Masterbuilt 20010611 Manual De Usuario
3
ASSEMBLY INSTRUCTIONS
Step 1
Insert inner pot (5) into outer shell (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).
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.
on control panel will prevent element from
heating if not mounted properly.
Step 3
Place basket (4) inside inner pot (5).
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.
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.
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).
Insert tabs on back cover (2) into slots on outer
shell (1).
Note: To remove back cover press release button
and slide cover off.
Mounting
Bracket
Bracket
Safety Switch
Storage for
Power Cord
Drain Clip
Drain Clip
Mounting Hole
Release
Button
4
3
Fig. A
Fig. B
1
2
5
CAUTION
• Do NOT store power cord in storage compartment until unit has cooled.
• Do NOT operate appliance with a damaged cord, plug, or after appliance malfunctions, or
has been damaged in any manner. Contact Masterbuilt Customer Service for assistance at
1-800-489-1581.
1-800-489-1581.
6
7
12
RECIPES
TURKEY NACHOS
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
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.
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.
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.
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.
cheese melts and begins to bubble.
Serve hot with remaining 1 cup salsa. Add sour cream and
cilantro, if desired.
cilantro, if desired.
DAY AFTER THANKSGIVING FRITTATA
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
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.
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.
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.
until top is set. Cut into 6 wedges.
HOT WINGS
2 gallons oil for frying
2 pounds chicken wings
1/2 cup butter
10 tbsp your favorite Hot Sauce
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.
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.
FRIED CATFISH
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
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.
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.
Storage for
Valve Spout
Valve Spout
Fig. C
3
Tabs