Assembly instructions, Caution, Recipes – Masterbuilt 20010109 User Manual

Page 4

ASSEMBLY INSTRUCTIONS

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.

Mounting
Bracket

Safety Switch

Storage for

Power Cord

Drain Clip

Mounting Hole

Release

Button

Fig. A

Fig. B

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.

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

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.

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

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.

HOT WINGS

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.

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

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.

Storage for
Valve Spout

Fig. C

Tabs