Toastmaster 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

2
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
control to the desired temperature. To disconnect, turn control to
minimum position, 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
CAUTION: A short power supply cord is provided to reduce the risk of
personal 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, special care and caution is necessary. Also the cord must be:
(1) marked with an electrical rating of 125 V and at least 10 A,
1250 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.

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
3
GETTING TO KNOW YOUR ROASTER
Product may vary slightly from illustration.
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.
1. Lid
2. Rack with Handles
3. Liner
4. Base
5. Lid Rest Supports
6. Handles
7. Control Knob
1
2
3
4
5
6
7

4
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.

5
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
Poultry
Chicken
Turkey Breast
Turkey
Beef
Round Rump Roast (2)
Boneless Chuck (2)
Boneless Chuck
5 lbs each
6 lbs
21 lbs
2 lbs each
3 lbs each
24 lbs 4 cups
4 cups
11⁄4-13⁄4hours
13⁄4-21⁄4
31⁄2-4 hours
21⁄2-3 hours
2-21⁄2hours
51⁄2-6 hours
WEIGHT WATER ADDED
BEFORE PREHEAT APPROXIMATE COOKING TIME
Boneless Roll Center Roast (2) 8 lbs each 4 cups 41⁄2-5 hours

6
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.
CUT OF MEAT
OR POULTRY
Beef
Sirloin Tip Roast
Eye of Round Roast
Pork
Bone-in Ham
Bone-in Ham
Fresh Picnic Ham
10 lbs
4 lbs
21 lbs
6 lbs
9 lbs 4 cups
4 cups 41⁄2-51⁄2hours
11⁄2-2 hours
11⁄4-13⁄4hours
4-41⁄2hours
31⁄2-41⁄2hours
Cured ham 15 lbs
per pkg. instructions
5-51⁄2hours
Pork Shoulder/Butt Roast (2) 14lbs each 4 cups 31⁄2-4 hours
Spare Ribs (Bake at 300°F) 20 lbs 4 cups 41⁄2-5 hour
WEIGHT WATER ADDED
BEFORE PREHEAT APPROXIMATE COOKING TIME
FOOD BAKE TEMPERATURE APPROXIMATE COOKING TIME
baking potatoes 450°F 1-11⁄2hours
biscuits
brownies
450°F 10-15 minutes
400°F 25-35 minutes
cake mix 425°F 30-40 minutes
cookies 425°F 10-15 minutes
frozen pizza,
cut to fit on rack 450°F 10-15 minutes
sweet potatoes 450°F 1-11⁄4hours

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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
1-11⁄2hours on slow cook.
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
broccoli, stalks 45-60 minutes
cabbage, wedges 60-75 minutes
carrots, whole 60-75 minutes
cauliflower, whole 45-60 minutes
fish fillets 15-25 minutes
fish steaks 15-25 minutes
potatoes, whole-new 60-75 minutes
squash, acorn or butternut, halved 35-45 minutes

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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
added to 1⁄4cup 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.

9
RECIPES
BRISKET
1 14 pound whole untrimmed brisket
4 envelopes dry onion soup mix
1 6 pound 4 ounce can tomatoes, diced or crushed
2 green peppers, chopped
2 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 pounds ground beef
10 cups chopped celery
5 green peppers, chopped
10 cups chopped onions
1 pound snow peas
1 pound fresh bean sprouts
2 pounds fresh mushrooms, sliced
1 cup soy sauce
3 tablespoons chili powder
2 28 ounce cans diced tomatoes
1 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

10
CHILI
5 pounds ground beef
4 cups chopped onions
5 green peppers, chopped
1⁄4cup fresh minced garlic
1 6 pound 7 ounce can tomato sauce
1 6 pound 4 ounce can tomatoes, diced or crushed
1 7 pound can spicy chili beans
6 tablespoons chili powder
11⁄2tablespoons 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 pounds stew meat, 1 inch cubes
8 cups chopped onions
8 beef bouillon cubes
8 cups boiling water
5 pounds potatoes, diced
5 pounds carrots, sliced
1 tablespoon salt
2 tablespoons fresh minced garlic
2 tablespoons dried thyme leaves
2 tablespoons dried oregano
1 teaspoon pepper
1 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