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18401 E. Arenth Ave
City of Industry, CA
91748-1227
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TABLE OF CONTENTS
IMPORTANT SAFEGUARDS
SHORT CORD PURPOSE
POLARIZED PLUG
PARTS IDENTIFICATION
INTRODUCTION TO SLOW COOKING
BEFORE FIRST USE
STONEWARE POT CARE
HOW TO USE
CLEANING AND MAINTENANCE
TIPS FOR SLOW COOKING
RECIPES
WARRANTY POLICY
RETURN INSTRUCTIONS
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IMPORTANT SAFEGUARDS
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.
READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE
REFERENCE
WARNING: When using electrical appliances, basic safety precautions should
always be followed as below:
1. To protect against the risk of
electrical shock do not put base in
water or in any other liquid.
2. Close supervision is necessary when
appliance is used near children.
3. NEVER ALLOW A CHILD TO USE THIS
PRODUCT.
4. Unplug from the electrical outet
when not in use, before putting on
or taking off attachments, and before
cleaning.
5. The use of attachments or tools not
recommended by supplier may cause
re, electric shock or injury.
6. Do not use outdoors.
7. DO NOT let the power cord hang over
the edge of the table or work-top,
and keep it away from any hot
surfaces.
8. KEEP YOUR APPLIANCE AWAY FROM
ANY HOT PLATES, BURNERS AND
HEATED OVENS.
9. Extreme caution must be used when
moving an appliance containing hot
food, water, or other hot liquids.
10. Do not use the appliance for other
than intended use.
11. Do not switch on the slow cooker if
the ceramic pot is empty.
12. Allow lid and slow cooker to cool
completely before allowing it to
touch water.
13. Never touch the outer enclosure of
the slow cooker during its operation
or before it cools completely. Use
the handles or knobs. Do not touch
hot surfaces. Use oven gloves or a
cloth when removing lid or handling
contents.
14. Never cook directly in the base unit.
Always use the ceramic pot.
15. Do not use slow cooker or glass lid if
cracked or chipped.
16. Never leave the appliance connected
to the electrical outlet when not in
use.
17. Do not switch on the appliance when
it is upside down or laid on its side.
18. The glass lid and ceramic pot are
fragile. Handle them with care.
19. The appliance must not be immersed
in water.
20. 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.
21. Children should be supervised to
ensure that they do not play with the
appliance.
22. If the supply cord is damaged, it must
be replaced by the manufacturer, its
service agent or similarly qualied
persons in order to avoid a hazard.
23. 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.
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SAVE THESE INSTRUCTIONS.
THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY.
SHORT CORD PURPOSE
POLARIZED PLUG
If the plug still does not t, contact a
qualied 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.
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 t into a
polarized outlet only one way. If you
are unable to t the plug into the
electrical outlet, try reversing the plug.
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 counter
top or tabletop where it can
unintentionally be pulled on or tripped
over by children or pets.
Note: A short power cord is provided
to reduce the risk of personal injury
resulting from becoming entangled in or
tripping over a long cord.
Longer power-supply cords or
extension cords may be used if care
is exercised in their use.
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PARTS IDENTIFICATION
INTRODUCTION TO SLOW COOKING
Slow cookers cook at temperatures just around boiling. The 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. Always unplug from electrical outlet when not in use.
A. Knob for Lid
B. 7Qt. Ceramic Inner Pot
C. Outer Body / Base
D. Tempered Glass Lid
E. Off / Warm / Low / High Knob
A
D
E
B
C
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BEFORE FIRST USE
1. Before using the slow cooker for the rst time remove all
labels and packaging and discard or recycle properly.
2. Wash the ceramic pot and glass lid in hot soapy water with
a sponge or a dish cloth, rinse thoroughly and dry.
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.
Do not immerse the
slow cooker base in
water or other liquids..
CAUTION:
Failure to follow these
instructions can cause
breakage resulting
in injury or property
damage.
STONEWARE POT CARE
Like any ceramic, the stoneware pot may crack or break if not
properly handled. To prevent damage, handle with care!
• 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 pop corn, 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 attempt to 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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HOW TO USE
* Do not use frozen, uncooked meat in the Slow Cooker.
Thaw any meat or poultry before slow cooking.
* Visit foodsafety.gov or fsis.usda.gov for more
information on safe internal cooking temperatures.
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 oor.
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. Set the control knob to the OFF position before plugging the
unit into the electrical outlet.
5. Set the temperature to LOW or HIGH settings and cook accord-
ing to the recipe.
6. Cooking time should not exceed 8 hours.
7. Once cooking is complete, turn off the slow cooker or switch to
the Keep Warm setting to keep food warm for up to 4 hours.
8. To turn off the slow cooker, set the control knob to OFF and
unplug the unit after cooking is complete. Use heat-resistant
gloves or oven mitts when removing the ceramic pot.
KEEP WARM FUNCTION:
• Food can be kept warm in the slow cooker for up to 20 hours.
However, after 4 hours, the food may begin to dry out and the
avor may change.
• Food cooked in other appliances may also be transferred to
the slow cooker to keep warm.
CAUTION:
Be careful not to
touch the base unit
after cooking as it will
remain hot.
CLEANING & MAINTENANCE
• Always ensure the slow cooker is unplugged and the control
is in the OFF position before cleaning or storing. Allow the
unit to cool completely before cleaning.
• The ceramic insert is dishwasher safe and may also be washed
with warm, soapy water. To remove food that has stuck to the
bottom, soak the insert overnight in soapy water and rinse
the next day.
• Do not place a hot or warm ceramic insert in a cold
environment, as this may cause cracking.
• Wipe the exterior of the slow cooker with a damp cloth
and dry thoroughly. Do not use harsh abrasive cleaners or
scouring pads, as they may damage the surfaces.
• The glass lid is dishwasher safe once it has cooled to room
temperature. Do not place a hot or warm glass lid in a cold
environment, as this may cause cracking.
CAUTION:
Never submerge the
entire slow cooker
into water or any
other liquid or this
may damage the slow
cooker.
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TIPS FOR 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) and
simmer for 30 to 45 minutes.
• The lid is not a sealed t. 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, add liquid/
gravy then select the desired setting (low or high).
• Most meat and vegetable recipes require 8-10 hours on low, 4-6 hours on high.
• 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: amount of water, 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 liquid, gravy, or sauce. Prepare the liquid,
gravy, or sauce in a separate pan or pot, then pour it over the food in the slow
cooker until completely covered.
• Meat will not brown during the slow cooking process. Browning fatty meats
before cooking can reduce excess fat, help preserve color, and add richer avor.
• Whole herbs and spices avor better in a slow cooker than crushed or ground
ones.
• 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
lid and set the slow cooker to HIGH for an additional 45 minutes.
• 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.
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TIPS FOR SLOW COOKING (cont.)
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 excess fat from meat before cooking, as the slow cooking method does
not allow fat to evaporate.
• If adapting an existing recipe from conventional cooking method, 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 red at high temperatures; therefore, the ceramic pot
may have minor surface blemishes. The glass lid may also rock slightly due
to these imperfections. Slow cooking at low temperatures does not produce
signicant steam, so there will be minimal heat loss. With normal wear and tear
over the product’s lifetime, the outer surface of the ceramic pot may develop a
“crazed” appearance.
• Do not place the ceramic pot or glass lid in an oven, freezer, or microwave, or
on a gas or electric stovetop.
• 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 long periods. However, water may be
left inside the pot for soaking.
• There is an area on the base of the ceramic pot that must remain unglazed for
manufacturing purposes. This unglazed area is porous and can absorb water,
so contact with water should be avoided.
• Do not turn on the slow cooker when the ceramic pot is empty or not in the
base.
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BBQ MEATLOAF
• Mix all ingredients in a large bowl. Form into a meatloaf shape that will t 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 nished cooking.
• After placing the meatloaf in slow cooker, top the meatloaf with an additional 1/3 cup
barbecue sauce. Cook for 8 - 10 hours on Low.
½ tsp. salt
1/4 cup water
2 tsp. prepared mustard
2 tbsp. brown sugar
1 tbsp. vinegar
2 - 2½ lbs. ground beef
3/4 cup barbecue sauce
1 egg
1 cup crushed soda crackers
2 tsp. Worcestershire sauce
½ cup diced onion
RECIPES - Beef
SLOPPY JOES
• 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.
3 lbs. ground beef
1 cup onions diced
1 cup celery diced
1 cup green pepper diced
1½ cup ketchup
2 tbsp. Worcestershire sauce
1 6 oz. can tomato paste
3/4 cup water
½ tsp. paprika
3 tbsp. vinegar
3 tbsp. brown sugar
1 tsp. dry mustard
salt and pepper
CHILI DIP
• 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 ½ hour. Serve with tortilla chips.
1 lb. ground beef
1/2 cup chopped onion
1 (16 oz.) jar mild picante sauce
2 cans refried beans
½ tsp. chili powder
8 oz. cheddar cheese shredded
8 oz. sour cream
Jalapenos or mild chilies to taste
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WILD MUSHROOM BEEF STEW
• Combine our, salt, pepper and thyme in small bowl. Place beef in slow cooker. Sprinkle
with our 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.
2 cloves garlic, minced
1 lb. red-skinned potatoes (1½ inch
diameter), cut into quarters
8 oz. assorted mushrooms (such as shiitake,
cremini and oyster) cut into quarters
1 cup baby carrots
Fresh parsley (optional)
2 lbs. beef for stew, cut into 1-inch pieces
1/4 cup all-purpose our
1 tsp. salt
½ tsp. pepper
½ tsp. dried thyme leaves, crushed
3/4 cup ready-to-serve beef broth
¼ cup tomato paste
¼ cup dry red wine
RECIPES - Beef (cont.)
ITALIAN MEATBALLS
• 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.
• Mix all ingredients in a bowl and pour over the meatballs.
• Cover and cook on Low for 4 - 5 hours.
½ cup dry breadcrumbs
3 tbsp. grated parmesan cheese
½ tsp. garlic powder
salt and pepper
1 lb. ground beef
½ lb. Italian sausage
2 eggs
¼ cup milk
Sauce:
1 (15-oz.) can tomato sauce
1 (6-oz.) can tomato paste
1 small onion chopped
½ cup green pepper
½ cup beef broth
1/3 cup water
2 garlic cloves minced
1 tsp. oregano
1 tsp. salt
1 tsp. sugar
1 2 tsp. pepper
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RECIPES - Chicken
LEMON GARLIC CHICKEN
• 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 2½ - 3 hours or on Low for 5 - 6 hours.
• Add parsley and baste chicken. Cover and cook another 15 -30 minutes.
2 lbs. chicken breasts boneless/skinless
1½ tsp. oregano leaves crushed
½ tsp seasoned salt
¼ tsp. pepper freshly ground
2 tbsp. butter
¼ cup water
4 tbsp. fresh lemon juice
4 cloves garlic minced
2 tsp. chicken bouillon
2 tsp. fresh chopped parsley
CHICKEN WINGS IN HONEY SAUCE
• 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.
• For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over wings.
• Cover and cook on low 4-5 hours or on high 2-2½ hours.
3 pounds chicken wings (16 wings)
salt and pepper to taste
2 cups honey
1 cup soy sauce
½ cup ketchup
¼ cup oil
2 cloves garlic, minced
SOUTHWESTERN CHICKEN
• Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken.
Pour remaining sauce over.
• Cover and cook rst 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.
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
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CHICKEN PAPRIKA WITH DUMPLINGS
• 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.
Dumplings Instructions
• Beat 3 eggs, add 1/3 cup water and 2 ½ cups our. Beat with a spoon until smooth. Drop
from teaspoon into boiling salted water and cook until dumplings rise to the top,
approximately 10 minutes.
Dumplings:
3 eggs
1/3 cup water
2½ cups all-purpose our, sifted
6 boneless, skinless chicken breasts
1 medium onion chopped
1 tsp. salt
½ tsp. black pepper
1 tbsp. Hungarian paprika
1 cup chicken broth
8 ounces sour cream
1 tbsp. cornstarch or our
RECIPES - Chicken (cont.)
CHICKEN MERLOT WITH MUSHROOMS
• 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 3½to 4 hours.
• To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese.
¼ cup Merlot or any dry red wine, or
additional chicken broth
2 tsp. granulated sugar
¼ tsp. salt
¼ tsp. freshly ground black pepper
2 cup cooked noodles
2 tbsp. freshly grated Parmesan cheese
2½-3 lbs. boneless, skinless chicken thighs
12 oz. sliced fresh mushrooms
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
3/4 cup low-sodium chicken broth
1 (6-oz.) can tomato paste
2 tbsp. quick cooking tapioca
2 tbsp. chopped fresh basil
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SALMON BAKE
• 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 ½ cup of milk and heat in saucepan.
• Use as a sauce for salmon bake.
1 can cream of celery soup
4 well beaten eggs
1 tsp. garlic powder
1 teaspoon Greek seasoning
2 chicken bouillon cubes, crushed
¼ cup milk
2 (15-oz.) cans salmon, boned and skinned
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
RECIPES - Seafood
CHEESY SHRIMP PASTA
• 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.
4 pods garlic, minced
1 lb. raw shrimp
Cooked pasta of choice
1 (2-lb.) block Velveeta cheese
1 (16-oz.) carton half-and-half
1 (8-oz) canned chopped tomatoes
1 small onion, chopped
FISHERMAN’S SEAFOOD CHOWDER
• Cut cleaned sh into 1-inch chunks. Combine all ingredients except our, 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 our, butter and cream and stir into slow cooker.
Continue cooking until mixture is slightly thickened.
1-1½ lbs. sh (any combination of ounder,
ocean perch, pike, trout, haddock or halibut)
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
¼ cup snipped parsley
¼ tsp. leaf rosemary
½ cup dry white wine
16-oz. can whole tomatoes, mashed
8-oz. bottle of clam juice
1 tsp. salt
3 tbsp. our
3 tbsp. butter or margarine, melted
1/3 cup light cream
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BAKED STUFFED APPLES
• Wash and core the apples, but don’t peel them. In a pan that will t in your slow cooker,
stand up the apples. Butter the pan rst.
• 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.
¼ cup butter
2 cup very hot water
3 tbsp. orange juice concentrate
6 medium red tart apples
1 cup light brown sugar
¼ cup raisins
1 tbsp. orange peel
PIÑA COLADA BREAD PUDDING
• 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, tted with a metal blade, combine ½ 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 ½ 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 ½ tsp. 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 ½ tsp. 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.
3 eggs
¼ cup light rum
1 cup raisins
8 oz. pineapple; crushed w/juice
1 tsp. lemon peel; grated
fresh mint sprigs
1 lb. loaf French bread
10 oz. frozen piña colada drink mix
6 oz. pineapple juice
12 oz. evaporated milk
½ cup cream of coconut
2 large bananas; sliced
RECIPES - Dessert
BLUEBERRY BUMP CAKE
• Place pie lling in the slow cooker. Combine dry cake mix and butter, sprinkle over lling.
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.
2 (21-oz.) cans blueberry pie lling
2 packages yellow cake mix
1 cup butter
1 cup chopped walnuts
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LIMITED WARRANTY* ONE (1) YEAR
WARRANTY IS VALID WITH A DATED PROOF OF PURCHASE FROM AN
AUTHORIZED RETAILER
1. Your small kitchen appliance 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.
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
one-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:
- Product Purchases that were listed as USED, LIKE NEW, OPEN BOX, or REFURBISHED
from Outlet Shops or Online Retailers.
- 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 nature such as re, oods, hurricanes, tornadoes, etc.
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 prohibited by applicable law,
any implied warranty of merchantability or tness 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 us-
age 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 to contact us for support
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RETURN INSTRUCTIONS
RETURNS:
A. Any return of defective merchandise to the manufacturer must be
processed accordingly by rst contacting customer service 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 sufcient 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 tele
phone 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. 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.
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