Toastmaster Convection Oven TCOV6RCAN User Manual

Convection  
Oven-Broiler  
USE AND CARE GUIDE  
MODELS TCOV6R AND TCOV6RCAN  
 
IMPORTANT SAFEGUARDS  
(cont.)  
Do not place any of the following materials in the oven: paper,  
cardboard, plastic, and the like.  
Do not cover crumb tray or any part of the oven with metal foil.  
This will cause overheating of the oven.  
Use extreme caution when removing tray or disposing of hot grease.  
SAVE THESE INSTRUCTIONS  
For Household Use Only  
ADDITIONAL IMPORTANT  
SAFEGUARDS  
CAUTION HOT SURFACES: This appliance generates heat and  
escaping steam during use. Proper precautions must be taken to prevent  
the risk of burns, fires, or other injury to persons or damage to property.  
A person who has not read and understood all operating and safety  
instructions is not qualified to operate this appliance. All users of  
this appliance must read and understand this Owner’s Manual  
before operating or cleaning this appliance.  
If this appliance falls or accidentally becomes immersed in water,  
unplug it from the wall immediately. Do not reach into the water!  
When using this appliance, provide adequate air space above and on  
all sides for air circulation. Do not operate this appliance while it is  
touching or near curtains, wall coverings, clothing, dishtowels or  
other flammable materials.  
To reduce the risk of fire, do not leave this appliance unattended  
during use.  
If this appliance begins to malfunction during use, immediately  
unplug the cord. Do not use or attempt to repair a malfunctioning  
appliance!  
The cord to this appliance should only be plugged into a 120V AC  
electrical wall outlet.  
Do not use this appliance in an unstable position.  
Convection Oven-Baker Use and Care Guide  
2.  
 
ADDITIONAL IMPORTANT  
SAFEGUARDS (cont.)  
To reduce the risk of burns or other injuries, do not touch hot  
surfaces. Use of protective oven mitts or gloves as well as long-  
handled utensils is recommended. Use the Rotisserie Remover  
when removing Rotisserie Bar Assembly from inside the Rotisserie.  
To reduce the risk of injury to persons or property, unplug this  
appliance before inserting food. Always keep the appliance  
unplugged from the wall outlet when not in use.  
Do not attempt to dislodge food or clean the Rotisserie while it is  
plugged in or while it is still hot.  
Do not attempt to use this appliance without the door in place.  
Polarized Plug  
This appliance has a polarized plug (one blade is wider than the  
other). To reduce the risk of electrical shock, this plug is intended to  
fit into 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 modify the plug in any way.  
Short Cord Instructions  
A short power-supply cord is provided to reduce the risk resulting  
from becoming entangled in or tripping over a longer cord.  
Do not use an extension cord with this product.  
Electric Power  
If the electrical circuit is overloaded with other appliances, your  
appliance may not operate properly. It should be operated on a  
separate electrical circuit from other appliances.  
Plasticizers Warning  
CAUTION: To prevent Plasticizers from migrating from the finish of  
the countertop or tabletop or other furniture, place NON-PLASTIC  
coasters or placemats between the appliance and the finish of the  
countertop or tabletop.  
Failure to do so may cause the finish to darken, permanent blemishes  
may occur or stains can appear.  
3.  
 
Getting To Know Your Convection  
Oven-Broiler  
A convection oven circulates heated air continuously throughout the  
oven cavity to maintain uniform temperature around the food. This  
constant, gentle air flow is what seals in juices, promotes browning  
and may shorten cooking time without turning and basting. Your  
®
Toastmaster convection oven can DEFROST, BAKE, ROAST, BROIL,  
ROTISSERIE, DEHYDRATE and SLOW COOK.  
FIGURE 1  
Shelf 1 & 2  
Shelf 3 & 4  
Shelf 5 & 6  
FIGURE 2  
Convection Oven-Baker Use and Care Guide  
4.  
 
1. Wire Rack  
(P/N 22643)  
2. Broil Insert  
Bake/Broil  
Assembly  
(P/N C-21184)  
3. Bake/Broil Pan  
(P/N C-21185)  
4. Pizza Pan  
(P/N 22642)  
5. Pizza Rack  
(P/N 22647)  
FIGURE 3  
1. Wire Rack  
(Shelf positions 1, 3, 5)  
2. Wire Rack Inverted  
(Shelf positions 2, 4, 6)  
3. Pizza Rack  
(Shelf positions 3, 4, 5 or 6)  
FIGURE 4  
5.  
 
Selector Dial  
The oven has four different settings: DEFROST, BROIL, SLOW  
COOK AND BAKE. Turn dial to indicator line above dial to select  
setting. The convection fan is ON in all modes.  
Temperature Control Dial  
Your oven has an adjustable temperature control dial with  
temperatures 200°-450° Fahrenheit. This allows you to prepare  
recipes according to package or recipe directions.  
Timer  
The timer control dial also acts as the oven’s ON and OFF switch.  
Turn the timer clockwise to select appropriate cooking time. The dial  
is marked with 1 or 2 hour (HR) in 15 minute segments. If cooking  
less than 1 hour, turn the timer past 1 hour, then back to desired  
cooking time. When cooking time is complete, a signal will sound and  
the unit will turn OFF automatically.  
On  
If you are cooking for less than 15 minutes or do not wish to use the timer  
feature, turn the dial to ON to turn oven on. Return to OFF position  
when cooking is complete. The indicator light will go OFF.  
Power Light  
The Power Light will remain ON anytime the oven timer is turned ON.  
Heating Elements  
On the SLOW COOK setting, constant low wattage heat is provided  
by the top and bottom elements. On the BAKE setting, the top and  
bottom elements will turn OFF and ON as the thermostat cycles to  
control the cooking temperature. On the BROIL and ROTISSERIE  
settings, only the upper elements cycle ON and OFF. The indicator  
light will cycle ON and OFF with the thermostat.  
NOTE: Some elements will appear black during certain heating  
functions. This is normal.  
Convection Oven-Baker Use and Care Guide  
6.  
 
Interior Oven Light  
The light will be ON anytime the unit is in operation. To replace  
oven light see page 20.  
Rack Positions  
The Wire Rack can be inserted into positions 1, 2, 3, 4, 5 or 6  
(See Figure 4 for shelf positions). Baking on both the Wire Rack and  
Bake/Broil Pan at the same time is not recommended except when  
using the SLOW COOK setting.  
Pizza Rack and Pizza Pan Positions  
The Pizza Rack can be inserted into positions 3, 4, 5 or 6 (See figure 4  
for shelf positions). Baking on both the Pizza Rack and Bake/Broil Pan  
at the same time is not recommended.  
Defrost  
1. Insert the Wire Rack into the Lower Shelf Rail.  
2. Plug into 120 V 60 Hz outlet.  
3. Remove all protective wrappings from food before placing in  
Oven-Broiler.  
4. Center a baking container or food on the Wire Rack or use the  
Bake/Broil Pan and close the Glass Door.  
5. Turn the Function Control to Defrost.  
6. Set the Temperature Control to 200°F.  
7. Turn the Timer to the desired time or to the ON position. The  
Power Light will illuminate.  
NOTE: To set the Timer Control for less than 1 hour, turn the timer  
past 1 hour, and then turn back to the appropriate amount of time.  
CAUTION: As soon as the Timer Control is engaged, the Oven-  
Broiler will turn ON. Both the top and the bottom Heating Elements  
may cycle ON and OFF to maintain temperature for the entire  
cooking time.  
CAUTION: As soon as the Timer Control is engaged both Heating  
Elements will become hot immediately. Use care not to place  
anything on top of the Oven-Broiler. Do not touch the Oven-Broiler  
or any part of the Oven-Broiler without wearing oven mitts.  
7.  
 
Defrost (Cont.)  
8. If the timer has been set, when the Defrost time is complete, a  
signal will sound, and the timer will finish in the OFF position.  
NOTE: If you are ready to remove the food from the Oven-Broiler  
before the timer shuts the Oven-Broiler OFF, you may shut the  
Oven-Broiler OFF manually by turning the timer to the OFF  
position. The Power Light will go off. If the ON position has been  
selected, the Oven-Broiler must be shut off manually by turning the  
Timer Control to the OFF position. The Power Light will go off.  
9. Open the Glass Door. Wear protective oven mitts to remove food  
from Oven-Broiler. Be careful when removing food. The inside  
of the Oven-Broiler is very hot. Close the Glass Door.  
10. Unplug and allow to cool completely before cleaning.  
WARNING: DO NOT LEAVE OVEN-BROILER UNATTENDED.  
See User Maintenance Instructions. Unplug when not in use.  
Hints For Defrost  
Do not use this method for defrosting meat, poultry or fish.  
Do not cover food.  
Brush frozen dough with vegetable oil to prevent drying out and  
remove to preheat Toaster Oven-Broiler before baking.  
Bake  
1. Place Bake/Broil Pan or Wire Rack into correct position.  
2. Plug into 120V ~ 60Hz outlet.  
3. Position selector dial to BAKE. Turn temperature control dial to  
temperature setting. Set timer to ON or desired baking time. Oven  
will shut OFF automatically if timer is set. Preheat if necessary.  
4. Carefully center baking dish directly on Bake/Broil Pan or Wire  
Rack and close door. You may place foods such as biscuits directly  
onto Bake/Broil Pan.  
Convection Oven-Baker Use and Care Guide  
8.  
 
Bake (Cont.)  
5. Convection baking will cook some foods faster. Check 5-10  
minutes before the end of the suggested bake time. Continue  
baking if necessary.  
6. When finished, turn temperature control dial to lowest position.  
Make sure the timer is in the OFF position.  
7. Unplug and allow to cool completely before cleaning.  
Roast  
1. Remove Bake/Broil Pan and Wire Rack.  
2. Place Bake/Broil Pan and Broil Insert in position 5. The  
Bake/Broil Pan must be placed below the food to prevent grease  
from coming in contact with heating elements and to reduce  
clean-up.  
3. Put seasoned meat, fat side up, in center of Wire Rack.  
4. Plug into 120V ~ 60Hz outlet.  
5. Position selector dial to BAKE. Turn temperature control dial to  
325°-350°F (standard roasting temperature). It is not necessary to  
preheat your oven. Since some meats and poultry roast faster in a  
convection oven, a meat thermometer should always be used to  
gauge internal temperature. The thermometer should be inserted  
into thickest portion of roast away from bones or fatty areas.  
Check progress two-thirds into the cooking process to ensure meat  
does not over cook.  
6. Set timer to MANUAL ON or desired roasting time. Oven will shut  
OFF automatically if timer is set.  
7. When finished, turn temperature control dial to lowest position.  
Make sure the timer is in the OFF position.  
8. Unplug and allow to cool completely before cleaning.  
9.  
 
INTERNAL TEMPERATURE ROASTING CHART  
CUT  
INTERNAL TEMPERATURE  
145°F Rare  
Beef  
160°F Medium  
170°F Well Done  
Ham (fresh)  
Ham (precooked)  
Lamb  
160°F  
140°F Rare  
160°F Medium Well  
170°F Well Done  
160°F Medium  
170°F Well Done  
180°F  
Pork  
Turkey or Chicken, Whole  
Turkey or Chicken, Breast  
170°F  
Hints For Roast  
A meat thermometer inserted into the center of the meat should  
always be used to ensure desired doneness.  
Roasting is recommended for large, tender cuts of meat and  
poultry. Seasoning prior to cooking adds to the flavor and the  
aroma during cooking.  
A layer of fat on the top of the roast promotes better browning  
and provides natural basting.  
When roasting meats with a high fat content, the Bake/Broil Pan  
may fill with grease before cooking is completed. Carefully remove  
the Bake/Broil Pan using oven mitts and empty. Replace for  
continued roasting.  
Convection Oven-Baker Use and Care Guide  
10.  
 
Broil  
1. Remove Bake/Broil Pan and Wire Rack.  
2. Place the Broil Insert in the Bake/Broil Pan. Always use the Bake/Broil  
Pan and Broil Insert when broiling. Place food on Broil Insert and  
position the Bake/Broil Pan in shelf position 1. Juices and fat will drip  
into the pan and decrease spattering while broiling. Close the door.  
3. Plug into 120V ~ 60Hz outlet.  
4. Position selector dial to BROIL. Turn temperature control dial to  
BROIL.  
5. Since broiling time is usually brief, the use of a timer is not  
recommended. Set timer to MANUAL ON.  
6. Broil food until done, turning half way through cooking time.  
Carefully remove Bake/Broil Pan and Broil Insert from oven using  
oven mitts.  
7. When finished, turn temperature control dial to lowest position.  
Make sure the timer is in the OFF position.  
8. Unplug and allow to cool completely before cleaning.  
Broil Recommendations  
Broiling is used for tender cuts of meats or marinated meats, fish and  
some fruits and vegetables. Cooking time is determined by the  
desired donesness and the distance between the food and the heating  
element(s). The following chart is to be used as a guideline.  
Broil Chart  
FOOD  
TOTAL COOKING TIME  
22-28 minutes  
25-30 minutes  
8-12 minutes  
*
Beef Steaks (3/4-inch thick)  
Ham Steak (1-inch thick)  
Fish Fillet  
Fish Steak (1-inch thick)  
Ground Beef (3/4-inch thick)  
Hot Dogs  
10-14 minutes  
25-30 minutes  
10-20 minutes  
* Turn food halfway through cooking time. Broil times are approximate  
and may vary depending on meat  
NOTES: To speed up browning, brush lean cuts of meat, chicken and fish  
with oil, margarine or melted butter. Broiling times indicated are for fresh  
meat at refrigerator temperature.  
11.  
 
Hints For Broil  
Do not place aluminum foil on top of Broil Insert. This traps  
grease and can cause a fire.  
Trim excess fat from meat and score edges to prevent curling and  
thaw frozen meats before broiling. This will reduce smoke during  
broiling.  
Slow Cook  
1. Remove Bake/Broil Pan from oven. Place Wire Rack in position  
5 or 6. No preheat is necessary.  
2. Cover baking container and place on Wire Rack in center of  
the oven.  
3. Plug into 120V ~ 60Hz outlet.  
4. Position selector dial to SLOW COOK. Turn temperature control  
dial to 250°F. The indicator light will remain on. Because of the  
low wattage being used, the heating elements will remain dark  
while maintaining the proper temperature.  
5. Set timer to MANUAL ON.  
6. Do not open the door during the first two hours of the slow cook  
period.  
7. When finished, make sure the timer is in the OFF position.  
8. Unplug and allow to cool completely before cleaning.  
Hints For Slow Cook  
Most slow cooker recipes may be used in Slow Cook by using the  
following guidelines.  
All baking dishes should be covered. Aluminum foil may be used  
if ends are tucked against edge of pan.  
Oven-proof glass and ceramic dishes are recommended.  
Aluminum foil pans and pans that will rust, such as cast iron or  
tin should not be used.  
Convection Oven-Baker Use and Care Guide  
12.  
 
Hints For Slow Cook (cont.)  
Separate dishes can cook simultaneously, yet food retains its own  
flavor. Select foods that will take the same amount of time to cook.  
Milk, cream and sour cream may curdle. It is best to add them in  
the last hour of cooking. If a recipe specifies one of these  
ingredients as the only liquid in the cooking process, try  
substituting evaporated milk, water or condensed soup, such as  
cream of mushroom or chicken soup.  
Slow cook enhances the flavor of spices and salt. We recommend  
you reduce seasoning in your own recipes.  
Pre-cooked spaghetti and pasta products should be added in the  
last hour of slow cooking.  
Rotisserie Function  
Using the Rotisserie to cook meats and poultry allows them to self-  
baste in their own juices. This seals in flavor while any excess fat drips  
off of the food. The food being cooked on the Rotisserie must be no  
wider than 12 inches and should weigh no more than 10 pounds. This  
allows the entire piece of food to be over the Heating Elements. The  
food should be placed onto the Rotisserie Bar with the Prongs  
securely in place, see below. The Rotisserie may be used with the  
BROIL Functions. Check your food prior to the time it should be  
done and continue cooking as necessary.  
Rotisserie  
Meat Tines (P/ N 21434)  
Use for whole turkeys, chickens, cornish  
hens, roast, etc. When using, be sure to  
place 1 at each end of the meat on the  
Rotisserie Bar.  
Rotisserie Bar (P/ N 22644)  
Fits into the Oven. The heavy- duty Oven  
Motor turns the bar so the food cooks  
evenly and conveniently.  
13.  
 
Rotisserie (cont.)  
Rotisserie Bar Handles (P/ N 22645)  
Use to remove the Rotisserie Bar from  
the Oven.  
Drip Pan (P/ N 22646)  
Use to catch drippings from meat  
during Rotisserie cooking process.  
FIGURE 5  
1. Place Drip Pan into bottom of oven between the two heating  
elements.  
2. Carefully center the food on Rotisserie Bar using the Meat Tines to  
secure the food in place. (See Figure 8) If the food is not centered  
it will cause a jerking motion during cooking. This results in undue  
stress on the Motor.  
3. Place the round pointed end of Rotisserie Bar into opening on the  
right side Oven Wall. Place the opposite end of the Rotisserie Bar  
into the Bracket on  
the left side Oven  
Wall. (See Figures 6  
and 7)  
4. Plug into outlet.  
5. Position selector dial  
to ROTISSERIE/  
BROIL  
6. Turn temperature  
control dial to  
temperature setting.  
FIGURE 6  
FIGURE 7  
NOTE: Since meats and poultry roast faster in a convection oven,  
a meat thermometer should always be used to gauge internal  
temperature. The thermometer should be inserted into the  
thickest portion of roast away from bones or fatty areas. Check  
progress two-thirds into the cooking process to ensure meat does  
not over cook.  
FIGURE 8  
Convection Oven-Baker Use and Care Guide  
14.  
 
Rotisserie (cont.)  
7. Set timer to MANUAL ON or desired baking time (Refer to TIME  
AND TEMPERATURE CHART for cooking times). Oven will shut  
OFF automatically if timer is set.  
8. When finished, using the Rotisserie Bar Handles, carefully remove  
food from the oven.  
9. Allow food to cool 15-20 minutes before removing food from  
Rotisserie Bar and carving.  
CAUTION: DO NOT CARVE MEAT WHILE IT IS IN THE OVEN  
OR ON THE ROTISSERIE BAR.  
10.Turn Temperature control dial to lowest position. Make sure the  
timer is in the OFF position. Allow the Oven and the Drip Tray  
with juices to cool completely before removing the Drip Tray for  
emptying for cleaning.  
Time And Temperature Chart  
CUT OF MEAT  
APPROXIMATE  
WEIGHT  
OVEN  
INTERNAL  
APPROXIMATE  
TEMPERATURE TEMPERATURE  
ROTISSERIE TIME  
(LBS)  
Rib Eye Roast  
6-10  
350° F  
400° F  
145˚ F (med-rare)  
160˚ F (med)  
2 hours 30 minutes  
3 hours  
Eye of Round Roast  
4-6  
145˚ F (med-rare)  
160˚ F (med)  
1 hour  
1 hour 15 minutes  
Center Loin (boneless)  
4-6  
325° F  
325˚ F  
160˚ F  
160˚ F  
1 hour  
Center Loin  
(boneless, 2 tied together)  
6-10  
2 hours 15 minutes  
Pork Shoulder Boston  
Butt Roast (boneless)  
3-5  
325° F  
160˚ F  
2 hours 30 minutes  
Turkey  
8-10  
4-6  
325° F  
375˚ F  
180˚ F  
180˚ F  
180˚ F  
2 hours 15 minutes  
1 hour 15 minutes  
2 hours  
Chicken  
Duck  
5-8  
4-7  
350˚ F  
325° F  
Leg (semi-boneless)  
160˚ F (med)  
170˚ F (well)  
2 hours 15 minutes  
2 hours 30 minutes  
15.  
 
Hints For Rotisserie  
A meat thermometer inserted into the thickest part of the meat  
or poultry should always be used to ensure desired doneness.  
Please refer to USDA recommended temperatures.  
Rotisserie cooking is recommended for large, tender cuts of  
meat and poultry.  
Seasoning prior to cooking adds to the flavor and the aroma  
during cooking.  
Do not spray any type of aerosol spray flavoring inside the  
Oven Cavity while cooking.  
Always center food on the Rotisserie Bar before cooking.  
To avoid burning the exterior of your food, do not baste food  
with barbeque sauce until the last 20- 30 minutes of cooking.  
Once the food is placed inside the Oven Cavity, watch the food  
while the Rotisserie rotates at least 1 complete turn to ensure  
proper clearance of the Heating Elements and Drip Pan.  
When the Door is opened during operation, the Rotisserie Bar  
may reverse directions.  
USDA Recommended Temperatures  
The United States Department of Agriculture recommends that meat  
and poultry be cooked to the following internal temperatures to be  
sure any harmful bacteria has been killed. Ground turkey and  
chicken should be cooked to an internal temperature of 165° F and  
ground beef, veal, lamb and pork be cooked to an internal  
temperature of 160° F. Chicken and turkey should be cooked to an  
internal temperature of 170° F for white meat and 180° F for dark  
meat. Goose and duck should be cooked to an internal temperature  
of 180° F. Fresh beef, veal and lamb, etc. should be cooked to an  
internal temperature of at least 145° F. Fresh pork should be cooked  
to an internal temperature of at least 160° F. When re- heating meat  
and poultry products, they should also be cooked to an internal  
temperature of 165° F.  
Convection Oven-Baker Use and Care Guide  
16.  
 
Pizza  
1. Remove Bake/Broil Pan, Wire Rack and Pizza Rack from oven.  
2. Position selector dial to BAKE. Turn temperature to suggested  
temperature listed on pizza box. Allow oven to preheat for 10 minutes.  
3. Place pizza directly on Pizza Rack or in the Pizza Pan provided and  
then place on Pizza Rack. Close the glass door.  
4. Set timer to recommended time.  
5. When pizza is finished baking, using oven mitts, carefully remove Pizza  
Pan and/or Pizza Rack with pizza.  
6. Turn temperature control dial to lowest position. Make sure the timer  
is in the OFF position.  
7. Unplug and allow to cool completely before cleaning.  
User Maintenance Instructions  
This appliance requires little maintenance. It contains no user  
serviceable parts. Do not try to repair it yourself. Contact a qualified  
appliance repair technician if the product requires servicing.  
Dehydrate  
1. Plug into 120 V ~ 60 Hz outlet.  
2. Position selector dial to Bake.  
3. Turn temperature control dial to Deh.  
4. Set timer to Manual On by turning counter-clockwise.  
5. Leave door ajar approximately 1 inch.  
6. When finished, leave temperature control dial on Deh. Make sure  
the timer is in the Off position.The indicator light will go off.  
7. Unplug and allow to cool completely before cleaning.  
17.  
 
Hints For Dehydrate  
Food dehydration is an inexpensive, nutritious and easy way to  
prepare convenience foods.  
Time required for the process will vary with thickness and type of  
food being dehydrated.  
Guides to preparing foods for drying are included with your order  
of Toastmaster Dehydration Racks (P/N 22684DEH) or may be  
found in various cook books.  
Care And Cleaning  
To assure optimum safety, keep unit clean, free of grease and food  
buildup.  
CAUTION: Unplug appliance and allow to cool completely before  
cleaning. Never place unit, electric cord or plug in water or other  
liquids.  
CAUTION: Do not clean oven with metal scouring pads. Pieces can  
break off and touch electrical parts, creating a risk of electric shock.  
Clean-Up Of Bake/Broil Pan, Broil  
Insert, Wire Rack, Pizza Rack, Pizza  
Pan, Rotisserie Bar And Meat Tines.  
1. Always unplug and allow to cool completely before cleaning  
or moving.  
2. Remove Bake/Broil Pan, Broil Insert, Wire Rack, Pizza Rack,  
Pizza Pan, Drip Pan, Rotisserie Bar and Meat Tines.  
3. Clean with a mild or non-abrasive cleaner and a plastic scouring pad.  
4. Rinse and dry thoroughly.  
Convection Oven-Baker Use and Care Guide  
18.  
 
Clean-Up Of Non-Stick Walls  
And Interior  
1. Always unplug and allow to cool completely before cleaning  
or moving.  
2. Remove Bake/Broil Pan, Broil Insert, Wire Rack, Pizza Rack, Pizza  
Pan, Drip Pan, Rotisserie Bar and Meat Tines.  
3. Clean interior after each use to avoid buildup.  
4. Clean with a mild or non-abrasive cleaner and a plastic scouring  
pad. Do not rub too hard as surface can be scratched.  
5. Rinse and dry thoroughly before closing door.  
Clean-Up Of Oven Door And Exterior  
The door can be removed for easier cleaning. To remove it, open  
fully and lift, clearing the hinge pins. To replace, slide the door over  
the hinge pins, being sure to gently push door all the way down on  
pins to avoid glass breakage.  
1. Always unplug and allow to cool completely before cleaning  
or moving.  
2. Clean with glass cleaner or mild detergent and damp cloth or  
plastic scouring pad. Do not use an abrasive cleaner or pad as they  
might mar the finish. The door may be placed in the dishwasher  
for easy clean-up.  
3. Rinse and dry thoroughly with a clean cloth. Allow to dry before  
closing door.  
19.  
 
To Remove Oven Door and Replace  
Oven Light  
FIGURE 9  
1. Unplug unit and allow oven to cool completely.  
2. To remove the Oven Door, open and lift upwards and off of the  
door pins. (See figure 9).  
3. Remove screw from oven light bracket, holding onto bracket to  
prevent glass from falling.  
4. Remove bracket and glass.  
5. Remove bulb by turning counter-clockwise.  
6. Replace with new bulb, turning clockwise.  
7. Replace glass and bracket, being sure the two tabs on the bracket  
are in the slots provided for them on the oven wall.  
8. Replace bracket screw.  
NOTE: Use only a 656 or equivalent 6-watt, 120 volt bulb.  
Do not operate the oven without the oven lamp glass in place.  
Convection Oven-Baker Use and Care Guide  
20.  
 
Recipes  
Broil  
BROILED SHRIMP SKEWERS  
24 large shrimp, peeled and de-veined  
4
3
3
tablespoons olive oil  
tablespoons chopped fresh parsley  
medium garlic cloves, minced  
salt and freshly ground black pepper  
lemon wedges to serve  
Rinse the shrimp in cold water and pat dry with paper towels. In a bowl,  
combine the olive oil, parsley, garlic, salt and pepper to season. Toss the  
shrimp in the mixture to coat thoroughly. Cover and marinate for 1 hour in  
the refrigerator. Place the shrimp on the Broil Pan Insert and Bake/Broil  
Pan. Broil for 3-5 minutes on each side or until the shrimp become pink.  
Serve with lemon wedges.  
Yield 4 Servings  
Bake  
HERB CRUSTED CHICKEN BREASTS  
4
3
1
chicken breast halves, boneless-skinless  
tablespoons butter, melted  
cup fresh bread crumbs  
1/4 cup freshly grated Parmesan cheese  
2
2
tablespoons chopped fresh parsley  
medium garlic cloves, minced  
1/4 teaspoon Italian seasoning  
salt and pepper  
Preheat Convection Oven-Broiler on Bake to 350˚ F. Grease a 7 x 11-inch  
baking pan. Brush both sides of the chicken breasts with melted butter.  
Season with salt and pepper. In a small mixing bowl, combine the bread  
crumbs, Parmesan cheese, parsley, garlic and Italian seasoning until well  
blended. Coat each chicken breast thoroughly in the bread crumb mixture.  
Arrange in baking pan. Bake for 35-45 minutes or until the juices run clear,  
and the chicken is at least 170 ˚ F with the crust browned to a light golden  
brown.  
Yield 4 Servings  
21.  
 
CRAB AND SHRIMP MEDLEY  
2
2
cup bay or salad shrimp  
cup flaked crab meat  
1
1
cup chopped red pepper  
cup chopped celery  
2/3  
1
cup chopped green onions & tops  
cup mayonnaise  
1
cup sour cream  
3/4  
cup Parmesan cheese, freshly grated  
1 1/2 cup fresh bread crumbs  
1/4  
1
1/4  
1
cup Worcestershire sauce  
tablespoon white pepper  
teaspoon Cayenne pepper  
teaspoon salt  
Preheat Convection Oven-Broiler on Bake to 400˚ F. Combine all ingredients  
except 1/3 cup of bread crumbs and 1/4 cup of the Parmesan cheese. Mix  
well. Place crab and shrimp mixture in a 9x13-inch baking dish. Mix  
together the remaining bread crumbs and Parmesan cheese and sprinkle  
evenly over the seafood mixture. Bake for 45-50 minutes or until the  
mixture is bubbling along the sides and the top is golden brown. Serve on  
crackers or as a dip.  
Yield 15 Servings  
CARAMEL CHOCOLATE CHUNK CHEESECAKE  
Crust  
1/4  
3/4  
3/4  
3/4  
1/2  
cup butter, melted  
cup quick rolled oats  
cup walnuts, chopped  
cup brown sugar  
teaspoon cinnamon  
Preheat Convection Oven Broiler on Bake to 350˚ F. Using a mixer  
combine crust ingredients on medium low speed for 2 to 3 minute. Press  
into a 9-inch greased cheesecake pan. Bake crust 18-20 minutes as directed.  
While crust is baking, prepare filling.  
Filling  
24 oz. cream cheese softened  
1/2  
2
1/2  
cup brown sugar  
tablespoons cornstarch  
cup dark corn syrup  
1 1/2 teaspoons vanilla extract  
3
1
large eggs, room temperature  
egg yolk, room temperature  
Convection Oven-Baker Use and Care Guide  
22.  
 
Topping  
1
cup milk chocolate chips  
Using a mixer combine cream cheese, brown sugar, cornstarch, corn  
syrup and vanilla extract on high speed for 2 to 3 minutes. Add eggs and  
yolk one at a time beating after each addition on medium high speed.  
Pour into the baked crust. Bake at 350˚ F for 15 minutes, then reduce to  
200˚ F and bake for an additional hour.  
Remove the cheesecake from the oven and sprinkle the chocolate chips  
over the top. Return to the oven and bake for 5 minutes. Chill overnight.  
Store in refrigerator.  
Yield 12 Servings  
Pizza  
BASIC PIZZA DOUGH  
1/2  
cup water  
1 1/4 teaspoon active dry yeast  
1 1/2 cups (divided) bread flour  
1/2  
1
teaspoon salt  
tablespoon olive oil  
Combine the warm water and yeast together in a large bowl. Add 3/4  
cups of the flour mixture and mix together. Add salt, olive oil, and the  
rest of the flour. Mix with your hands until there is a dough consistency.  
Move the dough to a lightly floured surface and knead for 5-10 minutes  
until the dough is smooth and elastic to the touch. Place the dough in a  
lightly oiled bowl and cover with plastic wrap or kitchen towel for one  
hour or until double in size. Punch down the dough and let it rest for  
15 minutes. Using your fingertips, press into the Pizza Pan provided with  
your Convection Oven-Broiler.  
ITALIAN PIZZA DOUGH  
1/2  
3/4  
cup water  
teaspoon active dry yeast  
1 1/2 cups (divided) bread flour  
1/2  
3
1
teaspoon salt  
teaspoons olive oil  
teaspoon sugar  
1/2  
teaspoon Italian seasoning  
23.  
 
Combine the warm water and yeast together in a large bowl. Add 3/4  
cups of the flour mixture and mix together. Add salt, olive oil, sugar,  
Italian seasoning and the rest of the flour. Mix with your hands until  
there is a dough consistency. Move the dough to a lightly floured surface  
and knead for 5-10 minutes until the dough is smooth and elastic to the  
touch. Place the dough in a lightly oiled bowl and cover with plastic wrap  
or kitchen towel for one hour or until double in size. Punch down the  
dough and let it rest for 15 minutes. Using your fingertips, press dough  
into the Pizza Pan provided with your Convection Oven-Broiler.  
PIZZA SAUCE  
1 1/2 tablespoons olive oil  
1/2  
4
1
1/4  
1/4  
1/8  
1/4  
1/2  
cup onion, chopped  
ounce can tomato sauce  
cup diced tomatoes  
teaspoon oregano  
teaspoon basil  
teaspoon garlic powder  
teaspoon salt  
teaspoon ground pepper  
Heat oil over medium heat and saute onions until transparent. Stir in  
remaining ingredients. Cover and simmer for 30 minutes, stirring  
occasionally. Spread sauce over pizza dough. Top with desired pizza  
ingredients and bake according to instructions.  
Yield one 12-inch pizza  
VEGETARIAN PIZZA  
Pizza dough and sauce for one 12-inch pizza  
1/2  
1/2  
1
1/2  
1/2  
1/2  
1/4  
3/4  
small zucchini, thinly sliced  
medium onion thinly sliced  
medium garlic clove, chopped  
medium green pepper, chopped  
medium red pepper, sliced  
cup mushrooms, sliced  
cup green olives, sliced  
cup Mozzarella cheese, grated  
Preheat Oven to 425˚ F. Sprinkle toppings over sauce and bake for  
15-20 minutes or until cheese is melted and toppings are warm.  
Convection Oven-Baker Use and Care Guide  
24.  
 
BACON CHEESEBURGER PIZZA  
Pizza dough and sauce for one 12-inch pizza  
3/4  
1/2  
1
3/4  
1
pound hamburger, cooked  
small onion, chopped  
medium garlic clove, chopped  
pound bacon, cooked and crumbled  
cup Mozzarella cheese, grated  
Preheat Oven to 425˚ F. Sprinkle toppings over sauce and bake for  
15-20 minutes or until cheese is melted and toppings are warm.  
Rotisserie  
BEEF ROAST  
1
6-8 pound boneless beef roast  
Marinade  
3/4  
3/4  
8-10  
6-8  
1
cup vegetable oil  
cup lemon juice  
cracked black peppercorn  
whole cloves garlic  
sliced red onion  
1
tablespoon dry rosemary  
Mix ingredients together and pour over desired meat portion. Allow to  
marinate overnight in the refrigerator, turning from time to time. Select  
Rotisserie/Broil and set temperature to 400˚ F. Turn Rotisserie switch to  
ON position Rotisserie. Place meat on Rotisserie Bar Assembly and insert  
into Oven for 2 1/2 hours or until the beef is at least 145˚ F.  
25.  
 
HONEY PINEAPPLE PORK ROAST  
3-4 pound boneless pork roast  
1
Marinade  
1/4 cup tamari or light soy sauce  
1/4 cup white vinegar  
1/4 cup extra virgin olive oil  
1/4 cup fresh or canned (packed in juice) crushed pineapple  
2
2
2
tablespoons honey  
tablespoons finely chopped ginger  
cloves finely chopped garlic  
Place a 3-4 lb. boneless, trimmed and tied pork roast in marinade for  
4 hours in the refrigerator. Place on Rotisserie Bar and insert into oven.  
Select Rotisserie/Broil and set temperature to 325˚ F. Rotisserie for  
1- 1 1/2 hours or until the pork is at least 160 ˚ F.  
Yields 10-12 Servings.  
DELI ROTISSERIE CHICKEN  
1
1
2
1
1
2
1
1
5 pound whole roasting chicken  
teaspoon salt  
teaspoons paprika  
teaspoon chili powder  
teaspoon garlic powder  
teaspoon pepper  
teaspoon onion powder  
teaspoon dried thyme  
Remove the giblets from the chicken and discard. Wash the cavity well and  
dry with paper towels. Tie the chicken wings and legs with cooking string.  
Combine all the spices in a small bowl and mix well. Rub thoroughly into  
the skin of the chicken, pressing gently. Cover the chicken and refrigerate  
overnight. Prepare Rotisserie Bar Assembly. Place on Rotisserie Bar and  
insert into oven. Select Rotisserie/Broil and set temperature to 375˚ F.  
Turn Rotisserie switch to ON position. Rotisserie for 1-1 1/2 hours or until  
the thigh is at least 180˚ F.  
Yields 4 Servings.  
Convection Oven-Baker Use and Care Guide  
26.  
 
Slow Cook  
SPAGHETTI SAUCE WITH MEATBALLS  
Meatballs  
Sauce  
1
1
1 lb.  
1
small onion, chopped  
clove garlic, chopped  
Italian sausage  
1
3
1
small onion chopped  
cloves garlic, chopped  
tablespoon oil  
egg  
30 oz. italian style stewed tomatoes  
30 oz. italian style tomato sauce  
1/2  
1/2  
1
1/4  
1/4  
1
salt and pepper  
cup bread crumbs  
Parmesan or Romano  
cheese, grated  
1/2  
1 oz.  
cup basil leaves  
tablespoon oregano  
teaspoon thyme  
cup sugar  
teaspoon crushed red pepper  
bay leaf  
Coating  
1/3  
1/3  
cup flour  
cup oil  
salt and pepper  
mushroom, sliced  
1/2  
Heat oil in a skillet over medium heat. Add onion and garlic; cook until  
tender. Add the remaining sauce ingredients. Remove from heat and  
pour into a 3 quart ceramic casserole dish. Thoroughly combine meatball  
ingredients and form into 1 inch balls. Roll meatballs in flour. Heat oil in  
large skillet over medium heat and brown meatballs. Add the meatballs  
to the sauce. Place on wire shelf in center of Oven. Turn to the Slow Cook  
function and bake for 8 -10 hours or until meatballs are at least 160˚ F. Serve  
over cooked spaghetti or homemade pasta.  
Yield 6-8 Servings  
CHILI  
1
1
1
pound lean ground beef  
medium onion, chopped  
15 ounce can Hunt’s Ready Tomato Sauce®-  
Special Chunky Style  
1
1
1
2
15 ounce can Tomatoes, garlic style  
15 ounce can chili beans  
tablespoon chili powder  
tablespoons dill pickle juice  
Saute ground beef and onion; drain. Combine with other ingredients in  
a ceramic 3 quart casserole dish. Place on wire shelf in center of oven.  
Turn to the Slow Cook function and bake for 6-8 hours.  
27.  
 
CHICKEN & RICE  
3
1
1
tablespoons olive oil  
pound chicken breast tenders  
cup water  
2-10 oz. cans reduced fat cream of chicken soup  
1/2  
1/2  
1
teaspoon pepper  
tablespoon dried parsley  
cup Uncle Ben’s brown rice  
Heat olive oil in a skillet over medium high heat. Add chicken breast and  
brown for 5 minutes on each side. In a 3 quart ceramic casserole dish, combine  
water and cream of chicken soup and stir until smooth. Stir remaining  
ingredients and then add chicken tenders to chicken soup mixture. Place on  
wire shelf in center of oven. Turn to the Slow Cook function and bake for 6-8  
hours or until chicken is at least 170˚ F and rice is done.  
SWISS STEAK  
4-4 oz. tenderized round steaks pieces  
1/3  
1/2  
1/2  
3
cup all purpose flour  
teaspoon salt  
teaspoon pepper  
tablespoons oil  
1
1
small onion, sliced and divided into rings  
green pepper, sliced into rings  
2-15 oz. cans stewing tomatoes  
Heat oil in a skillet over medium high heat. Coat the round steak pieces  
with flour, salt and pepper. Add to skillet and brown for 5 minutes on each  
side. Remove from skillet and place in a ceramic 3 quart casserole dish.  
Add green pepper rings, onion rings and stewing tomatoes on top of  
browned steaks. Place on wire shelf in center of oven. Turn oven to Slow  
Cook and bake for 6-8 hours or until steak is tender and at least 145 F.  
Convection Oven-Baker Use and Care Guide  
28.  
 
INDEX  
BAKE  
Caramel Chocolate Chunk Cheesecake . . . . . . . . . . . . . . . . . . . . . . . .22  
Crab and Shrimp Medley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22  
Herb Crusted Chicken Breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21  
BROIL  
Broiled Shrimp Skewers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21  
PIZZA  
Bacon Cheeseburger Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Basic Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23  
Italian Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23  
Pizza Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24  
Vegetarian Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24  
ROTISSERIE  
Beef Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Deli Rotisserie Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26  
Honey Pineapple Pork Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26  
SLOW COOK  
Chicken & Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28  
Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27  
Spaghetti Sauce with Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27  
Swiss Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28  
29.  
 
LIMITED ONE-YEAR WARRANTY  
Warranty Coverage: This product is warranted to be free from defects in materials or workmanship for a period of  
one (1) year from the original purchase date. This product warranty is extended only to the original consumer  
purchaser of the product and is not transferable. For a period of one (1) year from the date of original purchase of  
the product, our Repair Center will, at its option, either (1) repair the product or (2) replace the product with a  
reconditioned comparable model. These remedies are the purchaser's exclusive remedies under this warranty.  
Warranty Service: To obtain warranty service, you must call our warranty service number at 1-800-233-9054 for  
return instructions on how to deliver the product, in either the original packaging or packaging affording an equal  
degree of protection to the Repair Center specified below. You must enclose a copy of your sales receipt or other proof  
of purchase to demonstrate eligibility for warranty coverage.  
To return the appliance, ship to:  
To contact us, please write to or call:  
ATTN: Repair Center  
708 South Missouri Street  
Macon, MO 63552 USA  
Consumer Relations Department  
PO Box 7366  
Columbia MO 65205-7366 USA  
1-800-233-9054  
E-mail: consumer_relations@toastmaster.com  
What Is Not Covered: This warranty does not cover damage resulting from misuse, accident, commercial use,  
improper service or any other damage caused by anything other than defects in material or workmanship during  
ordinary consumer use. This warranty is invalid if the serial number has been altered or removed from the product.  
This warranty is valid only in the United States and Canada.  
LIMITATION ON DAMAGES: THERE SHALL BE NO LIABILITY FOR ANY INCIDENTAL OR CONSEQUENTIAL  
DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY OR CONDITION ON THIS PRODUCT.  
DURATION OF IMPLIED WARRANTIES: EXCEPT TO THE EXTENT PROHIBITED BY APPLICABLE LAW, ALL IMPLIED  
WARRANTIES AND CONDITIONS, INCLUDING, WITHOUT LIMITATION, IMPLIED WARRANTIES AND CONDITIONS  
OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE OR USE ON THIS PRODUCT ARE LIMITED IN  
DURATION TO THE DURATION OF THIS WARRANTY.  
Some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages, or allow limitations  
on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty  
gives you specific legal rights and you may have other rights under the laws of your jurisdiction.  
P/N 61642 Rev. 1  
Convection Oven-Baker Use and Care Guide  
30.  
 
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.  
31.  
 
Questions  
Call toll free 1-800-233-9054  
MondayFriday, 8:00 a.m.-5:30 p.m. CST  
?
TCOV6R AND TCOV6RCAN  
 

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