EASY EGG COOKER
MODEL: EGC-007(A~Z)
INSTRUCTION MANUAL & RECIPE GUIDE
EASY EGG COOKER
IMPORTANT SAFEGUARDS ...........................................................................3
PARTS IDENTIFICATION ................................................................................ 6
BEFORE FIRST USE ........................................................................................8
HOW TO USE YOUR EGG COOKER .............................................................. 9
CLEANING & MAINTENANCE TIPS ............................................................... 16
TROUBLESHOOTING .....................................................................................17
RECIPES ..........................................................................................................18
WARRANTY & CUSTOMER SERVICE .............................................................36
2Questions? We’re here to help! Visit: shopelitegourmet.com for support on this product.
IMPORTANT SAFEGUARDS
3
The Elite Brand takes consumer safety very seriously. Products are designed
and manufactured with our valued consumers’ safety in mind. Additionally,
we ask that you exercise a level of caution when using any electrical
appliance by following all instructions and important safeguards.
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS
CAREFULLY.
2. Remove all packaging and labels
from appliance prior to use.
3. To protect against risk of electrical
shock, do not put cords, plugs or the
appliance in or near water or any
other liquid.
4. Keep appliance away from children
when in use.
5. Only use approved ingredients
with this product – other food may
damage the appliance.
6. Unplug from outlet when not
in use, during assembly, during
disassembly and before cleaning.
7. Avoid contact with heating parts.
8. Do not operate this appliance with a
damaged cord, damaged plug, after the
appliance malfunctions, is dropped,
or damaged in any manner.
9.
before plugging in.
10. Use only Egg Cooker attachments
recommended or sold by Elite
electric shock, or injury.
11. Do not use outdoors.
12. Do not leave eggs in Egg Cooker
prolonged period.
13. Do not let the cord hang over the
edge of a table, edge of a counter,
over the sink or touch any hot
surfaces.
14. Only use the Egg Cooker on a stable
surface.
15. Do not put your hands or other
objects into the Egg Cooker while it
is in operation. If food spills on the
Heating Plate, make sure the Egg
cleaning.
16. Keep hands and utensils away from
Heating Plate while cooking eggs to
reduce the risk of severe injury or
damage to the Egg Cooker.
17. Internal base and contents (water
and eggs) of the Egg Cooker are
hot when in use. Let cool before
handling/or cleaning.
18. Do not place on or near a hot gas
burner, hot electric burner or in a
heated oven.
19. Use extreme caution when handling
the Measuring Cup, as it contains
a sharp Pin located on the bottom
which may cause injury.
20. When cleaning the body, do not
submerse in any liquid. Instead, use
a soft, wet cloth to wipe it down.
21. The shell Lid becomes very hot
while in use- do not touch while the
eggs are cooking. Let it cool before
touching.
22. Be certain the Lid is securely in place
before engaging appliance.
23. Do not open Lid when Egg Cooker is
cooking.
24.
removing the cord from the wall or
the eggs from the Egg Cooker.
25. Do not put the appliance in the
refrigerator.
4
IMPORTANT SAFEGUARDS (cont.)
Do not use expired eggs,
expired egg whites, or
expired liquid eggs.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY
Questions? We’re here to help! Visit: shopelitegourmet.com for support on this product.
SHORT CORD PURPOSE
POLARIZED PLUG
5
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 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.
If this appliance is equipped with a polarized plug (one blade is wider than
the other), please follow the below instructions:
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.
6
PARTS IDENTIFICATION
1 6
1213
7
2
3
4
5
1. Lid Handle
2. Steam Vent
3. Lid
4. Measuring Cup
5. Piercing Pin
6. Egg Cooking Rack
7
9
10
11
8
7. Heating Plate
8. Egg Cooking Rack Handle
9. Poaching Tray
10. Omelet Tray
11. Body
12. Power Button
13. Indicator Light
BEFORE FIRST USE
AUTO SHUT-OFF TIMER
The Elite Gourmet Egg Cooker is designed with a thermal sensor that
detects when water has fully evaporated from the Heating Plate, signaling
sound.
NOTE: Avoid unplugging the Egg Cooker in the middle of the cooking cycle.
on when the unit is plugged back in for next use. However the thermal
sensor will detect no water on the Heating Plate and will automatically shut
1. Wash and rinse all removable parts in hot, soapy water. DO NOT
submerge body in any liquids. Base can be wiped clean with a damp
cloth. Please refer to the Cleaning Instructions for more information.
2. Place Poaching Tray, Measuring Cup, Omelet Tray, Lid and Egg Cooking
Rack next to the unit.
8Questions? We’re here to help! Visit: shopelitegourmet.com for support on this product.
COOKING EGGS
9
The cooking times listed below are guidelines on how long to cook eggs for
desired doneness. The thermal sensor in the Egg Cooker will automatically
The Time Chart provided is for Medium to Large eggs. Jumbo or XL eggs will
require additional water and time for the Egg Cooker to achieve the desired
cooking results.
an additional 2-3 minutes before removing them.
DONENESS # OF EGGS COOK TIME
SOFT-BOILED 1-3 4-7 7 11
MEDIUM-BOILED 1-3 4-7 9 13
HARD-BOILED 1-3 4-7 12 17
11
SOFT, MEDIUM AND HARD-BOILED EGGS
1. Be sure the Egg Cooker is switched OFF before
plugging into power. Remove Lid.
2. Fill the Measuring Cup to the appropriate line
with cold water and pour onto Heating Plate.
(Fig. 1)
TIP: For best results, use distilled water - tap water
contains minerals that can cause heating plate to
discolor.
3. Place the Egg Cooking Rack over the Heating
Plate. The side handles should be facing
upward. (Fig. 2)
Optional: If the boiled eggs are erupting during
cooking, pierce the larger end of each egg using
the Piercing Pin on the bottom of the Measuring
Cup. (Fig. 3)
4. Place an egg in each allotted spot on the Egg
Cooking Rack.
5. Make sure the holes pierced in the eggs are
pointing upwards. Do not let the eggs touch the
Heating Plate.
HOW TO USE YOUR EGG COOKER
Fig. 1
Fig. 2
Fig. 3
Questions? We’re here to help! Visit: shopelitegourmet.com for support on this product.
12
6. Place Lid on top of the unit and push the POWER
Button to turn ON. Indicator Light will illuminate.
(Fig. 4)
7. When the Egg Cooker alarm sounds, the eggs
will be cooked. Actual cooking time depends
on number of eggs and desired doneness (See
Cooking Time Chart on p. 9). (Fig. 5)
8.
Button to silence the alarm and turn the Egg
(Fig. 6)
9. Remove eggs immediately and rinse under cold
water to prevent overcooking and make egg
peeling easier.
HOW TO USE YOUR EGG COOKER (cont.)
Fig. 4
Fig. 5
Fig. 6
NOTES AND TIPS
• Refrigerate eggs until ready to use. Always use cold
eggs – do not bring them to room temperature before
using or the eggs will be slightly overcooked.
•
uncooked in a bowl of salted, cool water. If they sink,
• The recommended water levels are a guide, and
water levels may need to be adjusted to achieve
desired consistency.
Questions? We’re here to help! Visit: shopelitegourmet.com for support on this product.
13
HOW TO USE YOUR EGG COOKER (cont.)
Fig. 7
Fig. 8
Fig. 9
POACHED EGGS
1. Fill Measuring Cup to the Medium line with cold
water and pour onto stainless steel Heating Plate.
(Fig. 7)
2. Lightly butter or spray vegetable oil on Poaching
Tray.
3. Break one egg for each poaching section.
4. Place Egg Cooking Rack over the Heating Plate.
5. Place Poaching Tray on top of Egg Cooking Rack.
(Fig. 8)
CAUTION: Never place Poaching Tray or Omelet
Tray directly onto Heating Plate as they will melt and
damage the Egg Cooker.
6. Place Lid on top of the unit and press the POWER
Button to turn ON. Indicator Light will illuminate.
7. When the alarm sounds, the eggs will be ready.
8.
(Fig. 9)
14
OMELETTES
1. Fill Measuring Cup to the Hard line with cold water
and pour onto Heating Plate. (Fig. 10)
2. Lightly butter or spray vegetable oil on Omelet Tray.
3. Break up to 3 eggs into a separate bowl and mix.
Add water to desired omelet consistency. If desired,
add non-meat ingredients (i.e. chives, mushrooms).
Pour beaten mixture into Omelet Tray. (Fig. 11)
4. Place Egg Cooking Rack over the Heating Plate. Place
Omelet Tray on top of Egg Cooking Rack. (Fig. 12)
CAUTION: Never place Poaching Tray or Omelet
Tray directly onto Heating Plate as they will melt and
damage the Egg Cooker.
5. Place Lid on top of the unit and press the POWER
Button to turn ON. Indicator Light will illuminate.
6. When the alarm sounds, the eggs will be ready.
Fig. 10
Fig. 11
Fig. 12
HOW TO USE YOUR EGG COOKER (cont.)
15
7.
few extra minutes. It is normal for the omelet to
the omelet will shrink back down.
8.
(Fig. 13)
Fig. 13
HOW TO USE YOUR EGG COOKER (cont.)
Questions? We’re here to help! Visit: shopelitegourmet.com for support on this product.
16
CLEANING & MAINTENANCE
CAUTION: The base is extremely hot after use. Allow unit to cool before
handling or cleaning.
1. Always unplug your Egg Cooker appliance from the electrical outlet and
allow to cool completely before cleaning.
2. Wipe Heating Plate and Main Body with a wet cloth. DO NOT immerse
in water.
3. Wash the Accessories and Lid in the sink with warm, soapy water.
4. Place clean Egg Cooking Rack, Omelet and Poaching Trays, and
Measuring Cup inside the Egg Cooker body to store.
CLEANING THE HEATING PLATE
The stainless steel heating surface will not rust. After a few uses, there
may be discoloration to the surface left behind my minerals in your
water. It is NOT rust.
1. Remove any mineral deposits left behind from water by wiping the
Plate with a paper towel moistened with one tablespoon of white
vinegar.
2. You can also use a “magic-eraser” type scrubber and rub the Heating
Plate in a circular motion with warm water.
NOTE: If unit is not cleaned with white vinegar on a regular basis,
minerals naturally occurring in water will build up causing
discoloration of eggshells. However, this does not aect the taste of
the eggs.
YOUR EGG COOKER IS NOT DISHWASHER SAFE
Questions? We’re here to help! Visit: shopelitegourmet.com for support on this product.
17
TROUBLESHOOTING
1. Power Indicator Light is already ON after plugging into power outlet.
• The Power Button may have been unintentionally pushed to ON
prior to plugging into power outlet.
• Push the Power button again to turn the Egg Cooker OFF.
2. Why are there brown stains on the Heating Plate?
• The residue is from usage.
• Use a paper towel or a dish rag and white vinegar to clean the
Heating Plate.
Apply a few drops of cooking oil (of your choice) to the heating plate
with a paper towel before use. Be sure Egg cooker is completely cool
before applying oil.
3. Why are the eggs overcooked or undercooked?
• You may have not used enough water.
• Be sure to use Measuring Cup for appropriate amount of water.
If eggs are overcooked, be sure to remove the eggs promptly when
unit beeps.
If eggs are undercooked, your eggs may be XL or very cold, use
additional water and leave eggs in the Egg Cooker for an extra few
minutes after unit beeps.
18
RECIPES
Simple, quick & easy eggs await.
Recipes included in this manual are courtesy of
www.recipezaar.com & www.fastcooking.ca
19
20
RECIPES
Deviled Eggs | Makes 20 servings
10 large hard-boiled eggs,
cooled just enough to handle*
3 cup mayonnaise
1 ¼ teaspoons Dijon mustard
1 ¼teaspoons fresh lemon juice
1 ¼ teaspoons Worcestershire
sauce
2 ½ tablespoons capers, drained
½ teaspoon kosher salt
2 pinches freshly ground white
or black pepper
1. Peel the cooked eggs and carefully
slice in half lengthwise. Place the
egg white halves on a clean work
surface.
2. Put the yolks into the work bowl
the chopping blade; process until
no longer grainy, about 45 to 60
seconds.
3. Pulse in the remaining ingredients
and process until smooth, about
45 seconds to 1 minute. Taste and
adjust seasoning accordingly.
4. You may either carefully scoop
bag with a small star tip. Fill the
pipe a large rosette onto each white
in place of the yolk. Sprinkle with
paprika before serving.
21
22
RECIPES
Egg Salad | Makes about 3 cups
10 hard cooked eggs,
completely cooled
1 stalk celery, about 4 inches,
cut into 1-inch pieces
½ cup mayonnaise
3 teaspoons Dijon mustard
¼ teaspoon kosher salt
8 teaspoon freshly ground
white or black pepper
1. Remove shells from eggs and
discard. Cut eggs into quarters and
reserve.
2. Place the celery in the work bowl
metal chopping blade. Pulse to chop,
about 5 to 10 times; scrape into the
work bowl. Add the quartered eggs
to the work bowl; pulse 3 to 4 times
to roughly chop.
3. Add mayonnaise, mustard, salt and
pepper.
4. Pulse until mayonnaise and mustard
are completely mixed in and desired
texture is reached, 10 to 20 times.
FOR DICING INSTRUCTIONS:
5. Remove shells from eggs and
discard. First halve eggs, and then
cut each half into ¼ to ½ inch dice.
Reserve in a large mixing bowl.
6. Cut the celery into the same size as
the diced eggs, ¼ to ½-inch dice. Put
in the bowl with the eggs.
NOTE: The egg salad can be
made two ways, either pulsed in
a food processor for a creamier
version, or diced as traditionally
served in sandwiches. Both are
delicious – you decide which
way you prefer.
23
RECIPES
Eggs Benedict | Makes 4 servings
Eggs Florentine | Makes 4 servings
4 slices Canadian bacon
4 poached eggs
toasted
½ cup hollandaise sauce
4 cups spinach, packed
½ – 1 tablespoon olive oil
4 poached eggs
toasted
½ cup hollandaise sauce
1. Heat a large sauté pan over
medium- high heat. Sauté the
Canadian bacon, turning once, until
browned, about 2 to 4 minutes per
side. Keep warm.
2.
of the Canadian bacon. Top with a
tablespoons of hollandaise sauce.
1. In large sauté pan, heat the oil over
medium heat. Add the spinach, a
little bit at a time.
2. Cook until bright and just wilted.
Keep warm.
3.
distribute the spinach. Place one
the hollandaise sauce (about 2
tablespoons per serving).
4. Serve immediately.
24
Hollandaise Sauce | Makes about 1 cup
4 egg yolks
1 tablespoon lemon juice
½ cup melted butter, kept warm
½ to ¾ teaspoon kosher salt
pinch ground white pepper
pinch cayenne
water, to thin if necessary
1. In a medium bowl, whisk yolks and
lemon juice until just thickened.
Place the bowl over a pot of
simmering, NOT boiling, water;
while whisking constantly, whisk
the mixture until it has increased in
volume and has thickened, about
8 to 10 minutes. The eggs must
not cook, so if it seems as though
the mixture is getting above body
of the heat a bit, and, then place
back onto the pot of water.
2. Once thickened, slowly whisk in
the melted butter until completely
combined. Stir in spices. If sauce
is too thick, thin out with some
water or extra lemon juice. Use
immediately.
RECIPES
25
Hard Boiled Egg Casserole | Makes 8 servings
10 hard-boiled large eggs,
chopped
1-½ cups diced celery
²/3 cup mayonnaise
½ cup chopped pecans or
walnuts
2 tablespoons chopped green
pepper
onion
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
½ cup crushed potato chips
1. In a bowl, combine eggs, celery,
mayonnaise, nuts, green pepper,
onion, salt and pepper; mix well.
2. Pour into a greased 11x7-in. baking
dish. Sprinkle with cheese and
potato chips.
3. Bake, uncovered, at 375° for 25
minutes or until heated through.
RECIPES
26
Pesto-Dijon Egg Salad Sandwiches | Makes 4 servings
½ cup mayonnaise
¼
¼ onion
2 tablespoons honey Dijon
mustard
4 teaspoons prepared pesto
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
8 hard-boiled large eggs,
chopped
8 slices whole wheat bread,
toasted
4 romaine leaves
4 slices tomato
1.
in a small bowl. Gently stir in eggs.
2. Spread over four toast slices; top
with lettuce, tomato and remaining
toast.
RECIPES
27
English-Mun Egg Pizzas | Makes 4 servings
Smoked Salmon & Egg Toast | Makes 1 serving
4 English muffins
Olive oil
Tomato slices
2 hard-cooked eggs, sliced
Grated mozzarella
Oregano
Kosher salt
1 thick slice country white bread
1 tbsp. cream cheese, softened
1 thin slice smoked salmon
(1 ounce)
1 large hard-boiled egg, peeled,
sliced
1 tsp. chopped fresh dill
1 tsp. capers, drained
1.
place on a cookie sheet.
2. Drizzle each with olive oil, then layer
on tomato slices, hard-cooked egg
slices (½ an egg each), and a little
grated mozzarella. Sprinkle with
oregano and kosher salt.
3. Broil 5 minutes or until the cheese
melts.
1. Toast bread. Spread with cream
cheese.
2. Top bread with smoked salmon and
hard-boiled egg. Sprinkle with dill
and capers.
RECIPES
28
Mexican Street Corn Dip | Makes 6 servings
8 hard-boiled eggs, peeled and
coarsely chopped
1/4 cup plain Greek yogurt
3 tbsp. regular or light
mayonnaise
3 tbsp. lime juice
1 tsp. Tex-Mex seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 cup corn kernels (thawed or
lightly cooked)
1 jalapeño pepper, seeded and
minced
1/2 cup diced red pepper
2 green onions, thinly sliced
1/4 cup chopped cilantro,
divided
1/2 cup queso blanco
1 bag tortilla chips
1. Combine eggs, Greek yogurt,
mayonnaise, lime juice, Tex-Mex
seasoning, salt and pepper.
2. Stir in corn kernels, jalapeño, red
pepper, green onions and 2 tbsp.
cilantro. Transfer to serving bowl.
3. Sprinkle queso blanco and
remaining cilantro over dip; Serve
with tortilla chips.
RECIPES
29
Wild Mushroom Flatbread with Poached Eggs | Makes 2 servings
1 tbsp. olive oil
1 white onion, diced
4 cups mixed sliced wild
mushrooms (such as cremini,
shiitake, oyster)
2 cloves garlic, minced
1 tsp. each chopped fresh
thyme and rosemary
½ tsp. each salt and pepper,
divided
¼ tsp. hot pepper flakes
2 tbsp. balsamic vinegar
½ tsp. finely grated lemon zest
2 prepared flatbreads
1 tbsp. white vinegar
2 eggs
2 tbsp. chopped fresh chives
1. Heat olive oil in skillet set over
medium-high heat; Sauté onion for
about 5 minutes or until softened
but not browned.
2. Add mushrooms, garlic, thyme,
rosemary, half each of the salt and
for 5 to 7 minutes or until cooked
through.
3. Stir in balsamic vinegar and lemon
zest; Cook for 1 minute.
4.
400°F oven for about 5 minutes or
until golden and heated through.
mushrooms and poached eggs.
Sprinkle with remaining salt and
pepper. Garnish with chives.
RECIPES
30
31
Avocado Toast & Egg | Makes 1 serving
Omelet with Greens & Cheese | Makes 1 serving
1 thick slice country white bread
2 tsp. unsalted butter
cooking spray
1 large egg
2 thin slices avocado
2 thin slices tomato
2 tsp. chopped fresh cilantro
salt and pepper optional
3 large eggs
Kosher salt, freshly ground
pepper
cup Muenster cheese,
shredded, divided
cup sautéed greens (such as
spinach, kale, or Swiss chard)
1. Toast bread. Spread with butter.
2. Top bread with avocado and tomato.
Sprinkle with cilantro. Place poached
egg on top. Sprinkle with salt and
pepper if desired.
1. Lightly butter omelet tray. Break
eggs into a separate bowl, add
kosher salt and pepper. Beaten
to blend. Pour egg mixture into
omelet tray and cook accordingly.
2. Place cooked omelet onto a plate,
top with Muenster and greens.
Using spatula, fold one side of
RECIPES
32
Soft-Boiled Scotch Eggs | Makes 6 servings
6 eggs, soft-boiled and peeled
1 pound sausage meat
1 tablespoon brown mustard
1 tablespoon chopped fresh
parsley
½ teaspoon nutmeg
½ cup lard or other cooking fat
1. Combine the sausage, mustard,
parsley and nutmeg, mixing together
by hand. Divide the sausage mixture
into 6 portions; spread each one out
into an oval shape.
2. Add an egg to the sausage, then
gently form the sausage around the
egg as evenly as possible.
3. Warm the cooking fat to 350°F in
a skillet, then add an egg or two.
roll them back and forth to allow the
sausage to cook evenly and retain a
round shape. Cook until the sausage
is cooked through, about 5 minutes
per egg.
4. Preheat oven to 170°F. Transfer the
cooked egg to a plate lined with a
paper towel, then place in the oven
other batches of eggs.
RECIPES
33
Whole Grain Salad with Soft Boiled Eggs & Shallot Yogurt
Makes 6 servings
½ cup whole rye berries, farro,
or wheat berries
Kosher salt
1 small shallot, finely chopped
³ cup whole-milk Greek yogurt
2 tablespoons chopped mint
1 lemon, halved
Freshly ground black pepper
6 cups mixed greens (such as
arugula, baby mustard, and/or
mizuna)
4 Soft-Boiled Eggs, halved
1. Cook rye berries in a large saucepan
of boiling salted water until tender,
60–80 minutes. Drain and let cool.
2. Meanwhile, mix shallot, yogurt, mint,
and 1 Tbsp. lemon juice in a small
bowl; season with salt and pepper.
3. Toss greens with a squeeze of lemon
juice in a medium bowl; season with
salt and pepper. Add rye berries and
toss to combine.
4. Scoop shallot yogurt onto plate and
top with a mess of salad and egg
halves.
RECIPES
34
Omelet with Mushrooms & Ricotta | Makes 3 serving
4 ounces button mushrooms
Kosher salt, freshly ground
pepper
4 ounces fresh ricotta or cream
cheese (about ½ cup)
¼ ounce Parmesan, finely
grated (about ¼ cup)
6 large eggs
1. Finely chop the mushrooms. Add
mushrooms to skillet, season with
salt and pepper, and increase
heat to medium-high. Cook until
browned, about
2. 5 minutes. Use a slotted spoon to
transfer to a small bowl. Add ricotta
and Parmesan to mushrooms and
stir well to combine; season with salt
and pepper.
3. Lightly butter omelet tray. Break
eggs into a separate bowl and blend.
Pour half of egg mixture into omelet
tray and cook accordingly. Cook the
remain half. Place cooked omelet
on to a plate, top with mushroom
mixture. Using spatula, fold one side
RECIPES
35
36
LIMITED WARRANTY* TWO (2) YEAR WARRANTY IS ONLY VALID WITH
PROOF OF PURCHASE FROM AN AUTHORIZED DEALER
PLEASE DO NOT RETURN TO STORE OF PURCHASE.
If you have any problems with this unit, contact Customer Service for
support.
1. Your small kitchen appliance is warranted to the original purchaser to be free
from any manufacturing defects under normal use and conditions for two (2)
year, cord excluded. This Warranty applies only to the original purchaser of this
product.
2. 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.
3. If you use your appliance for household use and according to instructions, it
should give you years of satisfactory service.
4. At its sole discretion, Maxi-Matic USA will either repair or replace the product
found to be defective during the warranty period.
5. The repaired or replacement product will be in warranty for the remaining
balance of the two-year warranty period and an additional one-month period.
6. Consumer’s remorse is not an acceptable reason to return a product to our
Service Center.
7. 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.
37
- 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.
8. This warranty does not apply to re-manufactured merchandise.
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
particular purpose is limited in time to the
duration of the warranty.
*Two Year Limited Warranty valid only in the 50 U.S. states plus the District of
Columbia, excluding Puerto Rico and the Virgin Islands.
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
Visit: shopelitegourmet.com for Live Chat Support and Contact Us Form
38
A. Any return of defective merchandise to Maxi-Matic, USA must be
matic.com) to obtainan 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
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 sales receipt or PROOF OF PURCHASE from an authorized dealer,
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.
RETURNS
39
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. 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.
6. Maxi-Matic will pay the shipping charges to ship the repaired or
replacement product back to you.
NOTES
NOTES
Elite Customer Service Center
Mail
Website
Maxi-Matic, USA
18401 E. Arenth Ave
City of Industry, CA
91748-1227
shopelitegourmet.com
Visit our website for Live Chat Support
& Contact Us Form
Register your product online
Elite is a registered trademark of Maxi-Matic, USA.
Copyright Elite by Maxi-Matic.
Actual product may vary from the images/illustrations in this manual due to
continual product improvement.
Por favor visita shopelitegourmet.com para
descargar un manual de usuario en español.
elitebymaximatic @elite_by_maximatic
We take pride in the fact that Elite Gourmet products
are continuously improving. To keep you well informed
of these changes and to reduce paper consumption,
we've included this QR code for you to scan and easily
download the most recent updates to your product to
your mobile device. Just access your camera, point at
the QR code & your mobile device will do the rest.
