Elite EDF-1300 User manual

1 YEAR LIMITED WARRANTY*:
Your small kitchen appliance is warranted to the original consumer purchaser to be free from any
manufacturing defects under normal use and conditions for one (1) year from the date of purchase, except as
noted. During that period, if you need to exchange the unit, please return the item with your sales receipt to
the store where you purchased it. If you are no longer within the store’s return policy period, please read the
following for warranty details:
WARRANTY IS ONLY VALID WITH A DATED SALES RECEIPT.
To guarantee repair or replacement without charge, a dated sales receipt showing purchase within the limited
warranty period* must accompany the appliance. Without a sales receipt, warranty will be estimated according
to the appliance's manufactured date. A comparable appliance should arrive within 2-3 weeks. However, in
case an appliance is not covered by warranty, correspondence offering alternatives will be mailed to you.
During the one-year warranty period, we will either repair or replace this product with either a new or
remanufactured product, at our discretion. If the product is no longer available, a similar product will be sent
that is of equal or greater value to replace the defective product. (See the “Returns” section below). 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.
This limited warranty covers appliances purchased and used within the U.S.A. plus the District of
Columbia and does NOT cover:
- Damages caused by unreasonable use, neglect, normal wear and tear, commercial use, improper assembly
of product, or Acts of God, such as fire, flood, hurricanes and tornadoes.
- Damages caused in shipping.
- Defects other than manufacturing defects.
- Breakage caused by misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect
current or voltage.
- Damages of parts that are not electrical; including but not limited to the following: cracked or broken plastic
or glass, cutters/strainers, cutting blades, etc.
- Damage from service or repair by unauthorized personnel.
- Extended warranties purchased via a separate company or reseller.
- Consumer’s remorse is not an acceptable reason to return a product to our Service Center.
*The consumer is responsible for any delivery charges for all replacement units provided for exchange under
the warranty.
RETURNS: To return a defective product, please contact customer service to obtain an RA # (Return
Authorization Number). We will not accept any returns of merchandise without an applicable RA #.
For your protection, always carefully package the product for shipment and insure it with the carrier as we
cannot assume responsibility for lost or damaged returns. Be sure to enclose the following items with your
return: any accessories related to the problem, your full address and daytime phone number, a note
describing the problem, a copy of the dated sales receipt or other proof of purchase and a valid RA#.
C.O.D shipments cannot be accepted.
Maxi-Matic, USA expressly disclaims all responsibility for consequential damages or incidental losses caused
by the use of this appliance. Some states or provinces do not allow this exclusion
or limitation of incidental or consequential losses, so the foregoing disclaimer may not apply to you. This
warranty gives you specific legal rights, and you may also have other legal rights
which vary from state to state, or province to province.
*One Year Limited Warranty valid only within the U.S.A. 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.
**Any instruction or policy included in this manual may be subject to change at any time.
EDF- 1300 5 QT. MULTIFUNCTION COOKER & DEEP FRYER
Distributed by: MAXI-MATIC®, USA
18401 E. Arenth Ave. Building B. City of Industry, CA 91748
Customer Service Department: [phone] Ext. 120 MON-FRI 10am-5pm PST
Email: [e-mail] Website: www.maxi-matic.com
5 Qt. Multifunction Cooker & Deep Fryer
Model EDF-1300
INSTRUCTION MANUAL
Before operating your new appliance, please read all instructions carefully and keep for future reference.

IMPORTANT SAFEGUARDS ..
When using electrical appliances, basic safety precautions should always be followed
including the followings:
1. Read all instructions before operating.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical hazards, do not immerse any part of appliance in
water.
4. Close supervision is necessary when any appliance is used by or near children.
Never leave appliance unattended.
5. Always unplug from outlet when not in use, or before either filling or emptying the
water/oil, or if it appears to be faulty. Allow the unit to cool before putting on or
taking off parts and before cleaning.
6. Do not operate any appliance with damaged cord or plug or after the appliance
malfunctions or has been damaged in any manner. Return appliance to the
nearest authorized service facility for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by the appliance
manufacturer may cause hazards.
8. Do not use outdoors or while standing in damp area.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces, or
become knotted.
10. Deformation or failure may take place when the cooker is used at unstable
places, places exposed to water or humidity and other places adjacent to other
heating sources.
11. Extreme caution must be exercised when moving cooker/fryer containing hot oil
or other hot liquids.
12. Always attach plug to appliance first, then plug cord into the wall outlet. To
disconnect, turn any control to OFF, then remove plug from wall outlet.
13. Do not use appliance for other than intended use.
SPECIAL SAFETY INSTRUCTIONS:
1. Keep cover firmly closed during use.
2. Load basket outside of fryer to avoid spitting.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY!
1
USING YOUR DEEP FRYER ..
HOW TO USE
FRYING:
Filling the container with oil:
Use only blended vegetable oil or pure oil. Do not use groundnut oil, sunflower oil,
soy bean oil, olive oil, lard or dripping.
Never mix different oils and fats together
Do not mix old and new oil together as this will only spoil the new oil in a short time.
The oil can be stored in the fryer with the lid closed, which keeps it fresh and clean,
but the appliance must be unplugged from the socket.
Check the oil before each use, and make sure maximum oil level is not more than
1/3 pot capacity.
Set the temperature dial to “Deep Fryer” setting.
Filling the frying basket:
Place the food in the frying basket. Do not overfill it and never exceed the
maximum quantities.
Damp food, such as chipped potatoes, must be dried thoroughly before frying.
Before putting frozen foods into the fryer, shake over the sink to remove any loose
ice. Follow the instruction on the frozen food packet on whether to cook the food
from frozen or thawed.
To avoid deterioration of the oil, add seasonings to the food after it is removed from
the fryer and basket".
WARNING: DO NOT PLUNGE THE BASKET QUICKLY INTO THE HOT OIL,
OTHERWISE IT COULD OVERFLOW. DURING FRYING, HOT STEAM WILL ESCAPE
THROUGH THE LID. THIS IS NORMAL. AVOID THIS AREA WHEN THE FRYER IS IN
USE.
After finish frying:
Do not carry or move the fryer while the oil is still hot,
Wait for the steam to escape for a few moments before opening the lid.
Hook up the basket with the basket handle. Hang the basket on the edge of the
interior wall of the container.
Let the food drain for a minute.
Use the handle to lift the basket out.
Unplug the fryer after every use.
After removing the basket, skim the oil and remove any small pieces of food.
To remove any fine food debris, such as breadcrumbs, follow the instructions on
filter the oil. If solid vegetable oil is used, you need to do this before the oil hardens.
Store the oil in the fryer with the lid closed, which keeps it fresh and clean. If the
fryer is not to be used for long time, store the oil in a separate container, and clean
the inside of the fryer as instructed.
2

Filtering the oil:
After frying, always check to see if the oil needs filtering to remove any food
debris.
Remove the lid and pour the oil into another container which will hold at least 2
Liters. Hold the fryer using the carrying handles.
Wipe the inside with kitchen paper and clean as directed below.
Line the basket with a filter paper.
Attach the basket to the edge container.
Pour the oil carefully through the filter paper back to the fryer.
Throw away the filter paper and clean the basket in hot soapy water.
Discard the oil after 8-12 uses.
Frying hints:
Do not fill the basket more than three quarters full frozen foods.
Always dry food well, especially chipped potatoes. If left damp they will not turn
crisp.
All foods, except those with a high starch content (chips, doughnuts), should be
coated before frying. Typical coatings used are seasoned flour, breadcrumbs or
batter. When frying, carefully time foods to avoid overcooking. The cooking time
may vary according to the quantity and thickness of the food being fried.
Remember a difference of one or two minutes can result in over cooked food.
FOOD
APPROX. TIME (Min.)
TEMPERATURE
Fresh Chicken Legs/Wings
10
375°F
Fresh Fish with Batter
5 –7
375°F
Frozen Shrimp
3
350°F
Frozen Onion Rings
3
375°F
Frozen Fish Sticks
5
375°F
Frozen French Fries
5
375°F
Frozen Chicken Nuggets
5
375°F
Fresh Vegetables
6
370°F
3
WARM SETTING
Set the temperature dial to “Warm” setting.
Never keep or warm foods lower than 165 - 180° as dangerous bacteria can grow.
Food that has been cooked and then cooled can be reheated again. Reheat
quickly to 165° and keep at this safe temperature.
COOK SETTING
Set the temperature dial to “Cook” setting.
Ginny’s multi-cooker with temperature dial can be used to cook a variety of foods.
With temperature dial this is similar to stovetop cooking.
Boil water for cooking pasta.
Make soups and stews.
Sauté vegetables.
Brown meats.
COOKING RICE
Put uncooked rice into the container according to the plastic cup with marking
levels.
Add enough water to the rice so it overlaps the rice by half and inch to one inch.
Turn the unit on. Set the temperature dial to 300F. Water will start boiling and
evaporating to steam the rice. Once it comes to a boil, bring the temperature down
to 200F to simmer.
Stir occasionally. Take caution when lifting the lid due to hot steam escaping.
After water has completely evaporated, stir rice and cover to keep warm for up to 5
minutes before serving.
STEAMING
Use the steamer rack for steaming vegetables.
Place wire rack inside pot.
Fill with ½ -1 cup of water.
Place food on top of rack.
Place lid onto pot, set the temperature dial to “Cook” setting.
Steam vegetables to desired doneness.
SLOW COOKING
Thaw completely and cut ingredients for recipe before slow cooking.
**Always defrost meat or poultry before putting into the slow cooker.
High moisture recipes cook best.
Vegetables should be put in first at the bottom and around the sides of the
cooker. Then add the meat and liquids such as broth or barbecue sauces.
Set the temperature dial to “Slow Cooker” setting.
During the slow cooking process, limit the amount of times of removal of the lid
for this may lower the internal temperature and may increase the cooking times.
CLEANING
Always unplug before cleaning.
Clean the body with a damp cloth
Never immerse the entire unit in water.
4

RECIPES –SLOW COOKING
ITALIAN MEATBALLS
1 lb. ground beef 1/2 lb. Italian sausage
2 eggs 1/4 C. milk
1/2 C. dry breadcrumbs 3 T. grated parmesan cheese
1/2 t. 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. Set dial to “Slow
Cooker” and cook for 4-6 hours.
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 t. oregano
1 t. salt 1 t. sugar
1 2 t. pepper
Mix all ingredients in a bowl and pour over the meatballs.
Cover and set dial to “Slow Cooker” 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 T. Worcestershire sauce
1 6 oz. can tomato paste 3/4 C. water
1/2 t. paprika 3 T. vinegar
3 T. brown sugar 1 t. 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. Set dial to “Slow Cooker” 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 t. 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 pot. Add beans, picante
sauce, jalapenos (if using) and chili powder. Set dial to “Slow Cooker” and cook for 2 -
3 hours. Add cheese and sour cream last 1/2 hour.
Serve with tortilla chips.
5
Beef Stroganoff
1-1/2 –2 lbs Cut up Stew Meat
1 Cup Chopped Onions
10-3/4 oz. Can Condensed Cream Mushroom Soup
10-3/4 oz. Can Condensed Cream Onion Soup
6 oz. Jar Slice Mushrooms, drained
8 oz. Pkg. Cream Cheese, cubed
8 oz. Sour Cream
Cooked Noodles or Rice
Combine all ingredients except cream cheese and sour cream into slow cooker. Cover
and set dial to “Slow Cooker” for 7-8 hours, or until beef is tender.
Before serving, stir in cream cheese and sour cream. Stir until cheese is melted and
well blended and mixture is hot for serving.
Serve over hot noodles or rice.
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.
Set dial to “Slow Cooker” and cook for 8 hours.
BBQ MEATLOAF
2 - 2 1/2 lbs. ground beef 3/4 C. barbecue sauce
1 egg 1 C. crushed soda crackers
2 t. Worcestershire sauce 1/2 C. diced onion
1/2 t. salt 1/4 C. water
2 t. prepared mustard 2 T. brown sugar
1 T. 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. Set dial to “Slow Cooker” cook for 8 - 10 hours.
6

RECIPES –DEEP FRYING
BEIGNETS:
Vegetable oil for frying
1 c. all-purpose flour
4 tsp. sugar
1/4 tsp. nutmeg
1 c. water or milk
1/3 c. butter
1/4 tsp. salt
1 tsp. vanilla extract
4 eggs, at room temp.
Set the temperature dial to “Deep Fryer” and pre-heat for 5-10 min.
Meanwhile, combine flour, sugar and nutmeg, set aside. In medium saucepan
heat water or milk, butter and salt over medium heat until boiling and butter is
melted. Add vanilla, then add flour mixture all at once.
Stir briskly with a wooden spoon until mixture leaves sides of pan and forms a
ball. Continue stirring a few minutes more to dry.
Remove from heat and beat until slightly cooled.
Add eggs, one at a time, beating well after each addition. Using 2 spoons, shape
a generous tablespoon dough into an oblong and drop into hot oil.
Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4
minutes, until golden brown.
Drain on paper towels and sprinkle immediately with sifted confectioners' sugar.
Repeat with remaining batter.
Makes about 2 dozen beignets
SHRIMP EGG ROLLS:
1 c. sifted flour
3 eggs
2 c. minced cooked shrimp
1 c. finely chopped celery
1/4 c. minced bamboo shoots
1/4 c. minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
1/2 tsp. salt
1/4 tsp. Accent
Combine flour, 1-cup water and 2 eggs. Beat at low speed of electric mixer for 5
minutes. Set aside for at least 15 minutes.
Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2 tablespoons corn
oil and seasonings thoroughly.
Place about 2 tablespoons filling in center of each skin; brush edge with beaten
egg. Fold nearest edge over filling; fold over sides about 1 inch. Roll skin; seal
with beaten egg.
Fill container with oil and set dial to “Deep Fryer”.
Fry until 1-inch square of bread turns brown in 10 seconds.
Add several egg rolls slowly; fry until lightly browned on all sides, turning as
needed. Drain on absorbent paper. Repeat with remaining rolls. Yield: 15 egg
rolls.
7
FUNNEL CAKE:
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. milk
Combine all the above ingredients in order. Mix thoroughly.
Fill container with oil and set dial to “Deep Fryer” and pre-heat for 5-10 min.
Put batter in funnel (be sure to cover hole with one finger), then, holding the
funnel over hot oil (be very careful!), release some of the batter in circular
motion, then criss-crossing motions to form one funnel cake.
The funnel cake will rise quickly and expand - so be careful how much batter
you use.
Cook to light golden brown on both sides.
Remove from oil and place on paper towels.
Sprinkle with powdered sugar and serve warm.
GOLDEN FRIED ONION RINGS:
6 med. mild white onions
1 1/8 c. sifted flour
1/2 tsp. salt
1 egg, slightly beaten
1 c. milk
Slice onion 1/4 inch thick and separate into rings.
Combine remaining ingredients in a bowl and stir just until dry ingredients are
moistened.
Fill container with oil and set dial to “Deep Fryer” and pre-heat for 5-10 min.
Dip onion rings into flour mixture.
Fry several at a time in a deep fryer until golden brown. Drain on paper towel
and sprinkle with salt.
BUFFALO WINGS:
24 wings (4 lbs.)
Salt & pepper (optional)
4 c. cooking oil
1/4 c. butter
2 to 5 tsp. hot sauce
1 tsp. white vinegar
Cut off tips and separate wings at joint; sprinkle with salt and pepper, to taste.
Fill container with oil and set dial to “Deep Fryer” and pre-heat for 5-10 min.
Add 12 wings and cook 10 minutes, stirring occasionally.
When wings are golden brown and crisp, remove and drain well. Add rest of
wings; repeat process.
Meanwhile, melt butter in saucepan; add hot sauce, to taste and vinegar. Pour
sauce over wings and mix well to cover.
Serve with Blue Cheese Dressing and celery sticks.
8