Toastess Rice Cooker TVS347 User Manual

Booklet_TVS347_ENG.qxd:Salton Booklet 6/2/10 1:12 PM Page 1  
STAINLESS STEEL  
FOOD STEAMER  
& RICE COOKER  
Instruction Booklet  
Model: TVS347  
 
SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 1  
IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should always  
be followed including the following:  
1. Read all instructions.  
2. DO NOT touch hot surfaces. Use handles or knobs.  
3. To protect against electrical hazards, do not immerse cord, plugs,  
or the appliance in water or other liquid.  
4. Close supervision is necessary when any appliance is used by or near children.  
5. Unplug from outlet when not in use and before cleaning. Allow to cool  
before putting on or taking off parts, and before cleaning the appliance.  
6. DO NOT operate any appliance with a damaged cord or plug or after  
the appliance malfunctions, or has been damaged in any manner.  
Return appliance to Toastess for examination, repair or adjustment.  
See “Warranty” section.  
7. The use of accessories or attachments not recommended by Toastess  
may cause hazards.  
8. DO NOT use outdoors.  
9. DO NOT let cord hang over edge of table or counter, or touch hot surfaces.  
10. DO NOT place on or near a hot gas or electric burner, or in a heated oven.  
11. Extreme caution must be used when moving an appliance containing  
hot liquids.  
12. Prior to connecting or disconnecting plug from wall outlet, turn any control  
to “Off”.  
13. This appliance is for Household Use Only. DO NOT use appliance for other  
than its intended use.  
14. DO NOT leave unit unattended while in use.  
15. CAUTION: This appliance generates heat and escaping steam during use.  
Proper precautions must be taken to prevent the risk of burns, fires  
or other damage to persons or property.  
16. This appliance generates steam – DO NOT operate uncovered.  
17. Use oven mitts or potholders when removing Cover during operation.  
18. Always open the Cover away from your face to avoid escaping steam.  
SAVE THESE INSTRUCTIONS  
HOUSEHOLD USE ONLY  
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SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 1  
POLARIZED PLUG  
This appliance has a polarized plug (one blade is wider than the other).  
To reduce the risk of electric shock, this plug will fit in a polarized outlet only  
one way. If the plug does not fit fully in the outlet, reverse the plug. If it still  
does not fit, contact a qualified electrician. Do not modify the plug in any way.  
DESCRIPTION OF PARTS  
1. Cover  
2. Steaming Bowl Partitions (3)  
3. Small Steaming Bowl #1 (3.4 litre/quart capacity)  
4. Medium Steaming Bowl #2 (3.6 litre/quart capacity)  
5. Large Steaming Bowl #3 (3.8 litre/quart capacity)  
6. Bowl Separator Rings  
1
7. Drip Tray  
2
8. Water Refill  
9. Base/Water Reservoir  
10. Heating Element  
6
5
11a 11b 11c  
2
11. Control Panel  
a) Water Level Window  
b) Display Window  
c) Indicator Light  
d) Program Button  
e) ’+’ Button  
MAX  
MIN  
4
2
START  
OFF  
PROG  
6
11e  
11g  
3
9
11d  
8
11f  
7
8
f) ‘-‘ Button  
g) Start/Off Button  
MA  
X
MIN  
PRO  
G
ST  
A
RT  
OF  
F
12. Rice Bowl  
12  
11  
BEFORE FIRST USE  
Wash the Cover, Steaming Bowls, Rice Bowl, Partitions, Bowl Separators,  
Removable Ring and Drip Tray in soapy water. Rinse and dry. Wipe the Base  
with a damp cloth. Never immerse the Base in water or any other liquid.  
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SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 1  
HOW TO USE  
Steaming Bowls  
The Steaming Bowls can be used in different ways:  
Single level (one bowl):  
a. Use Steaming Bowl #1.  
b. Place food in Steaming Bowl.  
c. Place on the Drip Tray.  
d. Cover.  
Single level (2 or 3 bowls) for larger items (eg. Corn on the cob),  
a. Place the Small Steaming Bowl #1 on the Drip Tray.  
b. Place one of the Bowl Separator Rings on top of Bowl #1.  
c. Remove the Steaming Bowl Partition from the Medium Steaming Bowl #2.  
d. Place Steaming Bowl #2 on top of the Small Steaming Bowl #1. NOTE: If you  
require additional height, add the second Bowl Separator Ring on Steaming  
Bowl #2. Remove the Steaming Bowl Partition from Steaming Bowl #3 and  
place Steaming Bowl #3 on top of Steaming Bowl #2.  
e. Cover.  
NOTE: To remove the Partition, place the Steaming Bowl upside down on  
a flat surface. Gently push the long side of the Steaming Bowl outward  
and the Partition will fall out.  
Multiple level (2 or 3 bowls)  
a. Place food in Steaming Bowls. NOTE: The items that need the longest steaming  
time should be placed in the Small Steaming Bowl #1.  
b. Place the Bowl Separator Ring over Steaming Bowl #1and place the Medium  
Steaming Bowl on top of the Steaming Bowl #1.  
c. If you want to use a third level add the Bowl Separator Ring and Steaming  
Bowl #3.  
d. Cover.  
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How to Steam  
1. Place Steamer on a level surface close to a 120 volt A.C. outlet.  
NOTE: DO NOT place under wall cabinets.  
2. Fill the Water Reservoir with the maximum amount of cold water (See marking  
on Water Level Window). Any excess water can be emptied out at the end of  
the steaming cycle. If more than 60 minutes of steaming is required and water  
is not visible in the Water Level Window you can add water, without removing  
the Steaming Bowls, by pouring through the openings in the Handles on either  
side of the Drip Tray. DO NOT fill past the MAX mark on the Water Level  
Window. NOTE: The maximum amount of water is 1.1 litre/quart.  
IMPORTANT: DO NOT add salt, pepper, seasonings, etc. or liquids other than  
water to the Base.  
3. Place the Drip Tray over the Base/Water Reservoir.  
4. Place the Steaming Bowl(s) on the Drip Tray. NOTE: Steaming Bowl #1 must  
be used on the bottom level, Steaming Bowl #2 in the middle and Steaming  
Bowl #3 on the top level.  
5. Plug unit into wall outlet. “00.00” will be displayed in the Display Window.  
6. There are 8 cooking programs available. Please see the chart on page 6.  
Choose the desired program number by pressing the ‘+’ or ‘-‘ Buttons.  
Press the Start/Off Button. The pre-set time will be illuminated in the Display  
Window and begin to countdown. The Indicator Light will be illuminated.  
7. When the cooking time is completed ’00:00’ will be displayed in the Display  
Window and Steamer will beep 4 times indicating that the pre-programmed  
cooking time is complete.  
8. To use the manual time setting, press the ‘-‘ Button and 8 will appear in the  
Display Window. Press the Start/Stop Button and the left digit will be flashing.  
Press the ‘+’ sign to set the time in increments of 10 minutes or press the ‘-‘  
Button and the right hand digit will be flashing. Press the ‘+’ Button to  
increase the time in one minute increments. Press the Start/Off Button and  
the Indicator Light will illuminate and the time will begin to count down.  
NOTE: The maximum amount of time that can be set is 60 minutes.  
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Preprogrammed Time  
(in minutes)  
Program Number  
Type of Food  
1
2
3
4
5
6
7
8
Rice  
Chicken  
Fish  
33  
30  
26  
23  
21  
35  
20  
Manual  
Eggs  
Prawns  
Vegetables  
Fruits  
Miscellaneous  
Delay Start  
NOTE: To use the delay start feature you must add the time of the program you  
select to the amount of time you want to delay. (Example: If you want to cook on  
program #6 in 30 minutes, the time entered should be 35 minutes + 30 minutes,  
1 hour and 5 minutes).  
1. Press the ‘PROG’ Button. Press the ‘+‘ Button to set the flashing ‘0’ position.  
To change the flashing ‘0’ position press the ‘-‘ Button.  
2. Once the time has been set, press the ‘PROG’ Button then press the ‘+’ Button  
to choose the program number. NOTE: You cannot use program 8 in the Delay  
Start mode.  
3. Press the ‘Start/Off’ Button once.  
4. The time will begin to count down and the Steamer will start to heat when  
the timer has reached the preset program time.  
5. When cooking has completed the Display Window will show ’00:00’ and  
the steamer will beep 4 times to indicate that cooking is complete.  
HELPFUL HINTS  
1. Steam cooking times will vary depending on the size and amount of food being  
cooked and the desired degree of doneness. Use the Steaming Charts as  
a guide but experiment with this healthy method of cooking by varying the  
cooking times. This will help you to obtain the best results to suit your taste.  
2. Smaller pieces of food cook faster than larger pieces; a single layer steams  
faster than several layers and foods of uniform size will steam more evenly.  
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SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 1  
3. Foods with longer steaming times should be placed on the lower level in  
the small Steaming Basket. Once these foods are partially cooked, remove  
the Cover and add the other Steaming Bowls, if required.  
4. Arrange food with spaces between pieces to allow for maximum steam flow.  
5. When steaming large quantities of food, stir halfway through cooking.  
6. Juices from meat or poultry should not drip onto other foods. Never place  
meat or poultry in the Medium or Large Steaming Bowls above other foods.  
7. DO NOT steam frozen meat, poultry or seafood.  
STEAMING GUIDES  
Vegetables  
1. Wash vegetables thoroughly. Cut off stems; trim; peel and slice if necessary.  
2. The Steaming Chart below should be used only as a guide. Doneness will  
depend upon size of pieces, temperature of water, personal preference, etc.  
3. If pieces are different sizes, place larger pieces on the bottom.  
Weight  
lb. (kgs.)  
Vegetable  
Steaming Time (minutes)  
Artichokes, whole  
Asparagus, spears  
Beans, green or wax  
Beets, cut  
4
30 – 32  
12 –14  
12 – 14  
25 – 28  
20 – 22  
24 – 26  
16 – 18  
14 – 16  
1 lb. (450 g)  
1/2 lb. (225 g)  
1 lb. (450 g)  
1 lb. (450 g)  
1 lb. (450 g)  
1 lb. (450 g)  
1/2 lb. (225 g)  
Brocolli, florets  
Brussel Sprouts, whole  
Cabbage, sliced  
Celery, sliced  
Carrots, sliced  
Cauliflower, florets  
Corn on the Cob  
Eggplant, chunks  
Mushrooms, button  
Okra  
1 lb. (450 g)  
1 lb. (450 g)  
3-1/2 lbs (1.5 kgs.)  
1 lb. (450 g)  
1 lb. (450 g)  
1 lb. (450 g)  
1/2 lb. (225 g)  
1/2 lb. (225 g)  
1 lb. (450 g)  
18 – 20  
20 – 22  
14 – 16  
16 – 18  
10 – 12  
18 – 20  
12 – 14  
8 – 10  
Onions, sliced  
Parsnips, sliced  
Peas, shelled  
12 – 13  
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SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 1  
Weight  
lb. (kgs.)  
Vegetable  
Steaming Time (minutes)  
Potatoes, small,whole  
Rutabaga, small dice  
Spinach  
1 lb. (450 g)  
1 lb. (450 g)  
1/2 lb. (25 g)  
30 – 32  
28 – 30  
12 – 14  
22 – 24  
20 – 22  
18 – 20  
Squash, Acorn/Butternut, sliced 1 lb. (450 g)  
Turnips  
1 lb. (450 g)  
1 lb. (450 g)  
Frozen Vegetables  
Fish and Seafood  
1. Clean fish or seafood before steaming.  
2. Fish fillets or steaks can be steamed in the Rice Bowl with seasoned butter,  
lemon or other favourite sauces.  
3. Clams, oysters and mussels may open at different times. Check the shells  
to avoid overcooking.  
Weight  
lbs. (g/kgs.)  
Fish and Seafood  
Steaming Time (minutes)  
Fillets, frozen  
fresh  
1/2 lb. (225 g)  
1/2 lb. (225 g)  
10 – 12  
6 – 8  
Fish steaks, cod, salmon, tuna 1 lb. (450 g)  
12 – 14  
Clams, in shell 1 lb. (450 g)  
10 – 12  
Crab, King Crab, legs and claws 1/2 lb. (225 g)  
20 – 22  
20 – 22  
Soft Shell  
8 – 12 pcs.  
Lobster, tails  
2 – 4  
16 – 18  
18 – 20  
whole  
Mussels, in shell  
Oysters, in shell  
1-1/4 lb (340 g)  
1 lb. (450 g)  
14 – 16  
18 – 20  
3 lbs. (1.3 kgs)  
Scallops, Bay – shucked  
Sea – shucked  
1 lb. (450 g)  
3 lbs. (1.3 kgs)  
14 – 16  
18 – 20  
Shrimp, medium in shell  
large in shell  
1 lb. (450 g)  
1 lb. (450 g)  
10 – 12  
18 – 20  
Rice  
1. Fill the Base with the maximum amount of water.  
2. Place the Drip Tray then the Steamer Bowl on the Base.  
3. Add rice, water, broth and spices to Rice Bowl. See the Rice Steaming Guide  
for quantities of rice and water or check package directions.  
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SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 1  
4. Place the Rice Bowl inside the Steamer Bowl. Cover.  
5. Plug into the wall outlet and set the Timer.  
NOTES:  
1. There are many types of rice. Follow specific package directions for quantities  
of water and rice. Use the chart below as a guide.  
2. For a softer rice increase the amount of water. For a firmer rice decrease water.  
3. Check doneness and consistency of rice at the minimum time specified for each  
type, stirring at the same time. NOTE: Use oven mitts when removing cover  
and stirring rice.  
4. When checking doneness of rice, be sure that the condensation from the Cover  
does not fall into the Rice Bowl.  
Combined in Rice Bowl  
Variety of Rice  
Steaming Time (minutes)  
Rice  
Water  
1 cup (250 ml)  
1/2 cups (375ml)  
Brown, regular  
parboiled  
1/2 cup (125 ml)  
1 cup (250 ml)  
37 – 39  
43 – 45  
White, regular  
long grain  
1 cup (250 ml)  
1 cup (250 ml)  
1-1/2 cups (375ml) 45 – 50  
1-2/3 cups (420ml) 50 – 55  
Meat and Poultry  
1. Sausage must be completely cooked before steaming.  
2. Trim off fat from meat and poultry.  
3. Spray partitions with a vegetable cooking spray before steaming.  
4. Thickest part of meat or poultry should be placed to the outside  
of the Steaming Bowl.  
Weight  
lbs. (kgs.)  
Meat / Poultry  
Steaming Time (minutes)  
Beef, sirloin 1/2“ (12 mm) slices  
hamburger  
1/2 lb. (225 g)  
1 lb. (450 g)  
1 lb. (450 g)  
10 – 12  
16 – 18  
22 – 24  
meatballs  
1 lb. (450 g)  
1 lb. (450 g)  
12 – 15  
24 – 26  
Chicken, 4 breasts – boneless  
drumsticks  
Lamb, cubes  
1 lb. (450 g)  
26 – 28  
1 lb. (450 g)  
1 lb. (450 g)  
12 – 14  
24 – 26  
Pork, chops 1/2” (12 mm) thick  
cubes  
Sausages, precooked  
frankfurters  
1 lb. (450 g)  
1 lb. (450 g)  
14 – 18  
14 – 18  
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Eggs  
Number of Eggs  
Steaming Time (minutes)  
In the shell (directions below)  
soft cooked  
1 – 12  
1 – 12  
10 – 12  
15 – 17  
hard cooked  
In a Cup (directions below)  
soft cooked  
1 – 4  
1 – 4  
9 – 11  
12 – 14  
hard cooked  
Scrambled (directions below  
6
20 – 22  
Directions for:  
1. Eggs in the shell:  
Place eggs in the Steaming Bowls.  
Follow directions in the How to Steam section.  
2. Eggs in a cup:  
Crack raw egg into a custard cup which has been sprayed with a  
non-stick vegetable spray.  
Season with salt, pepper, butter or margarine, if desired.  
Place cups in Steamer Bowl.  
Follow directions in the How to Steam section.  
3. Scrambled Eggs:  
In Rice Bowl, beat 6 eggs together with 2 tablespoons (30 ml) milk.  
Season with salt and pepper, if desired.  
Follow directions in the How to Steam section.  
.
Stir eggs halfway through cooking NOTE: Always use oven mitts  
when opening the Steamer during operation.  
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SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 1  
CARE AND CLEANING  
1. Unplug unit from outlet and allow unit to cool completely before cleaning.  
Make sure that the Drip Tray and Base are cool as these are the parts closest  
to the Heating Element.  
2. Empty the Drip Tray and Base/Water Reservoir.  
3. Wash the Cover, Steaming Bowls and Partitions, Drip Tray and Rice Bowl in  
warm soapy water or on the top rack of the dishwasher or with a soft cloth  
and mild dishwashing liquid. Rinse with clear water.  
IMPORTANT: NEVER IMMERSE THE BASE/WATER RESERVOIR IN WATER  
OR ANY OTHER LIQUID. NEVER USE ABRASIVE CLEANSERS.  
4. For compact storage, place the Rice Bowl inside the small Steaming Bowl  
then stack the large, medium and small Steaming Bowls inside one another.  
Place the Separator Rings and Cover on top of the stack.  
RECIPES  
Oriental Chicken and Vegetables  
3/4 lb. (340 g)  
boneless, skinless chicken breasts,  
cut into 1-inch (2.5 cm) pieces  
sweet-and-sour sauce  
1/3 cup (85 ml)  
3
1
green onions, cut into 1-inch (2.5 cm) pieces  
medium green pepper,  
cut into 1-inch (2.5 cm) pieces  
fresh Chinese pea pods  
4 oz. (112 g)  
2 cups ( 500 ml)  
1/4 cup (60 ml)  
2 tbsp. (30 ml)  
bean sprouts  
sweet-and-sour sauce  
sesame seeds, toasted*  
Stir chicken and 1/3 cup (85 ml) sweet-and-sour sauce in a bowl until evenly  
mixed. Cover and refrigerate 30 minutes.  
Drain chicken; arrange in single layer in Steaming Bowl. Top with onions,  
pepper and pea pods. Cover and steam 14 minutes or until chicken  
is no longer pink in center.  
In a serving bowl, toss chicken mixture, bean sprouts and 1/4 cup (60 ml)  
sweet-and-sour sauce, until evenly coated. Sprinkle with sesame seeds.  
Makes 4 servings.  
*To toast sesame seeds, heat in ungreased skillet over medium heat about  
11  
2 minutes. Stir occasionally, until golden brown.  
 
SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 1  
Lemon Shrimp  
1/4 cup (60 ml)  
1/4 cup (60 ml)  
2 tbsp. (30 ml)  
2 tbsp. (30 ml)  
1/4 tsp. 1.5 ml)  
1-1/2 lbs. (675 g)  
1/2 cup (125 ml)  
2 tsp. (10 ml)  
soy sauce  
lemon juice  
sugar  
dry white wine  
ground ginger  
raw medium shrimps, peeled and deveined  
water  
cornstarch  
water  
2 tsp. (10 ml)  
Mix soy sauce, lemon juice, sugar, wine and ginger in a bowl. Add shrimps.  
Cover bowl and refrigerate at least 30 minutes.  
Drain shrimps, reserving 1/2 cup (125 ml) marinade. Arrange shrimps in single  
layer in Steaming Bowl. Cover and steam 12 to 15 minutes or until shrimps  
are pink.  
Mix reserved marinade and 1/2 cup (125 ml) water in 1-quart (1 litre)  
saucepan. Mix cornstarch in 2 tsp. (10 ml) water; stir into marinade mixture.  
Heat to boiling over medium heat, stirring constantly, and boil for 1 minute.  
Serve with shrimps and, if desired, hot cooked rice. Garnish with green onion  
tops if desired.  
Makes 4 servings.  
Salmon Steaks With Dill  
4
salmon steaks 4 – 5 oz. (110 – 140 g) each  
1 tbsp. (15 ml)  
fresh dill  
salt and pepper  
lemon wedges  
Season salmon steak with salt and pepper. Sprinkle with dill. Place in the  
steaming bowl, cover. Steam for approximately 15 minutes. Serve with lemon  
wedge.  
Makes 4 servings.  
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Steamed Fish  
1 – 10oz.  
4
4
1
package frozen flounder fillets  
medium size mushrooms, sliced  
green onions cut in 1” (2.5 cm) pieces  
stalk celery, sliced  
1/2 tsp. (5 ml)  
1 tbsp. (15 ml)  
1 tsp. (5 ml)  
1 tsp. (5 ml)  
ground ginger  
white wine  
soya sauce  
Worchestershire sauce  
dash hot pepper sauce  
Place fillets in a heatproof plate that fits inside the steamer bowl. Sprinkle  
mushrooms, onions and celery over fish. Combine, ginger, wine, soy sauce,  
Worcestershire sauce and hot pepper sauce in a small bowl. Spoon over fish.  
Place plate inside steamer bowl and steam for 20 minutes.  
Makes 2 servings.  
Rice Pilaf  
1/4  
1/4  
1/4  
1 tsp. (5 ml)  
green pepper, diced  
red pepper, diced  
yellow pepper, diced  
vegetable oil  
2
1
green onions, sliced  
cup long grain rice  
chicken broth  
1-2/3 cups  
Sauté peppers and onions in a skillet for 1-2 minutes. Combine rice, chicken  
broth and pepper and onion mixture in the rice bowl. Place inside the steam-  
ing bowl and steam for 50 – 55 minutes.  
Makes 4 servings.  
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SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 1  
Descaling  
If scale deposits build up on the heating element follow the directions below  
to descale.  
1. Pour 2 cups (500 ml) of clear vinegar into the Base/Water Reservoir. Fill  
up to the maximum fill mark on the Water Level Window with water.  
DO NOT use Drip Tray, Steaming Bowls or Cover.  
2. Plug in and set Timer for 20 minutes.  
3. When Timer rings, unplug unit from outlet and allow to cool completely.  
4. Empty the Base/Water Reservoir.  
5. Rinse with cool water several times. Wipe with a damp cloth. Dry.  
IMPORTANT: NEVER IMMERSE THE BASE IN WATER OR ANY  
OTHER LIQUID.  
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A short supply cord is provided to reduce the hazards of becoming entangled  
in or tripping over a long cord. Extension cords may be used if care is exercised  
in their use. If an extension cord is used, the marked electrical rating of the  
detachable power-supply cord or extension cord should be at least as great as  
the electrical rating of the appliance. If the appliance is of the grounded type,  
the extension cord should be of a grounded 3-wire cord. The extension cord  
should be arranged so that it will not drape over the counter top or table top,  
where it can be pulled on by children or tripped over.  
LIMITED WARRANTY  
Toastess International warrants that this appliance shall be free from defects in  
material and workmanship for a period of one year from the date of purchase.  
During this ‘in-warranty’ period, defective products will be repaired or replaced  
at the discretion of the retailer and/or Toastess International. This warranty  
covers normal domestic usage and does not cover damage which occurs in  
shipment or failure which results from alteration, accident, misuse, abuse, glass  
breakage, neglect, commercial use or improper maintenance.  
A defective product should be returned to the original place of purchase within  
the retailer’s stipulated return/exchange period*. If you are unable to have  
a defective product replaced under warranty by the retailer, please check our  
contact us for assistance by mail, e-mail, fax or telephone as listed below.  
To ensure prompt ‘in-warranty’ service, securely package and return the product  
to us prepaid. Be sure to include the original proof of purchase and a description  
of the defect along with your address and zip/postal code.  
For repairs not covered by the warranty, please contact us for assistance.  
TOASTESS INTERNATIONAL  
Customer Service Department  
81A Brunswick  
Dollard-des-Ormeaux  
Québec, Canada H9B 2J5  
Fax: 514-685-8300  
Tel: 514-685-2820  
* Return/exchange policies at each retailer vary and may differ from the Toastess International  
1 year limited warranty period.  
15  
 

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