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 and Recipe Book
Model RST18
• EXTRA-TALL DOMED LID FOR SELF BASTING, MOISTER COOKING
• REMOVABLE, IMMERSIBLE, PORCELAIN ENAMEL LINER
• EVEN-HEAT TECHNOLOGY FOR CONSISTENT COOKING
• REMOVABLE ROASTING RACK WITH HANDLES
• ROASTS A 20 LB. TURKEY
POLARIZED 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 fit in 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 defeat this safety feature.
ELECTRIC POWER: If the electric circuit is overloaded with other
appliances, your appliance may not operate properly. It should be
operated on a separate electrical circuit from other appliances.
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY
GETTING TO KNOW YOUR ROASTER
Product may vary slightly from illustration.
1
2
3
4
5
6
7
1. Lid
2. Rack with Handles
3. Liner
5. Lid Rest Supports
6. Handles
7. Control Knob
4. Base
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 the first 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
3. Turn the control knob to the Steam setting. The indicator light will come
on to let you know the unit is heating. Allow to heat for two to three
hours 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, HANDLES AND LID 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 Steam setting and allow to preheat for 20 minutes.
CAUTION: THE ROASTER WILL BECOME HOT WITH USE AND PRODUCE
STEAM. CAUTION SHOULD BE USED TO AVOID 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, HANDLES AND LID 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. Leave at least one inch between top of food and
the brim of liner. Always cook with the liner in position and lid on the liner.
Remember that frequent lifting of the lid during cooking delays total cooking
time. Use the rack with handles for baking. Use the liner without the rack
for soups, stews, and slow cooked meat. Follow recipes as a guide.
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 so that the steam will escape and moisture will
drip back into food before removing the lid completely. The lid may be placed
on the lid rest support for temporary holding during serving or stirring.
6. Use the cooking time given in the charts below as a preliminary guide.
Check food for desired doneness. When cooking time is complete, turn
control knob to minimum position and unplug from outlet.
7. Allow to cool completely before cleaning, see CLEANING YOUR
ROASTER OVEN.
4
ROAST CHART
1. Place rack into liner and place liner into base. If cooking less tender cuts
of beef and pork, add the amount of hot water indicated in the chart;
otherwise do not add water. The water will help to tenderize less
tender cuts of meat.
2. Cover and preheat roaster oven on the steam setting. Insert oven-safe meat
thermometer into the thickest part of the meat, not touching bone or fat.
3. Season meat before or after cooking and place fat side up, on the rack
in the liner. Always leave at least one inch between the top of the food
and the brim of the liner.
4. Place lid on roaster oven. Turn control knob to 350°F and roast until
done and meat is tender. Roast times may vary.
NOTE: Foods are properly cooked when they are heated for a long
enough time and at a high enough temperature to kill harmful
bacteria. For combination dishes, insert food thermometer for a few
minutes to check temperature towards the end of the cooking time.
Roast until meat and poultry temperature is at least:
poultry-white meat 170°F
poulty-dark meat 180°F
beef, lamb and veal 145°F; higher temperature for well done
ham 160°F or follow package directions
pork 160°F; higher temperature for well done
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
5. Allow meat to stand for 15-20 minutes before serving. Temperature will
continue to rise to desired doneness. Meat will also be easier to carve.
CUT OF MEAT
OR POULTRY
WATER ADDED
BEFORE PREHEAT COOKING TIME
APPROXIMATE
WEIGHT
Poultry
1
3
4
4
1 ⁄ -1 ⁄ hours
Chicken
5 lbs each
6 lbs
3
1
4
4
1 ⁄ -2 ⁄
Turkey Breast
1
2
3 ⁄ -4 hours
Turkey
21 lbs
Beef
1
2
2 ⁄ -3 hours
Round Rump Roast (2)
3 lbs each
2 lbs each
24 lbs
1
2
2-2 ⁄ hours
Boneless Chuck (2)
Boneless Chuck
4 cups
4 cups
4 cups
1
2
5 ⁄ -6 hours
1
2
4 ⁄ -5 hours
Boneless Roll Center Roast (2) 8 lbs each
5
CUT OF MEAT
OR POULTRY
WATER ADDED
BEFORE PREHEAT COOKING TIME
APPROXIMATE
WEIGHT
Beef
1
1
2
2
4 ⁄ -5 ⁄ hours
4 cups
Sirloin Tip Roast
10 lbs
4 lbs
1
2
1 ⁄ -2 hours
Eye of Round Roast
Pork
1
3
4
4
1 ⁄ -1 ⁄ hours
Bone-in Ham
6 lbs
1
2
4-4 ⁄ hours
Bone-in Ham
Fresh Picnic Ham
Cured ham
21 lbs
9 lbs
1
1
2
2
3 ⁄ -4 ⁄ hours
4 cups
1
2
5-5 ⁄ hours
per pkg. instructions
15 lbs
1
2
3 ⁄ -4 hours
Pork Shoulder/ Butt Roast (2) 14 lbs each 4 cups
Spare Ribs (Bake at 300°F) 20 lbs 4 cups
1
2
4 ⁄ -5 hour
Note: You may buy several small pieces of meat or ask the butcher for a
larger cut. Always use 4 cups of water regardless of the quantity of meat
you are cooking.
BAKE CHART
1. Place liner into base, cover and preheat roaster oven on the steam
temperature setting.
2 Place food in a baking pan and place on the rack. Do not fill the liner
to the brim with food.
3. Place rack and food into preheated roaster. Place lid on roaster oven.
Turn the control knob to correct temperature setting.
4. Bake according to chart or until done. Baking times may vary.
FOOD
BAKE TEMPERATURE
450°F
APPROXIMATE COOKING TIME
1
2
1-1 ⁄ hours
baking potatoes
biscuits
450°F
10-15 minutes
25-35 minutes
30-40 minutes
10-15 minutes
brownies
cake mix
cookies
400°F
425°F
425°F
frozen pizza,
cut to fit on rack
450°F
10-15 minutes
1
4
1-1 ⁄ hours
sweet potatoes
450°F
6
STEAM CHART
1. Trim and clean all vegetables.
2 Place liner into base. Place rack into liner.
3. Add 4 cups of hot water to liner then cover.
4. Preheat roaster oven on the steam setting.
5. Place food on the rack in the liner then cover.
6. Steam according to chart or until done. Steam times may vary.
Note: Cooking times represent a full load of food.
FOOD (FRESH)
APPROXIMATE COOKING TIME
45-60 minutes
broccoli, stalks
cabbage, wedges
carrots, whole
60-75 minutes
60-75 minutes
cauliflower, whole
fish fillets
45-60 minutes
15-25 minutes
fish steaks
15-25 minutes
potatoes, whole-new
squash, acorn or butternut, halved
60-75 minutes
35-45 minutes
HINTS FOR KEEP WARM
• Used for short periods of time after food is cooked.
HINTS FOR SLOW COOK
• When slow cooking, remember that liquids do not boil away like they do
in conventional cooking. Reduce the amount of liquid in any recipe that
is not designed for a roaster oven by one-half. The exceptions to this rule
are rice and soups. Remember, liquids can always be added at a later
time if necessary.
• 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 steam temperature
setting. After about 30-45 minutes the amount of liquid should be reduced.
• It is not necessary to use the rack when cooking meats and poultry on
slow cook.
• Vegetables such as carrots and potatoes require longer cooking times
than most meats. Place them on the bottom of the liner and cover them
with liquid.
• If adding fresh milk or yogurt, it should be done during 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.
• For every 30 minutes called for in a standard recipe, cook for
1
2
1-1 ⁄ hours on slow cook.
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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.
• Whole herbs and spices flavor better than crushed or ground.
• 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
1
4
added to ⁄ cup melted butter and brushed onto meat for additional
browning.
HINTS FOR BAKE
• To obtain more evenly baked foods, place the rack inside the liner and
place baking pans and casserole dishes on top of rack during cooking.
• The liner and rack will hold the following size pans for baking: most
1 and 2 quart casserole dishes, 8 and 9 inch baking pans, 9 x 13 inch
baking pans, 12 cup muffin pan, and 8 and 9 inch pie pans. Check pan
for fit before filling.
• Cover rack with heavy duty foil and use as a baking sheet.
HINTS FOR STEAM COOK
• 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, checking occassionally, until done to your liking.
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. Wash lid, liner and rack in warm soapy water. 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 steam for 30 minutes. 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.
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RECIPES
BRISKET
1
4
1
2
2
14 pound whole untrimmed brisket
envelopes dry onion soup mix
6 pound 4 ounce can tomatoes, diced or crushed
green peppers, chopped
tablespoons fresh minced garlic
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
cooking spray. Place brisket in liner. Combine remaining ingredients and
pour over brisket. Cover and turn control knob to 300°F. Cook for 10 to
12 hours or until tender, basting occasionally.
Makes 9-10 pounds of meat
MEXICAN CHOP SUEY
5
10
5
10
1
pounds ground beef
cups chopped celery
green peppers, chopped
cups chopped onions
pound snow peas
1
2
1
pound fresh bean sprouts
pounds fresh mushrooms, sliced
cup soy sauce
3
2
1
tablespoons chili powder
28 ounce cans diced tomatoes
7 pound can red spicy chili kidney beans
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
cooking spray. Add ground beef, celery, peppers, onions and snow peas
to liner. Cover and cook 30-45 minutes or until meat is cooked thoroughly.
Stir occasionally. Add bean sprouts and mushrooms, cover and cook for
15 minutes. Stir in soy sauce, chili powder, tomatoes and kidney beans until
mixed. Cover and turn control knob to 325°F. Cook for an additional 2 to
3 hours or until hot, stirring occasionally.
Serve over rice.
Makes 40 cups
9
CHILI
5
4
5
pounds ground beef
cups chopped onions
green peppers, chopped
cup fresh minced garlic
1
4
⁄
1
1
1
6
6 pound 7 ounce can tomato sauce
6 pound 4 ounce can tomatoes, diced or crushed
7 pound can spicy chili beans
tablespoons chili powder
1
2
1 ⁄
tablespoons salt
1
cup dill pickle juice
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
cooking spray. Add ground beef, onions, peppers and garlic to liner. Cover
and cook for 30 to 45 minutes or until meat is cooked thoroughly. Stir
occasionally. Stir in remaining ingredients. Cover and turn control knob to
325°F. Cook for an additional 2 to 3 hours or until hot and flavors blended,
stirring occasionally.
Makes 36 cups
HEARTY VEGETABLE BEEF SOUP
5
8
8
8
5
5
1
2
2
2
1
1
pounds stew meat, 1 inch cubes
cups chopped onions
beef bouillon cubes
cups boiling water
pounds potatoes, diced
pounds carrots, sliced
tablespoon salt
tablespoons fresh minced garlic
tablespoons dried thyme leaves
tablespoons dried oregano
teaspoon pepper
6 pound 4 ounce can tomatoes, diced or crushed
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
cooking spray. Add meat and onions to liner. Cover and cook for 30 to
45 minutes or until meat is partially cooked. Stir occasionally. Dissolve
bouillon cubes in boiling water. Add broth to meat and stir in remaining
ingredients. Cover and turn control knob to 325 °F. Cook for an additional
3 to 4 hours or until meat and vegetables are tender and soup is hot.
Stir occasionally.
Makes 40 cups
10
SLOPPY JOES
10
4
pounds ground beef
cups chopped onions
cups chopped celery
tablespoons salt
4
1
2
1 ⁄
3
2
2
15 ounce cans tomato sauce
50 ounce bottles ketchup
tablespoons chili powder
tablespoons dry mustard
tablespoon paprika
tablespoon garlic powder
tablespoons brown sugar
cup vinegar
2
1
2
⁄
1
2
⁄
6
1
4
⁄
4
ounces dry minute tapioca
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
spray. Add ground beef, onions and celery to liner. Cover and cook for 30
to 45 minutes or until meat is cooked thoroughly. Stir occasionally. Stir in
salt, tomato sauce, ketchup, chili powder, dry mustard, paprika, garlic
powder, brown sugar, and vinegar. Cover and turn control knob to 325°F
and cook for an additional 2 to 3 hours or until hot and flavors are
blended, stirring occasionally. Stir in dry minute tapioca. Cover and cook
for an additional 30 to 45 minutes or until thick, stirring occasionally.
Serve on hamburger buns.
Makes 40 cups
BAKED BEANS
2
1
2
2
1
2
2
7 pound cans baked beans
cup molasses
cups brown sugar
cups minced onion
50 ounce bottle ketchup
pounds smoked sausage, sliced
teaspoons salt
1
4
⁄
teaspoon pepper
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
cooking spray. Mix all ingredients together and add to liner. Cover and turn
control knob to 325°F. Cook for 3 to 4 hours or until hot, stirring occasionally.
Makes 50 cups
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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.
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
experienced. We recommend insuring your package. No CODs accepted.
KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.
Keep this booklet. Record the following for reference:
Date purchased
Model number
Date code (stamped on bottom)
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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 TOASTMASTER INC. BE LIABLE FOR INCIDENTAL 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, 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 for a
CELEBRATION of INNOVATION designed
to serve your life and keep you
COOKIN’ IN STYLE.
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