TABLE OF CONTENTS
IMPORTANT SAFEGUARDS 2
PARTS & FEATURES 3
BEFORE USING YOUR SLOW COOKER 4
OPERATING INSTRUCTIONS 5
TIPS FOR SLOW COOKING 6-7
CARE & CLEANING 8
RECIPES 9-14
WARRANTY & CUSTOMER SERVICE 15-16
SHORT CORD PURPOSE
NOTE: A short power cord is provided to reduce the risk of personal injury resulting from
becoming entangled in or tripping over a longer cord.
Longer power-supply cords or extension cords are available and may be used if care is
exercised in their use.
If an extension cord is used: (1) the marked electrical rating of the extension cord should
be at least as great as the electrical rating of the product; (2) the extension cord should
be arranged so that it will not drape over the countertop or tabletop where it can
unintentionally be pulled on or tripped over by
children or pets.
POLARIZED PLUG
If this appliance is equipped with a
polarized plug
(one blade is wider than the other),
please follow the below instructions:
To reduce the risk of electrical shock, this plug is intended to fit into a polarized outlet
only one way. If you are unable to fit the plug into the electrical outlet, try reversing the
plug. If the plug still does not fit, contact a qualified electrician. Never use the plug with
an extension cord unless the plug can be fully inserted into the extension cord. Do not
alter the plug of the product or any extension cord being used with this product. Do not
attempt to defeat the safety purpose of the polarized plug.
This appliance is intended for Household Use Only.
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IMPORTANT SAFEGUARDS
WARNING: When using electrical appliances, basic safety precautions should always be
followed, including the following:
1. Read all the instructions.
2. To protect against the risk of electrical shock do not put base in water or in any
other liquid.
3. Close supervision is necessary when appliance is used near children.
4. NEVER ALLOW A CHILD TO USE THIS PRODUCT.
5. Unplug from the socket when not in use, before putting on or taking off
attachments, and before cleaning.
6. The use of attachments or tools not recommended by supplier may cause fire,
electric shock or injury.
7. Do not use outdoors.
8. DO NOT let the power cord hang over the edge of the table or work-top, and keep it
away from any hot surfaces.
9. KEEP YOUR APPLIANCE AWAY FROM ANY HOT PLATES, BURNERS AND HEATED
OVENS.
10. Extreme caution must be used when moving an appliance containing hot food,
water, or other hot liquids.
11. Do not use the appliance for other than intended use.
12. Do not switch on the cooker if the ceramic pot is empty.
13. Allow lid and slow cooker to cool before allowing it to touch water.
14. Never touch the outer enclosure of the slow cooker during its operation or before it
cools. Use the handles or knobs. Do not touch hot surfaces. Use oven gloves or a
cloth when removing lid or handling contents.
15. Never cook directly in the base unit. Use the ceramic pot.
16. Do not use slow cooker or glass lid if cracked or chipped.
17. Never leave the appliance connected to the socket outlet when not in use.
18. Do not switch on the appliance when it is upside down or laid on its side.
19. The glass lid and ceramic pot are fragile. Handle them with care.
20. The appliance must not be immersed in water.
21. This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge, unless
they have been given supervision or instruction concerning use of the appliance by
a person responsible for their safety.
22. Children should be supervised to ensure that they do not play with the appliance.
23. If the supply cord is damaged, it must be replaced by a special cord or assembly
available from the manufacture or its service agent.
24. If the supply cord is damaged, it must be replaced by the manufacturer, its service
agent or similarly qualified persons in order to avoid a hazard.
25. Some countertop and table surfaces, such as Corian®, wood and/or laminates, are
not designed to withstand prolonged heat generated by certain appliances. It is
strongly recommended by countertop manufacturers and Maxi-Matic, that a hot
pad or trivet be placed under your appliance to prevent possible damage to the
surface.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY
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PARTS & FEATURES
INTRODUCTION TO SLOW COOKING
Slow cookers cook at temperatures just around boiling. The Programmable Slow Cooker
can operate at LOW all day or night if required. When cooking on a HIGH setting, it is very
much like a covered pot on the stove top. Foods will cook on HIGH in about half the time
required for LOW cooking. Additional liquid may be required as foods do boil on HIGH. To
turn the Slow Cooker OFF, press the POWER button. Always unplug from electrical outlet
when not in use.
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BEFORE USING YOUR SLOW COOKER
1. Before using the slow cooker for the first time remove all labels and tags from the
product.
2. Wash the ceramic pot and glass lid in hot soapy water with a sponge or a dish cloth,
rinse thoroughly and dry.
IMPORTANT: DO NOT IMMERSE THE SLOW COOKER BASE IN WATER.
3. It is necessary to operate the Slow Cooker one time before placing food in the
stoneware pot. Pour 4 cups of water into the stoneware pot and place it inside the
base unit. Cover with the glass lid.
4. Plug into a 120V AC outlet. Press the Power button. The screen will illuminate and
the numbers will start to blink until the unit is programmed.
5. Press the MODE selector button to select the HIGH program. Press the + button until
“0:30” appears on the time display. The Slow Cooker will begin to heat.
6. After 30 minutes, the Slow Cooker will automatically switch to OFF. Unplug the Slow
Cooker and allow the unit to cool.
7. Wearing oven mitts, grasp the stoneware pot handles carefully to lift and remove
the stoneware pot from the base unit; pour out the water from the stoneware pot.
8. Rinse stoneware pot, dry thoroughly and replace inside the base unit.
PLEASE NOTE: The initial 15 minutes of use may result in minimal smell and smoke. This
is normal and harmless and comes from the protective substance applied to the heating
elements during manufacturing.
STONEWARE POT CARE
Like any ceramic, the stoneware pot may crack or break if not properly handled. To
prevent damage, handle with care! WARNING: Failure to follow these instructions can
cause breakage resulting in injury or property damage.
ALWAYS USE POT HOLDERS OR OVEN MITTS WHEN HANDLING HOT STONEWARE.
DO NOT place hot stoneware pots on counter top. Use a protective trivet.
DO NOT place stoneware pot on any range top burner, under a broiler, microwave
browning element, or in a toaster oven.
DO NOT strike utensils against rim of stoneware pot to dislodge food.
DO NOT use stoneware pot to popcorn, caramelize sugar, or make candy.
DO NOT use abrasive cleaners, scouring pads, or any object that will scratch the
cookware or accessories.
DO NOT use or repair any stoneware pot or lid that is chipped, cracked, or broken.
DO NOT use stoneware pot for reheating foods or for general food storage.
Always place foods into the stoneware pot at room temperature; then place
stoneware pot into the base unit before turning unit ON. NEVER heat the stoneware
pot when it is empty.
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OPERATING INSTRUCTIONS
COOKING:
1. Place the base on a dry, level, heat resistant surface, away from the edge of the table
surface. Do not use on the floor.
2. Place food and other ingredients into the ceramic pot, and place the pot into the
base.
3. Cover with the glass lid. If you need to pre-cook or brown foods prior to slow
cooking, this must be done in a pan. Do not try to brown or pre-cook food in the
slow cooker.
4. Plug cord into a 120V AC outlet. Press the Power button; the screen will illuminate
and the numbers will start to blink until the unit is programmed.
5. Press the Mode selector button until the desired Low, High, or Warm program is
selected. Then cook according to the recipe.
6. Press the + or – buttons to set the cooking time. The slow cooker can be
programmed in half hour (30 minute) increments. After 5 seconds, the slow cooker
will begin to heat.
NOTE: Press the + or – buttons to adjust target cook time at any time while the slow
cooker is cooking.
NOTE: If the Low or High mode is selected without entering a cook time, the slow
cooker will heat by default for a time of 8 hours in Low setting and 4 hours in High.
NOTE: Press the Power button at any time to turn the slow cooker off.
7. The time on the display will begin to count down in minutes until “0:00” minutes is
shown on the display.
CAUTION: The base unit will get very warm during cooking. This is where the
heating elements are located. Use potholders or oven mitts when moving or
handling the unit.
8. When cooking time is complete, the slow cooker will automatically switch off.
9. Using oven mitts, carefully remove the glass lid by grasping the lid knob and lifting
the lid slightly away from you. This will allow the steam to escape before removing
the lid.
10. Allow a few seconds for all the steam to escape. Inspect and test food for doneness
and adjust seasoning if needed. Then, using oven mitts, remove the stoneware pot
from the base unit. Serve contents.
NOTE: If serving directly from the stoneware pot, always place a trivet or protective
padding under the pot before placing it on a table or countertop.
11. Press the Mode button until Warm is selected. The slow cooker will warm by default
for 4 hours. After 4 hours the slow cooker will automatically turn off. The WARM
function can be programmed in half hour (30 minutes) increments from 30 minutes
up to 20 hours.
NOTE: Press the Power button at any time to turn the slow cooker off.
12. Unplug from electrical outlet. Allow to cool completely before cleaning. (See Care &
Cleaning Instruction).
NOTE: If you are moving the slow cooker, grasp the unit by the base unit handles;
use potholders or oven mitts.
13. Even when turned off and unplugged, the slow cooker remains hot for some time
after using; set aside and allow unit to cool before cleaning or storing.
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OPERATING INSTRUCTIONS (cont.)
Please take note of the following chart for cooking purposes
Setting
Max. Temp.
Time to reach max.
LOW
98°C / 208°F
8.5 hours
HIGH
100°C / 212°F
5 hours
WARM
63°C / 145°F
6.5 hours
COOK-CLOSE-CARRY
The locking lid feature of this slow cooker allows you to bring your favorite recipes on-
the-go to office potlucks, holiday parties and more! The detachable locking lid seals in
food for excellent spill resistance enabling you to carry it to and from events with ease.
Always use the side handles when carrying or moving the appliance.
CAUTION: Before starting to cook, place the ceramic insert with the sealed lid properly in
the slow cooker, otherwise the locking lid will not be locked or sealed properly.
ADAPTING COOKING TIMES
Your favorite traditional recipes can be adapted easily to use with your slow cooker by
halving the amount of liquid and increasing the cooking time considerably.
See the guide that follows for suggested cooking times and settings when adjusting your
favorite recipes.
Traditional Recipe Time: Slow Cooker Recipe Time:
15-30 minutes 4-6 hours on LOW setting
60 minutes 6-8 hours on LOW setting
1-3 hours 8-12 hours on LOW setting
Lift glass lid upwards while holding the
lever up on the locking mechanism.
Repeat this on the other side of the locking
mechanism.
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OPERATING INSTRUCTIONS (cont.)
NOTE: these times are approximate. Times can vary depending on ingredients and
quantities in recipes.
LIQUID AMOUNTS
When food is cooking in your slow cooker, very little moisture boils away. So when
adapting from traditional recipes, it is advised to halve the liquid content of traditional
recipes. However, if it looks like the liquid content is too high, remove the lid and operate
the slow cooker on the High heat setting for 30-45 minutes or until the liquid reaches the
desired amount.
KEEP WARM FUNCTION:
Food can be kept warm in the slow cooker for up to 20 hours. However, past 4
hours and food contents may start to become dry or the flavor may alter.
Food cooked in other appliances can be transferred to the slow cooker to keep
warm as well.
TIPS FOR SLOW COOKING
ABOUT SLOW COOKING:
Slow cooking is a great way to prepare a nutritious hot meal with minimum
preparation and maximum free time away from the kitchen.
Less tender and cheaper cuts of meat are more ideal candidates for slow cooking
than more expensive cuts.
Slow cooking retains moisture. If you wish to reduce moisture in the cooker, remove
the lid after cooking and turn the control to high (if set to low or medium) and
simmer for 30 to 45 minutes.
The lid is not a sealed fit. Do not remove unnecessarily as the built up heat will
escape. Each time you remove the lid, add an additional 10 minutes to the cooking
time.
If cooking soups, leave 5cm of space between the top of the pot and the food
surface to allow simmering.
Many recipes demand all day cooking, if you do not have time to prepare food that
morning prepare it the night before and store the food in a covered container in the
refrigerator. Transfer the food to the slow cooker and add liquid/gravy. Select the
setting low or high.
Most meat and vegetable recipes require 8-10 hours on low, 4-6 hours on high, and
5-7 hours on medium.
Some ingredients are not suitable for slow cooking. Pasta, seafood, milk, and cream
should be added towards the end of the cooking time. Many things can affect how
quickly a recipe will cook: water and fat content, initial temperature of the food and
the size of the food.
Food cut into small pieces will cook quicker. A degree of "trial and error" will be
required to fully optimize the potential of your slow cooker.
All food should be covered with a liquid, gravy or sauce. In a separate pan or pot
prepare your liquid, gravy or sauce and completely cover the food in the slow
cooker.
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TIPS FOR SLOW COOKING (cont.)
Meat will not brown during the cooking process. Browning fatty meats will reduce
the amount of fat and help to preserve color while adding richer flavor. Heat a small
amount of oil in a skillet and brown meats prior to putting into the stoneware pot.
Whole herbs and spices flavor better in slow cooker than crushed or ground.
When cooking in a Slow Cooker, remember that liquids do not boil away like they do
in conventional cooking. Reduce the amount of liquid in any recipe that is not
designed for a Slow Cooker. The exceptions to this rule would be rice and soups.
Remember, liquids can always be added at a later time if necessary. If a recipe
results in too much liquid at the end of the cooking time, remove the cover and re-
program the Slow Cooker to continue to cook HIGH for 45 minutes. Check every 15
minutes. After about 30-45 minutes the amount of liquid will be reduced.
Foods cut into uniform pieces will cook faster and more evenly than foods left whole
such as roast or poultry.
Vegetables such as carrots, potatoes, turnips and beets require longer cooking time
than many meats. Be sure to place them on the bottom of the Slow Cooker and
cover them with liquid.
Suitable Foods for Slow Cooking & Preparation
Most foods are suited to slow cooking methods; however there are a few guidelines that
need to be followed.
Cut root vegetables into small, even pieces, as they take longer to cook than meat.
They should be gently sautéed for 2-3 minutes before slow cooking. Ensure that
root vegetables are always placed at the bottom of the pot and all ingredients are
immersed in the cooking liquid.
Trim all excess fat from meat before cooking, since the slow cooking method does
not allow fat to evaporate.
If adapting an existing recipe from conventional cooking, you may need to cut down
on the amount of liquid used. Liquid will not evaporate from the slow cooker to the
same extent as with conventional cooking.
Never leave uncooked food at room temperature in the slow cooker.
Do not use the slow cooker to reheat food.
Insert a meat thermometer into joints of roasts, hams, or whole chickens to ensure
they are cooked to the desired temperature.
Authentic stoneware is fired at high temperatures therefore the ceramic pot may
have minor surface blemishes, the glass lid may rock slightly due to these
imperfection. Low heat cooking does not produce steam so there will be little heat
loss. Due to normal wear and tear through the products life, the outer surface may
start appearing “crazed”.
Do not put the ceramic pot or glass lid in an oven, freezer, and microwave or on a
gas/electrical hob.
Do not subject the ceramic pot to sudden changes in temperature. Adding cold
water to a very hot opt could cause it to crack.
Do not allow the pot to stand in water for a long time (You can leave water in the
pot to soak).
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TIPS FOR SLOW COOKING (cont.)
There is an area on the base of the ceramic pot that has to remain unglazed for
manufacturing purposes. This unglazed area is porous, therefore will soak up water,
this should be avoided.
Do not switch the slow cooker on when the ceramic pot is empty or out of the base.
CARE & CLEANING
Always make sure the slow cooker is unplugged and POWERED OFF before storing away
or cleaning. Make sure the unit has cooled down completely before cleaning.
The ceramic insert is dishwasher safe or can also be cleaned with warm soapy water.
To remove any foods that have been cooked onto the bottom of the pot, simply
soak overnight in soapy water and rinse the next day.
Do not place a hot or warm ceramic insert into a cold environment or it may result in
cracking.
The exterior of the slow cooker can be wiped with a damp cloth and dried. DO NOT
use harsh abrasive cleaner or scouring pad to clean any part of the slow cooker as
this will damage the surfaces.
Wash the glass lid by hand in warm, soapy water once it has cooled down to room
temperature. Do not place a hot or warm glass lid into a cold environment or it may
result in cracking.
Do not use the stoneware pot to store food in the refrigerator, and then reheat in
the base unit. The sudden temperature change may crack the pot.
Avoid hitting the stoneware pot and glass lid against the faucet or other hard
surfaces.
Do not use stoneware pot or glass lid if chipped, cracked, or severely scratched.
WARNING: NEVER SUBMERGE THE BASE UNIT OR CORD INTO WATER OR ANY OTHER
LIQUID OR THIS MAY DAMAGE THE SLOW COOKER.
USER MAINTENANCE INSTRUCTIONS
This appliance requires little maintenance. It contains no user serviceable parts.
Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning,
must be performed by a qualified appliance repair technician.
1. Avoid sudden, extreme temperature change. For example, do not place a hot glass
lid or stoneware pot into cold water or onto a wet surface.
2. Do not use the stoneware pot to store food in the refrigerator, and then reheat in
the base unit. The sudden temperature change may crack the pot.
3. Avoid hitting the stoneware pot and glass lid against the faucet or other hard
surfaces.
4. Do not use stoneware pot or glass lid if chipped, cracked, or severely scratched.
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CARE & CLEANING (cont.)
STORING INSTRUCTIONS:
Be sure all parts are clean and dry before storing.
Store appliance in its box or in a clean, dry place.
Never store slow cooker while it is hot or wet.
To store, place stoneware pot inside the base unit and the glass lid over the
stoneware pot; to protect the glass lid, it may be wrapped with a soft cloth and
placed upside down over the stoneware pot.
Never wrap cord tightly around the appliance; keep it loosely coiled.
SLOW COOKER COOKING CHART
NOTE: This chart is intended as a general guide. Please check temperatures with a meat
thermometer and follow USDA food safety guidelines listed below.
Food
Weight
LOW/Timer (hours)
HIGH/Timer (hours)
Beef Roast
3 lbs
3:00 – 4:00
1:30
Beef Brisket
4 – 5 lbs
8:00
6:00
Turkey Breast
6 – 7 lbs
6:00 – 7:00
3:00 – 4:00
Whole Chicken
4 – 6 lbs
6:00
4:00
Chicken Pieces,
bone-in
3 – 4 lbs
4:00 – 5:00
1:30
Fully Cooked Ham
7.5 lbs
4:00 – 5:00
3:00
Pork Tenderloin
2 – 3 lbs
2:00 – 3:00
1:30 – 2:00
Pork Roast
4 – 5 lbs
4:00 – 5:00
2:00 – 2:30
Pork Chops
2 – 3 lbs
5:00
2:00 – 3:00
USDA COOKING GUIDELINES
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be
cooked to an internal temperature of 145°F/63°C. Pork should be cooked to an internal
temperature of 160°F/71°C and poultry products should be cooked to an internal
temperature of 170°F/77°C – 180°F/82°C to be sure any harmful bacteria has been killed.
When reheating meat/poultry products, they should also be cooked to an internal
temperature of 165°F/74°C.
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RECIPES
ITALIAN MEATBALLS
1 lb. ground beef 1/2 lb. Italian sausage
2 eggs 1/4 C. milk
1/2 C. dry breadcrumbs 3 Tbsp. grated parmesan cheese
1/2 tsp. garlic powder salt and pepper
In a bowl, beat eggs and add milk. Add beef and Italian sausage. Mix together. Add
rest of ingredients and mix until combined.
Shape the mixture into 1 inch balls and place on a greased cookie sheet.
Bake at 350°F. for 15 minutes. Add to slow cooker.
Sauce
1 15 oz. can tomato sauce 1 6 oz. can tomato paste
1 small onion chopped 1/2 C. green pepper
1/2 C. beef broth 1/3 C. water
2 garlic cloves minced 1 tsp. oregano
1 tsp. salt 1 tsp. sugar
1 2 tsp. pepper
Mix all ingredients in a bowl and pour over the meatballs.
Cover and cook on Low for 4 - 5 hours.
SLOPPY JOES
3 lbs. ground beef 1 C. onions diced
1 C. celery diced 1 C. green pepper diced
1 1/2 C. ketchup 2 Tbsp. Worcestershire sauce
1 6 oz. can tomato paste 3/4 C. water
1/2 tsp. paprika 3 Tbsp. vinegar
3 Tbsp. brown sugar 1 tsp. dry mustard
salt and pepper
Brown ground beef in a skillet and break up into small pieces. Add to slow cooker.
Add the rest of the ingredients and mix well. Turn on low and cook for 8 hours.
Serve on hamburger buns.
CHILI DIP
1 lb. ground beef 1 16 oz. jar mild picante sauce
2 cans refried beans 8 oz. sour cream
1/2 tsp. chili powder 1/2 C. chopped onion
8 oz. cheddar cheese shredded Jalapenos or mild chilies to taste
Brown ground beef and onion in a pan. Drain and add to slowcooker.
Add beans, picante sauce, jalapenos (if using) and chili powder. Turn on low and
cook for 2 - 3 hours.
Add cheese and sour cream last 1/2 hour. Serve with tortilla chips.
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RECIPES (cont.)
WILD MUSHROOM BEEF STEW
2 lbs. beef for stew, cut into 1-inch pieces 1/4 C. all-purpose flour
1 tsp. salt 1/2 tsp. pepper
1/2 tsp. dried thyme leaves, crushed 3/4 C. ready-to-serve beef broth
1/4 C. tomato paste 1/4 C. dry red wine
2 cloves garlic, minced 1 lb. red-skinned potatoes (1-1/2-inch
8 oz. assorted mushrooms, such as shiitake, diameter), cut into quarters
cremini and oyster, cut into quarters
1 C. baby carrots
Fresh parsley (optional)
Combine flour, salt, pepper and thyme in small bowl. Place beef in 8-1/5 quart slow
cooker. Sprinkle with flour mixture; toss to coat.
Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef.
Add potatoes, mushrooms and carrots; mix well.
Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and
vegetables are tender. (No stirring is necessary during cooking.) Stir well before
serving. Garnish with parsley, if desired.
POT ROAST
3 - 4 lb. pot roast large onion cut up
1 C. beef broth 1 lb. carrots cut in 2 inch pieces
4 - 5 potatoes cut up salt and pepper
Brown pot roast in a pan on top of the stove. Add vegetables to bottom of slow
cooker.
Top with roast and pour beef broth over it. Salt and pepper to taste.
Cook for 8 hours on low in slow cooker.
BBQ MEATLOAF
2 - 2 1/2 lbs. ground beef 3/4 C. barbecue sauce
1 egg 1 C. crushed soda crackers
2 tsp. Worcestershire sauce 1/2 C. diced onion
1/2 tsp. salt 1/4 C. water
2 tsp. prepared mustard 2 Tbsp. brown sugar
1 Tbsp. vinegar
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your
slow cooker. Cut a strip of foil to go under the meatloaf in the slow cooker, leaving it
long enough so that you can use it to lift the meatloaf out when it is finished
cooking.
After placing the meatloaf in slow cooker, top the meatloaf with an additional 1/3 C.
barbecue sauce. Cook for 8 - 10 hours on Low.
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RECIPES (cont.)
CHICKEN MERLOT WITH MUSHROOMS
2 1/2 to 3 lbs. boneless, 12 oz. sliced fresh mushrooms
skinless chicken thighs 1 large onion, peeled and chopped
2 garlic cloves, peeled and minced 3/4 C. low-sodium chicken broth
1 6-oz. can tomato paste 1/4 C. Merlot or any dry red wine, or
2 Tbsp. quick-cooking tapioca additional chicken broth
2 Tbsp. chopped fresh basil 2 tsp. granulated sugar
1/4 tsp. salt 1/4 tsp. freshly ground black pepper
2 C. cooked noodles 2 Tbsp. freshly grated Parmesan cheese
Rinse chicken, pat dry and set aside.
Place the mushrooms, onion and garlic in the insert of the slow cooker. Place the
chicken pieces on top of the vegetables.
Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and
pepper in a medium bowl. Pour mixture over the chicken and vegetables.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan
cheese.
LEMON GARLIC CHICKEN
2 lbs. chicken breasts boneless/skinless 1 1/2 tsp. oregano leaves crushed
1/2 tsp seasoned salt 1/4 tsp. pepper freshly ground
2 Tbsp. butter 1/4 C. water
4 Tbsp. fresh lemon juice 4 cloves garlic minced
2 tsp. chicken bouillon 2 tsp. fresh chopped parsley
Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small
bowl. Sprinkle on the chicken and pat it in.
Fry the chicken breasts until browned in the butter. Transfer chicken to the slow
cooker.
Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any
browned bits from the bottom of the pan. Bring mixture to a boil and pour over the
chicken.
Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours.
Add parsley and baste chicken. Cover and cook another 15 -30 minutes.
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RECIPES (cont.)
CHICKEN WINGS IN HONEY SAUCE
3 pounds chicken wings (16 wings) salt and pepper to taste
2 cups honey 1 cup soy sauce
1/2 cup ketchup 1/4 cup oil
2 cloves garlic, minced
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to
make two sections. Sprinkle wing parts with salt and pepper.
Place wing parts on broiler pan. Broil 5-4 inches from heat 20 minutes, 10 minutes a
side or until chicken is brown. Transfer chicken to slow cooker. (continue on next
page)
For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over
chicken wings.
Cover and cook on low 4-5 hours or on high 2-2 /2 hours.
SOUTHWESTERN CHICKEN
1 (15-oz) can whole kernel corn, drained 1 (11- oz) can Mexicorn, drained
1 (15- oz) can black beans, rinsed and drained 1 (16- oz) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas Shredded cheddar cheese
Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the
chicken. Pour remaining sauce over.
Cover and cook first hour on High, then either 3 more hours on High or 6 on Low
until meat juices run clear. Serve with warm tortillas; top with cheese.
CHICKEN PAPRIKA WITH DUMPLINGS
6 boneless, skinless chicken breasts 1 medium onion chopped
1 tsp. salt 1/2 tsp. black pepper
1 Tbsp. Hungarian paprika 1 cup chicken broth
8 ounces sour cream 1 Tbsp. cornstarch or flour
Dumplings Ingredients:
3 eggs 1/3 cup water
2-1/2 cups all-purpose flour, sifted
Add onions to slow cooker. Add seasonings, chicken and broth.
Cover and cook on LOW 5 to 6 hours.
Shortly before serving, turn on high and stir together sour cream and cornstarch.
Stir into slow cooker and heat through.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired).
Serve with dumplings. (recipe below)
Dumplings Instructions
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until
smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise
to the top, approximately 10 minutes.
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RECIPES (cont.)
CHEESY SHRIMP PASTA
1 (2-lb.) block Velveeta cheese 1 (16-oz.) carton half-and-half
1 (8-oz) Canned Chopped Tomatoes 1 small onion, chopped
4 pods garlic, minced 1 lb. raw shrimp
Cooked pasta of choice
Place cheese, half-and-half, tomatoes, onion and garlic in slow cooker and cook on
Low for 4 hours.
Add shrimp and cook for another hour on High or until shrimp are pink.
Cook pasta of choice and spoon sauce over cooked pasta.
FISHERMAN’S SEAFOOD CHOWDER
1 to 1-1/2 lbs. fish (any combination of flounder, ocean perch, pike, trout, haddock or
halibut)
1/2 C. chopped onion 1/2 C. chopped celery
1/2 C. chopped carrots 1/4 C. snipped parsley
1/4 tsp. leaf rosemary 1/2 C. dry white wine
16-oz. can whole tomatoes, mashed 8-oz. bottle of clam juice
1 tsp. salt 3 Tbsp. flour
3 Tbsp. butter or margarine, melted 1/3 C. light cream
Cut cleaned fish into 1-inch chunks. Combine all ingredients except flour, butter and
cream in slow cooker; stir well.
Cover and cook on low setting for 7 to 8 hours (3 to 4 hours on high).
One hour before serving, combine flour, butter and cream and stir into slow cooker.
Continue cooking until mixture is slightly thickened.
SALMON BAKE
2 cans salmon, boned and skinned (15 oz. size) 4 cups bread crumbs
1 tsp. lemon juice 1 (8-oz.) can tomatoes
1 chopped green bell pepper 1 (8-oz.) can cream of onion soup
1 can cream of celery soup 4 well beaten eggs
1 tsp. garlic powder 1 teaspoon Greek seasoning
2 chicken bouillon cubes, crushed 1/4 cup milk
Grease slow cooker liner. Combine all ingredients except celery soup and milk. Pour
into slow cooker. Cover and cook on low heat for approximately 5 hours.
Combine cream of celery soup with 1/2 cup of milk and heat in saucepan.
Use as a sauce for salmon bake.
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RECIPES (cont.)
BAKED STUFFED APPLES
6 medium red tart apples 1 C. light brown sugar
1/4 C. raisins 1 Tbsp. orange peel
1/4 C. butter 2 C. very hot water
3 Tbsp. orange juice concentrate
Wash and core the apples, but don't peel them. In a pan that will fit in your slow
cooker, stand up the apples. Butter the pan first.
Fill the core cavities with the brown sugar, raisins and orange peel. Top with butter.
Place the pan in the slow cooker. Pour the hot water around the pan. Sprinkle the
orange juice concentrate over the apples.
Cover the cooker and cook on low for 3 - 5 hours or until apples are tender.
PIÑA COLADA BREAD PUDDING
1 lb. loaf French bread 10 oz. frozen piña colada drink mix
6 oz. pineapple juice 12 oz. evaporated milk
1/2 C. cream of coconut 2 large bananas; sliced
3 eggs 1/4 C. light rum
1 C. raisins 8 oz. pineapple; crushed w/juice
1 t. lemon peel; grated fresh mint sprigs
With a sharp knife, peel crust from bread; discard crust or make into bread crumbs
for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food
processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink
mix, pineapple juice, evaporated milk, cream of coconut, and banana slices.
Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid
ingredients and banana slices as well as eggs and liqueur, if desired.
Combine both purees; set aside. Combine raisins and crushed pineapple (and the
juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 t.
grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in
slow cooker. Top with remaining bread cubes, then with remaining 1/2 t. lemon
peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.
Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and
serve hot. Garnish with fresh mint sprigs.
BLUEBERRY BUMP CAKE
2 21 oz. cans blueberry pie filling 2 packages yellow cake mix
1 C. butter 1 C. chopped walnuts
Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over
filling. Sprinkle the walnuts on top of that.
Cover and cook on low for 2 - 3 hours. Serve warm in bowls.
Top with whipped cream or vanilla ice cream.
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16
LIMITED WARRANTY* ONE (1) YEAR
WARRANTY IS ONLY VALID WITH A DATED PROOF OF PURCHASE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit, contact Consumer Relations for service
1. Your small kitchen appliance is built with precision, inspected and tested before leaving our
factory.
2. It is warranted to the original purchaser to be free from any manufacturing defects under normal
use and conditions for one (1) year, cord excluded. This Warranty applies only to the original
purchaser of this product.
3. Retail stores/merchants selling this product do not have the right to alter, modify, or in any way
revise the terms and conditions of the warranty.
4. If you use your appliance for household use and according to instructions, it should give you years
of satisfactory service.
5. At its sole discretion, Maxi-Matic USA will either repair or replace the product found to be defective
during the warranty period.
6. The repaired or replacement product will be in warranty for the remaining balance of the one-year
warranty period and an additional one-month period.
7. Consumer’s remorse is not an acceptable reason to return a product to our Service Center.
8. This limited warranty covers appliances purchased and used within the 50 U.S. states plus the
District of Columbia and does NOT cover normal wear of parts or:
- Damages caused by unreasonable use, neglect, normal wear and tear, commercial use, improper
assembly or installation of product.
- Damages caused in shipping.
- Damages caused by replacement or resetting of house fuses or circuit breakers.
- Defects other than manufacturing defects.
- Breakage caused by misuse, abuse, accident, alteration, lack of proper care and maintenance, or
incorrect current or voltage.
- Lost or missing parts of the product. Parts will need to be purchased separately.
- Damages of parts that are not electrical; i.e. cracked or broken plastic/glass, scratched/dented inner
pots.
- Damage from service or repair by unauthorized personnel.
- Extended warranties purchased via a separate company or reseller.
- Acts of God such as fire, floods, hurricanes, tornadoes, etc.
Maxi-Matic, USA shall not be liable for any incidental or consequential damages caused by the breach of
any express or implied warranty. Apart from the extent prohibited by applicable law, any implied
warranty of merchantability or fitness for a particular purpose is limited in time to the duration of the
warranty.
*One Year Limited Warranty valid only in the 50 U.S. states plus the District of Columbia, excluding
Puerto Rico and the Virgin Islands.
This warranty is effective only if the product is purchased and operated in the USA; product usage which
is in violation of the written instructions provided with the unit will void this warranty.
For international warranty, please contact the local distributor.
This warranty gives you special legal rights and you may also have other rights to which you are entitled
which may vary by state, province, and/or jurisdiction.
**Any instruction or policy included in this manual may be subject to change at any time.
MAXI-MATIC, USA
18401 E. Arenth Ave. City of Industry, CA 91748
Customer Support Hours of Operation MON-FRI 8:30 AM - 5:00 PM PST
(800) 365-6133 Ext: 120/107/105; (626) 912-9877 Ext: 120/107/105
Website: www.maxi-matic.com email: [email protected]
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17
RETURN INSTRUCTIONS
RETURNS:
A. Any return of defective merchandise to the manufacturer must be processed accordingly by
first contacting customer service (info@maxi-matic.com) to obtain an RA # (Return
Authorization Number). We will not accept any returns of merchandise without an
applicable RA #.
B. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these
instructions if you are returning the unit to Maxi-Matic, USA:
1. Carefully pack the item in its original carton or other suitable box with sufficient
cushioning to avoid damage in shipping.
2. Before packing your unit for return, be sure to enclose:
a) Your name, full address with zip code, daytime telephone number,
and RA#,
b) A dated sales receipt or PROOF OF PURCHASE,
c) The model number of the unit and the problem you are having
(Enclose in an envelope and tape directly to the unit before the box is
sealed,) and
d) Any parts or accessories related to the problem.
3. Maxi-Matic, USA recommends that you ship the package via UPS ground service
for tracking purposes. We cannot assume responsibility for lost or damaged
products returned to us during incoming shipment. For your protection, always
carefully package the product for shipment and insure it with the carrier. C.O.D
shipments cannot be accepted.
4. All return shipping charges must be prepaid by you.
5. Mark the outside of your package:
MAXI-MATIC USA
18401 E. ARENTH AVE.
CITY OF INDUSTRY, CA 91748
6. Once your return has been received by our warehouse, Maxi-Matic, USA will
repair or replace the product if it is defective in material or workmanship, subject
to the conditions in paragraph B.
7. Maxi-Matic will pay the shipping charges to ship the repaired or replacement
product back to you.
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