaze

kosher salt sesame seeds

Topping

Temperature: 350°F/176°C
Bake Time: 15-20 minutes

Insert dough hooks and mix together all dry ingredients except 1 cup of
flour on Medium Low for 30 seconds.

Heat water and oil to 120°-130°F/49°-54°C. Continue mixing on Medium
Low and drizzle water slowly into dry mixture until mixed,
2-3 minutes. Continue to mix for 2-3 minutes. Add egg yolk. Continue to
mix for 2 minutes. Gradually add the remaining flour to form a soft,
slightly tacky, dough ball; mix for 2-4 minutes. Continue kneading for
another 10 minutes. Perform dough stretch test.

4-41⁄2cupsbread flour
1 tsp salt
2 TBL sugar

2 tsp active dry yeast
1

2

⁄3cups water
2 TBL oil

Spray large bowl with a non-stick spray. Place dough in bowl and turn to
coat on all sides. Cover and let rise in warm place 1 hour or until double
in size.

Punch down dough, cover and allow to rest 10 minutes to make the dough
easier to handle. Cut dough into pieces on a lightly floured
surface. Roll each piece into a 16-inch rope. Cross the ends of the rope to
make a loop; twist the crossed ends once and fold across the loop.
Place on a greased baking sheet 1

1

⁄2inches apart. Brush with glaze and

sprinkle with topping.

PIZZA CRUST
2 thick crusts or 3 thin crusts

15

Temperature: 425°F/218°C
Bake Time: 15-20 minutes

Insert dough hooks and mix together all dry ingredients except 1 cup of
flour on medium low for 30 seconds.

Heat water and oil to 120-°-130°F/49°-54°C. Continue mixing on Medium
Low and drizzle water slowly into dry mixture until mixed,
2-3 minutes. Continue to mix for another 2-3 minutes.

Gradually add the remaining flour to form a soft, slightly tacky , dough ball,
2-4 minutes. Continue kneading for another 10 minutes. Perform dough
stretch test.

Spray large bowl with a non-stick spray. Place dough in bowl and turn to
coat on all sides. Cover and let rise in warm place 1 hour or until double
in size.

While dough is rising, prepare pizza sauce and toppings.
Punch down dough, divide equally per selected crust. Cover and allow to

rest 10 minutes to make the dough easier to handle. Press dough evenly into
greased 12-inch pizza pans. Spread each crust with pizza sauce and
sprinkle with toppings.

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-Ser vice 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.

Pizza Sauce
3 pizzas

2 TBL olive oil
1 cup onion,

chopped

1 8-oz can tomato

sauce

1 14-oz can tomatoes,

chopped

1

⁄2tsp oregano

1

⁄2tsp basil

1

⁄8tsp garlic powder

1

⁄2tsp salt

1 tsp ground pepper

Heat oil over medium heat and sauté onions until transparent. Stir in remaining
ingredients, cover and simmer for 45 minutes, stirring occasionally. Spread
1 cup of sauce over pizza dough.

16

1 small zucchini, sliced
1 medium onion, sliced
2 cloves garlic,

chopped

1 green pepper,

chopped

1 red pepper, sliced
1 cup mushrooms, sliced

1

⁄2cup green olives, sliced

1 cup mozzarella cheese,

grated

Vegetarian Pizza Toppings
2 pizzas

Sprinkle toppings over sauce and bake as directed.
Heat olive oil and stir in oregano and garlic. Remove from heat immediately.
Spoon mixture over dough. Sprinkle with remaining ingredients. Bake as

directed.

17

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., 1409 E. Morgan Street, Boonville, Mo. 65233, 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, acci­dent 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 Boonville address. Send name, address, zip, telephone area code and
daytime number, model, serial number, and purchase date.

KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.

Keep this booklet. Record the following for reference:
Date purchased
Model number
Date code (stamped on bottom)

EVERYBODY EATS. It’s a fact of life.

But sometimes preparing

meals can become a chore.

That’s why TOASTMASTER has been invited

into millions of kitchens just like yours

so we can HELP YOU MASTER your

mixing, baking, grilling, toasting,

brewing, heating and serving

tasks WITH EASE AND STYLE.

The TOASTMASTER name stands for a

CELEBRATION of INNOVATION designed

to serve your life and keep you

COOKIN’ IN STYLE.