READ AND SAVE THESE INSTRUCTIONS
WARNING:Arisk of fire and electrical shock exists in all electrical appliances
and may cause personal injury or death. Please follow all safety instructions.
6 Quart Roaster Oven
Use and Care Guide and Recipe Book
Model RST6
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.
• Always plug appliance cord into the wall outlet, then adjust temperature con-
trol to the desired temperature. To disconnect, turn control to minimum posi-
tion, then remove plug from wall outlet.
• Do not immerse the cooking base, cord or plug, in water or other liquid. See
instructions for cleaning.
• This appliance is not for use by children.
• Close supervision is necessary when any appliance is used near children.
• Unplug from outlet when not in use. Unplug and allow to cool completely
before putting on or taking off parts, and before cleaning.
• Do not operate any damaged appliance. Do not operate 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 Center for
examination, repair or electrical or mechanical adjustment.
• Use attachments only if recommended by the manufacturer.
• Do not use outdoors or while standing in a damp area.
• 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.
• Use appliance only as indicated in these instructions.
• Do not use metal scouring pads on the exterior surface of the Roaster
Oven. Pieces can break off the pad and touch electrical parts creating a
shock hazard.
• Always place the roaster oven on a non-flammable, non-burnable, heat-
resistant surface when cooking. Never place it on carpet, furniture, or other
combustible materials. Operate oven in a well-ventilated area away from
walls and other combustible materials.
SAVE THESE INSTRUCTIONS
BEFORE USING YOUR ROASTER OVEN
1. Carefully unpack your roaster oven and clean, see CLEANING YOUR
ROASTER OVEN.
2. It is necessary to operate the roaster empty one time to burn off excess
manufacturing oils. Plug into 120 V ~ 60 Hz outlet in a well-ventilated area.
Place liner into base and lid on roaster.
3. Turn the control knob to maximum temperature setting. Allow to heat for one
hour or until any odor or smoke disappears. This process is necessary as a
part of the initial seasoning of the heating element.
CAUTION: THE ROASTER WILL BECOME HOT WITH USE.
CAUTION: BASE, LINER, LID AND RACK WILL GET VERY WARM DURING
USE. IF NECESSARY TO HANDLE, USE POT HOLDERS OR OVEN MITTS.
4. When time is complete, turn control knob to minimum position and unplug
from outlet. Allow to cool before moving.
5. Clean the lid, liner and rack, see CLEANING YOUR ROASTER OVEN.
USING YOUR ROASTER OVEN
1. Plug into a 120V ~ 60Hz outlet. Place liner into base and place lid on roaster
oven.
2. Turn control knob to the desired preheat temperature setting and allow to
preheat for 20 minutes.
CAUTION: THE ROASTER WILL BECOME HOT WITH USE AND PRODUCE
STEAM. CAUTION SHOULD BE USED TOAVOID COVERING STEAM VENT
HOLES OR COMING IN CONTACT WITH HOT STEAM FROM STEAM VENT
HOLES. NEVER PLACE FOOD OR WATER IN THE BASE.
CAUTION: BASE, LINER, LID AND RACK WILL GET VERY WARM DURING
USE. IF NECESSARY TO HANDLE, USE POT HOLDERS OR OVEN MITTS.
3. Prepare recipe according to instructions and carefully add to the preheated
liner using hot pads. Place lid on roaster oven. Do not fill the liner to the brim
with food. Always cook with the liner in position and lid on the liner.
Remember that frequent lifting of the lid during cooking increases total cook-
ing time. Use the rack with handles for roasting, steaming and baking.
Follow recipes or hints to place soups and food into liner without the rack.
NOTE: Food touching the sides of the liner will brown too much unless they
are in a liquid.
4. Turn the control knob to the desired temperature.
5. Using oven mitts, carefully remove the lid by grasping the handle and lifting
the lid away from you. This will allow the steam to escape and moisture to
drip back into food before removing the lid completely.
6. When cooking time is complete, turn control knob to minimum position and
unplug from outlet. The cooking times in the charts are only guides.
7. Allow to cool completely before cleaning, see CLEANING YOUR ROASTER
OVEN.
CLEANING YOUR ROASTER OVEN
CAUTION: NEVER IMMERSE THE BASE OR CORD IN WATER OR OTHER
LIQUID.
1. Turn control knob to minimum and unplug. Allow to cool completely before
cleaning.
2. The liner is coated with porcelain enamel. Avoid hitting the liner against the
faucet or other hard surfaces. Wash lid, liner and rack in warm soapy water.
3
Use a non-abrasive cleaning pad and cleaner. Rinse and dry thoroughly.
Never use abrasive cleaners or scouring pads to clean the liner, rack or lid,
as they may damage the surface. If food sticks to the liner, place liner in
base and fill with water. Cover and turn control knob to 350°F for 30 mi-
nutes. When time is complete, turn control knob to minimum position,
unplug and allow to cool completely before cleaning again.
3. Wipe interior and exterior of the base with a soft, slightly damp cloth or
sponge. Never use abrasive cleaners or scouring pads to clean the base, as
they may damage the surface.
4. Allow to dry thoroughly before storing.
Any servicing requiring disassembly other than the above cleaning must
be performed by an authorized service center.
HINTS FOR SLOW COOK
• If a recipe results in too much liquid at the end of the cooking time, remove
the lid and turn the control knob to the maximum temperature. After about
30-45 minutes the amount of liquid should be less.
• It is not necessary to use the rack when cooking meats and poultry on slow
cook.
• If adding fresh milk or yogurt, it should be done the last 2 hours. Evaporated
milk may be added at the start of cooking. If possible, substitute condensed
soups for fresh milk or yogurt.
• Rice and pasta are not recommended for long cooking periods. Cook them
separately and then add to the recipe during the last 30 minutes.
• Whole herbs and spices flavor better in slow cooking than crushed or
ground.
HINTS FOR COOK
• Meats will not brown during the cooking process. If you desire browning,
heat a small amount of oil in a skillet and brown meats prior to starting the
cooking process.
• Foods cut into uniform pieces will cook faster and more evenly than foods
left whole such as roast or poultry.
HINTS FOR ROAST
• One teaspoon of browning sauce such as Kitchen Bouquet® may be added
to 1/4 cup melted butter and brushed onto meat for additional browning.
• When roasting less tender cuts of meats, use the slow cook setting, add
broth and allow longer roasting time.
• To enhance browning of poultry, begin the cooking at 400°F for the first hour
and then reduce the temperature to 375°F. During the last hour of cooking,
carefully drain broth from liner, cover and return temperature to 400°F.
HINTS FOR BAKE
• Cover rack with heavy duty foil and use as a baking sheet.
HINTS FOR STEAM
• Foods cut into uniform pieces will cook faster and more evenly.
• If you wish your vegetables to be more tender, add more water and turn
roaster oven back on for desired time.
4
ROAST CHART
1. Place liner into base, cover and preheat roaster oven for 20 minutes.
2. Insert meat thermometer into thickest part of meat, not touching bone or fat.
Insert food thermometer for a few minutes to check temperature of combi-
nation dishes towards end of cooking time.
NOTE: Foods are properly cooked when they are heated for a long enough
time and at a high enough temperature to kill harmful bacteria. Use a meat
or food thermometer to measure the internal temperature of cooked meat
and poultry. According to the United States Department of Agriculture, roast
until meat and poultry temperature are at least:
poultry-white meat 170°F
poultry-dark meat 180°F
beef, lamb and veal 145°F; higher temperature for well done and for
meat to be fork tender
ham 160°F or follow package directions
pork 160°F; higher temperature for well done and for meat to be fork
tender
ground meat 160°F; higher temperature for well done
ground poultry 160°F; higher temperature for well done
casseroles and other combination dishes 165°F
3. Season meat before or after cooking and place fat side up, on the rack in
the liner.
4. Do not add water. Place lid on roaster oven.
5. Roast until done.
6. Allow meat to stand 15-20 minutes before serving. Temperature will continue
to rise to desired doneness. Meat will also be easier to carve.
5
MINUTES
PER
POUNDS POUND
CUT/COOKING
TEMPERATURE
BEEF
lean (less tender) roast
preheat 350°F & roast at 250°F
tender roast
3-4
3-4
55 to 60
25 to 30
preheat 375°F & roast at 350°F
LAMB
leg sirloin
preheat 375°F & roast at 350°F
boneless shoulder
preheat 350°F & roast at 325°F
3-4
3-4
30 to 35
30 to 35
PORK
center loin roast
preheat 350°F & roast at 325°F
rolled shoulder
preheat 375°F & roast at 350°F
precooked ham
preheat 350°F & roast at 325°F
3-4
3-4
3-5
30 to 35
30 to 35
20 to 25
VEAL
bone-in shoulder
preheat 350°F & roast at 325°F
2-3
25 to 30
POULTRY
chicken pieces
preheat 400°F & roast at 375°F
chicken, whole
preheat 400°F & roast at 375°F
boneless turkey breast
preheat 350°F & roast at 325°F for remaining time
31⁄2-41⁄2
31⁄2-41⁄2
3-5
20 to 25
20 to 25
30-35
BAKE CHART
1. Place liner and rack into base, cover and preheat roaster oven for 20 min-
utes.
2. Place food on the rack. Cover rack with heavy duty foil for frozen pizza.
3. Place food into preheated roaster. Place lid on roaster oven.
4. Bake until done.
PREHEAT/BAKE
TEMPERATURE
400°F
APPROXIMATE
COOKING TIME
60-75 minutes
12-20 minutes
60-75 minutes
FOOD
baking potatoes
frozen pizza, cut to fit
sweet potatoes
400°F
400°F
6
STEAM CHART
1. Trim and clean all vegetables. Leave pieces large enough to fit onto rack.
2. Place liner into base. Place rack into liner.
3. Add 2 cups of hot water to liner.
4. Preheat roaster oven on 400°F for 20 minutes.
5. Place food on the rack in the liner and cover.
6. Steam until done. Cooking times are for tender-crisp vegetables.
APPROXIMATE
FOOD - ALL FRESH
asparagus
broccoli, flowerettes
broccoli, stalks
carrots, chunks
cauliflower, flowerettes
cauliflower, whole
corn on the cob, husked
green beans, whole
potatoes, whole-new
squash, acorn or butternut, quartered
sweet potatoes, 5 ounces each
zucchini squash, one-inch slices
fish fillets
TIME
10-12 minutes
12-15 minutes
15-20 minutes
15-20 minutes
12-15 minutes
22-25 minutes
15-20 minutes
15-20 minutes
25-35 minutes
20-25 minutes
30-40 minutes
20-30 minutes
15-25 minutes
15-25 minutes
fish steaks
7
RECIPES
SOUPS & STEWS
HEARTY VEGETABLE BEEF SOUP
pound stew beef, cut into 1-inch cubes
medium onion, chopped
pound small new potatoes, quartered
pound baby carrots, sliced
cups chopped celery
1
1
1
1
2
1
⁄
2
teaspoon salt
2
teaspoons fresh thyme
teaspoon fresh oregano
teaspoon pepper
15-ounce can tomatoes, garlic-style
16-ounce can beef broth
1
1
⁄
4
1
1
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray. Add meat and onion to liner. Cover and cook 15 to 20 minutes, or until
meat is partially cooked, stirring once. Add remaining ingredients. Cover and
turn control knob to 200°F and cook an additional 11⁄2 to 2 hours or until meat
and vegetables are tender. Stir occasionally.
Makes 4 to 6 servings
HAM AND BEANS
pound dried Great Northern Beans
cups cubed ham
1
2
1
1
1
1
1
medium onion, chopped
cup sliced celery
cup sliced carrots
tablespoon dried parsley
bay leaf
7
cups water
teaspoon salt
teaspoon pepper
1
⁄
2
1
⁄
8
Soak beans overnight in water and drain.
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray. Combine ham, beans, onion, celery, carrots, parsley, bay leaf and water
in liner. Cover and leave at 400°F for 30 minutes then turn control knob to
200°F. Cook 2 to 21⁄2 hours or until beans are done. Season with salt and pep-
per. Remove bay leaf before serving.
Makes 6 to 8 servings
8
TURKEY STEW
11⁄2 pounds raw turkey breast, cut into cubes
2
2
8
carrots, sliced
celery stalks, sliced
new potatoes, cubed
small onions, quartered
small head cabbage, shredded
cups chicken broth
teaspoon salt
4
1
⁄
2
4
1
1
⁄
2
teaspoon pepper
teaspoon oregano
1
Preheat roaster oven for 20 minutes on 400°F. Spray liner with non-stick cook-
ing spray. Add turkey, cover and cook 15 minutes, stir and cook another 15 min-
utes. Add vegetables, broth and seasonings. Cover and turn control knob to
325°F for 45 to 60 minutes or until vegetables are tender. Thicken if desired.
Makes 4 servings
MAIN ENTREES
MEAT LOAF
2
2
pounds lean ground beef
eggs, beaten
11⁄2 cups bread crumbs
3
⁄
4
cup catsup
1
1
envelope dry onion soup mix
8-ounce can tomato sauce
Place rack in bottom of roaster oven liner and preheat 20 minutes on 400°F.
Combine beef, eggs, bread, catsup and soup mix. Pat into a greased 9 inch x
5 inch loaf pan. Top with tomato sauce. Using oven mitts, place loaf pan on rack
in liner. Cover and turn control knob to 350°F. Bake 11⁄2 to 13⁄4 hours or until
done.
Makes 6 to 8 servings
SWISS STEAK
2
2
1
2
pounds round steak
green peppers, sliced
large onion, sliced
15-ounce cans tomatoes, garlic-style
Preheat roaster oven 20 minutes on 375°F. Cut meat into 8 serving pieces.
Spray liner with non-stick cooking spray. Add meat, peppers and onions to liner.
Cover and cook 15 to 20 minutes, stirring occasionally. Add tomatoes, cover
and turn control knob to 300°F. Cook 11⁄2 to 2 hours or until meat is tender.
Makes 6 to 8 servings
9
BEEF AND CHEESE ENCHILADA CASSEROLE
pounds lean ground beef
medium onion, chopped
10-ounce cans green chili enchilada sauce
6-inch corn tortillas
cups shredded cheddar cheese
4-ounce can green chilies, chopped
2
1
2
8
2
1
Preheat roaster oven 20 minutes on 350°F. Spray liner with non-stick cooking
spray. Add meat and onion and cook 15 to 20 minutes or until meat is cooked.
Remove liner from base and remove meat from liner. Drain grease. Allow liner
to cool slightly. Layer ingredients in bottom of liner: 1 cup enchilada sauce, 2
tortillas (side by side), 1⁄2 cup cheese, 1⁄2 cup meat mixture, 1 tablespoon chilies,
2 tortillas (side by side) and repeat with other ingredients. Pour any remaining
ingredients over top. Cover and cook on 350°F for 30 to 40 minutes or until hot.
Makes 6 to 8 servings
STUFFED PEPPERS
4
large green peppers
1
pound lean ground beef
cup chopped onion
1
⁄
4
1
1
1
1
2
2
2
1
teaspoon salt
clove garlic, minced
teaspoon dry Italian seasoning
12-ounce can whole kernel corn, drained
tablespoons Worcestershire® sauce
teaspoons dry mustard
10-ounce cans condensed cream of tomato soup
cup water
Preheat roaster oven 20 minutes on 400°F. Cut top off peppers and clean out
seeds. In a large pan, bring 1 cup of water with 1 teaspoon of salt to a boil on
the stove. Add peppers, cover and cook 10 minutes, drain. Spray liner with
non-stick cooking spray. Add beef, onions, salt, garlic, Italian seasoning and
corn to liner. Cover and cook 20 to 30 minutes or until beef is cooked. Remove
liner from base and remove meat mixture from liner. Drain grease. Stuff pep-
pers with meat mixture and then return to liner. Mix remaining ingredients
together and pour over peppers. Cover and turn control knob to 250°F. Cook
30 to 45 minutes or until hot.
Makes 4 servings
BBQ BEEF BRISKET
1
3-4 pound beef brisket
tablespoons liquid smoke
teaspoon celery salt
teaspoon garlic salt
teaspoon onion salt
18-ounce bottle BBQ sauce
cups water
2
3
⁄
⁄
⁄
4
3
3
4
4
1
2
Trim excess fat from brisket. Combine liquid smoke and salts with meat in
glass dish or large baggie and marinate at least 4 hours.
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray and add marinated meat, BBQ sauce and water. Cover and turn control
knob to 250°F and cook 4 to 5 hours or until meat is tender.
Makes 8 toD1ow0nsloeardvfirnomgsWww.Somanuals.com. All Manuals Search And Download.
10
ITALIAN BEEF BRISKET
3-4 pound beef brisket
16-ounce bottle Italian salad dressing
cups water
1
1
2
Marinate brisket in salad dressing at least 4 hours.
Place rack in liner and preheat roaster oven 20 minutes on 400°F. Spray liner
and rack with non-stick cooking spray and add meat, marinade and water.
Cover and turn control knob to 250°F and cook 4 to 5 hours or until tender.
Makes 6 to 8 servings
ROAST BEEF WITH VEGETABLES
3-4 pound beef roast
1
12 new potatoes
1
2
pound baby carrots
large onions, quartered
teaspoon salt
1
1
⁄
2
teaspoon pepper
Place rack in liner and preheat roaster oven 20 minutes on 400°F. Spray liner
and rack with non-stick cooking spray. Place meat on rack, fat side up. Cover
and turn temperature knob to 250°F for 11⁄2 to 2 hours. Add vegetables and
season with salt and pepper. Cover and cook 1 hour or until vegetables and
meat are tender.
Makes 8 to 12 servings
PAPRIKA CHICKEN
4
chicken breast halves, boneless, skinless
cup chopped onion
1
⁄
2
11⁄2 cups sliced mushrooms
11⁄2 teaspoons paprika
2
10-ounce cans condensed cream of chicken soup
teaspoon salt
1
⁄
2
1
⁄
8
teaspoon pepper
cups cooked rice
3
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray. Add chicken, onion and mushrooms to liner. Cover and cook 30 min-
utes, turning chicken halfway through cooking time. Mix remaining ingredients
together and stir into chicken mixture. Cover and turn control knob to 250°F.
Cook 25 to 30 minutes or until done.
Makes 4 servings
11
CHICKEN TETRAZZINI
chicken breast halves, boneless, skinless
onion, chopped
ounces fresh mushrooms, sliced
ounces linguini, cooked
10-ounce cans condensed cream of chicken soup
teaspoon salt
teaspoon dried Italian seasoning
teaspoon pepper
4
1
8
8
2
1
1
⁄
2
1
⁄
8
1
tablespoon dried parsley
cup white wine
cup grated Parmesan cheese
1
⁄
2
1
⁄
2
Preheat roaster oven for 20 minutes on 400°F. Spray liner with non-stick cook-
ing spray. Add chicken, onion and mushrooms. Cover and cook for 30 minutes,
turning after 15 minutes. Mix together linguini, soup, salt, Italian seasoning,
pepper, parsley and wine. Pour over chicken mixture. Cover and turn control
knob to 250°F and cook 30 to 45 minutes or until chicken is done. Sprinkle with
cheese. Cover and cook 5 to 10 minutes.
Makes 4 servings
ITALIAN CHICKEN
1
2
1
2
1
1
3-pound whole chicken
tablespoons olive oil
tablespoon dried Italian seasoning
cloves garlic, minced
pound new potatoes
pound baby carrots
Preheat roaster oven 20 minutes on 400°F. Place chicken on rack. Using oven
mitts, place rack into liner. Drizzle 1 tablespoon olive oil over chicken and sprin-
kle with 1⁄2 tablespoon of Italian seasoning and 1 clove of garlic. Cover, turn con-
trol knob to 325°F and roast 30 minutes. Add potatoes and carrots. Drizzle with
the remaining olive oil, Italian seasoning and garlic. Cover and turn control knob
to 375°F and roast for 1 hour or until done.
Makes 4 to 6 servings
PORK CHOPS AND SAUERKRAUT
boneless center cut pork chops
onion, chopped
strips bacon, chopped
27-ounce can sauerkraut, drained
cup chicken broth
4
1
4
1
1
Preheat roaster oven for 20 minutes on 400°F. Spray liner with non-stick cook-
ing spray. Add pork chops, onion and bacon to liner. Cover and cook 15 min-
utes, turn meat and stir onion and bacon. Cover and cook 15 minutes. Add
sauerkraut and broth. Cover and turn control knob to 300°F. Cook for 60 to 75
minutes or until meat is tender.
Makes 4 servings
12
PORK CHOPS AND POTATOES
center cut pork chops
10-ounce cans condensed cream of mushroom soup
6
2
1
cup water
cup chopped onion
3
⁄
4
11⁄2 teaspoons celery salt
3
⁄
4
teaspoon pepper
medium potatoes, peeled and sliced
6
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray. Combine all ingredients in liner and cover. Turn control knob to 250°F
and cook 11⁄2 to 2 hours or until meat is tender.
Makes 6 servings
ORANGE ROUGHY
large Orange Roughy fillets or other white fish
tablespoons olive oil
2
2
1
⁄
1
1
2
teaspoon salt
teaspoon fresh dill weed
lemon, sliced
Add 2 cups hot water to liner and preheat roaster oven for 20 minutes on
400°F. Place fish on rack. Brush top side of fish with oil, sprinkle with salt and
dill weed. Top with lemon slices. Place rack in liner. Cover and cook at 400°F
for 15 to 25 minutes or until fish is white and flaky.
Makes 4 servings
VEGETABLES
STUFFED BAKED POTATOES
4
1
large baking potatoes
cup shredded cheddar cheese
cup sour cream
cup butter, softened
cup chopped chives
teaspoon salt
1
⁄
⁄
⁄
2
1
1
4
4
4
8
3
⁄
1
⁄
teaspoon pepper
Place rack in roaster oven and preheat on 400°F for 20 minutes. Scrub pota-
toes and pierce with fork. Place potatoes on rack. Cover and bake 1 hour.
Remove potatoes and cut a large oval opening in top of each potato skin and
discard top. Spoon potatoes out of skins. Mix potatoes with the remaining
ingredients and divide between the four potatoes. Return potatoes to rack.
Cover and bake at 400°F for 30 minutes or until hot.
Makes 4 servings
13
GREEN BEANS AND HAM
pounds fresh green beans, cut into 1 inch pieces
cups cubed ham
2
3
11⁄2 pounds new potatoes, quartered
1
large onion, chopped
tablespoon salt
teaspoon pepper
1
1
⁄4
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray. Combine all ingredients in liner and barely cover with water. Cover and
cook on 400°F for 60 minutes. Then turn control knob to 200°F. Cook 11⁄2 to 2
hours or until done.
Makes 6 to 8 servings
BAKED BEANS
30-ounce cans baked beans
cup molasses
2
1
⁄
4
1
1
⁄
2
cup brown sugar
cup chopped onions
⁄4
11⁄2 cups catsup
1
⁄
2
teaspoon salt
teaspoon pepper
1
⁄8
1
pound smoked sausage, sliced
Preheat roaster oven for 20 minutes on 400°F. Spray liner with non-stick cook-
ing spray. Combine all ingredients and add to liner. Cover and turn control knob
to 300°F. Cook 11⁄2 to 2 hours or until hot. Stir occasionally.
Makes 10 to 12 servings
THREE VEGETABLE CHEESE BAKE
1
1
1
2
1
16-ounce package frozen broccoli florets, thawed
16-ounce package frozen cauliflower, thawed
16-ounce package frozen Brussels sprouts, thawed
10-ounce cans condensed cream of mushroom soup
pound Velveeta® cheese, cut into 16 pieces
Preheat roaster oven for 20 minutes on 350°F. Spray liner with non-stick cook-
ing spray. Combine ingredients and pour into liner. Cover and turn control knob
to 250°F. Bake 30 to 45 minutes or until hot and vegetables are done.
Makes 12 to 15 servings
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.
14
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 experi-
enced. We recommend insuring your package. No CODs accepted.
ONE YEAR LIMITED WARRANTY
Toastmaster Inc. warrants this product, to original purchaser, for three years 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 RIGHTWHICH YOU MAY HAVE, INCLUDING ANY
IMPLIED WARRANTY OF MERCHANTABILITYOR FITNESS FOR APARTICULAR 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 EVENTSHALL TOASTMASTER INC. BE LIABLE FOR INCIDENTALOR CON-
SEQUENTIAL DAMAGES.
Some states do not allow limitations on how long an implied warranty lasts, or allow the exclusion or limitation of inci-
dental 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.
KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.
Keep this booklet. Record the following for reference:
Date purchased
Model number
Date codeD(oswtanmloapdefrdomoWnwbwo.tStoomma)nuals.com. All Manuals Search And Download.
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