Toastmaster Oven RST18 User Manual

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.  
7
 
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.  
8
 
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  
11  
 
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)  
12  
 
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.  
13  
 

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