Elite PLATINUM MST-516 Instruction Manual
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Elite PLATINUM MST-516 Instruction Manual

10-in-one multi cooker + sous vide
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Summary of Contents for Elite PLATINUM MST-516

  • Page 2: Table Of Contents

    WARRANTY & CUSTOMER SERVICE _________________________ 38 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.
  • Page 3 IMPORTANT SAFEGUARDS (cont.) When using the Multi-Cooker, provide adequate space above and on all sides for air circulation. Always ensure the Multi-Cooker is properly assembled before use. 10. Never plug in or switch on the Multi-Cooker without having the removable inner pot placed inside the stainless steel housing.
  • Page 4 IMPORTANT SAFEGUARDS (cont.) 32. To protect against electric shock do not immerse the power cord, power plug or motor base in water or any other liquid. 33. 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.
  • Page 5 SHORT CORD PURPOSE NOTE: A short power cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord. Longer power-supply cords or extension cords are available and may be used if care is exercised in their use.

  • Page 6: Parts & Features

    PARTS IDENTIFICATION NOTE: The Removable Inner Pot consists of a non-stick surface. To avoid scratching the non-stick surface, please use wooden or plastic utensils. Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.

  • Page 7: Getting To Know The Control Panel

    GETTING TO KNOW THE CONTROL PANEL TIMER/TEMP BUTTON: Use this button to toggle between adjusting Timer and Temperature settings. PRESET BUTTON: Use this button to set the delay timer up to 24 hours. You can use this setting with Slow Cook, Steam, Rice, Stew, Roast and Keep Warm. LCD DISPLAY: The left side of the display shows the temperature in Fahrenheit degrees while the right side of the display shows the programmed cook time.

  • Page 8: Cooking Mode Chart

    COOKING MODE CHART Adjustable Default Default Adjustable Time Function Temperature Temperature Time Range Range SLOW COOKER 4:00 ~ 12:00H 6:00H （HI） 30 min increments SLOW COOKER 4:00 ~ 12:00H 8:00H （LOW） 30 min increments 1:00 ~ 8:00H KEEP WARM 2:00H 30 min increments 0:10 ~ 1:30H STEAM...

  • Page 9: How To Use Your Multi Cooker

    HOW TO USE PRESET FUNCTION (DELAY TIMER) This function allows you to begin cooking up to 24 hours later. You can use the “Preset” setting with Slow Cook, Steam, Rice, Stew, Roast and Keep Warm. CAUTION: Perishable foods such as meat, poultry, fish, cheese and dairy products cannot be left at room temperature for more than 2 hours.
  • Page 10 HOW TO STEAM (cont.):  Place food directly on the rack or inside a heatproof plate or dish on top of the rack. Make sure the glass lid can be close completely before starting the steam mode.  Place at least 2-inches water in the inner pot to allow the cooker to steam efficiently. If steaming more than 30 minutes, fill the water until it reaches the top of the rack or bottom of the cooking dish.
  • Page 11 HOW TO STEW: Adjustable Default Default Adjustable Time Function Temperature Temperature Time Range Range 1:00 ~ 5:00H STEW 2:00H 10 min increments Place ingredients into the inner pot and place the pot into the base. Cover with glass lid. If you need to pre-cook or brown foods prior to stewing, follow the instructions in this manual under SAUTÉ.
  • Page 12 HOW TO MAKE YOGURT: Adjustable Default Default Adjustable Time Function Temperature Temperature Time Range Range 4:00 ~ 8:00H YOGURT 8:00H 30 min increments CAUTION: Make sure all kitchen utensils and tools, including the multi-cooker pot and lid, are properly cleaned and sterilized with boiling water before preparing yogurt. Failure to do so may result in unhealthy bacterial growth in your yogurt.
  • Page 13 HOW TO SLOW COOK (LOW & HIGH): Default Default Adjustable Time Adjustable Function Temperature Time Range Temperature Range SLOW COOKER 4:00 ~ 12:00H 6:00H （HI） 30 min increments SLOW COOKER 4:00 ~ 12:00H 8:00H （LOW） 30 min increments In this mode, the unit will automatically switch to KEEP WARM once cooking is complete. Use the SAUTÉ...
  • Page 14 HOW TO SOUS VIDE: Adjustable Default Default Adjustable Time Function Temperature Temperature Time Range Range 115°F ~205°F; 0:30 ~ 72:00H SOUS VIDE 130°F 8:00H 30 min increments 1°F increments Sous Vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times at an accurately regulated temperature.
  • Page 15 HOW TO SOUS VIDE (cont.):  Vegetables will cook faster if they are thinly sliced or cut in small pieces; or if left whole, they will take more time to become tender.  Fruit can be cooked sous vide to make toppings, purees, syrups and such. Cook for 2 ½ hours at 160°F and let cool in the bag before using.
  • Page 16 HOW TO SAUTÉ: Adjustable Default Default Adjustable Time Function Temperature Temperature Time Range Range 375°F ~395°F; 0:05 ~ 2:00H SAUTÉ 390°F 0:10M 5 min increments 5°F increments Place food inside the inner pot in an even layer for best results. Do not cover with Glass Lid.
  • Page 17 HOW TO ROAST: Adjustable Default Default Adjustable Time Function Temperature Temperature Time Range Range 0:30 ~ 3:00H 300°F ~395°F; ROAST 355°F 1:00H 10 min increments 5°F increments Place food on the Stainless Steel Rack and lower into the inner pot. Cover with glass lid.
  • Page 18 HOW TO BAKE: Adjustable Default Default Adjustable Time Function Temperature Temperature Time Range Range 0:20 ~ 4:00H 230°F ~355°F; BAKE 320°F 1:00H 5 min increments 5°F increments Temperature settings from 230°F~ 355°F allow for baking delicious pastries, desserts and other easy one pot meals. The programmable timer can be set in 10 minute intervals up to 4 hours.

  • Page 19: Hints And Tips

    HINTS AND TIPS Cooking times can vary based on the ingredients, the temperature selected, and the temperature of the inner pot. Always use non-metal utensils in the inner pot. Metal utensils may damage the non-stick coating of the inner pot. For even browning, make sure that food is placed in an even layer on the bottom of the inner pot or on the stainless steel rack.

  • Page 20: Cleaning & Maintenance Tips

    CLEANING & MAINTENANCE The Multi Cooker should be cleaned thoroughly after every use. Unplug the unit from the electrical outlet. NEVER IMMERSE THE MAIN BODY HOUSING IN WATER OR ANY OTHER LIQUID. To clean the main body housing and the control panel, wipe clean with a damp cloth.

  • Page 21: Recipes

    SLOW COOKER RECIPES ITALIAN MEATBALLS 1 lb. ground beef 1/2 lb. Italian sausage 2 eggs 1/4 C. milk 1/2 C. dry breadcrumbs 3 Tbsp. grated parmesan cheese 1/2 tsp. garlic powder salt and pepper In a bowl, beat eggs and add milk. Add beef and Italian sausage. Mix together. Add rest of ingredients and mix until combined.
  • Page 22 SLOW COOKER RECIPES (cont.) WILD MUSHROOM BEEF STEW 2 lbs. beef for stew, cut into 1-inch pieces 1/4 C. all-purpose flour 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried thyme leaves, crushed 3/4 C. ready-to-serve beef broth 1/4 C. tomato paste 1/4 C.
  • Page 23 SLOW COOKER RECIPES (cont.) CHICKEN MERLOT WITH MUSHROOMS 2 1/2 to 3 lbs. boneless, 12 oz. sliced fresh mushrooms skinless chicken thighs 1 large onion, peeled and chopped 2 garlic cloves, peeled and minced 3/4 C. low-sodium chicken broth 1 6-oz. can tomato paste 1/4 C.
  • Page 24 SLOW COOKER RECIPES (cont.) CHICKEN PAPRIKA WITH DUMPLINGS 6 boneless, skinless chicken breasts 1 medium onion chopped 1 tsp. salt 1/2 tsp. black pepper 1 Tbsp. Hungarian paprika 1 cup chicken broth 8 ounces sour cream 1 Tbsp. cornstarch or flour Dumpling Ingredients: 3 eggs 1/3 cup water...
  • Page 25 SLOW COOKER RECIPES (cont.) One hour before serving, combine flour, butter and cream and stir into Multi Cooker's Inner Pot. Continue cooking until mixture is slightly thickened. SALMON BAKE 2 cans salmon, boned and skinned (15 oz. size) 4 cups bread crumbs 1 tsp.
  • Page 26 SLOW COOKER RECIPES (cont.) Cover and cook on SLOW COOKER (low) for 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs. BEST ITALIAN SAUSAGE SOUP (SERVES 8) 1 1/2 pounds sweet Italian sausage 1/2 teaspoon dried oregano 2 cloves garlic, minced 2 zucchini, sliced...
  • Page 27 ROASTING RECIPES (cont.) CAJUN PORK ROAST (Can substitute with Beef Roasts) Ingredients: 2 lbs. Boneless Single Loin Pork Roast 2 Tbsp. Paprika ½ Tsp. Cayenne Pepper ½ Tsp. Garlic Powder 2 Tsp. Oregano 1 Tsp. Thyme ½ Tsp. Salt ½ Tsp. White pepper 1 Tsp.
  • Page 28 ROASTING RECIPES (cont.) BALSAMIC CHICKEN 1/3 Cup Olive Oil 1/3 Cup Balsamic Vinegar 1 Tbsp. Dried rosemary ½ Tsp. Red pepper flakes 1 clove garlic, minced 1 Whole chicken (4 lbs.) 1 Green bell pepper, sliced 1 Red bell pepper, sliced. 1 Small red onion, quartered 3 Carrots cut into 1”...
  • Page 29 ROASTING RECIPES (cont.) APPLE CIDER GLAZED HAM 1 (3 lb - 5 lb) Boneless shank of Ham 1 Cup Apple Cider 4 Tsp. Cornstarch 2 Tsp. Spicy Mustard 1/8 Tsp. Cloves, ground Combine 2 Tbsp. Of apple cider and cornstarch together in small bowl. Pour into the Multi Cooker's Inner pot.
  • Page 30 BAKING RECIPES PIZZA CASSEROLE (SERVES 6-8) 2 cups uncooked egg noodles 1 cup sliced pepperoni sausage 1/2 pound lean ground beef 16 ounces pizza sauce 1 onion, chopped 4 tablespoons milk 2 cloves garlic, minced 1 cup shredded mozzarella cheese 1 green bell pepper, chopped Cook noodles according to package directions (you can use the Multi Cooker's SAUTÉ...
  • Page 31 BAKING RECIPES (cont.) CHICKEN WITH QUINOA AND VEGGIES SERVES 4 1 cup rinsed quinoa 2 tablespoons extra-virgin olive oil 2 cups chicken broth 1 zucchini, diced 2 tablespoons extra-virgin olive oil 1 tomato, diced 2 garlic cloves, chopped 4 ounces crumbled feta cheese 1 small onion, chopped 8 fresh basil leaves 2 skinless, boneless chicken breast...
  • Page 32 BAKING RECIPES (cont.) together butter and sugar. Add in egg and beat until smooth. Add dry ingredients in 4 additions, alternating with 3 additions of the buttermilk mixture, scraping the sides of the bowl as necessary. Stir until just combined. Spoon batter into prepared cupcake tins. Fill them 2/3 to 3/4 full, which will create nice, rounded tops.
  • Page 33 BAKING RECIPES (cont.) In a large mixing bowl, cream together cream cheese and butter. Beat in vanilla and milk (start with 1 tbsp and add additional if you wish to thin the frosting), then add in the confectioners’ sugar gradually until the frosting reaches your desired consistency (make it a bit stiffer if you wish by adding additional sugar).
  • Page 34 SOUS VIDE RECIPES Always follow the temperature and cook time chart provided for the Sous Vide. For finishing off recipes, we recommend searing the meat with a hot iron skillet, a butane cooking torch, a broiler or an open flame barbeque grill for best results. RIB EYE ROAST (PRIME RIB) 3 lb Rib eye, roast round 1 ½...
  • Page 35 SOUS VIDE RECIPES (cont.) Place the tenderloin into a sealing bag. Add the remaining ingredients into the sealing bag. Mix well to coat the tenderloin. Vacuum seal bag making sure no air is trapped inside. In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to 2 hours or according to the cooking chart.
  • Page 36 SOUS VIDE RECIPES (cont.) bring to a boil over high heat. Reduce the heat to medium and, still stirring frequently, simmer until the mixture has reduced and is thick and syrupy. Allow the coffee/peach mixture to cool a bit, then season to taste with the red pepper flakes and salt. Place the pork belly into a sealing bag.
  • Page 37 SOUS VIDE RECIPES (cont.) CITRUS & THYME DUCK BREAST 2 6-ounce duck breasts with skin 1 tbsp black peppercorns 1 orange, peeled zest and juice 1 tbsp sherry vinegar 1 lemon, peeled zest only 1 cup chicken broth 4 cloves garlic, crushed 2 tablespoons cold unsalted butter 1 shallot, quartered 4 sprigs fresh thyme...
  • Page 38 SOUS VIDE RECIPES (cont.) Finishing the turkey, preheat the oven to bake at 350 F. Remove the turkey from the pouch and move to a roasting pan with a raised rack. Set aside the cooking liquid. Roast the turkey within the oven for 1 hour 30 minutes until the skin is golden. Use the set aside liquid to make a savory gravy.

  • Page 39: Warranty & Customer Service

    LIMITED WARRANTY* ONE (1) YEAR WARRANTY IS ONLY VALID WITH A DATED PROOF OF PURCHASE PLEASE DO NOT RETURN TO STORE OF PURCHASE. If you have any problems with this unit, contact Customer Service for support. 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.
  • Page 40 RETURN INSTRUCTIONS RETURNS: Any return of defective merchandise to the manufacturer must be processed accordingly by first contacting customer service (info@maxi-matic.com) to obtain an RA # (Return Authorization Number). We will not accept any returns of merchandise without an applicable RA #. IMPORTANT RETURN INSTRUCTIONS.

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