Toastmaster TOV211DEH User Manual

Convection Toaster

Oven-Broiler

Dehydration Racks

USE AND CARE GUIDE AND RECIPE BOOK

MODEL TOV211DEH

(Use with Toastmaster Convection Toaster Oven Broiler Model TOV211)

1.

Introduction

The process of dehydrating fruits and vegetables is one of the earliest
methods of food preservation known. Prunes and grapes have been
sun-dried since the early days of their cultivation. Dried fruits and
vegetables make great snacks or desserts, and they can also be added
to, or mixed with, other foods. Meat can also be dehydrated to make
beef jerkies. Dehydrating foods is a healthy way of preserving them,
because the removal of liquid inhibits the growth of bacteria.

Food Dehydrators are an innovation in food preservation, and they have
made the process of drying foods easy and fun. Use your food dehydrator
to dry all types of fruits, vegetables, nuts and herbs and to make beef
jerkies. You can even use it to dry flowers and make potpourri.

Before using your food dehydrator, take time to read all safeguards
and instructions in this Use and Care Guide.

Getting to Know Your Toastmaster
Convection Toaster Oven Broiler
Dehydration Racks

The following accessories have been designed for exclusive use with
Toastmaster Convection Toaster Oven Broiler (Model TOV211).
Please refer to that owner’s manual for proper use of oven.

1. 3 Dehydration Racks P/N TOV211DEH

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

When using the Dehydration Racks one rack may be placed into
Shelf Positions #1, #3 and #5 on the Model TOV211 (Sold Separately).

1, 2, or 3 racks may be used simultaneously in any shelf position.

Programming Dehydration Function

1. Plug unit (Model TOV211) into a 120V AC outlet. Leave the Glass
Door ajar.

2. Press the Dehydrate Button to select the Dehydration Program.
Time will automatically set to 14 hours. You can adjust time lower
if needed by pressing the down arrow.

3. The default temperature automatically sets to 145˚F. Temperature
cannot be adjusted under the Dehydration Program. Place Food
on rack. Food should be evenly spaced and not touching. Then
place rack in any shelf position.

4. Different recipes may require time under or over 14 hours. If
longer time is needed let the timer count down to zero. Then
press the Dehydrate Button again. When 14 hour default shows
press down arrow to time needed.

5. Begin to check on food before the dehydration period is
completed; check food for desired dryness. Remove individual
pieces and store in containers or food bags. If some pieces are not
yet done, leave them on the dehydrator and check frequently until
all food dehydration is completed.

6. Food that is not going to be eaten within a day or two should be
stored in the refrigerator. If storing food in the freezer, be sure to
use containers or bags designed for freezer storage.

7. Unplug oven and allow to cool completely before cleaning.

Shelf Position 3 and 4

Shelf Position 5 and 6

Shelf Position 1 and 2

Use and Care

Before using for the first time, unpack the accessories and wash in warm,
soapy water or in the dishwasher. Rinse well and dry thoroughly.

Clean-up of Dehydration Racks

1. Allow to cool before cleaning.

2. Hand wash with soap and water, a mild abrasive cleaner and plastic

scouring pads, or wash in a dishwasher.

3. Rinse well and dry thoroughly.

Selecting Foods for Dehydration

Foods to be dried should be in good condition. Select fruits that are just
ripe; they have the highest natural form of sugar and are best for drying.
Fruits that are not ripe may have a flat bitter taste. Vegetables should be
fresh and tender. Check fruits and vegetables for marks or bruises and
cut away these portions before preparing for dehydration. Avoid using
overripe fruits and vegetables with spoiled portions. Meat, poultry and
fish should be fresh and lean. Preparation, dehydration time and storage
of foods also influence their quality and taste. Follow preparation
dehydration and storage instructions in this manual to ensure the
best- quality dried foods.

IMPORTANT: If you suspect food is contaminated, freeze at 0˚F for
48 hours to prevent bacteria growth, or heat at 175˚F for 15 minutes to
pasteurize it. Some nutrition may be lost, but it will stop the contamination
process.

Preparation and Pretreatment
of Vegetables

Vegetables dried at home require a little more effort in processing and
storage than do fruits because they are low in acid and have little sugar.
Some vegetables have a poor quality when dehydrated, and are better
frozen than dried. Others, such as potatoes are available at reasonable
prices all year round, and it may not be worth your time to dry them
unless they are used for lightweight camping. Be selective in the
vegetables you choose to dry.

3.2.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

Preparation

Select only the highest quality, fresh, crisp and tender vegetables for
drying. Wash vegetables carefully just before processing to remove dirt
and bacteria. Most vegetables should be peeled, trimmed, cut or
shredded prior to drying.

Pretreatment

Blanching vegetables prior to drying destroys the enzymes that produce off
flavors during storage, resulting in poor texture and poor rehydration.
Steam blanching is preferred over water blanching because there is less
flavor and vitamin loss. Microwave blanching is also excellent and usually
keeps a brighter color in the vegetables.

Steam Blanching

Layer prepared vegetables in the top portion of a steamer, no more than
2 to 21⁄2inches deep. Steam until the vegetables are heated all the way
through but are not cooled enough to eat (usually 2 to 3 minutes). Small
pieces may need occasional stirring to steam blanch evenly. Transfer
steamed vegetables directly to drying trays, working as quickly as possible.

Microwave Blanching

Microwave ovens are convenient for blanching fresh vegetables. Prepare
vegetables as for steam blanching. Place vegetables with small amount of
water (refer to your microwave oven cooling chart) in a covered casserole
dish. Cook for only 1⁄4to 1⁄3the time specified in the chart, stirring well
after half of the blanching time. Microwave blanched vegetables will be
more brightly colored than those that are steam blanched. Transfer
blanched vegetables directly to drying trays, working as quickly as possible.

Guidelines for Drying Vegetables

VEGETABLE PREPARATION APPROX. TIME

AND PRETREATMENT IN DEHYDRATOR*

Asparagus Cut in half to divide tips 17-19 hours

from sterns. Tips are best
for drying, but dried sterns
can be crushed and used
for seasoning.

Beans (Green) Snap off ends and cut as desired. 17-19 hours

Blanch, then quick-freeze
for 30-45 minutes.

Beats Trim, leaving about an inch 22-24 hours

of the top and root. Blanch
and allow to cool, then cut
off the top and root, and slice.

Broccoli Trim and cut as usual. Steam 17-19 hours

for about 4-5 minutes.

Carrots Wash and peel. Cut into 1⁄2" 11-13 hours

thick chunks and steam for
about 4-5 minutes until tender

Corn Remove husk, wash and steam 8-10 hours

blanch corn on the cob.
Allow to cool, then cut corn
from the cob.

Celery (Leaves) Break leaves apart from 6-8 hours

their stems. Place leaves
separate from stalks in tray(s).

Celery (Stalks) Wash and separate leaves 12-14 hours

from stalks. Cut stalks into 1⁄2"
chunks. Place stalks separate
from leaves in tray(s).

Chives Wash and Mince. 5-7 hours

5.4.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

Guidelines for Drying Vegetables
(Cont.)

VEGETABLE PREPARATION APPROX. TIME

AND PRETREATMENT IN DEHYDRATOR*

Cucumber Wash, trim and slice about 11-13 hours

1

⁄4" thick.

Garlic Separate and peel cloves. 16-18 hours

Cut cloves in halves or slice.

Mushrooms Brush clean and remove stem. 11-13 hours

Leave whole, cut in halves
or slices.

Onions Trim ends and peel. Cut in 13-15 hours

rings or dice.

Peppers Wash and remove core. 13-15 hours
(Pimentos) Cut in halves, quarters, rings

or strips.

Peppers Wash and dry whole. 11-13 hours
(Jalapenos)

Potatoes Wash and peel. Cut or slice as 14-16 hours

desired and steam blanch.
Rinse under cold water and
pat dry before placing on
tray(s). Note: If you wish to
leave the skin on the potatoes,
wash and scrubs with vegetable
cleaning brush then prick and
remove all "sprouts" and "scars”,
using the tip of a potato peeler
or paring knife.

Tomatoes Wash and remove stems. 18-20 hours

Dip in boiling water and then
in cold water. Remove skin
and cut in halves, quarter
or thick slices.

Approximate times are offered as guidelines only. Drying time may
vary, depending on quality and quantity of vegetable(s) being dried.

Preparation and Pretreatment
of Fruits

Almost all fruits are suitable for drying at home, but some fruits will
require more drying time than others; the guidelines offered in this
manual will help you get started. Some fruits might not be suitable
for drying all year round, so it will be helpful to learn which fruits are
in season and experiment with those first.

Preparation

Wash fruits well and remove any bruised or overripe portions. Peel if
desired. Larger fruits may be halved. If pieces of fruit vary in size,
they may be sliced 3⁄8" to 1⁄2" thick for more even drying. Smaller fruits
such as grapes and cherries may be dried whole. Remove pits or
stones from fruits such as prunes, cherries, apricots, etc. Fruits that
have been artificially waxed to prevent moisture loss should always be
peeled. Peeling is optional with other fruits. Dried pear skins tend to
be grainy, and peach peels are a little fuzzy.

Most fruits can be placed directly on the drying trays as they are
prepared (pineapples, grapes strawberries, prunes, etc). However,
apples, apricots, peaches, and pears turn brown when the cut surface
is exposed to the air, due to oxidation and the continuous reaction of
enzymes. These fruits may be pretreated to slow this browning while
they are being prepared by keeping them in a holding solution until
you have sufficient fruit to pretreat.

Pretreatment

Below are listed several optional methods of pretreatment. You need
not pretreat food in order to dry it. However, pretreatment often
makes food look better, increases the shelf life and can even enhance
the nutritional value of some foods. Experiment with both treated
and untreated food in your storage to see which will best suit your
needs. Remember that proper storage is critical to the quality of the
stored product, whether treated or untreated.

Natural Pre-Dips

Use pineapple or lemon juice as a natural alternative to other
pretreatments to reduce browning. Slice fruit directly into juice.
Remove promptly (about 2 minutes) and place on trays. Fruits may
also be dipped in honey, spices, lime or orange juice, Jell-o powders
or sprinkled with coconut to give them a snappy dried flavor. Use
your imagination and make your own flavorful dip.

7.6.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

Pretreatment (cont.)

Sodium Bisulfite

Ask for food-safe, (USP) grade only. Dissolve 1 teaspoon of sodium
bisulfite in one quart of water. Prepare small amounts of fruit and dip
for 2 minutes in the solution. This helps prevent loss of vitamin C and
maintains a bright color. Sodium bisulfite is available in most
pharmacy/drug stores or may be obtained from Alternative
Pioneering Systems, Inc., 4064 Peavey Rd., Chaska, MN 55318, USA.

Popping Backs

When drying fruit halves, especially apricots, it has been suggested
that popping the back ("inside out") will speed the drying time. This
is true, but it also results in the loss of the nutritional juices to the
bottom of the dehydrator. Instead, cut each half in half again to give
the end product more nutritional value, a brighter color, and faster
reconstitution capabilities.

Guidelines for Drying Fruits

FRUIT PREPARATION APPROX. TIME

AND PRETREATMENT IN DEHYDRATOR*

Apples Wash, and peel if desired. 22-24 hours

Cut in halves and remove core,
then cut into chunks or slice.
Can be pretreated with a little
lemon juice to prevent browning.

Apricots Wash, cut in halves and 30-35 hours

remove pit. Cut further into
quarter, if desired.

Bananas Peel and slice. Can be 22-24 hours

pretreated with a little lemon
juice to prevent browning.

Cherries Wash and remove pit. 22-24 hours

Guidelines for Drying Fruits (Cont.)

VEGETABLE PREPARATION APPROX. TIME

AND PRETREATMENT IN DEHYDRATOR*

Coconut Drain milk, crack and remove 24-30 hours

coconut. Pat dry and cut
into 1⁄4" thick chunks.

Figs Wash and remove stems. 22-24 hours

Cut into halves or quarters
(dry skin side up).

Grapes Wash and remove stems. 23-25 hours

Leave whole.

Papaya Wash and peel. Cut into large 30-35 hours

or small chunks, as desired.

Peaches Wash, cut in halves and remove 35-42 hours

pit. Cut further into quarter,
if desired.

Pears Wash, and peel if desired. 28-32 hours

Cut in halves and remove core,
then cut into chunks or slices.
Can be pretreated with a little
lemon juice to prevent
browning.

Pineapple Remove core and cut into 22-25 hours

chunks, or slice into wedges.

Prunes Wash, cut in halves and remove 30-35 hours

pit. Cut further into quarters,
if desired.

Strawberries Wash and leave whole, cut in 12-15 hours

halves or slice.

Approximate times are offered as guidelines only. Drying time may
vary, depending on quality and quantity of vegetable(s) being dried.

9.8.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

BEEF JERKIES

Use only lean meat. Cut away excess fat, then cut meat into strips and
place in deep dish suitable for marinating. Prepare marinade as
instructed below.

Saturate meat in marinade, cover dish and place in the refrigerator to
marinate for 4-12 hours, or longer. Drain excess marinade from meat
ad pat dry. Place a roll-up sheet on the bottom tray then arrange
meat on all other trays. (Do not place meat on the roll-up sheet; do
not place it on the bottom tray.)

Dehydration time may take anywhere from 16 to 32 hours, depending
on the thinness or thickness of the meat strips and on how much
meat is placed on the trays to dry.

Marinade:

1 lb. lean meat

1

⁄4cup vinegar or wine
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1 teaspoon brown sugar

1

⁄4cup chopped onion
2 tablespoons chopped green peppers
4 garlic cloves, minced

1

⁄4teaspoon salt

1

⁄4teaspoon black pepper
MIX ALL INGREDIENTS TOGETHER TO MAKE MARINADE.

Seafood and Poultry: Like meat, seafood can be marinated and
dehydrated without cooking. Poultry should be cooked before

dehydrating.

Nuts

Shell and rinse nuts with warm water. Pat dry and spread on trays.
Most nuts will take approximately 20-30 hours to dehydrate; they
should be allowed to dehydrate until brittle.

After dehydrating, allow to cool. Nuts that will be not be consumed
within a day or two should be frozen to ensure freshness. Remove
nuts from the freezer and allow them to defrost before using.

Herbs and Flowers

Rinse and pat dry. Remove any dead, mushy or discolored portions,
but leave the stem and do not break apart until after drying. Spread
herbs or flowers on tray and allow to dehydrate for about 2-7 hours,
depending on their type. When drying is complete, remove from tray
and allow to cool.

Remove from stem and break leaves or buds apart, or crush if desired.
If dehydrating seeds, choose when pods have changed in color.

Flowers

For best results, pick flowers after the morning dew rises and before
the evening mist sets in. Do not use flowers that have been sprayed
with insecticides or other harmful chemicals. If dehydrating at the
same time as herbs intended for consumption, place flowers on the
bottom trays and herbs on the top trays; this is to prevent any
"drippings" from the flowers to fall on the herbs.

Helpful Hints

◆ If the dehydrator has been stored for some time, wash and clean

before using.

◆ Fresh vegetables and fruits are best for dehydrating. Canned goods

do not dehydrate as well.

◆ Vegetables and fruits should always be cleaned before preparation

and pretreatment.

◆ For best results, always prepare and pretreat fruits and vegetables

as outlined in this manual.

◆ It is relatively safe to leave the dehydrator on when dehydrating

fruits that take a long time, but make sure to set the dehydrator in
a safe place. Read the "Important Safeguards" in the TOV211’s
manual, and exercise safety when using this product.

◆ Exact dehydrating time varies greatly depending on several factors:

Type, size and quality of food, quantity placed on trays and personal
preference. It will help to keep a personal notepad where you can write
down your own notes. Keep notes on the type of food, weight before
and after drying, total drying time, and final results.

◆ Many recipes will work well using dried foods. Experiment with the

recipes offered in this manual and proceed from there to discover
your own ways of using dried foods for cooking. Books on the
topic are available in most local bookstores.

11.10.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

Food Storage

Packaging

DRIED FOODS MUST PROPERLY PACKAGED IN ORDER TO KEEP
WELL.
Package your dried foods in freezer plastic bags, squeezing out as
much air as possible. Heat-sealable bags may also be used. Store the
plastic bags inside of airtight metal, plastic or glass container. Storing
foods in rigid containers without first putting them into freezer bags
exposes the dried foods to air.
Vacuum packaging equipment for home use is available in some
stores around the country. Vacuum packaging will greatly extend
shelf life.

Storage Conditions

Store properly packaged dried foods in a cool, dark place. The cooler the
food is kept, the longer the optimal quality will be maintained. For every
18°F drop in temperature, the shelf life increases 2 to 3 times. If you have
room in a refrigerator or freezer, keep your dried foods there. Otherwise,
find the coolest place in your home to store dried foods. Light also causes
the quality and nutritive value to deteriorate. Keep dried foods in the
dark or in opaque containers.

Shelf Life

Fruits have a naturally high sugar and acid content, which allows them to
dry well and store for longer periods of time than vegetables. When
properly packaged and stored at room temperature or below (70°F or
less), most fruits will maintain a high quality and nutritional value up to a
year. Most vegetables are best when eaten within six months.
FRUITS AND VEGETABLES KEPT BEYOND THE RECOMMENDED
TIME MAY NOT BE AS NUTRITIOUS OR TASTE AS GOOD BUT
WILL NOT SPOIL UNLESS THE PACKAGING IS NO LONGER
INTACT.

Recipes

VEGETABLE PUREE

1 cup mixed dried vegetables

1

⁄2cup hot water

1

⁄4cup milk
1 tablespoon butter or oil

Use only very dry, brittle vegetables. Mix dried vegetables and grind
until powdery. Add water and milk, and allow to rehydrate for
15-25 seconds; then blend until puree is achieved. Add butter or oil
and blend for an additional 5 seconds.

Add salt and/or other condiment(s) as desired and stir. If necessary,
heat over low heat for 2-3 minutes.

MEAT-VEGETABLE PUREE

3

⁄4cup mixed dried vegetables

1

⁄4cup chopped dried meat

1

⁄2cup hot water

1

⁄4cup milk
1 tablespoon butter or oil

Use only very dry, brittle vegetables and meat. Mix dried vegetables
with meat and grind until powdery. Add water and milk, and allow to
rehydrate for 15-25 seconds; then blend until puree is achieved. Add
butter or oil and blend for an additional 5 seconds.

Add salt and/or other condiment(s) as desired and stir. If necessary,
heat over low heat for 2-3 minutes.

MIXED FRUIT PUREE

1 cup dried fruits

1

⁄2cup hot water

1

⁄2cup milk
Mix dried fruits and grind until finely chopped. Add water and milk,

and allow to rehydrate for 25-30 seconds; then blend until puree is
achieved.

If desired, add 1-2 tablespoons of sugar or honey and stir. Pour into
bowl(s) and refrigerate, if desired cold.

13.12.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

BANANA PUREE

1 cup dried bananas

1

⁄2cup hot water

1

⁄2cup milk
Grind dried bananas until finally chopped. Add water and milk, and

allow to rehydrate for 25-30 seconds; then blend until puree is achieved.
If desired, add 1 tablespoon of sugar and stir. Pour into bowl(s) and

refrigerate, to serve cold.

CHICKEN-VEGETABLE SOUP

1 cup hot water
1 cup stewed tomatoes
1 cup hot water
1 cup mixed dried vegetables

1

⁄4cup dried onions

1

⁄4cup dried celery

1

⁄4tablespoon dried garlic

1

⁄4tablespoon dried parsley

1

⁄4tablespoon dried basil

1

⁄4tablespoon dried oregano

1

⁄8tablespoon salt

1

⁄8tablespoon black pepper

1

⁄2cup egg noodles

1

⁄2cup cooked rice
1 tablespoon oil
2 tablespoons butter

Mix dried vegetables in a bowl. Add hot water and allow to rehydrate
for 25-30 minutes. While vegetables are rehydrating, place broth in a
medium-size saucepan over med-high heat. Crush tomatoes and add
to broth. Add parsley, basil, oregano, salt and pepper, and stir. When
water begins to boil, add noodles and allow to cook. In a small skillet,
melt butter and saute onions, celery and garlic until wilted; then
drain excess butter and add to broth. Add vegetables to broth and
simmer over low heat for about 5-10 minutes, stirring occasionally.

CHICKEN-VEGETABLE SOUP (CONT.)

Variations:

CHICKEN-POTATO SOUP

Make the Chicken-vegetable Soup, but for noodles and rice,
substitute 3⁄4cup potatoes, peeled and cut into cubes.

BEEF-VEGETABLE SOUP

Instead of chicken broth, use beef broth. To enhance the beef flavor,
add 2 tablespoons dried meats to the dried vegetables before
rehydrating.

PLANTAIN SOUP

You will need 1⁄4cup dried plantain fruit; grind until powdery.
Make the Beef-vegetable Soup and add ground plantain fruit just

before simmering the last 5-10 minutes.

BEEF-BARLEY SOUP

Make the Beef-vegetable Soup, but substitute 3⁄4cup barley for the
noodles and rice. Small chunks of cooked beef can also be added.

BEAN SOUP

Make the Beef-vegetable Soup, but do not add noodles or rice.
Instead, add one 8-oz. Can red kidney beans just before simmering
the last 5-10 minutes.

GARLIC BREAD

1 loaf Italian bread
1 stick butter
3 tablespoons dried garlic
2 tablespoons dried parsley
2 tablespoons olive oil

Place butter in a small bowl and leave out of the refrigerator; in about
30-45 minutes it will be smooth enough for spreading. Use a fork to
break up butter and spread out.

Grind garlic and parsley until powdery; then add to butter and mix
together with a spoon until blended. Add olive oil and mix until smooth.

Cut bread in half and spread both sides with garlic mixture. Cut
bread as desired and place on oven rack inside up. Heat in oven at
250°F for about 5 minutes, or until lightly toasted.

15.14.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

HERB SALAD

3 cups romaine lettuce, cut into bite-size pieces
3 cups fresh spinach, cut into bite-size pieces
1 cup watercress, minced

1

⁄2cup shredded carrots

1

⁄2cup oil

1

⁄4cup vinegar

1

⁄2tablespoon salt

1

⁄2tablespoon black pepper

1

⁄4tablespoon dried parsley

1

⁄4tablespoon dried garlic

1

⁄4tablespoon dried celery leaves

1

⁄4tablespoon dried lemon balm leaves

1

⁄2tablespoon dried chives
Toss together lettuce, spinach and watercress. Place dried herbs in

blender and mix until powdery.
To make dressing, pour vinegar into bottle-type container suitable for

mixing salad dressings and add herbs, salt and pepper. Cover and
shake. Slowly, add oil and shake again. Immediately sprinkle over
salad greens and blend together.

Garnish with shredded carrots on top.

PIÑA COLADA/COTTAGE CHEESE DESSERT

2 cups cottage cheese
3 tablespoons dried pineapple
3 tablespoons dried coconut
1 teaspoon sugar

Place cottage cheese in a small bowl. Grind pineapple and coconut;
then add to cottage cheese and gently mix together with a spoon
until well blended.

POWDER-COATED FRUIT-NUT MIX

1

⁄4cup dried grapes (or sun-dried raisins)

1

⁄4cup dried prunes, pitted

1

⁄4cup dried papaya

1

⁄4cup dried coconut (flakes, shredded)

1

⁄4cup dried peaches (or apricots)

1

⁄8cup sunflower seeds

1

⁄8cup toasted cashew nuts

1

⁄8cup toasted almonds
1 cup powdered sugar

Mix all fruits and nuts in a bowl. Add powdered sugar and mix to coat.

VEGETABLE JUICE DRINK

1

⁄4cup dried tomatoes
2 tablespoons dried carrots
2 tablespoons dried celery
1 tablespoon dried onion

1

⁄4teaspoon dried parsley
2 cups hot water

1

⁄8teaspoon salt (optiona)
Use only very dry, brittle vegetables. Mix dried vegetables and grind until

Powdery. Add 2 cups hot water and allow to rehydrate for 15-25 seconds.
Add remaining 1⁄2cup water and blend until liquified. Add salt and

blend for an additional 5 seconds.
Pour into tall glass and refrigerate if desired cold.

FRUIT TEA

1 to 1-1⁄2cups dried mixed fruits
2-3 cups water
sugar or honey

Pour water into saucepan and allow to boil 5 minutes. Remove from
stovetop and add fruits. Stir and cover. Simmer over low heat for
about 15 minutes.

Remove from stovetop and allow to sit for about 5 minutes. Uncover
and strain through cloth colander. Add sugar or honey to taste.
Tea can be covered and refrigerated if desire cold.

Variation:

Herbal Tea

Instead of dried fruits, use dried herbs that are classified as safe; some
herbs may be toxic. Be sure you become familiar with the herbs you
use for making teas.

17.16.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

LIMITED ONE YEAR WARRANTY

Warranty: This Toastmaster®product is warranted to be free from defects in materials or workmanship for a period of

(1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the
product.

Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable
use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear,
improper assembly, installation or maintenance abuse or other causes not arising out of defects in materials or
workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend
to any units which have been used in violation of written instructions furnished with the product or to units which have
been altered or modified or to damage to products or parts thereof which have had the serial number removed,
altered, defaced or rendered illegible.

Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION
TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied
warranty lasts, so the above limitation may not apply to you.

Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or
replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or
the purchase price refunded. The repaired or replacement product will be in warranty for the balance of the one-year
warranty period and an additional one-month period. No charge will be made for such repair or replacement.

Service and Repair: Should the appliance malfunction, you should first call toll-free 1 [phone] between the hours
of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with
a problem. Please refer to model number TOV211DEH when you call.

In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or
postage. Call for return authorization (1 800 947-3744).

Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty ser vice. Include $ 5.00 (U.S.) for
return shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay
in advance for the repair or replacement.

For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with
sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all customs
duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty /
brokerage fees to us in advance of our performing any service.

Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For your
protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following
items with your appliance: any accessories related to your problem, your full return address and daytime phone
number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to
determine warranty status. C.O.D. shipments cannot be accepted.

Limitation of Remedies: No representative or person is authorized to assume for us any other liability in connection
with the sale of our products. There shall be no claims for defects or failure of performance or product failure under
any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence, strict liability,
breach of warranty and breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser
under this warranty, and in no event shall we be liable for any incidental or consequential damages, losses or
expenses. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above
limitation or exclusion may not apply to you.

Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

© 2003 Toastmaster Inc. P/N 61351
All Rights Reserved Printed in China

To return the appliance, ship to:

Attn: Repair Center
Toastmaster Inc.
708 South Missouri Street
Macon, MO 63552
Email: [e-mail]
www.toastmaster.com

To contact us, please write to or call:

Toastmaster Inc.
P.O. Box 6916
Columbia, MO 65205-6916
1 [phone]

Keep Dated Sales Receipts for Warranty Service.

Keep this booklet. Record the following for reference:
Date purchased _______________________________________________

Model number _______________________________________________
Date code (stamped on bottom)________________________________

EVERYBODY EATS. It’s a fact of life.

But sometimes preparing

meals can become a chore.

That’s why TOASTMASTER has been invited

into millions of kitchens just like yours

so we can HELP YOU MASTER your

mixing, baking, grilling, toasting,

brewing, heating and serving

tasks WITH EASE AND STYLE.

The TOASTMASTER name stands for a

CELEBRATION of INNOVATION designed

to serve your life and keep you

COOKIN’ IN STYLE.

19.18.

20.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

© 2003 Toastmaster Inc.
A Subsidiary of Salton, Inc.
Subsidiaire de Salton, Inc.
A una Subsidiaria de Salton, Inc.

Contact Information
Coordonnées :
Contacte a:

National Service Center
708 South Missouri Street
Macon, Mo 63552

In USA and Canada call:

Consumer Service: 1-800-947-3744
Consumer Parts: 1-800-947-3745
[e-mail]
Hours: 8:00 A.M. - 5:30 P.M. CST

Aux USA et au Canada, appeler les numéros suivants :

Service Consommateurs : 1-800-947-3744
Pièces Consommateurs : 1-800-947-3745
[e-mail]
Horaires : De 8h00 à 17h30, heure GMT - 6

En México:
Toastmaster de México, S.A. de C.V.
Cerrada de Recursos
Hidráulicos Número 6
La Loma Industrial
Tlalnepantla de Baz, C.P. 54060
Estado de México

52-5-397-2848
Horario: 8:00 a.m. hasta 5:30 p.m., hora del Centro

TOV211DEH

Questions

Call toll free 1- 800-947-3744
Monday–Friday, 8:00 a.m.-5:30 p.m. CST
www.toastmaster.com

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