Use and Care Guide

ManualsBrandsToastmaster ManualsBread Maker1148X

READ AND SAVE THESEINSTRUCTIONS

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.

oastmaster o

c o o kin' in style

Bread BoxTM Plus Bread Maker

Use and Care Guide Recipe Book

Model 1148X

• FAST BAKE PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR

• 8 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH

• 3-HOUR KEEPWARM CYCLE

• WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER

• HORIZONTAL NON-STICK LOAF PAN

?? QUESTIONS??

Before Contacting Your Retailer Call

TOLL-FREE1-800-947-3744

and talk to one of Toastmaster's Experts.

Summary of content (65 pages)

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READ AND SAVE THESEINSTRUCTIONS 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.
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TABLEOF CONTENTS IMPORTANT SAFEGUARDS ................................................ 3 BEFORE YOUR FIRST USE ................................................. 4 POWER OUTAGE .................................................... BREAD MAKER INTRODUCTION ............................................ 4 5 PARTS ............................................................ 5 CONTROL PANEL ..................................................... 6 FEATURES ................................................
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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 this appliance. • Do not immerse cord, plug, or appliance • Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan or bread.
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BEFOREYOUR FIRSTUSE Please fill out information that follows warranty. Unpack and clean bread maker; see CLEANING AND STORING. Place bread maker on a dry, stable surface away from burners and away from areas where cooking grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back of counter top. The bread maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the bread pan than recommended.
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BREADMAKER INTRODUCTION PARTS Handle Bread Pan Handle _gBlade (Flat side down) Lid Viewing Window Bread Pan Shaft (Rotates the kneading blade) Pan Clip Air Exhaust Shaft (Bread rotates Machine shaft) Panel
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_ _ _ CONTROL PANEL _oastmaster Display Loaf Size Select Timer Stop Start Window Choose 1 Press to select Press to Press for After selecting Indicates the program or amount of time lb., 1.5 lb. or 2 lb. loaf size. the program, delay program. The time will more than 2 seconds during the the program and timer (if needed), press advance by 10 minute intervals, cycle to cancel a program, to start the program or timer count down.
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FEATURES f PROGRAM SELECT The control panel will let you choose different programs and loaf sizes. All programs except Whole Wheat and French contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. Basic (Med, Dark, or Light) ................ Use these programs for basic bread recipes and most prepackaged bread mixes. You may choose light, medium or dark crust color.
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PROGRAM SPECIFICATIONS (approximate crust size _,_ss loaf total color lb. time Program\ Basic delay timer knead min./ I st rest min. sec.* times) knead 2nd min. time display for beep** 1st rise rain. punch sec. 2nd rise rain. bake min. 50 1,0 3:00 10 28 12 2:15 20 3 60 Light 1,5 3:20 15 30 20 2:20 20 3 60 55 2.0 3:30 15 32 20 2:28 23 3 60 1:00 1,0 3:00 10 28 12 2:15 20 3 60 50 keep warm Med 1.5 3:20 4:00to 15 30 20 2:20 20 3 60 55 2.
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HELPFULHINTS FOR BREADAND DOUGH We recommend that you read the following information before you shop for your ingredients. Your bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby bottle temperature). When preparing bread for the Fast Bake program, all liquid temperatures must be 110°-115°F/43°-46°C.
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INGREDIENTS: READ BEFORESHOPPING Yeast: The Number One Ingredient For all programs except fast bake we used RED STAR_ Active Dry Yeast when we developed the bread recipes. However, RED STAR QUICK.RISE 'MYeast may also be used. We found that we did not have to vary the amount used when we substituted one for the other. When using bread machine yeast, follow the package instructions. When developing the fast bake program, we found that QUICK.RISE 'M,Bread Machine or Instant Active Dry Yeast must be used.
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Manygrocerystoresstockgluteninthefloursection.Healthfoodandnutritioncenters alsocarrythisitem. Flouris bestkeptin an airtightcontainer.If you arestoringtheflourfor a long periodof time,you maywantto keepit in thefreezerasthe refrigeratortendsto dry it out.Wholegrain wheatflours, whichhavea higheroil content,will becomerancidmuchmorequicklythanwhiteflour andshould alwaysbe keptin thefreezer.Besure,however,to allowall floursto returnto roomtemperature beforeplacingin thebreadmaker.
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Milk Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions. Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread programs except fast bake. The dry milk may then be eliminated all together. The loaf will be slightly smaller. Salt Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts.
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PROGRAMMING PROGRAMMING BREAD MAKER PROGRAMS The following are the general steps for using the bread maker. Depending on the program or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the Breads, Fast Bake Breads, Gluten-Free Breads and Doughs sections. Add all ingredients to the pan in the order listed in the recipe.
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7 Close lid. The Pluginto V 60 Hzthe outlet. bread 120 maker program to be finished is displayed. The timer will count down. All programs except Whole Wheat and French will display indicator will default to Basic Med and 1.15 lb. beep to add additional ingredients during the second knead. Opening lid will not stop kneading. Add ingredients quickly and evenly over dough. Quickly close lid to prevent heat loss.
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!!!!!!! ii!i ! ii i_iiiii! ii PROGRAMMING DELAYTIMER The delayed timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready. The delay works for all programs except fast bake and dough. Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top of the flour, and away from the liquid. This will keep the yeast from activating until the bread maker starts to mix. f Select the program and loaf Size.
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RECIPES BREA D . . .AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to the Helpful Hints for Bread and Dough for measunng information. Place the bread pan in the bread maker. 2. Close the lid. Select the bread program, choose the Loaf Size and press Start. 3. When finished baking, remove bread pan from the bread maker. Invert and shake to remove the loaf. Allow loaf to cool standing upright on a wire rack before slicing.
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BREADS We suggest starting your bread baking with this White Bread recipe. Follow each step carefully. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe. f 1 lb. 2 lb. oil sugar salt dry milk bread flour active dry yeast 4 1 1 1 2 1 2 2 2 2 4 1 Program Basic tsp 1/2 TBL tsp TBL 1/4 cups tsp TBL TBL tsp TBL cups 1/4 tsp Basic J 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft.
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f 1 lb. water 80°F/27°C oil 2 lb. 3/4 cup + 2 TBL.............................. 1cup+ 7 TBL................................................................................ 1 TBL 2 TBL .................... sugar ............................................................................................................................................................................... ]tsE ......................................................................................................... 2tsp ......
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f egg(s) room temperature plus 9nough ware[ 8Q_E!27_C ............ oil to egua! 1 lb. 2 lb. 1 2 3/4 cup ! !/4 cup s ...................................................................................................................................... 2 TBL !/4 Cup ........... sugar .................................................................................................................................... 4 tsp .............................. 3 TBL.........................................
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f water 80_F/27_C oi! 1 lb. 1.5 lb. 3/4 CUP + 2 TBI1 TBL ! cup + 2 ]BE 4 tsp ............ brown sugar ........................................................................................... 1 1/2 TBL.................................................... 2 !/2 TBL ................................................................................................ ........... salt .................................................................................................. ! tsp .....
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r 1 lb. .......... 1.5 lb. ........................................................... cup................................................ ! ....................................................... oil 2 TBL 3 TBL brown sugar .............................................................................. 1 1/2 TBL................................... 2 !/2 TBL.................................................................................................
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_'_ 1.5 lb. ........... .................................................................................................................................. 1 ............................................................. oil a!mond 3 TBL extract !/2 tSP sugaF 2 I/2TB L............................................. d[Y mi! k 1 1/2 TBL ............ br ead flour .............................................................................................................................................
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_'_ 1 lb. 2 lb. 3/4 cuP + 1 TBL 2 1/2 TBL 1 5 TBL honey 2 TBL 3 TBL sa!t I tsio 2 tsp 2 cu#s 4 !/4 Basic Basic 1/2 cup 3/4 cup 1 lb. 2 lb. ............... oil bread flour ..................... .... ............... program Add at the beeP: raisin and nut trail mix ........................................................................................ £UPs r ........... water 80°F/27_C * ....................................
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_'_ egg room temperature plus enough wa!er 8Q_[_27_C to egua! oj! banana 1 lb. 1.5 lb. 1 1 "1/2 cup _ 3 ]BE 3_4 Cup + 3 TBI- 4 tsp 2 TBL cake mix* ............................................... 2/3 cup ! PUP bread flour glute n 1 3/4 cups 2 tSp 2 2/3 cups 1 TBL active dry yeast 1 1/2 2 tsp Program Basic tsp Basic J *or any other variety of cake mix for flavor variation 1 lb. 1.5 lb.
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f_ 1 lb. 2 lb. oil .................................................................................... 4 tsp sugar 1 TBL 2 TBL 3 TBL salt d[Y mi!k 2 tSP 2 TBI- ............ bread flour ...................................................... 1 tSP ! TBI.................................................... 2 1/4 cup# 4 cups ............ dried Italian seasoning ...................................................... 1 tSp ....... active dry yeast* 1 1/4 tsp Program 1 TBL .....
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f 1.5 lb. 2 lb. egg room temperature plus enough water 80_F/27_C to egua! oil 1 1 cup 2 TBL 1 1 £UP ± 2 TBI3 TBL honey 1 TBL 2 TBL sug#r 2 tsP ! TBL salt ..... b[##d f!ou[ ! tSp 2 !/2 cUeS ! 1/2 tsp 2 #/4 cues #he!# wh##t f!gur sesame seeds 1/2 £u# 2 TBL 1 cup 2 1/2 TBL cumin seeds.......................................... sunflower seeds ]/4 tSP 1 1/2 TBL 1/4 tSD 2 TBL actiy# dEY Y##St ! !/2 2 tSP Program Sweet Sweet 1 lb. 2 lb. f ................ water 80°F/27°C oil tSP ....
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_'egg white(s) room temperature plus enough wa!er 80°F/27°C to egua! oil 1 lb. 2 lb. 1 3/4 cup 1 1/2 TBL 2 1 !/4 cups 2 1/2 TBL ........................................................ 2 TBL 1/4 cup ! tsp 2 tsp molasses sa!t who!e wh#a! f!ou[ 2 cups active dry Yeas!................................................................................................ 1 1/2 tsp Proqram 4 cups 1 TBL ..................................................................................... Sweet ................
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_'- 1 lb. 2 lb. egg(s) room temperature plus eng#gh w#te[ 80 °F/27°C to egua! oil 1 3/4 #up 1 TBI 2 1 £up 4- 5 TBI2 TBI honey 2 TBI- 1/4 cup dry mi!k ! TBI- 3 TBL sa!t ! tsp 2 tsp b[ead [!gU[ 1 1/4 cup# 2 1/4 cup# ......... whole wheat flour .......................................................... 1/2cup lye [!oU( 7/2 CUp caraway seeds I CUp 1 £UP ! TBL 3TBL active dry yeast ...................................................... ! 1/2 tsp 2 3/4 tsp Program Sweet Sweet 1 lb.
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FASTBAKE BREADS... TM AS EASYAS 1 - 2 - 3 The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hot fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller more developed loaf of bread. And remember, you can always use the delay feature for the longer programs. 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information.
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FASTBAKE"BREADS We suggest starting your fast bake bread baking with this White Bread Recipe. Refer to Helpful Hints for Bread and Dough for measuring information. Follow each step carefully, noticing the water temperatures must be 110°-115°F/43°-46°C and that QUICKoRISF u, RapidRise, Bread Machine or Instant Active Dry yeast must be used. f 1 lb. 1.5 lb. 2 lb. .................................. water 110_115F/43_46C 1cup ..................................................................................
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f 1 lb. 2 lb. _a!er 1l°:d 15_F_4_:46_ _/4 cue + _ _BL 1 oil 1 TBL 3 TBL ........................................................ ............... sugar..................................................... _ TBL................................... cu_.............................................................. sa!t 1 tsp dry mi!k 1 TBL bread flour ! 3/4 _0o!__h_a!r!ouC 1/_cue Qy!CK'R!SE_T 4 ]_2 tsp............................................................
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f 2 lb. water oil 110°-'1 !5_F/43_-46_C .................................................................................................................................... "I I/2 cups ....................................................... 6 TBL ............... hon_............................................................................................................... 2 ]_2 TBL .............................................. sa!t 2 tSP dry mi!k 3 TBL .......... bread flour ....................
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f water oil 110°-115°F/43°-46°C ............................................... pepperoni_ thin sliced 1 lb. 2 lb. 3/4 cu£ + 3 TBL 1 TBL 1 1/2 cu£s+ 3 TBL 2TBL 1/2 cup ................................................................................................... ........................................................................................... ................................................... Parmesan cheesg_ grated ..................................................................
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GLUTEN-FREE BREADS... AS EASYAS 1 - 2 - 3 The Fast Bake program, with less knead and rise times, is perfect for baking hot fresh gluten-free breads in under an hour. 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread maker. 2. Close the lid. Select the Fast Bake bread program, Start. and choose the 1.5 pound Loaf Size. Press 3. When finished baking, remove bread pan from the bread maker. Invert and shake to remove the loaf.
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f 1.5lb. ............................. oil .......................................................................................................................................... 3 .............................................................................................................. 3 TBL £ider vinegar 1 tSp suga[ 3 TBL ............. sa!t ........................................................................................... 1 1/2 tsp ........... #r_ mi!_ ........... ][2 cup ...............
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f 1.5 lb. ............................. ex!ra!argeeggs................................................................................ 3 .............. oil 3 TBL cide[ vinega[ 1 tsp lemon pee!, grated 2 tsp sugar 3 TBL d[y mi!_ ...................................................................................... 2/3 cup ............................ whi!e rice[!ou[ P°tat° 2 cu_s sta[ch f!ou[ 3/4 !apiocaflour 1/4 cup xanthan g#m 1 TBL walnut# 2/3 QUICK,RISE TM yeast ..................
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f 1.5lb. wa!er 7!Q_:775_E_4_:46_ ............................. oil 7 7_ cups ............................................................................................................................................ 3 .............................................................................................................. 3 TBL cider vinegar 1 tsp brQwn sugar 2 TBL................................................................................................... ............. sa!t ................
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f 1.5 lb. ................................... water 110°-115°F/43 °-46°C ........................................................................................... 1 1/2cups + 1 TBL.................................................................................... ................................................ extra !arge eggs .................................................................................................................................................................................
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f -% 1.5 lb. ............................. ex!ra large egg_.......................................................................................................................... 3 ............................................................................................. cider yinegar Cheddar cheese, shredded 1 tsp 1 cup suga[ ......... 2 TBL............................................................................................................... sa!! ! !/2 tsp ........... #r_ mi! _ ....
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f 1.5 lb. water 110°-115°F/43°-46°C 1 1/4 cups ................................................ extra !arge eggs ................................................................................................................................................................................................. 3 ....................................................................................................................... oil 3 TBL ................................................... £!der v!negar ...
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DAY OLD BREAD RECIPES r ............... chunked pineaPPl e........................................................................................................ 15-oz can.............................................. cornstarch 2 TBL sugar !/2 cup white bread, 1 inch cubes 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix.
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DOUGHS... AS EASYAS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. Close the lid. Select Dough program and Loaf Size. Press Start. 3. Remove the dough from the bread pan when the beeper sounds. Follow shaping and baking instructions. • If you allow the dough to remain in the bread maker after the cycle is complete, it may over rise and damage the machine.
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egg room temperature plus ........................... enougbwater800E/27_C!oequa! oi! ......................... sugar sa!t 1 lb. 2 lb. 9 rolls 24 rolls 1 1 3/4 Cup+3TBL 2 TBL 1 1/2cups+3TBL 1 (4 cup ........................................................................... ................................................... 1/4 cup...................... 1/2 cup ! _4 !sp 1/2 !sp ............................ broad !our ............
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f 1.5 lb. 1 loaf water 80°F/27°C £!1 ve oJ! sugar sa!t bread [!Our active dry yeast ! cup 1/3 cup 2 tsp 1 tsp 3 cups 1 1/2 tsp Program Dough Add at the beep: dried Italian seasoning 1 tsp ........................... Garlic'Cheese Topping ................................................................................................................................................................ ............ o!ive oi! 1 _4 cue ..........................................................................
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f 1 lb. 2 lb. 9 rolls 24 rolls .............................. ..................................... 3/4 Cup............................................................ ! 1/2 cUPS ......................................................................................... oil 1 TBL 2 TBL brown#ugar 2 TBL 1/4 cup ................. sal t .................................... 1/2 tsp........................................................ 1 !sp..............................................
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(ItalianLoaf,FrenchRollsandFrenchTwists) f 1.5 lb. 1 loaf ........................... water ............................................................................................................................... 1 1/4 cups................................................................... ............................................ sugar ............................................................................................................................................... I TBL............
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f egg room temperature plus 1.5 Ib 2 lb. 18 rolls 24 rolls 1 1 ........................... enough water 80_F/27_C to equa! ! cup ......................................... 1 1/3cuPs ....................................................................................... oil 2 TBL 3 TBL .............. sugar ............................................................... !/3 cup .......... 1/2 cup............................................................................................ ..............
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f 1.5 lb. 2 lb. 18 rolls 24 rolls water 80°F/27°C 1 cup ..... 1 1/2 cups ............................ oi! ............................................................... ]/4 cup .............................................. ]/3 cup.............................................................................................. brownsugar sa!t ............................ breadflour ! cup cup 1 tsp 3 1/2 cups ! !_2 !SD 4 1/2 cups........................................................................
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f egg(s) room temperature plus 1 lb. 2 lb. regular large 1 2 ............................ en°ugb wa!er 80_F/27_C!° equal 3/4 cup ....................................... 1 1/2 cuPS.......................................... oi! 2 TBI_ 1 _4 cup ............ sugar .......................................................... ! 1/2 TBL ............................ 2 TBL................................................................................................... .................... salt..............
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f 1 lb. 1 thick or 2 thin crusts ........................................... wateLO£F 2Z .................................................................................................. 1cup .................................................................................... oil 2 TBL ........... sugar ........................................................................... 1 TBL salt .......... ! tsp ...................................................................................................
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f 1.5 lb. 8 ba_els water 80°F/27°C ] cup ...................................................................................................... ............................. _uga[ .................................................................................................................................................................................................... ] ]L_ TBL........................................... ............................. sa!t Itsp b[ead [!ou_ activedry yeas! .........
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f 1.5 lb. 1 coffee cake .................................................................................................................................................... ! cup.............................................................. oil 1 TBL sugar 1 3 _2 TBL sa!t 3/4 tsp ...... dry mi!l{ 1 TBL ......................................................................... .......................... brea#[!our......................................................................................
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f egg room temperatuare plus ........ 1.5 lb. 2 lb. 18 rolls 24 rolls 1 1 cur ........................................ 1 1!2 cup ............................................................. ............ oil ........................................................................................ !/4 CuP............................ !/3 cup ................................................................. sugar ........................................ 1/3 CuP ...... !/2 CUp ........................
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f egg(s)roomtemperature plus ........... 1.5lb. 18rolls 1 2 lb. 24 rolls 2 ................................................................ !/40up .............................. !/3 cup.................................................................... sugar ......................................................... !/3 CuP ................ !/2 CUp............................................................................ .......................... salt.................................................
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f 1.5 lb. 16 pretzels .......................... egg Y°!kt r°om t0mperatur0 ....................................................................................................... 1........................................................................................................ oil 1 TBL ...... sugar ................................................................................................. 2 TBL................................................................................................
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f _N 4 bowls eggs room temperature plus 2 enough water 80°F/27°C oil 1 cup + 5 TBL.................................................................................. 2 TBL to equal honey 1/4 cup ......................... drY mi!k...................................................................................................................................................................... 3 TBL ............................................................................................... .......
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1 bowl ................. sugar .................................................................................................................................................. 1 TBL .......... salt.................................................................................! tsp.................................................................................... bread flour .... active dry yeast 3 1/2cups ......................................................................................
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CLEANING & STORING ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS. Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service center. Unauthorized service will void your warranty. CLEANING CLEAN-UP OF BREAD MAKER 1 Unplug and allow to cool before cleaning. 2 Remove bread pan from inside the bread maker.
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BEFORECALLING FOR SERVICE Questions f and Answers Answers Questions 1 2 3 Why does the height and shape of bread differ in each loaf? The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle. Also accurate measurement of ingredients is essential to make delicious bread. The bread has an unusual Stale ingredients or too much yeast may have been used. Always use fresh ingredients.
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Check List maker emitted doesnot from operate/ steam ingredients vent/ notmixing burning Bread Smoke smell _ULTS: Sidesof bread collapse/ bottom is damp Bread risestoo much/ coarse _xture Breadfalls/ coarse texture Short & dense texture Slices_ uneven& sticky 'l JPlease check I;_ O _,, / the following: 1, Unplugged/power outage 0 2, Display signal reads H:E 3 0 3, Display signal reads H:E4 0 4, Ingredients spilled on heating element 0 0 Top lid was open during baking Z O 0 Br
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Suggestions The following both. suggestions have a corresponding number found on the check list. Be sure to read f 1. Plug into 120 V - 60 Hz outlet. Refer to power outage instructions. 2. Open lid, remove bread pan and allow to cool. 3. Needs service. 4. Wait until course is complete; unplug, allow to cool and clean. 5. Only open lid during kneading 6. Remove bread as soon as program 7. Allow to cool approximately 8. Put kneading 9.-12.
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SERVICEINFORMATION 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.
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RECIPEINDEX BREADS Banana ........................ Banana Granola .................. 24 20 Bloody Mary ..................... Buttermilk ....................... 23 19 Caraway Rye .................... Cheese Onion .................... Cinnamon Raisin .................. Corn .......................... 28 23 20 24 Dairy Whole Wheat ............... Dried Fruit ...................... 26 21 Egg ........................... Fat Free White ................... French .........................
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KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE. Keep this booklet. Record the following for reference: Date purchased Model number Date code (stamped on bottom) 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.
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Toastmaster Inc. National Center 708 Service South Missouri St., Macon, MO In USA and Canada call: Consumer Service 1-800-947-3744 Consumer Parts 1-800-947-3745 Hours: 8:00 a.m. - 5:30 @ 2000 Toastmaster Inc. A Subsidiary of Salton, Inc. 63552 CONTACT US/APPELEZ _ 1-800-947-3744 _ www_toa_tmosfer.com (_ consumer reJalions@ toastmasler.¢om p.m. CST PART NO.