Toastmaster TUV48 Oven User Manual
Contents
1. Some of the recipes in this book are from the following organizations National Pork Producers Council The National Honey Board Belgian Endive Marketing Board New Zealand W asubi Limited and Lawrys MARIN ADES Marinades usually consist of liquid ingredients such as fruit or vegetable juices wine water and oil in combination with seasonings and herbs Meat and poultry is allowed to soak in the marinade mixture for several hours or as long as overnight to impart flavor and or tenderize To tenderize a marinade must contain an acidic ingredient such as lemon juice wine vine gar or yogurt the acid penetrates meat fibers to help tenderize them Guidelines for Marinating Always marinate food in refrigerator never at room temperature Allow 1 4 to 2 cup of marinade for each 1 to 2 pounds of meat Marinades may be cooked or uncooked Cooked marinades add the most flavor and are preferred when marinating for more than 12 hours Cooked marinades should be completely cooled before adding to food The tenderizing effect of a marinade is usually about 4 inch from the cut surface of the meat A heavy duty sealable plastic bag is convenient for marinating a glass dish may also be used Select dishes in which the foods will fit snugly but lie flat Turn food occasionally during marinating so that all sides are equally exposed to the marinade For tenderization to take place beef must be marinated at least 6 hours or as long as ove2. A Min Ore Ida Golden Crinkle 7 min Ore Ida Golden Crinkles 10 min Ore Ida Steak Fries 11 min West Pac Steak Fries 11 min es 3515 5 5 3 D Rll ee Ore Ida Steak Fries 13 min Ore Ida Tater Tots 7 min Ore Ida Onion Rings 8 min TG Friday s Potato 7 min Skins Stuffed alapend 7 min Poppers Cheese Sticks Poppers 5 min Mrs Paul s Select 7 min Cuts Fish Sticks Mrs Paul s Select 10 min Cuts Fish Filets Sea Pak Breaded 4 min Popcorn Shrimp Kroger Breaded 3 min Calamari Rings Holten M eats Thick N 4 patties 14 min Juicy Quarter Pound Beef Patties 5 i 3 5 3131313135 3 35 3 4243 2 3 Banquet Chicken 8 min Nuggets Tyson Hot n Spicy 11 min Chicken W ings Delimex Chicken 6 min Taquitos Pepperidge Farm 7 min Frozen Apple Turnovers SuperPretzel Frozen 2 min Baked Soft Pretzels NY Texas Garlic Toast 3 min 10 20 sec 10 sec 1 min 2 min MEAT POULTRY AND SEAFOOD COOKING CHART PREHEAT OVEN EXCEPT FOR FRO ZEN MEATS One of the UltraVection s Oven most convenient features is its ability to cook frozen steaks chops and fillets to restaurant quality perfection in very little time To grill frozen meats DO NOT PREHEAT the oven Place food in the basket and put in the UltraVection oven Press PREHEAT and at the end of the preheat time cook on TURBO and or CRISP for the time in the cooking chart If me
3. address zip telephone area code and daytime number model serial number and purchase date EVERYBODY EATS It s a fact of life But sometimes preparing meals can become a chore That s why TOASTMASTER has been invited into millions of kitchens just like yours so we can HELP YOU MASTER your mixing baking grilling toasting brewing heating and serving tasks WITH EASE AND STYLE The TOASTMASTER name stands fora CELEBRATION of INNOVATION designed to serve your life and keep you COOKIN IN STYLE 25 toastmaster QUESTIONS Before Contacting Your Retailer Call TOLL FREE 1 800 947 3744 Monday Friday FLAVORFUL JUICY STEAKS from frozen to 7 30 a m 5 30 p m C S T grilled perfection at ULTRAVECTION speed STEAKS JUTEUX ET PLEIN DE SAVEUR grillent la perfection en sortant du E Cong lateur gr ce la vitesse ULTRAVECTION CRISP HOT PIZZA IN 8 MINUTES No soggy crust PIZZA CHAUDE ET CROUSTILLANTE EN F RCE SES 3 MINUTES Plus de cro te molle POUR TOUTE QUESTION Avant de vous adresser votre d taillant contacter le NUMERO VERT au FRIES COME OUT SD HOT AND CAP u Il led 1 800 947 3744 i No reed to ad any ol i i LES FRITES SORTENT TOUTES CHAUDES ET du undag er US ee CROUSTILLANTES comme la friteuse Inutile d ajouter d huile rma RL
4. BROWN and CRISP functions UP ARROW Press once and time will increase in 10 second A intervals Press and hold and time will increase in 1 minute intervals DOWN ARROW Press once and time will decrease in 10 second intervals Press and hold and time will decrease in 1 minute intervals CRISP DO p C PREHEAT Preset function is set at 4 00 minutes and can not be adjusted Always preheat the UltraVection O ven for the first use W hen cooking consecutive batches of food it is not necessary to preheat after the first batch During use the PREHEAT function light and the PO W ER ON light will be on PH will appear on the display TURBO is the basic cooking function Food is rapidly seared sealing in moisture and flavor It is preset at 5 00 minutes and can be adjusted from 10 seconds to 15 minutes During use the TURBO function light and the POWER ON light will be on The cooking time will count down on the display CRISP is the finishing touch after cooking with TURBO It adds a deep fried texture color and crunch to fries tater tots onion rings and many other foods It is preset at 30 seconds and can be adjusted from 10 seconds to 15 minutes During use the CRISP function light and the POW ER ON light will be on The cooking time will count down on the display BROWN is the function for additional browning of the food Preset function is 30 seconds and can be adjusted from 10 seconds to 15 minutes Dur
5. five times and the POW ER ON light will flash to indicate that it is preheated The PREHEAT function is a preset function and can not be adjusted CAUTION Use caution when removing basket and food Protect your hands with insulated oven mitts Always protect counter top from heated basket when removing from unit 3 Pull the handle of the air surround basket straight out and add food to the non stick grid There should be some air space between food to allow air to circulate around the food Insert food basket into oven 4 Select one two or all three functions TURBO CRISP and or BROWN Refer to cooking chart for times 5 Press the START BUTTON the function light and the POWER ON light will be on During cooking if basket is removed and returned to oven in under one minute the programmed time will resume O therwise cooking time will need to be re programmed Note W hen a combination of functions is chosen each function time will count down separately on the display window one immediately following the other W hile the time for each function is counting down the light for that function will be on as well as the POWER ON light NOTE Oven will not operate without basket correctly in place 6 The oven will beep five times and shut off automatically when the cook ing cycle is complete The POW ER ON light will flash 7 Remove basket and food Use a nylon or plastic utensil to remove food to protect non stick coating N ever cut fo
6. for examination repair electrical or mechanical adjust ment W hen using this appliance provide at least four inches of space above behind and on both sides for air circulation Do not store any item on top of the appliance Do not use on surfaces where heat may cause a problem Oversized foods or utensils must not be inserted into the appliance A fire may occur if this appliance touches or is covered by flammable material including curtains draperies walls etc when in operation Do not store any materials other than manufacturer s recommended accessories in this oven when not in use Extreme caution should be exercised when using containers constructed of any material other than metal Do not place any flammable material such as paper cardboard plastic etc in the oven Do not cover drip tray or any part of the oven with metal foil This will cause over heating of the oven Use attachments only if recommended by Toastmaster Inc 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 2 Do not place on or near a hot gas or electric burner Extreme caution must be used when moving an appliance containing hot oil or other hot liquids e Use extreme caution when removing bake broil basket or drip tray or disposing of hot grease e Use appliance only as indicated in these instructions SAVE THESE INSTRUCTIONS This product is for househol
7. minced onion 2 TBL grated fresh ginger root 2 tsp five spice powder 2 TBL chili oil 2 tsp sesame oil HONEY GARLIC 2 cup lemon juice cup honey 2 TBL soy sauce 2 cloves crushed garlic ISLAN D 2 Cup orange juice 4 TBL lime juice 3 cloves crushed garlic 2 tsp dried thyme 1 TBL honey HERBED 3 cup each red wine vinegar and water 1 TBL vegetable oil 1 tsp dried thyme leaves or 1 TBL minced fresh thyme leaves 2 tsp each coarsely ground black pepper salt and sugar ZESTY 1 2 TBL each dry mustard and sweet paprika 1 TBL ground coriander 1 tsp coarsely ground black pepper 2 tsp salt 3 TBLlemon juice 2 TBL each vegetable oil and water 3 cloves minced garlic 15 LEMON BASIL cup each fresh lemon juice and water 1 TBL finely chopped fresh basil or 1 tsp dried crushed basil leaves 1 tsp vegetable oil 2 tsp grated lemon peel 4 tsp coarsely ground black pepper RUBS Rubs are a highly concentrated blend of herbs and spices which flavors the exterior of the food as it cooks They are applied to the exterior surface of tender cuts of meats and poultry just before cooking they need no stand ing time However for convenience rubs may be applied several hours in advance The coated meat should be refrigerated until cooking time Flavors become more pronounced the longer the rub is on the meat You can create your own blend of seasonings for rubs or use a commercial blend CAJUN SEASONING 1 TBL dried bas
8. Place crushed garlic and spices in a grinder and blend to form a smooth paste Putin a bowl and very gradually whisk in the oil and then vinegar followed by water to form a thin pouring sauce GRILLED SALSA CHEESE Yield 173 cups 2 pound mild cheese such as Edam Gouda or Jack 2 Cup bottled salsa Shred cheese place in small sauce pan Stir in salsa Heat on stovetop over medium heat until cheese melts stirring frequently to make sure cheese doesn t scorch EN TREES Cooking times are for thawed meats SUNNY SIRLOIN STEAK Yield 4 servings 1 lb beef top sirloin steak cut in 4 pieces 1 Cup orange juice 4 Cup soy sauce 1 clove minced garlic 2 dashes ground cloves Combine orange juice soy sauce garlic and cloves Place steak in a large sealable plastic bag add marinade turning once to coat Seal bag securely and marinate in refrigerator 2 to 4 hours turning at least once Drain marinade from steak Arrange in single layer in basket Cook on TURBO 13 minutes or until done 21 CARIBBEAN CHICKEN WINGS Yield 8 wings 4 Cup rice wine vinegar 4 Cup pineapple juice 2 tsp garlic salt 2 tsp hot pepper sauce 8 chicken wings Combine vinegar pineapple juice and seasonings Place chicken wings in a large sealable plastic bag add marinade turning once to coat Seal bag and marinate in refrigerator 2 to 4 hours turning at least once Drain mari nade from chicken wings Arrange in single layer in basket Cook o
9. TUV48 TUV48CAN X castmaster cookin in style UltraVection Oven Four UltraVection INSTRUCTION MANUAL GUIDE D UTILISATION INCLUDES RECIPES RECETTES COMPRISES READ AND SAVE THESE IN STRUCTIONS 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 IMPORTANT SAFEGUARDS W hen using electrical appliances basic safety precautions should always be followed to reduce the risk of fire electric shock and injury to persons een the following Read all instructions before using appliance Do not touch hot surfaces Use handles and oven mitts Do not immerse cord plug or appliance in water or other liquid See cleaning instructions This appliance is not for use by children Close supervision is necessary when any appliance is used near children CAUTION Never leave appliance unattended when in use Do not clean with metal scouring pads Pieces of the pad may break off and touch electrical parts Unplug from outlet when not in use and before cleaning Press STO P button to turn appliance off before unplugging Allow to cool before attaching or removing parts and before cleaning the appliance 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
10. W or DOWN ARROW to select the hour Press the STO P CLOCK SET button The time will now be displayed and you will exit the clock setting mode NOTE The clock does not have to be set before using the oven Just push function buttons select cooking time s then START BEFORE FIRST USE 1 2 3 Unwrap product and remove any packaging materials that may have been included to prevent damage during shipping Place on a flat stable surface Before using for the first time the cooking basket and drip tray should be washed with warm soapy water Rinse and dry Insert drip tray Fig 1 Always have drip tray in place before using Fig 2 Read instruction book thoroughly to become familiar with the UltraVection O ven A slight odor or smoking from the interior of the UltraVection Oven may be noticed when first using This is normal due to residues from manufacturing USING YOUR OVEN The UltraVection O ven cooks using super heated air movement Therefore the outside of the oven and the glass door become hot Always use caution when touching these parts and never use the top of your oven as a resting place for anything We recommend using a potholder or insulated mitt to remove the air surround basket after cooking Always preheat oven before using unless chart or recipe indicates otherwise 1 Plug into 120V 60Hz outlet 2 Press the PREHEAT and START buttons After four minutes the oven will beep
11. Yield 72 cup 2 cup barbecue sauce 2 TBL Italian salad dressing HONEY MUSTARD Yield cup 2 cup honey 7 cup Dijon mustard CHILLED DIPPING SAUCES Blend ingredients together chill and serve with cooked meat poultry or fish GUACAMOLE Yield 1 cup 2 ripe avocados mashed Juice of one lemon 7 small red onion diced 1 tomato seeded and diced Salt to taste Hot pepper sauce to taste CREAMY HONEY SESAME Yield 172 cups 7 Cup mayonnaise 4 cup rice vinegar 7 cup honey 3 TBL toasted sesame seeds 1 TBL grated fresh ginger root 1 small clove minced garlic 34 tsp Oriental sesame oil 8 tsp crushed red pepper flakes Salt to taste 18 SW EETLY CURRIED Yield 2 cups 1 cup sour cream 6 TBL honey 2 TBL cider vinegar 2 tsp curry powder A tsp ground cumin Va tsp salt 2 TBL chopped fresh cilantro OR 2 TBL chopped fresh parsley BLUE CHEESE Yield 172 cups 72 pint sour cream cup milk 4 cup blue cheese crumbled 2 TBL finely diced red onion SPICY DIPPING SAUCE Yield cup 4 TBL soy sauce 4 TBL rice vinegar 2 TBL water 1 TBL molasses 1 tsp crushed red pepper 1 clove minced garlic WARM SERVE DIPPING SAUCES Follow instructions below each recipe and serve with cooked meat poultry or fish SASSY SEAFOOD Yield 1 4 cups 1 cup catsup 3 TBL lemon juice 1 TBL sugar 2 tsp prepared horseradish 7 tsp Tabasco pepper sauce Place all ingredients into sauce pan and hea
12. and dry thoroughly after each use NOTE Do not use without drip tray in place Any servicing requiring disassembly other than the above cleaning must be performed by an authorized service center BULB REPLACEMENT 1 Unplug unitand allow oven to cool completely 2 Remove the one screw securing the small cover plate in back of unit 3 Remove bulb by turning 4 Replace with new 25 watt bulb P N 21270E 5 Replace the cover and secure with screw Any service requiring disassembly other than the cleaning described pre viously must be performed by a qualified electrician STORAGE e Be sure the UltraVection O ven is completely cool before storing All parts should be thoroughly cleaned and dried Always store with basket in place CONVENIENCE FOOD COOKING CHART Times below are in a preheated oven and to be used only as a guideline If using a different brand of food times may need to be adjusted to personal taste When cooking other brands and flavors of pizza you may need to experiment to find the best combination of functions instead of using the FRO ZEN PIZZA button AMOUNT TURBO CRISP BROWN Freschetta 4 Cheese 11 15 oz Press pre programmed FRO ZEN PIZZA button Pizza Freschetta Pepperoni 11 58 oz Press pre programmed FROZEN PIZZA button Pizza DiG iorno Four 12 02 Press pre programmed FROZEN PIZZA button Cheese Rising Crust Pizza Ore Ida Bagel Bites 54 min Totino s Pizza Rolls gt
13. at is undercooked when removed from the oven return to the oven for additional cooking time If another batch of frozen meat is needed carefully place into the hot oven and cook for a few minutes less than the time in the frozen meat chart The second batch will be more browned on the outside when the inside achieves the same doneness Cooking Chart Information The times listed in the cooking chart are to be used ONLY AS A GUIDELINE Use a meat thermometer to be sure of internal tempera ture for food safety Cooking times will vary with thickness of meat We do not recommend cooking frozen poultry or seafood NOTE The USDA recommends that foods should be cooked to a minimum internal temperature as listed below Beef pork lamb ground products 160 F Beef pork lamb roasts or steaks 145 F Poultry products 170 180 F Ground poultry products 165 F Seafood 145 150 F oop _ amount cookTo _ TurBo crisp Brown E a l T bone Steak 2 145 F Med Rare 12 min 8 02 160 F Medium 14 2 min inch thick 170 F Well 16 min Tbone Steak 1 145 F Med Rare in 8 oz 160 F Medium inch thick 170 F Well Rib Eye Steak 4 145 F Med Rare 15 min 1 min 30 sec 8 02 160 F Medium 15 min 4 min 30 sec 1 inch thick 170 F Well 15 min 5 min 30 sec Rib Eye Steak 2 145 F Med Rare 13 min 30 sec 8 02 160 F Medium 15 min 1 min 1 inch thick 170 F Well 15 min 2 min ss i Hamburgers 4 160 F Well 11 mi 4 02 in
14. ch thick Frozen Place food in cold basket then preheat and follow times Tbone Steak 2 145 F Med Rare 15 min 1 min 8 02 160 F Medium 15 min 3 min inch thick 170 F Well 15 min 5 min Tbone Steak 1 145 F Med Rare 13 min 8 oz 160 F Medium 15 min inch thick 170 F Well 15 min 2 min 4 oz each inch thick 11 MEAT POULTRY AND SEAFOOD COOKING CHART Con t roop amount cooK To murBo cRISP__ BROWN POULTRY Fresh Chicken W ings 180 F Well Tenders 180 F Well TE Te 165 F Well 13 min i 02 inch thick PORK Fresh Pork Loin Chops 160 F Medium 9 min 02 170 F Well 13 min f inch thick Pork Loin Chops 160 F Medium 10 min M 170 F Well 14 min inch thick American 160 F Medium 15 min Pork Chops 0 170 F Well 15 min 1 inch thick American 4 160 F Medium 15 min Pork Chops 6 oz 170 F Well 15 min 1 inch thick PORK Frozen Pace food in cold basket then preheat and follow times Pork Loin Chops 160 F Medium 10 min i 02 170 F Well 15 min inch thick SEAFOOD Fresh Salmon Fillets 145 F 12 min oZ inch thick 145 F imn pe 145 F 145 F O range Roughy 145 F it min 0 inch thick MISCELLANEOUS Fresh Rodeo Hot Dogs a hot dogs 165 F 3mm 30sec Hot Dogs 20 sec Johnsonville 14 links 165 F 10 min ae il a Sausage Links Fresh Ea crane 9 pee eee F fe min Ea crane J ohnsonville nl Bratwurst cen F min PE 12
15. d use only CAUTION A short power supply cord is provided to reduce the risk of per sonal injury resulting from becoming entangled in or tripping over a longer cord Extension cords are available from local hardware stores and may be used if care is exercised in their use If an extension cord is required spe cial care and caution is necessary Also the cord must be 1 marked with an electrical rating of 125 V and at least 15 A 1875 W and 2 the cord must 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 PO LARIZED PLUG This appliance has a polarized plug one blade is wider than the other As a safety feature to reduce the risk of electrical shock this plug is intended to fitin 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 ELECTRIC POWER If electric circuit is overloaded with other appliances your appliance may not operate properly It should be operated on a separate electric circuit from other operating appliances PLASTICIZER WARNING CAUTION To prevent plasticizers from migrating from the finish of the counter top or table top or other furniture place NON PLASTIC coasters or place mats between the appliance and the finish of the counter top or table top Failure to do so may caus
16. e the finish to darken permanent blemishes may occur or stains can appear The UltraVection Oven is a patented technology that combines three methods of heat transfer convection conduction and radiant heat which creates superheated air movement The UltraVection Oven holds flavor resulting in foods that are cooked with a superior taste texture and appearance not possible with any other oven cooking method This revolutionary cooking process allows for greater moisture retention and is perfect for cooking fish steaks poultry seafood French fries and many convenience foods The UltraVection O ven may look like a typical oven In fact it is computer controlled and has a unique patented air surround basket The UltraVection patented process cooks fast without microwaves saving energy over a conventional oven and its easy to use It completely eliminates the use of oil pans or trays So enjoy those French fries and onion rings without the oil and the guilt Product Diagram Explanation of control panel UNIT A UltraVection O ven B Control Panel C Non skid rubber feet D Drip Tray P N 21265E E Drip Tray Slot F Patented Air Surround Basket P N 21266E G Window H Basket Handle CONTROL PANEL DISPLAY Indicates time of day or time remaining on cooking function UltraVection Oven FUNCTION erm UG ARROWS Press arrows to adjust clock and time for TURBO E
17. f your dated sales receipt and a note explaining the problem you have experienced We recommend insuring your package No CO Ds accepted LIMITED ONE YEAR GUARANTEE Toastmaster Inc warrants this product to original purchaser for one year from purchase date to be free of defects in material and workmanship This warranty is the only written or express warranty given by Toastmaster Inc This warranty gives you specific legal rights You may have other rights which vary from state to state ANY OTHER RIGHT WHICH YOU MAY HAVE INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY Defective product may be brought or sent freight prepaid to an authorized service center listed in the phone book or to Service Department Toastmaster Inc 708 South Missouri St Macon MO 63552 for free repair or replacement at our option Your remedy does not include cost of inconvenience damage due to product failure transportation damages misuse abuse acci dent or the like or commercial use IN NO EVENT SHALL TO ASTMASTER INC BE LIABLE FOR IN CIDEN TAL OR CONSEQUENTIAL DAMAGES Some states do not allow limitations on how long an implied warranty lasts or allow the exclusion or limitation of incidental or consequential damages so the above limitations or exclusions may not apply to you For information write Consumer Claims Manager at the Macon address Send name
18. il leaves 1 TBL dried oregano leaves 1 TBL paprika 2 tsp salt 2 tsp dried thyme leaves 1 tsp ground allspice 2 tsp ground red pepper SO UTHW ESTERN 1 tsp chili powder 1 tsp garlic powder 7 tsp dried crushed oregano 72 tsp ground cumin LEMON RO SEMARY 13 2 tsp grated lemon peel 1 tsp dried rosemary leaves 7 tsp salt 7 4 tsp thyme leaves 4 tsp coarsely ground pepper 2 cloves minced garlic MEDITERRAN EAN Zest of 2 lemons 4 cup thinly sliced garlic cloves 4 cup fresh chopped rosemary 4 cup fresh chopped sage leaves 4 cup coarsely ground black pepper 2 TBL salt 16 CARIBBEAN JERK 2 TBL dehydrated onion 1 TBL garlic powder 4 tsp dried crushed thyme leaves 2 tsp salt 2 tsp ground allspice 2 tsp ground nutmeg 1 TBL sugar CAJUN 2 TBL paprika 2 tsp salt 2 tsp onion powder 2 tsp garlic powder 2 tsp cayenne pepper 13 2 tsp ground white pepper 2 tsp ground black pepper 1 tsp dry thyme leaves 1 tsp oregano leaves SPICY FIREWORKS 2 TBL ground cumin 2 TBL chili powder 1 TBL ground coriander 172 tsp cayenne pepper 1 TBL ground black pepper 13 2 tsp ground cinnamon 11 2 tsp brown sugar 3 4 tsp salt QUICK SERVE DIPPING SAUCES Blend ingredients together and serve with cooked meat poultry or fish CHINESE MUSTARD Yield cup 4 tsp dry mustard 6 TBL soy sauce 4 TBL cider vinegar 2 tsp sesame oil 1 tsp sugar W ater to taste 17 ITALIAN BARBECUE
19. ing use the BROWN function light and the POWER ON light will be on The cooking time will count down on the display FROZEN PIZZA This is a preset combination of TURBO CRISP AND BROWN functions It is a total of 8 00 minutes and can not be adjusted During use the FRO ZEN PIZZA light and the POWER ON light will be on The cooking time will count down on the display N ote Since frozen pizza toppings vary so do their cooking times It is a good idea to check pizza for doneness one minute from end of the auto pizza cycle START Press POWER ON to start the oven once the cooking function s has been selected PREHEAT TURBO CRISP and or BROWN During use the POW ER ON light and the selected function light will be on LIGHT The oven light will be on for the first five minutes of each cooking cycle After this it will go off To turn the light back on simply push the START button It will remain on for another five minutes before going off To replace the bulb see Bulb Replacement STOP Press to stop operation of the oven Press again to cancel a function 5 a G THE CLOCK N O UI amp W Plug unitinto 120V 60Hz outlet 12 00 will show on the display and the colon will blink Press and hold the STO P CLOCK SET button for five seconds The minutes will flash in the display Press the UP ARROW or DOWN ARROW to select the minutes Press the STO P CLO CK SET button The hours will flash in the display Press the UP ARRO
20. n CRISP 15 minutes or until done MARIACHI CHICKEN BITES Yield 4 servings 4 cup crushed tortilla chips 1 2 oz package Lawry s Taco Spices and Seasonings 1 Ib chicken breast tenders cut in 1 inch cubes In large sealable plastic bag combine chips and taco spices and season ing shake Dampen chicken with water shake off excess Put chicken in bag and shake to coat with chips Arrange in single layer in basket Cook on TURBO 5 minutes and CRISP 3 minutes or until done HONEY MUSTARD GLAZED STEAKS Yield 2 servings 1 2 TBL coarse grain or regular Dijon style mustard 1 2 tsp chopped parsley 2 tsp honey 7 tsp each cider vinegar and water 8 tsp hot red pepper sauce 8 tsp coarse ground black pepper 2 8 oz beef top sirloin steaks 4 inch thick 2 onion slices inch thick Combine mustard parsley honey vinegar water pepper sauce and pepper Place beef top loin steaks in basket brush top with 1 2 tablespoon glaze Place onion slices on top of glazed steak Top with remaining sauce Cook on TURBO 15 minutes or until done 22 MARYLAN D CRAB CAKES Yield 4 servings 2 slices bread crusts removed and cubed b crab meat picked clean tsp salt 1 egg beaten 2 tsp seafood seasoning like Old Bay 1 tsp baking powder 1 tsp parsley 1 tsp Worcestershire sauce 1 tsp mayonnaise tsp Dijon mustard Combine ingredients Shape into 4 patties Arrange in single layer in basket Cook on TURBO 8 minu
21. od in non stick basket W hen basket is removed the display will read OPEN To prevent heat loss avoid opening basket excessively 8 Unplug and allow the oven and accessories to cool completely before cleaning Keep drip tray and oven clean and free of crumbs grease and particles See CLEANING INSTRUCTIONS NOTE A secondary fan may run even after the oven is turned off to help cool the electronic controls coo KING TIPS e Times given in cooking charts are suggestions Experimentation will be necessary to find the combination of cooking features that best suits your personal taste For frozen convenience foods begin by starting with TURBO for approximately one half of package cooking time Then add time for crisp and or brown If necessary cook for additional time Always watch foods closely when experimenting to prevent over cooking If food is not done when you take it out of the oven you can always return it to the oven for additional time Arrange all food in a single layer in basket Remove crumbs and or ice crystals from food before placing in basket To toast two slices of bread PREHEAT the oven Center bread in the basket Select BROWN for 30 seconds for light color toast one minute for medium and two minutes for dark At the end of the cycle flip toast over and reprogram for the same time again Leave air space between foods to allow proper air circulation Avoid cooking foods small enough to fall through basket Do no
22. r sauce 1 TBL lemon juice 2 tsp chili powder 72 tsp salt tsp garlic salt 7 Ib chicken breast tenders cut in half lengthwise FAJITA MIXTURE Yield 2 Servings 72 red pepper sliced in 4 inch rings 72 green pepper sliced in 12 inch rings 2 medium onion sliced in 2 inch rings 4 flour tortillas Prepare marinade in large sealable plastic bag Add meat and vegetables Marinate for 30 minutes or overnight in refrigerator Place vegetables and meat in single layer in basket Cook on TURBO 10 minutes and BROWN 2 minutes or until done Remove meat and vegetables mixture Place tortillas one at a time into basket and warm on BROWN for 30 seconds each Serve with your favorite condiments salsa sour cream shredded cheese avocado or refried beans 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 24 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 o
23. rnight Marinating longer than 24 hours causes the meat fibers on the surface to break down resulting in a mushy texture Remaining marinade may also be served as a sauce with the grilled meat or poultry It should be heated to the boiling point before serving If marinade is not used as a sauce for the meat or poultry it should be discarded 13 Blend all ingredients together Toss coating meat completely Marinate in refrigerator at least 30 minutes Pat dry before grilling RED WINE VINEGAR 4 Cup red wine vinegar 2 TBL vegetable oil 1 TBL Dijon mustard 1 clove minced garlic 7 tsp dried Italian seasoning s tsp coarsely ground pepper SZUECHAUN 4 Cup soy sauce 3 TBLlemon juice 1 TBL sesame oil 2 TBL sugar 2 TBL corn starch CURRY YOGURT 73 cup plain yogurt 2 TBL lemon juice 1 TBL vegetable oil 2 cloves minced garlic 7 tsp curry powder 8 tsp crushed red pepper SPICY HERB 2 cup vinegar 2 cup vegetable oil 2 TBL lemon juice 2 tsp Tabasco pepper sauce 7 cup chopped onions 1 clove minced garlic 7 tsp salt 4 tsp dried basil leaves 8 tsp dried tarragon leaves 4 tsp dry mustard MEXICALI 2 cup prepared salsa 2 TBL lime juice 1 TBL vegetable oil 2 TBL chopped cilantro 14 LEMON ORIENTAL 7 cup lemon juice 1 TBL soy sauce 1 TBL vegetable oil 2 TBL chopped onion 4 tsp ground ginger tsp crushed red pepper FIVE SPICE 4 Cup soy sauce 4 cup lemon juice 2 cup
24. t cover food while it is cooking Do not cover the sides of the basket W hen grilling more than one piece of meat try to select even thick nesses This will promote consistent doneness and appearance For grilling small portions make sure meat is centered in the basket W hen cooking large portions distribute evenly to promote uniform cooking Trim all excess fat off meat and poultry to reduce smoking and splat tering CLEANING INSTRUCTIONS CAUTION DO NOT IMMERSE THE OVEN IN OR SPLASH WITH WATER OR OTHER UQUID NOTE Do not use harsh abrasives on any part of the oven 1 Always unplug and allow to cool completely before cleaning or moving 2 Remove basket The glass window and wire basket may be disassem bled for cleaning Lay basket flat and pinch sides of basket together loosening it from the door tabs and hooks Clean and reassemble making sure the top of wire basket fits securely into door tabs and hooks Using a damp cloth and plastic scouring pad wipe the inside of the oven cavity and heating elements removing any food residue or grease Dry thoroughly Remove drip tray Wash drip tray and basket in hot soapy water and dry thoroughly The basket and tray may also be washed on the top rack of the dishwasher Reassemble making sure the top of wire basket fits securely into door tabs and hooks NOO Slide drip tray back into the oven and replace the food basket Clean exterior with clean damp cloth
25. tes or until done FLAVO RFUL TURKEY BURGERS Yield 4 servings 7 cup chopped onion 1 small apple peeled and chopped 1 clove minced garlic 7 tsp dried sage 7 b ground turkey 1 cup cooked brown rice 2 TBL ketchup 72 tsp salt s tsp ground black pepper 4 hamburger buns Combine ingredients in large bowl Shape into 4 3 4 inch thick patties Arrange in single layer in basket Cook on TURBO 15 minutes or until done When burgers are done open basket and place tops of buns on burgers followed by the bottoms Cook on TURBO for 1 minute to warm buns TERIYAKI PORK CHOPS Yield 2 servings 2 inch thick pork loin chops 72 cup teriyaki marinade 1 tsp hot pepper sauce 1 TBL chopped green onion Combine all ingredients in a bowl or a large sealable plastic bag and marinate from 30 minutes to overnight in the refrigerator Remove chops discarding marinade Arrange in single layer in basket Cook on TURBO 13 minutes or until done 23 CORIAN DER PEPPER CHOPS Yield 2 servings 2 inch pork loin chops 1 clove crushed garlic 7 TBL ground coriander 7 TBL coarsely ground black pepper 72 TBL brown sugar 172 TBL soy sauce Combine all ingredients in a large sealable plastic bag and marinate for 30 minutes Remove chops from marinade discarding marinade Arrange in single layer in basket Cook on TURBO 13 minutes or until done FAJITAS FAJITA MARINADE 4 cup olive oil 1 TBL white wine vinegar 72 tsp Tabasco peppe
26. ton stovetop over medium heat until hot stirring occasionally Serve with meat or fish 19 SALMON Yield 272 cups 3 TBL butter 1 clove minced garlic 7 cup chopped onion 3 TBL flour 1 cups milk 1 4 tsp thyme 2 TBL tomato paste 2 TBL lemon juice Place butter in sauce pan and heat on stovetop over medium heat until but ter melts Saute onion and garlic Blend in flour milk and remaining ingredients Cook until mixture bubbles and thickens stirring occasionally Serve with chicken or fish DILL Yield 172 cups 3 TBL butter 3 TBL flour 1 cups milk 2 TBL fresh minced dill pinch nutmeg Place butter in sauce pan and heat on stovetop over medium heat until but ter melts Blend in flour milk and remaining ingredients Cook until mixture bubbles and thickens stirring occasionally Serve with chicken or fish SPECIALTY DIPPING SAUCES Follow instructions below each recipe and serve with cooked meat poultry or fish HOT CLAM AND CRAB Yield 3 4 cups 8 oz cream cheese softened 4 cup butter do not substitute margarine 4 cup mayonnaise 6 oz canned crabmeat drained 6 oz canned clams drained Combine all ingredients in saucepan heat slowly stirring occasionally for about 30 minutes until warmed thoroughly 20 SPICED Yield 73 cup 1 small clove crushed garlic 7 tsp toasted cumin seed 2 tsp paprika 1 pinch cayenne pepper 4 cup olive oil 1 TBL balsamic vinegar 2 TBL water
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