Masterbuilt 20010611 User Manual

Step 1
Insert inner pot (5) into outer shell (1). 

Note: Insert inner pot at an angle to fit valve into side

opening of outer shell.

Step 2
Attach control panel and element (6) to outer shell
Mounting Bracket as shown (Fig. A). 

Note: Control panel must be correctly attached for 

appliance to operate.  A built in safety switch 
on control panel  will prevent element from 
heating if not mounted properly. 

Step 3
Place basket (4) inside inner pot (5).

Step 4
Insert breakaway cord (7) into connection on outer
shell as shown (Fig. B). Make sure “This Side Up” is
shown on top for proper connection.

Step 5
Insert hinge tab on lid (3) into outer shell (1) as
shown (Fig.C). Lid will snap into place when 
assembled correctly.

Note: To remove lid push tabs together on outer shell  

and pull lid up.

Step 6
Insert tabs on back cover (2) into slots on outer 
shell (1). 

Note: To remove back cover press release button 

and slide cover off.

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3 tablespoons lime juice 
2 tablespoons olive oil 
1 teaspoon ground cumin 
1 teaspoon garlic powder 
2 cups coarsely chopped cooked Butterball® Turkey 
1 package (10 ounces) tortilla chips 
1 can (16 ounces) refried beans 
2 cups shredded mozzarella cheese, divided 
2 cups prepared salsa, divided 
Sour cream, if desired 
Chopped fresh cilantro, if desired 

Heat oven to 425°F(218°C).

Whisk together lime juice, olive oil, cumin and garlic powder
in a medium bowl. Add turkey and toss to coat.

Make a layer of tortilla chips to cover the bottom of a large
12 to 14-inch round or oval baking dish. Evenly spoon refried
beans over chips. Top with turkey and sprinkle with 1 cup of
the shredded cheese.

Make another layer of tortilla chips. Spoon 1 cup of the salsa
evenly over chips. Top with remaining 1 cup cheese.

Bake nachos 15-20 minutes or until heated through and
cheese melts and begins to bubble.

Serve hot with remaining 1 cup salsa. Add sour cream and
cilantro, if desired.

Non-stick cooking spray 
1 can (14.5 oz.) diced tomatoes, drained 
1 1/2 cups chopped leftover cooked Butterball® Turkey 
1/2 cup chopped zucchini or green beans 
8 large eggs, slightly beaten 
1/4 cup (1 ounce) shredded fresh Parmesan cheese 

Preheat broiler with rack 4 to 5 inches from heating unit.
Spray medium skillet with oven-proof handle with cooking
spray; heat on medium-high heat. Add drained tomatoes,
turkey and vegetable. Cook 3 minutes, or until heated
through, stirring occasionally.

Pour eggs evenly over turkey mixture. Reduce heat to
medium. As edge begins to set, lift up using a spatula to
let liquid mixture flow underneath until edge is set, about
2 minutes (top and center will still be very loose).
Sprinkle cheese evenly over top.

Place skillet under broiler. Broil 1 to 2 minutes, or just
until top is set. Cut into 6 wedges.

2 gallons oil for frying
2 pounds chicken wings
1/2 cup butter
10 tbsp your favorite Hot Sauce

Preheat oil to 375º F(191°C). Wash wings, split at each joint,
and discard tips.  Deep fry for 10-15 minutes until crispy.
Drain well. Melt butter and combine with hot sauce. Dip
wings in hot sauce.  

4 pounds fresh or frozen catfish fillets, thinly sliced
1/2 cup prepared mustard
Oil for frying
1 1/2 cups cornmeal
3 tbsp of your favorite Cajun Seasoning

Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
Cut fish into 2-inch pieces. Combine fish and mustard; chill
15 minutes. Preheat oil to 375º F(191°C). Combine 
cornmeal and favorite Cajun Seasoning; stir well with a
whisk. Evenly coat all sides of catfish with cornmeal mixture.
Fry 6 or 8 pieces at a time for 4 to 5 minutes or until golden.
Remove from hot oil and drain on paper towels. 

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