Toastmaster TMR18W, Use And Care Manual

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15. 14.
TMR18W/WBF Use and Care Guide
SLOW COOKING CHART
1. Place Liner into Oven Body.
2. Place food on Rack and insert into Liner.
3. Add the amount of water in chart and cover with the Lid. Turn temperature
to the first cooking temperature and heat for time indicated.
4. Turn Temperature Control to cooking temperature in chart after preheating
and continue to cook until done.
Cut Amount Liquid/ Time
Pounds Temperatures
BEEF Corned Beef 3 – 4 Add enough cold water to 2 1 ⁄
2
– 3 1 ⁄
2
hrs.
cover the meat. Heat at 450°
for 30 minutes. Turn Temperature
Control to 350° and continue
to cook.
Round Rump 4 – 6 Add meat and 8 to 10 cups 8 – 10 hrs.
Roast hot broth. Heat at 450° for
30 minutes. Turn Temperature
Control to 275° and continue
to cook.
PORK Country Ham 14 – 16 Add enough cold water to cover 5 – 7 hrs.
the meat. Heat at 450° for
30 minutes. Turn Temperature
Control to 250° and continue
to cook.
Smoked Ham 9 – 11 Add meat and 4 cups hot water. 3 – 4 hrs.
(whole, boneless, Heat at 400° for 20 minutes.
fully cooked) Turn Temperature Control to
300° and continue to cook.
Baste occasionally.
BAKE CHART
1. Place Liner into Oven Body, cover with the Lid and preheat Roaster Oven.
2. Place food in a baking pan and place on the Rack.
3. Place Rack and food into preheated Roaster Oven. Cover with the Lid.
4. Bake until done.
Food Preheat and Approximate
Bake Temperature Minutes
Baking Potatoes 400° 60 – 80
Biscuits 425° 15 – 20
Cake, 9” x 13” 325° 40 – 50
Cupcakes 350° 20 – 30
Quick Bread, loaf pan 375° 45 – 55
Sweet Potatoes 400° 50 – 60
Yeast Breads 350° 30 – 40
Yeast Rolls 400° 20 – 25
STEAM CHART
1. Trim and clean all vegetables.
2. Place Liner into Oven Body. Add 4 cups of hot water and cover with the Lid.
3. Preheat Roaster Oven at 400° for 20 minutes.
4. Place food on the Rack and insert into the Liner. Cover with the Lid. Keep
food away from the sides of the Roaster.
5. Steam until done.
Food Approximate Minutes
Asparagus 10 – 15
Broccoli, stalks 10 – 15
Carrots, whole 30 – 40
Cauliflower, whole 30 – 45
Corn on the cob, husked 20 – 30
Squash, acorn or butternut,
halved, cut side down
25 – 35