Elite Gourmet EIM916 User manual

6QT. OLD FASHIONED
ELECTRIC ICE CREAM MAKER
INSTRUCTION MANUAL
Before operating your new appliance, please read all instructions carefully and keep for
future reference.
Questions? Elite's customer service team is ready to help.
For more Elite products, visit us at shopelitegourmet.com.
Recipes are included in this manual.
MODEL: EIM916

TABLE OF CONTENTS
IMPORTANT SAFEGUARDS
SHORT CORD PURPOSE
POLARIZED PLUG
PARTS IDENTIFICATION
BEFORE FIRST USE
HOW TO USE
CLEANING AND MAINTENANCE
ICE CREAM MAKER RECIPES
WARRANTY POLICY
RETURN INSTRUCTIONS
2
3
3
4
5
5
7
8
15
16

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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. Do not use the product for anything
other than the intended use.
2. Keep the product out of the reach
of children and pets. This product is
not intended for use by unsupervised
children.
3. Close supervision is necessary when
this product is used near children.
4. Do not leave the product
unattended while it is in use. Always
unplug the product from the
electrical outlet when it is not in use.
5. Place the product on a at, steady,
stable, scratch-resistant surface.
6. Use the product in a well-ventilated
area.
7. Do not place the product on or near
gas or electric burners. Do not place
the product inside or on top of a
heated conventional oven,
microwave oven, or other heat
source.
8. Keep the Power Cord and product
away from heated surfaces.
9. Do not submerse or expose the
electrical components of this product
in water or any other liquids.
10. Do not use attachments not
recommended or sold by the
product manufacturer, as a risk of re,
electrical shock, or serious personal
injury may result.
11. Avoid contact with moving parts.
Keep ngers, hair and clothing away
during operation.
12. Never operate the ice cream maker
dry. Always have ice cream mixture in
the container when plugged in.
13. Do not use hot oil or liquids in the ice
cream maker.
14. Plug the product into a standard 120V
AC electrical outlet.
15. Do not plug or unplug the product
from the electrical outlet with a wet
hand.
16. Never operate the product while you
are standing/sitting in a damp or wet
area.
17. To avoid a circuit overload, do not
operate another electrical product
on the same electrical circuit as this
product.
18. Do not allow the Power Cord to
hang (i.e., over the edge of a table or
counter) where it may be tripped over
or pulled.
19. Disconnect the plug (do not pull
on Power Cord) from the electrical
outlet. Do not put any stress on the
Power Cord where it connects to the
product, as the Power Cord could fray
and break.
20. Never operate this product if it has a
damaged Power Cord or plug, is not
working properly, has been dropped
or damaged, or the Power Cord or
Handle exposed to water or other
liquids. Do not attempt to examine
or repair this product yourself. Return
the product to a service center for
examination and repair.
21. This product is intended for indoor,
non-commercial, non-industrial,
household use only. Do NOT use
outdoors.

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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
qualied 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
1. Hand Crank
2. Electric Motor
3. Latch
4. Power Cord
5. Wooden Bucket
6. Stabilizing Ring
7. Canister Lid
8. Canister Lid Cap
9. Freezing Canister
10. Plastic Stirrer
11. Dasher
NOTE: The indentation located on
the top lip of the freezing canister
is intentional and designed to assist
in the churning of the paddle when
all parts are assembled with the lid
and motor.

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BEFORE FIRST USE
1. Always read all instructions and safeguards before operation.
2. Remove all packaging materials and make sure that all parts are present and in
good condition before discarding packaging materials.
3. Wash the lid, canister, and other plastic accessories in warm soapy water.
4. Rinse and dry thoroughly.
5. Use a damp cloth to wipe clean the electric motor, hand crank and wooden
bucket.
6. For brand new machines, please ll the wood bucket 2/3 full of water. Allow
to sit for 1-2 hours. This allows the wood to expand and swell up so that the
seams in between will close together keeping any ice or salt from leaking
during the operation process.
WARNING: DO NOT USE ABRASIVE CLEANERS OR SCOURING PADS.
DO NOT IMMERSE ANY ELECTRICAL COMPONENT OR POWER CORD IN
WATER OR ANY OTHER LIQUIDS AT ANY TIME.
HOW TO USE
PREP – Chill the ice cream canister in the freezer for 2-3 hours prior to use. Do not
leave the canister inside the freezer for more than 6-hours.
1. Using your favorite recipe, prepare the necessary ingredients per the recipe
instructions.
2. Pour the prepared and chilled ice cream mixture into the chilled ice cream
canister. Do not ll more than 2/3 full.
3. Insert the Blending Spatula and make sure the bottom of the spatula is xed in
the center of the bottom of the canister. (Fig 1)
4. Place the lid on the canister. (Fig 2)
5. Place the plastic stabilizing ring into the wooden bucket. (Fig 3)
6. Place the canister into the wooden bucket and make sure it engages the cone
in the center of the bucket. (Fig 4)
7. Slide the rectangular end of the hand crank or electric motor into the
rectangular hole on the rim of the wooden bucket (Fig 5a). The opposite end
of the crank will drop into the open end where the locking latch is (Fig 5b).
Carefully lift the latch so that the wire goes over the rounded end of the hand
crank or motor (you may need to rotate the canister by hand so that the lid ts
into the motor/hand crank) (Fig 5c).
5
Figure 1 Figure 2 Figure 3 Figure 4

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NOTE:
While using the
motor during the
churning process,
the canister should
be turning which will
be churning the ice
cream ingredients.
The Blending Spatula
will remain stationary.
If the canister is
not spinning, the
assembly is not set
up properly and
will need to be re-
adjusted.
HOW TO USE (cont.)
8. Plug the power cord into an electrical outlet if the Electric
Motor is being used.
9. Now prepare the wooden bucket by lling it with ice to the
top of the canister.
10. Add 1-2 cups of rock salt to the top of the ice inside the
bucket.
11. Run the cranking system for approximately 5 minutes so
that the canister chills evenly.
12. As the ice begins to melt down by 2-3 inches, add more ice
and more cups of rock salt into the bucket.
13. Allow the machine to churn for 45 minutes. (If the motor
has stopped prematurely, turn the motor off, break up any
ice blockages with the plastic stirrer and start it up again).
14. Once the churning is complete (the motor will
automatically shut off when the contents inside become
too thick for the blending spatula), unplug and remove the
motor or crank. Clear the ice and salt away from the lid of
the canister to prevent it from falling into the canister of ice
cream.
15. Remove the cover and carefully lift out the Blending
Spatula and scrape off any excess ice cream.
16. The ice cream consistency is very fresh so it will be more of
a soft-serve texture.
17. If a harder consistency is desired, transfer the contents to a
freezable container and freeze for 3-4 hours.
HOW TO USE MANUAL HAND CRANK:
Follow the instructions 1 - 7 from the Electric Motor to assemble
the machine and the Hand Crank to the wooden bucket.
1. The Manual Hand Crank is recommended for use to aerate
the ice cream contents to help add air into the mixture to
make it thicker.
2. It is usually suggested to use towards the last 10-15
minutes of the freezing process. It will also help freeze the
contents more.
3. During the Hand Cranking process, both the Canister and
the Blending Spatula will spin in opposite directions of
each other.
Figure 5a Figure 5b Figure 5c

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HOW TO USE (cont.)
TIPS & NOTES:
1. For Best freezing results, use recipes with high fat content.
Such as heavy cream. Or vegan coconut cream, cashew
milk or a mixture of both.
2. Use ice that is crushed inside the bucket. Ice should be
small, coarse pieces.
3. As the canister is turning, make sure to periodically mix
salt and ice together by using the plastic stirrer every 10-
15 minutes while the machine is in use.
4. It is recommended to store the ice cream inside the
freezing canister.
5. If the ice cream consistency is too soft, put the contents
into a freezable container and freeze for 3-4 hours. The
manual hand crank can also be used to crank the ice
cream inside the canister to the desired consistency.
6. For recipes that require pre-cooking, it is recommended
that ingredients be prepped several hours ahead. The
mixture s will need to be allowed time to chill and expand.
CAUTION:
1. Do not plug up the drainage hole on the side of the
wooden bucket. This is for draining excess salt water and
should be kept open at all times.
2. If the electric motor stops churning before the 45-minutes
is complete, check to make sure there is no blockage of ice
jamming against the canister. If there is ice blocking the
canister, turn off the motor and remove the jammed ice.
3. The electric motor will automatically shut off if the
ingredients in the canister are too thick or too hard to
blend anymore. Once removed, the motor will function
normally again.
CAUTION:
Never immerse the
motor in water or any
other liquid.
Do not use abrasive
cleaners. Do not
wash accessories in
dishwasher.
-
-
7
CLEANING & MAINTENANCE
ALWAYS UNPLUG MACHINE AND ALLOW TO COMPLETELY
COOL BEFORE CLEANING OR STORING.
1. Clean the electric motor with a damp cloth to remove any
debris.
2. Clean the wooden bucket with a warm soapy sponge to
remove the salt-water residue. Rinse and dry thoroughly
to ensure the salt does not corrode the metal accessories
or parts.
3. Wash the plastic canister lid, blending spatula and other
plastic parts in warm soapy water and dry thoroughly.
4. Wash the freezing canister in warm soapy water and dry
thoroughly. Never freeze the canister while it is still wet.

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Chocolate Ice Cream
1. Mix together the egg yolks, sugar (and corn our if using it) in a bowl, stirring well and
beat until smooth. Pour the milk into a saucepan and heat gently on a medium heat until
hot. DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well.
2. Pour the mixture back into the saucepan and heat gently, stirring frequently. DO NOT
BOIL. After several minutes it will start to thicken into custard. At this point remove the
pan from the heat, add the cocoa powder using a sifter and mix well ensuring any lumps
of cocoa powder have dissolved. Leave the mixture to chill.
3. Once chilled, mix until slushy. Add the heavy cream and make sure it mixes in well.
Transfer the mixture to the ice cream maker and freeze according to the instructions.
Chocolate Chip Ice Cream
1. Add the milk and sugar into a saucepan and heat gently, dissolving the sugar. Remove
from heat once sugar is dissolved and leave the mixture to cool completely.
2. When mixture is cool, stir in the heavy cream. Then add in the grated chocolate or mini
chocolate ships. Transfer the complete mixture into the ice cream maker and freeze
according to the instructions.
Banana Ice Cream
1. Peel and chop the bananas into chunks. Place in a mixing bowl and mash well. Stir in
milk/cream and then the sugar. Mix well. Chill in the refrigerator for 2-3 hours.
2. Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
10 egg yolks
4 cups milk
4 cups double/heavy cream
optional: 2 level tsp. corn our (for thicker texture or when ice cream maker has a bowl that
needs advance freezing)
2 1/2 cups plain chocolate (grated or
mini chips)
4 oz. sugar
6 tbsp. of cocoa powder
4 cups milk
4 cups double/heavy cream
1 1/2 cups sugar
6 cups milk
6 cups double/heavy cream
2 cups sugar
12 ripe bananas (to puree)
RECIPES
*NOTE: Not all recipes will yield 4qts (128oz.). You may need to double or divide
recipe in half to yield desired amount.

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Strawberry Ice Cream
1. De-stalk, wash and chop the strawberries into small pieces. Place in a mixing bowl and
add 1 cup of sugar. Mash well until you have a smooth mixture. Chill the mixture in the
refrigerator.
2. Mix together the egg yolks, the remaining 1 cup of sugar (and cornower if using it). Beat
until smooth. Pour the milk into a saucepan and heat gently on a medium heat until hot.
DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well.
3. Pour the mixture back into the saucepan and heat gently, stirring frequently. Do NOT
bring to a boil. After several minutes it will start to thicken into a custard. At this point,
remove saucepan from heat and let cool.
4. When the custard has cooled, transfer into a chilled bowl. For best results refrigerate the
mix for at least 3 hours (overnight if you have the time). When the custard is thoroughly
chilled, pour the heavy cream into a separate mixing bowl and whip until slightly uffy.
Stir the whipped cream into the chilled custard mixture. Stir in vanilla extract.
5. Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
4 cups heavy cream
12 egg yolks (beaten)
4 tsp. vanilla extract
4lbs. fresh strawberries
4 cups full cream milk
2 cups sugar
optional: 2 level tsp. corn our (for thicker texture or when ice cream maker has a bowl that
needs advance freezing)
RECIPES (cont.)
Vanilla Ice Cream
1. Pour the milk into a saucepan and bring slowly to a simmer. DO NOT BOIL. Once mixture
is bubbling slightly, remove from heat. Place the vanilla pods into it and leave to infuse
for about 20 minutes.
2. In a bowl, beat together the egg yolks and sugar (and cornower if using it) until thick.
Carefully remove the vanilla pod from the pan of milk and scrape out any excess seeds
into the milk. Whisking constantly, pour the milk mixture into the mixture of egg yolks
and sugar. Whisk until mixed well. Pour the mixture back into the pan and heat gently,
constantly stirring until the mixture thickens to a custard – DO NOT BOIL OR MIXTURE
WILL CURDLE. When you see a lm form over the back of your spoon, remove the
saucepan from the heat. Let mixture cool completely.
3. When the custard base is completely cooled, stir in heavy cream and transfer to a chilled
bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the
time). Transfer the mixture into ice cream maker and freeze according to the instructions.
3 cups heavy cream
2 vanilla pods (scored down the middle)
10 egg yolks (beaten)
1 cup sugar
3 cups full cream milk
optional: 2 level tsp. corn our (for thicker texture or when ice cream maker has a bowl that
needs advance freezing)

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Butter Pecan Ice Cream
1. Place the single cream, sugar and butter into a saucepan and mix together over a low
heat. Stir until the mixture starts to bubble around the edges. Remove the saucepan
from the heat and allow to cool completely.
2. When the mixture is cooled, stir in the heavy cream, chopped pecan nuts and vanilla
extract. Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
Honey Ice Cream
1. Beat together the egg yolks and honey in mixing bowl and set aside. Heat the milk in
a saucepan until it reaches bubbles slightly, DO NOT BOIL, then lower heat to simmer.
While milk is simmering, stir in the egg yolks/honey mixture. Continue to stir until it
thickens.
2. Remove from the heat, strain in a mesh strainer and leave to cool completely.
3. Once mixture is completely cool, stir in heavy cream and vanilla extract. Then transfer the
whole mixture into ice cream maker and freeze according to the instructions.
1 1/2 cup of pecan nuts (chopped)
3 teaspoons vanilla extract (or according to taste)
4 cups milk
1 cup honey
6 cups single/light cream
6 cups heavy/double cream
1 1/2 cups brown sugar
6 tbsp. butter
10 egg yolks
4 cups double/heavy cream
2 tsp. vanilla extract
RECIPES (cont.)
Crunchy Pecan & Maple Syrup Ice Cream
1. Using a frying pan, slowly melt the butter then add the chopped pecan nuts. Sprinkle on
the sugar, stir and cook on a medium heat for approx 3-4 minutes until the nuts are crisp.
NOTE. Cooking on too high a heat will burn the pecan nuts and render a bitter taste.
2. Remove mixture from the pan and place to one side to cool.
3. In a separate mixing bowl, add milk and heavy cream and then add the fried, chopped
pecan nuts. Still stirring, add the maple syrup until blended in. Allow to cool completely.
4. Once cool, transfer the complete mixture into the ice cream maker and freeze according
to the instructions.
2 oz. maple syrup
6 cups milk
6 cups double/heavy cream
2 cups pecan nuts, chopped
8 oz. butter
1/2 cup brown sugar

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Pistachio Ice Cream
*Blanched - if you have time, blanching can help the recipe; place the nuts in a heatproof bowl
and pour boiling water over them. After 1-2 minutes, carefully drain and peel. Ensure you
dispose of the hot water safely.
1. In a blender place the eggs, milk, sugar and all the nuts and blend until you get a smooth
mixture. Pour the mixture into a saucepan and heat gently, stirring continuously and wait
until it thickens.
DO NOT BOIL OR MIXTURE WILL CURDLE.
2. When you test the mixture over the back of your spoon and it forms a lm then it’s time
to remove the saucepan from the heat and let the mixture cool thoroughly.
3. When cooled, add the vanilla and almond extracts and carefully fold in the whipped
cream. Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
Orange Sorbet
1. In a saucepan mix together the sugar, water and orange zest. Heat gently, stirring
constantly until the sugar has dissolved. Bring to a boil for approx. 5 to 8 minutes - until
you have syrup and remove from heat.
2. Let syrup cool completely, about 3 to 5 hours. When cool, stir in the orange and lemon
juices then transfer the complete mixture into ice cream maker and freeze according to
the instructions.
3 to 4 cups of pistachio nuts, shelled & blanched*
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
zest of 4 oranges
juice from 2 whole lemons
9 eggs
3 cups milk
3 cups double/heavy cream
1 1/2 cups sugar
2 cups sugar
2 cups fresh orange juice
3 cups water
RECIPES (cont.)
Mint Chocolate Chip Ice Cream
1. Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Once
sugar is dissolved, remove from heat and allow to cool completely.
2. Once mixture is cool, stir in heavy cream, grated chocolate or chips and peppermint
essence or extract (and the green food coloring if you want to use it).
3. Transfer the complete mixture into the ice cream maker and freeze according to the
instructions.
2 1/2 cups plain chocolate (grated or mini chips)
3 to 4 tsp. peppermint essence or extract (or to taste)
optional: 2 or 3 drops of green food coloring
4 cups milk
1/2 cup sugar
4 cups double/heavy cream

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Apple Sorbet
1. Take the apple purée and mix with the apple juice. Pour into a baking tray (metal) and
freeze. Once frozen, transfer the mixture to a food blender or processor and blend until
smooth.
2. Whisk the egg whites until stiff and then fold them into the blended apple mixture.
Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
Pear Sorbet
1. In a saucepan mix together the sugar and water. Heat gently, stirring constantly until the
sugar has dissolved. Bring to a boil for approx. 5 to 8 minutes - until you have syrup and
remove from heat and let cool completely, about 3 to 5 hours.
2. Drain pears from syrup in the tins and purée them in a blender or food processor. Put
into a mixing bowl and stir in the lemon juice and sugar/water mix. Transfer the
complete mixture into ice cream maker and freeze according to the instructions.
7 cups apple juice
3 1/2 cups canned apple puree
4 egg whites
2 cups sugar
4 cups water
4 cans of pears in syrup (16oz. size)
1 cup fresh lemon juice
RECIPES (cont.)
Strawberry Sorbet
1. In a saucepan mix together the sugar and water. Heat gently, stirring constantly until the
sugar has dissolved. Bring to a boil for approx. 5 to 8 minutes - until you have syrup and
remove from heat and let cool completely, about 3 to 5 hours.
2. Mash or purée the strawberries and strain (if desired) to remove the seeds.
3. Melt the gelatin powder by mixing it with 4 to6 tablespoons of water over a boiling pan
and stir it. Then add the strawberry purée mixture and the lemon juice into the syrup
mixture. When completely cool, transfer the complete mixture into ice cream maker and
freeze according to the instructions.
juice of 2 lemons
2 packet of gelatin powder (plain, no avor)
2 cups sugar
4 cups water
4lbs. fresh strawberries

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Vanilla Gelato
1. Put all the ingredients, with the exception of the vanilla pods, into a saucepan and heat
gently, stirring all constantly.
2. Bring liquid to a gentle simmer then immediately pour the heated mixture into a large
mixing bowl. Scrape the seeds out from the vanilla pods directly into the mixture, stir
and leave to cool.
3. When the mixture is completely cool, transfer it into ice cream maker and freeze
according to the instructions.
Chocolate Gelato
1. Place the milk, sugar and vanilla extract into a saucepan and stir constantly while heating
the pan slowly to dissolve the sugar. DO NOT BOIL. Once the sugar has dissolved
completely, remove from the heat.
2. Add the chopped chocolate to the pan and stir until fully melted. Leave the whole
mixture to cool then transfer into ice cream maker and freeze according to the
instructions.
6 cups whole milk
2 cups skimmed milk powder
1 1/2 cups caster sugar
2 vanilla pods (split down the middle)
8 cups whole milk
10 oz. caster sugar
2 cups dark chocolate, chopped
1 tsp. vanilla extract
RECIPES (cont.)
Lemon Sorbet
1. In a saucepan mix together the sugar, water and lemon zest. Heat gently, stirring
constantly until the sugar has dissolved. Bring to a boil for approx. 5 to 8 minutes - until
you have syrup and remove from heat and let cool completely, about 3 to 5 hours.
2. Stir the syrup mixture and lemon juice together in a mixing bowl, transfer the mixture
into ice cream maker and freeze according to the instructions.
2 cups sugar
4 cups fresh lemon juice
4 cups water
8 tsp. lemon zest

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Peach Gelato
1. Cut the peaches into very small pieces. The smaller you cut them, the faster they will
freeze and the ner the nal texture will be. Arrange the peach pieces in a single layer on
a rimmed cookie sheet and freeze solid, about 2 hours.
2. Put the frozen peach pieces in a food processor or blender with the sugar and blend
briey. Add the mascarpone and pulse until the mixture is smooth.
3. Transfer into ice cream maker and freeze according to the instructions.
Strawberry Gelato
1. In a food processor or blender combine the strawberries, sugar and whole milk and
puree until smooth.
2. Add in the heavy cream and mix just enough to combine (you do not want to whip the
cream). Add in the lemon juice.
3. Refrigerate mixture for at least 4 hours. Refrigerate overnight if possible.
4. Transfer the mixture into ice cream machine and freeze according to the instructions.
4lbs. fresh peaches (peeled & pitted)
1 1/2 cups of sugar
1 1/2 cups of mascarpone cheese or plain yogurt (unavored)
3lbs. of fresh strawberries (hulled)
3 cups of sugar
RECIPES (cont.)
Banana Gelato
1. In a saucepan mix together the sugar and water. Heat gently, stirring constantly until the
sugar has dissolved completely. Remove from heat and let cool.
2. In a separate bowl, mash the bananas and stir in the juice from the lemon. Stir in the milk
and the cooled sugar/water syrup. Transfer into ice cream maker and freeze according to
the instructions.
12 ripe bananas
juice of 2 to 3 fresh lemons
5 cups whole milk
3 cups of heavy cream
4 tsp. fresh lemon juice
4 cups whole milk
4 cups water
2 cups caster sugar

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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:
- 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
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16
Questions? We’re here to help!
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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 sufcient 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.

MODEL: EIM916
Elite Customer Service Center
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.
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
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