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READ AND SAVE THESE INSTRUCTIONS
WARNING: A risk of fire and electrical shock exists in all electrical
appliances and may cause personal injury or death. Please follow all
safety instructions.
18-Quart Roaster Oven
Use and Care Guide - Model TRST18
• REMOVABLE 2-LEVEL ROASTING RACK WITH HANDLES
• EVEN-HEAT TECHNOLOGY FOR CONSISTENT, MOIST COOKING
• REMOVABLE, IMMERSIBLE PORCELAIN ENAMEL LINER FOR SERVING
AND EASY CLEANING
• EXTRA TALL DOMED LID FOR SELF-BASTING AND MOISTER COOKING
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IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using appliance. • Do not touch hot surfaces. Use handles or knobs. • To protect against electric shock, do not immerse the oven body, cord or plug in water or other liquid. See instructions for cleaning. • Close supervision is necessary when any appliance is used near ch
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may be used if care is exercised in their use. If an extension cord is required, special care and caution is necessary. Also the cord must be (1) marked with an electrical rating of 125 V., and at least 13 A., 1625 W., and (2) the cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally. ELECTRIC POWER: If the electric circuit is overloaded with other appliances, your appliance may not operate properly.
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NOTE: When removing the cover from the roaster during or after cooking, use care to avoid contact with escaping steam. Vents are located in the top of the cover. They are designed to allow moisture and steam to escape during cooking. These vents should never be blocked. Lid Rests are located on each of the side handles of the oven body and provide a convenient storage location for the cover when foods are being added to the roaster. Roasting Pan has an 18-quart capacity and is removable for ea
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BEFORE YOUR FIRST USE 1. Read all instructions in this manual carefully. The information included in this book will help you to use your Toastmaster 18-Quart Roaster Oven to its fullest. 2. Carefully unpack the Roaster Oven and remove all packaging materials. 3. Place your oven on a level surface such as a countertop or table. Be sure the sides, back, and top of the oven are at least four inches away from any walls, cabinets, or objects on the counter or table. 4. Remove all stickers from the
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Do not use ROASTING RACK to prepare soups and stews. 9. For two-level cooking, place food on the ROASTING RACK WITH HANDLES. Place the FLAT RACK over handles of the ROASTING RACK WITH HANDLES (Fig. 1) and place the additional food on the FLAT RACK. Two-level cooking is not recommended for baked goods. If space allows, baked goods such as pies, cakes, cookies, and casseroles should be placed on the FLAT RACK. 10. Cook according to recipe instructions. 11. When food is done, turn the TEMPERATURE
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BAKING • Always place baking pans or casseroles on one of the roasting racks. Never place pans on the bottom of the ROASTING PAN. • If space allows, baked goods such as pies, cakes, cookies, and casseroles should be placed on the flat rack. • Use the large capacity of the Roaster Oven efficiently. It is large enough to bake two loaves of bread, or to cook meat and a vegetable at the same time. 1 2 • The ROASTING PAN will easily accommodate three 1 ⁄ -quart casserole dishes. This is ideal for pr
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• When slow cooking meats and poultry, it is not necessary to use the rack. The low temperature keeps the meat from sticking to the bottom of the ROASTING PAN. An assortment of recipes have been included in this booklet. Use these recipes and the following charts as guides when adapting your favorite recipes for use in the Toastmaster Roaster Oven. Any servicing requiring disassembly other than cleaning must be performed by an authorized service center. Failure to follow this instruction may re
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ROASTING CHART Meat Weight (lbs.) Temp. Setting Min./lb. BEEF Standing Rib 4-5 325° 20-25 Sirloin Tip 3-5 350° 20-25 1 2 Tenderloin 3 ⁄ - 4 450° 8-12 Pot Roast 4-6 300° 30-40 1 2 Corned Beef 3 ⁄ - 4 300° 15-20 LAMB Leg 5-8 350° 25 Shoulder, boneless 3-4 350° 25 PORK Loin Roast 3-5 350° 25-30 Rolled Shoulder 4-6 350° 35-40 Chops 4-5 325° 15-20 Country-Style 8-10 450° to brown Ribs 250° 15-20 SMOKED Ham, bone in 10-15 325° 20-25 PORK shankless Ham, boneless 8-12 325° 15-20 Ham, fully cooked 5-10 3
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BAKING CHART Food Temp. Setting Baking Time (min.) Muffins 425° 15-20 Quick Bread 375° 65-75 Yeast Bread 400° 40-45 Yeast Rolls 400° 18-20 Cookies 350° 11-13 Brownies 350° 25-30 Cupcakes 350° 20-25 Sheet Cake 350° 40-45 Pound Cake 350° 50-60 Bundt Cake 350° 50-60 Cheesecake 325° 50-60 Fruit Pie 425° 45-50 Custard Pie 350° 50-60 Pastry Shell 425° 10-13 Pizza (9-inch) 425° 20-25 Baked Potatoes 350°-400° 50-60 Sweet Potatoes 350°-400° 55-65 Scalloped Potatoes 350° 75-90 Winter Squash 400° 45-60 Bak
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RECIPES BLUEBERRY CORN MUFFINS PUMPKIN ‘N PEAR BREAD 1 cup yellow corn meal 1 can (15 ounces) pumpkin 1 2 1 cup flour ⁄ cup oil 1 2 ⁄ cup sugar 2 eggs 1 TBL baking powder 1 can (8.25 ounces) pears, with 1 tsp salt liquid, mashed 1 1 3 4 ⁄ cup melted butter or margarine 1 ⁄ cups brown sugar, firmly 3 4 ⁄ cup milk packed 1 egg 4 cups flour 1 1 2 2 ⁄ cup fresh or frozen ⁄ teaspoon salt blueberries,unthawed 2 TBL baking powder 1 tsp cinnamon 1 8 Preheat to 425° ⁄ tsp allspice 1 4 ⁄ tsp nutmeg 1 2 Sp
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OATMEAL RAISIN COOKIE BARS BUTTER POUND CAKE 1 2 ⁄ cup butter or margarine 1 cup butter 1 2 ⁄ cup brown sugar 2 cups sugar 1 2 ⁄ cup granulated sugar 2 tsp vanilla or 1 tsp almond or 1 egg lemon extract 1 tsp vanilla 4 eggs 1 4 1 ⁄ cups quick rolled oats 3 cups flour 3 4 ⁄ cup all purpose flour 2 tsp baking powder 1 2 1 tsp baking powder ⁄ tsp salt 1 2 ⁄ tsp baking soda 1 can (5 ounces) evaporated milk 1 4 1 tsp salt plus ⁄ cup water 1 tsp cinnamon 1 cup chocolate chips, raisins, or 1 2 ⁄ cup ra
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SOUR CREAM CHOCOLATE CAKE EASY BREAD MACHINE DINNER ROLLS 1 box (18.5 ounces) chocolate cake mix with pudding in the 1 cup plus 2 TBL water 1 3 mix ⁄ cup butter, cut in pieces 1 cup sour cream 1 egg 1 3 ⁄ cup water 3 TBL mashed potato flakes 1 2 ⁄ cup oil 3 cups bread flour 4 eggs 3 TBL sugar 1 cup semi-sweet chocolate 1 tsp salt 1 4 morsels 1 envelope (2 ⁄ tsp) active dry yeast Preheat to 350° Place all the ingredients in the Grease a 10-inch bundt pan. In a order listed into the bread pan of l
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CHOCOLATE SWIRLED STRAWBERRY APPLE PIE CHEESECAKE 1 pint strawberries, hulled and 36 cream-filled chocolate sliced sandwich cookies 3 tart cooking apples, peeled and 1 2 ⁄ cup melted butter or margarine thinly sliced 3 pkg (8 ounces) cream cheese, at 1 cup sugar 1 4 room temperature ⁄ cup flour 1 2 4 eggs, at room temperature ⁄ tsp cinnamon 1 cup sugar Pastry for a 2-crust pie 2 tsp vanilla 1 cup sour cream Preheat to 425° 1 tsp lemon juice 2 TBL flour In a large mixing bowl, combine 1 4 ⁄ cup c
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HOLIDAY TURKEY While turkey is standing, dissolve cornstarch in the water. Combine 1 (18-22 pound) turkey cooking the water, browning sauce, and oil spray or oil Worcestershire chicken broth and add to the juices sauce in the pan. Check the temperature seasoned salt on the meat thermometer and 2 teaspoons cornstarch replace the cover. 1 2 ⁄ cup water 1 tsp browning and seasoning Turn temperature control to 450°. sauce Stir the gravy well with a wooden 1 can (14 ounces) chicken broth spoon making
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APPLE-AND-BREAD STUFFED temperature on the meat ROASTED CHICKEN WITH thermometer and replace the NEW POTATOES cover. Continue to cook for 45 minutes to 1 hour or until the 1 (6-8) pound roasting chicken thermometer reads 170°. Oil or cooking oil spray Paprika, onion powder, and garlic Remove the chicken and the rack salt to taste from the roaster. Allow the chicken 2 TBL butter or margarine to stand for about 15 minutes 1 tart cooking apple, peeled and before carving. The chicken will cut into
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ROAST BEEF WITH 90 minutes before the roast is TWICE-BAKED done, place the potatoes on the CHEESY POTATOES rack next to the roast. 30 minutes later, carefully remove the potatoes 1 (5-7 pound) boneless sirloin tip to a cutting board. Slice a small roast piece off the top of each potato. Worcestershire sauce Scoop potato from the skins and Garlic powder, paprika, and place it in a medium mixing bowl. dried onion to taste Reserve skins. Add the cheese, 8 medium-size baking sour cream, milk, and ga
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CORN BREAD STUFFED and thickens slightly. Pour the gravy PORK LOIN into a pitcher and serve with the sliced pork. 1 bag (6 ounces) corn bread stuffing mix Makes 10-14 servings depending 1 can (14 ounce) chicken broth on the size of the roast 1 cup orange juice 2 TBL melted butter FRUITY SMOKED HAM 1 bag (6 ounces) dried mixed AND YAM DINNER fruit bits of assorted whole dried fruits, chopped 1 half (6-8 pounds) or whole 1 (6-8 pound) whole boneless loin (12-16 pounds) smoked ham, of pork bone-in
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MOROCCAN-STYLE onion, and paprika. Spray the LEG OF LAMB roasting rack with cooking oil WITH COUSCOUS spray. Place the lamb on the rack. AND VEGETABLES Insert a meat thermometer into the center of the lamb, being careful 1 4 ⁄ cup oil not to touch the bone. Calculate the 1 medium onion, chopped approximate cooking time at 1 2 2 eggplants (2 ⁄ to 3 pounds total), 25 minutes per pound. When the peeled and cut into 1-inch lamb has reached desired cubes temperature (160° for rare, 170° 2 carrots,
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OLD-FASHIONED MEXICAN TACO PIE MEAT LOAF 1 package (8 ounces) refrigerator 1 2 1 ⁄ pounds ground beef biscuits 1 egg 1 pound lean ground beef, turkey 1 2 ⁄ cup flavored bread crumbs or chicken 1 1 envelope (1.2 ounces) dried 1 envelope ( ⁄4 ounce) taco onion soup mix seasoning or sloppy Joe mix 1 3 ⁄ cup ketchup 1 can (6 ounces) tomato paste 1 4 ⁄ cup water 3 ounces grated cheddar cheese Worcestershire sauce 3 ounces Monterey jack cheese 1 3 slices American cheese 1 ⁄2 cups water 3 medium potato
