Toastmaster 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.

18-Quart Roaster 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

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 appliance.

• Do not touch hot surfaces. Use handles or knobs.

• To protect against electric shock, do not immerse the oven body, cord or

plug in water or other liquid. See instructions for cleaning.

• Close supervision is necessary when any appliance is used near children.

• This appliance is not for use by children.

• Unplug from outlet when not in use and before cleaning. Allow to cool

before putting on or taking off parts, and before cleaning the appliance.

•

Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been dropped or damaged in any
manner. Return appliance to the nearest authorized service facility for
examination, repair or adjustment.

•

The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.

•

Do not let cord hang over edge of table or counter, or touch hot surfaces.

• Do not place on or near a hot gas or electric burner, or in a heated oven.

• Extreme caution must be used when moving an appliance containing hot

oil or other hot liquids.

• Always plug appliance cord into the wall outlet, then adjust temperature

control to the desired temperature. To disconnect, turn temperature
control to the OFF position, then remove plug from wall outlet.

• Do not use outdoors or while standing in a damp area.

• Do not use appliance for other than intended use.

• Do not use metal scouring pads on the exterior surface of the appliance.

Pieces can break off the pad and touch electrical parts creating a risk of
electric shock.

• Always operate the appliance on a non-flammable, heat-resistant

surface. Never place it on carpet, furniture or other combustible
materials. Always operate in a well-ventilated area away from walls and
other combustible materials.

•

Use caution when removing the cover of the appliance as the steam that
escapes is hot and can cause burns.

•

Use the roasting pan only with the oven body.

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

3

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

3

4

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.

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 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 TEMPERA TURE 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.

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 FLAT RACK over handles of the ROASTING RACK
WITH HANDLES (Fig. 1) and place the additional food on the FLA T 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.

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 dr y. 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.

Fig. 1

7

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 ef ficiently. It is large enough

to bake two loaves of bread, or to cook meat and a vegetable at the
same time.

• The ROASTING PAN will easily accommodate three 1

1

⁄2-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 - 14” x 8”x

1

⁄2” 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.

8

• 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 ser vice center. Failure to follow this instruction
may result in a fire, electric shock or injury to persons.

9

ROASTING CHART

Meat Weight (lbs.) Temp. Setting Min./lb.

BEEF Standing Rib 4-5 325° 20-25

Sirloin Tip 3-5 350° 20-25
Tenderloin 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 4-5 325° 15-20
Country-Style 8-10 450° to brown
Ribs 250° 15-20

SMOKED Ham, bone in 10-15 325° 20-25
PORK shankless

Ham, boneless 8-12 325° 15-20
Ham, fully cooked 5-10 325° 13-28

VEAL Loin 4-6 325° 30-35

Shoulder 3-5 325° 30-35

POULTRY Chicken, whole 3

1

⁄

2 - 5 350° 15-17

Chicken, whole 6-8 350° 18-20
Chicken, pieces 6-8 350° 8-10
Cornish Hens (4) 3

1

⁄2- 41⁄

2

400° 15-20
Duck 4-5 425° 20-25
Turkey, prebasted 10-14 375° 12-17
Turkey, prebasted 14-22 375° 13-18
Turkey, fresh 10-14 350° 15-20

*Always preheat prior to roasting

10

BAKING CHART

Food Temp. Setting Baking Time (min.)

Muffins 425° 15-20
Quick Bread 375° 65-75
Yeast Bread 400° 40-45
Yeast 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
Pastry Shell 425° 10-13
Pizza (9-inch) 425° 20-25
Baked Potatoes 350°-400° 50-60
Sweet Potatoes 350°-400° 55-65
Scalloped Potatoes 350° 75-90
Winter Squash 400° 45-60
Baked Apples 350° 35-45

*Always preheat prior to roasting

11

RECIPES

BLUEBERRY CORN MUFFINS

1 cup yellow corn meal
1 cup flour

1

⁄2cup sugar
1 TBL baking powder
1 tsp salt

1

⁄3cup melted butter or margarine

3

⁄4cup milk
1 egg

1

⁄2cup 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,
combine dry ingredients. In
another bowl combine butter, milk,
and egg. Slowly stir into the dry
ingredients until combined. Fold in
the blueberries. Fill the muffins
cups to within

1

⁄2inch of the top.
Bake 15-20 minutes or until a
toothpick inserted in the center
comes out clean.

Makes 12 muffins

PUMPKIN ‘N PEAR BREAD

1 can (15 ounces) pumpkin

1

⁄2cup oil
2 eggs
1 can (8.25 ounces) pears, with

liquid, mashed

1

1

⁄4cups brown sugar, firmly

packed

4 cups flour

1

⁄2teaspoon salt
2 TBL baking powder
1 tsp cinnamon

1

⁄8tsp allspice

1

⁄4tsp nutmeg

1

⁄2cup chopped walnuts
Preheat to 375°
Grease 2 (8

1

⁄2“ x 41⁄2” x 2”) loaf
pans. In a large mixing bowl,
combine pumpkin, oil, eggs,
pears, and brown sugar.
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 2 loaves

12

OATMEAL RAISIN COOKIE BARS

1

⁄2cup butter or margarine

1

⁄2cup brown sugar

1

⁄2cup granulated sugar
1 egg
1 tsp vanilla
1

1

⁄4cups quick rolled oats

3

⁄4cup all purpose flour
1 tsp baking powder

1

⁄2tsp baking soda
1 tsp salt
1 tsp cinnamon

1

⁄2cup raisins

1

⁄2cup shredded coconut
Preheat to 350°
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
small (14” x 8” x

1

⁄2”) 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 24 bars

BUTTER POUND CAKE

1 cup butter
2 cups sugar
2 tsp vanilla or 1 tsp almond or

lemon extract
4 eggs
3 cups flour
2 tsp baking powder

1

⁄2tsp salt

1 can (5 ounces) evaporated milk

plus

1

⁄4cup water

1 cup chocolate chips, raisins, or

chopped nuts
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.

Makes 2 loaves or 1 bundt cake

13

SOUR CREAM CHOCOLATE CAKE

1 box (18.5 ounces) chocolate

cake mix with pudding in the
mix

1 cup sour cream

1

⁄3cup water

1

⁄2cup 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 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.

Makes 1 bundt cake

EASY BREAD MACHINE

DINNER ROLLS

1 cup plus 2 TBL water

1

⁄3cup butter, cut in pieces
1 egg
3 TBL mashed potato flakes
3 cups bread flour
3 TBL sugar
1 tsp salt
1 envelope (2

1

⁄4tsp) active dry

yeast

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.

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
the dough into balls. Coat a small
(14” x 8” x 1

1

⁄2”) cookie sheet with
cooking oil spray . Place the rolls on
cookie sheet

1

⁄2inch 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

14

CHOCOLATE SWIRLED

CHEESECAKE

36 cream-filled chocolate

sandwich cookies

1

⁄2cup 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

⁄4cup 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.
Pour the mixture into the prepared
pan. Using a knife inserted

1

⁄4inch
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

STRAWBERRY APPLE PIE

1 pint strawberries, hulled and

sliced

3 tart cooking apples, peeled and

thinly sliced

1 cup sugar

1

⁄4cup flour

1

⁄2tsp cinnamon

Pastry for a 2-crust pie
Preheat to 425°
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.

Makes 1 pie

15

HOLIDAY TURKEY

1 (18-22 pound) turkey cooking

oil spray or oil Worcestershire

sauce
seasoned salt
2 teaspoons cornstarch

1

⁄2cup 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 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.

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.

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.

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.

*If more gravy is desired, add an
envelope of turkey gravy mix dis­solved 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
cookie sheet. Place under a
preheated broiler for about
5 minutes to crisp and darken skin.

16

APPLE-AND-BREAD STUFFED

ROASTED CHICKEN WITH

NEW POTATOES

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 dry bread stuffing mix
1 cup applesauce or apple juice
2 tsp cornstarch
1 tsp browning and seasoning

sauce or Worcestershire sauce

1

⁄2cup water
1 can (14 ounces) chicken broth
8 new potatoes

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.

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

temperature on the meat
thermometer and replace the
cover. Continue to cook for
45 minutes to 1 hour or until the
thermometer reads 170°.

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.

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.

Makes 6 servings.

17

ROAST BEEF WITH

TWICE-BAKED

CHEESY POTATOES

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

1

⁄2cup sour cream

1

⁄4cup milk
1 tsp garlic powder
1 can beef gravy or 1 envelope of

gravy mix dissolved in1 cup of

water
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 a meat
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.

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.

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.

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.

Makes 8-12 servings depending
on the size of the roast

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 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

1

⁄2inch
of the fat to form a pocket for the
stuffing. Be careful not to cut
through. Spoon about

1

⁄2cup 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°.

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 pork.

Makes 10-14 servings depending
on the size of the roast

FRUITY SMOKED HAM
AND YAM DINNER

1 half (6-8 pounds) or whole

(12-16 pounds) smoked ham,
bone-in

1

⁄2cup sweet and sour sauce

1 TBL raspberry or strawberr y jam

1

⁄2cup orange juice
1 cup ginger ale
2 TBL cornstarch
6 medium-size yams

(about 2 pounds)
Preheat to 325°
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
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.

19

MOROCCAN-STYLE

LEG OF LAMB
WITH COUSCOUS
AND VEGETABLES

1

⁄4cup oil
1 medium onion, chopped
2 eggplants (2

1

⁄2to 3 pounds total),
peeled and cut into 1-inch
cubes

2 carrots, chopped
2 stalks celery, chopped
1 tsp dried basil
1 tsp salt

1

⁄4tsp pepper

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
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,

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.

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.

Makes 12 servings

20

OLD-FASHIONED

MEAT LOAF

1

1

⁄2pounds ground beef

1 egg

1

⁄2cup flavored bread crumbs

1 envelope (1.2 ounces) dried

onion soup mix

1

⁄3cup ketchup

1

⁄4cup water
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

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

1

⁄2“).
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.

Makes 6-8 servings

MEXICAN TACO PIE

1 package (8 ounces) refrigerator

biscuits

1 pound lean ground beef, turkey

or chicken

1 envelope (

1

⁄4 ounce) taco

seasoning or sloppy Joe mix
1 can (6 ounces) tomato paste
3 ounces grated cheddar cheese
3 ounces Monterey jack cheese
1

1

⁄2 cups water

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
tomatoes, shredded lettuce,
chopped onion, and dollops of
sour cream and guacamole before
serving, if desired.

Makes 6-8 servings

21

CHICKEN POT PIE

2 pounds boneless white meat

chicken, cut into

3

⁄4inch chunks

1 can (10

3

⁄4ounces) cream of

mushroom soup

1 can (10

3

⁄4ounces) cream of

celery 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

⁄4tsp poultry seasoning

2 ready-to-bake pie crusts
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.

Makes 12 servings

STEAMED SALMON

AND VEGETABLES

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
1 clove garlic, crushed
8 strips (4 inches) aluminum foil
8 salmon steaks (4-6 ounces each),

cut 1-inch thick

1

⁄4cup dry white wine
2 tsp lemon juice
Salt, pepper, dill, garlic powder,
and lemon juice to taste
2 cups water

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
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

22

SAUTÉED CHICKEN AND

BROCCOLI BAKE

1

⁄2cup 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

⁄4ounces) broccoli and

cheddar soup, reconstituted
1 can (10

3

⁄4ounces) cream of

chicken soup, reconstituted
2 TBL Worcestershire sauce
1 bunch broccoli, cut into

1-in pieces
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

TURKEY, VEGETABLE,

AND STUFFING BAKE

1 pound cooked turkey, *about 4

cups

1 package (16 ounces) frozen

mixed vegetables, thawed

1

⁄2cup milk

1 can (10

3

⁄4ounces) cream of

mushroom soup

1 tsp garlic powder

1

⁄2tsp onion powder
1 TBL Worcestershire sauce
4 ounces grated cheddar cheese
2

1

⁄2cups dry bread stuffing mix
1 cup water
1 cup turkey, chicken, or brown

gravy
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.

Makes 12 servings

*Substitute chicken, pork, or ham
for turkey if desired.

23

CHEESY RICE AND

VEGETABLE MEDLEY

1 bag (16 ounces) frozen

cauliflower, broccoli, and carrot
medley

1 package (10 ounces) fresh

mushroom slices

1 can (10

3

⁄4ounces) cheddar

cheese soup
1 can (14 ounces) chicken broth
1

1

⁄2cups 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

24

FOOD FOR A CROWD

TRI-COLOR PASTA 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 dry basil
1 tsp Italian seasoning
1 tsp salt
1 tsp garlic powder
2 cans (10

3

⁄4ounces each) cream

of mushroom soup
1 jar (28 ounces) tomato sauce
1 cup water
3 medium-size ripe tomatoes,

chopped
1 pound grated mozzarella cheese

1

⁄4cup Parmesan cheese
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, seaso­nings, 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 12 muffins

INDOOR CLAM BAKE

1 bottle (8 ounces) clam juice

1

⁄3cup 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 dozen large shrimp

Preheat to 450°
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
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.

Makes 8-12 servings

25

VEGETABLE LASAGNA

ROLL UPS

1 medium eggplant

(about 1 pound, chopped

1 medium zucchini

(about

1

⁄2pound), chopped

1 package (10 ounces) fresh

mushroom slices

2 jars (28 ounces each) tomato

sauce

2 cups water

1

⁄4cup olive oil

1 pound lasagna noodles, cooked

until limp (about 8 minutes)
2 pounds ricotta
1 egg

1

⁄2cup grated Parmesan cheese
1 tsp salt
1 TBL Italian seasonings
1 TBL dried parsley

1

⁄4tsp pepper
Preheat to 450°
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
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 vegeta­bles. Cover and continue to simmer.

Meanwhile, place about 3
tablespoons of the mixture on each
noodle and spread it in 1-inch

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.

Makes 22 roll ups

HOLIDAY BRUNCH HASH

1

⁄4cup oil, butter or margarine

1

1

⁄2pounds cooked or whole

canned potatoes, cut in chunks
1 large onion, chopped
1 pound ham, cut in cubes
1 tsp garlic powder
1 tsp salt
8 ounces grated cheddar cheese
18 eggs
Chopped parsley or chives

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.

Makes 18 servings

26

POT ROAST DINNER

1

⁄2cup flour
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
1 pound carrots, peeled and cut in

thirds
3 pounds potatoes cut in fourths
2 cups water

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.

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

DOWN-HOME BEEF

STEW AND BISCUITS

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
Preheat to 350°
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.

Makes 16-24 servings

27

MEATBALL 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

⁄2tsp pepper

1 tsp salt

1

⁄4cup soy sauce
3 TBL sesame seeds
1 tsp garlic powder
2 TBL dried minced onion
1

1

⁄2cups seasoned bread crumbs

3 eggs

1

⁄2pound fine egg noodles
Preheat to 450°
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 24-28 servings

SPICY, SLOW-COOKED

TWO-BEAN AND

SAUSAGE SOUP

1 pound hot Italian Sausage,

casings removed
1 large onion, chopped
1 tsp garlic powder
1 tsp salt

1

⁄2-1 tsp ground red pepper
3 stalks celery
3 carrots, chopped
2 cans (15

1

⁄2ounces each) chick

peas with liquid
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

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.

Makes 25-30 servings

*For faster cooking set heat control to
350° and cook for 3-4 hours.

28

SLOW-COOKED ITALIAN

MEAT SAUCE FOR PASTA

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 dry basil
1 TBL dry parsley
2 tsp dry oregano
2 tsp salt

1

⁄2tsp pepper

2 tsp sugar
MEATBALLS:

3 pounds ground beef
4 slices white bread, grated
3 eggs
1 tsp salt

1

⁄2tsp pepper

2 tsp onion powder
Preheat to 450°

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
48 (1

1

⁄4-inch) meatballs. Turn the
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
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.

*For faster cooking, set temperature
control to 350° and cook for
3-4 hours.

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 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 P AN 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.

30

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, 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 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.