Instruction/ maintenance manual of the product TUV48S Toastmaster
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INSTRUCTION MANUAL ?? QUESTIONS?? Before Contacting Y our Retailer , Call TO LL - FREE 1 - 800-947 -3744 Monday – Friday , 7:30 a.m. - 5:30 p.m. C.S.
2 READ AND SA VE THESE INSTRUCTIONS W ARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injur y or death.
3 • 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. • Use extreme caution when removing bake/broil basket or drip tray or disposing of hot grease.
4 The UltraV ection ™ Oven is a patented technology that combines three meth- ods of heat transfer (convection, conduction and radiant heat) which cr e- ates superheated air movement.
5 PREHEA T Preset function is set at 4:00 minutes and can not be adjusted. Always preheat the UltraV ection™ Oven for the first use except where indicated. When cooking consecutive batches of food it is not necessar y to preheat after the first batch.
6 BEFORE FIRST USE 1. Unwrap product and remove any packaging materials that may have been included to prevent damage during shipping. 2. Place on a flat, stable surface, approximately in the center (front to back) of counter-top.. 3. Before using for the first time, the cooking basket and drip tray should be washed with warm soapy water .
7 2. Press the PREHEA T button, P will be on the display , the oven will start. After four minutes, the oven will beep and the P will flash on the dis- play to indicate that it is preheated. The PREHEA T function is a preset function and can not be adjusted.
8 T o prevent heat loss, avoid opening basket excessively . Star t another basket of food immediately . If you wait more than five minutes, PREHEA T again before cooking. 8. Unplug and allow the oven and accessories to cool completely before cleaning.
9 3. Using a damp cloth and plastic scouring pad, wipe the inside of the oven cavity and heating elements removing any food residue or grease. Dr y thoroughly . 4. Remove drip tray . W ash drip tray and patended Air Surround Basket in hot soapy water and dr y thoroughly .
10 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 or quantity of food, times may need to be adjusted to personal taste.
11 MEA T , POULTR Y AND SEAFOOD COOKING CHART PREHEA T OVEN EXCEPT FOR FROZEN MEA TS One of the UltraV ection’ s™ Oven most convenient features is its ability to cook frozen steaks, chops and fillets to restaurant quality perfection in ver y little time.
12 MEA T , POULTR Y AND SEAFOOD COOKING CHART (Con’ t.) FOOD AMOUNT COOK TO TURBO CRISP BROWN POUL TRY - Fresh Chicken Wings 8 wings 180°F W ell 14 min. 3 min. 30 sec. Chicken Breast 1 lb. 170°F W ell 9 min. 30 sec. T enders Chicken Breast 2 170°F W ell 12 min.
13 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 Lawr ys.
14 Blend all ingredients together . T oss, coating meat completely . Marinate in refrigerator at least 30 minutes. Pat dr y before grilling. RED WINE VINEGAR 1 ⁄ 4 cup red wine vinegar 2 TBL vegetab.
15 LEMON ORIENT AL 1 ⁄ 2 cup lemon juice 1 TBL soy sauce 1 TBL vegetable oil 2 TBL chopped onion 1 ⁄ 4 tsp ground ginger 1 ⁄ 8 tsp crushed red pepper FIVE-SPICE 1 ⁄ 4 cup soy sauce 1 ⁄ 4 cup.
16 LEMON-BASIL 1 ⁄ 4 cup each fresh lemon juice and water 1 TBL finely chopped fresh basil or 1 tsp dried crushed basil leaves 1 tsp vegetable oil 1 ⁄ 2 tsp grated lemon peel 1 ⁄ 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.
17 CARIBBEAN JERK 2 TBL dehydrated onion 1 TBL garlic powder 4 tsp dried crushed thyme leaves 2 tsp salt 2 tsp ground allspice 1 ⁄ 2 tsp ground nutmeg 1 TBL sugar CAJUN 2 TBL paprika 2 tsp salt 2 ts.
18 IT ALIAN BARBECUE Yield: 1 ⁄ 2 cup 1 ⁄ 2 cup barbecue sauce 2 TBL Italian salad dressing HONEY MUST ARD Yield: 3 ⁄ 4 cup 1 ⁄ 2 cup honey 1 ⁄ 4 cup Dijon ® mustard CHILLED DIPPING SAUCES Blend ingredients together , chill and ser ve.
19 SWEETL Y CURRIED Yield: 2 cups 1 cup sour cream 6 TBL honey 2 TBL cider vinegar 2 tsp curr y powder 1 ⁄ 2 tsp ground cumin 1 ⁄ 4 tsp salt 2 TBL chopped fresh cilantro OR 2 TBL chopped fresh par.
20 SALMON Yield: 2 1 ⁄ 2 cups 3 TBL butter 1 clove minced garlic 1 ⁄ 2 cup chopped onion 3 TBL flour 1 1 ⁄ 2 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 butter melts.
21 SPICED Yield: 1 ⁄ 3 cup 1 small clove crushed garlic 1 ⁄ 2 tsp toasted cumin seed 1 ⁄ 2 tsp paprika 1 pinch cayenne pepper 1 ⁄ 4 cup olive oil 1 TBL balsamic vinegar 2 TBL water Place crushed garlic and spices in a grinder and blend to form a smooth paste.
22 CARIBBEAN CHICKEN WINGS Yield: 8 wings 1 ⁄ 3 cup rice wine vinegar 1 ⁄ 3 cup pineapple juice 1 ⁄ 2 tsp garlic salt 1 ⁄ 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.
23 MINI MARYLAND CRAB CAKES Yield: 12 servings 2 slices bread, crusts removed and cubed 2 6-oz cans Fancy Lump crab meat, drained 1 egg, beaten 1 ⁄ 2 tsp seafood seasoning (like Old Bay ® ) 1 tsp baking powder 1 tsp parsley 1 tsp W orcestershire sauce 1 TBL mayonnaise 1 tsp Dijon ® mustard Combine ingredients.
24 CORIANDER-PEPPER CHOPS Yield: 2 servings 2 1 ⁄ 2 -inch pork loin chops 1 clove crushed garlic 1 ⁄ 2 TBL ground coriander 1 ⁄ 2 TBL coarsely ground black pepper 1 ⁄ 2 TBL brown sugar 1 1 ⁄ 2 TBL soy sauce Combine all ingredients in a large sealable plastic bag and marinate for 30 minutes.
25 PILLSBURY ® REAL APPLE TURNOVERS Yield: 6 turnovers 12 oz box refrigerated Pillbur y ® Real Apple Turnovers 1 handi-foil ® brownie pan (9 5 ⁄ 16 -inches x 6 7 ⁄ 8 -inches x 1 1 ⁄ 4 -inches) non-stick spray DO NOT PREHEA T THE OVEN. Fill three turnovers according to package directions.
26 FOOD AMOUNT TURBO CRISP BROWN.
27 FOOD AMOUNT TURBO CRISP BROWN.
28 LIMITED ONE-YEAR GUARANTEE T oastmaster Inc. warrants this product, to original purchaser , for one year from purchase date to be free of defects in materia l and workmanship. This warranty is the only written or express warranty given by T oastmaster Inc.
INSTRUCTION MANUAL ?? QUESTIONS?? Before Contacting Y our Retailer , Call TO LL - FREE 1 - 800-947 -3744 Monday – Friday , 7:30 a.m. - 5:30 p.m. C.S.
An important point after buying a device Toastmaster TUV48S (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Toastmaster TUV48S yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Toastmaster TUV48S - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Toastmaster TUV48S you will learn all the available features of the product, as well as information on its operation. The information that you get Toastmaster TUV48S will certainly help you make a decision on the purchase.
If you already are a holder of Toastmaster TUV48S, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Toastmaster TUV48S.
However, one of the most important roles played by the user manual is to help in solving problems with Toastmaster TUV48S. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Toastmaster TUV48S along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
