Toastmaster Oven RST6 User Manual

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  
312-412  
312-412  
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 112 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 212 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  
112 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  
112 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 112 to 134 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 112 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), 12 cup cheese, 12 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 112 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
112 cups sliced mushrooms  
112 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 12 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
112 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 112 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
112 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 112 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  
112 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 112 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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