Elite Gourmet EDF1607 - 1.6 Qt. Electric Immersion Deep Fryer with Lid Manual

BEFORE FIRST USE

• Remove all printed documents and any other packaging materials.
• Pull out all removable parts and wash gently with hot water.
  Do not immerse the power cord and Control Box Assembly & Heating Element of the deep fryer into any liquids. Dry all parts thoroughly before assembling.
• Do not operate the fryer without enough oil in the oil tank.
• The Deep Fryer should always be placed on a flat and stable surface where the power cord is out of reach from children and away from accidental entanglement.
• When you fry several different kinds of food, always fry the food that uses the lowest temperature setting first.
• Do not mix different types of oil for frying.
• Frying already pre-cooked foods may take less time to fry than completely raw food.
• Replace the oil after each 10-15 uses; or earlier if the oil becomes brown and thick.

PARTS IDENTIFICATION

1. Power Indicator Light (Red)
2. Temperature Control Knob
3. Ready Indicator Light (Green)
4. Control Box
5. Wire Basket
6. Basket Handle
7. Basket Drain Support
8. Main Body Handle
9. Main Body
10. Removable Oil Tank
11. Lid
12. Viewing Window
13. Lid Handle
14. Filter Compartment
    
15. Safety Switch
16. Reset Button
17. Power Cord Inlet
18. Heating Element

Reset Function: Your appliance is equipped with safety features. To prevent overheating, the thermal protective device will switch off the fryer automatically. This device is a small reset button found either on the backside or underside of the electrical component, or in the cord storage compartment. It can be reactivated by pushing the button in again with a toothpick or non-metal object.

**Disconnect from power outlet before resetting.

HOW TO USE YOUR DEEP FRYER

ASSEMBLING/PREPPING YOUR DEEP FRYER FOR USE:

1. Make sure the Deep Fryer is UNPLUGGED when assembling.
2. Make sure the Temperature Control Knob is set to the OFF position.
3. Place main body (9) on a flat, stable surface.
4. Insert oil tank (10) into main body (9).
5. Align grooves of Control Box (4) with grooves found on the main body (9). This will properly engage the small Safety Switch and ensure proper activation. Push down firmly to secure. If Safety Switch is not properly engaged, the unit will not power on.
6. Fill Oil Tank with Vegetable oil.
   NOTE: The oil level should always be between the MIN and MAX level of the Oil Tank.
   Do not exceed the maximum fill line as boiling oil may overflow during frying and can cause severe burns. For best results we recommend vegetable oil.
7. To assemble handle (6), squeeze tines of handle together and insert into bracket of the wire basket.
8. Place wire basket (5) into oil tank (10) and allow it to hang and rest on the backside of the oil tank (10).
   NOTE: Never use different types of oil at the same time as this may cause the oil to overflow.

MAKE SURE TO ENGAGE THE SAFETY SWITCH:
During assembly, make sure the control box is secured properly to the slots on the back of the body frame. This will properly engage the small safety switch and ensure proper activation. Otherwise the fryer will not power on.

9. Attach the magnetic power cord to the inlet on the back of the control box.
10. PLUG the power cord into an outlet.
11. Move the Thermostat knob to desired temperature setting according to the particular recipe you are using. The RED and the GREEN indicator light will turn on.
12. While the oil is preheating, prepare the food that is going to be fried.
13. When the oil has reached the set temperature, the GREEN light will turn off.
    NOTE: The GREEN ready light will cycle On and Off with the thermostat to maintain the set temperature. The RED power light will remain illuminated throughout use.
14. When placing the food into the basket, make sure it is as dry as possible. Do not add water, ice or wet food, it may cause HOT OIL SPLATTER or FOAMING.
15. When frying frozen food, clear off any ice particles and thaw food thoroughly.
16. Do not overfill the basket. Reduce the quantity for frozen foods.
17. Slowly lower basket of food into hot oil. Plunging the basket too quickly into the oil may cause it to overflow.
    
    DO NOT TOUCH THE CONTROL KNOB DURING THE FRYING PROCESS. HOT STEAM MAY BE RELEASED AND MAY CAUSE INJURY.
    
18. Secure Lid (11) by placing on top of the wire basket (5), ensuring that the 2 small slots align with the tines of the wire basket handle (6).
19. When food has finished frying, remove the lid. Lift the basket up slowly out of the hot oil and place the basket on the drain support located on the back of the fry basket.
20. After the excess oil has drained, place the food on a paper towel lined baking sheet absorb excess oil.
21. If you are frying more than one batch, ensure the oil re-heats to the required temperature.
22. When frying is complete, turn temperature control knob to OFF position.
23. Disconnect the power cord. Allow the machine and the oil to cool completely before attempting to move or clean.

FRYING GUIDE

*The frying times given in the chart are only a guide and should be adjusted accordingly to the quantity of food being fried.

NOTE: No matter what the recipe, food must be dried thoroughly before frying. Otherwise, the moisture may cause foaming of the oil and overflowing.

AFTER FOOD IS FRIED:

• Make sure to turn the temperature control knob to the OFF position and unplug the deep fryer.
• Once food is done cooking, remove the lid, and hang the basket on the hook and let excess oil drip into the oil pot.
  
  REMOVING THE LID WILL RELEASE HOT STEAM. TAKE EXTREME CARE WHEN HANDLING. KEEP FACE AND BARE SKIN CLEAR OF THE STEAM RELEASE.
• Remove the basket and place the food on paper towels to absorb excess oil.
  Do not touch the basket while it is still hot. Always use the handle.
• After the excess oil has drained, place the food on a paper towel lined baking sheet to allow any remaining oil to drain away.
• Place the basket into the deep fryer.
• Do not move the deep fryer until it is cooled entirely.
• Unplug the power cord and place into storage if necessary.

CLEANING AND MAINTENANCE

1. Remove the lid and basket.
   
   Before cleaning the deep fryer, make sure that it is disconnected from the power outlet, make sure the unit and the oil has completely cooled. Oil retains its temperature for a long period after use.
   Do not attempt to carry or move the deep fryer while the oil is hot.
2. Wait for the fryer to cool, lift out the Control Box Assembly & Heating element.
3. Remove the oil tank and pour out the oil. It is recommended to filter the oil after each use if you are to re-use the oil again.
4. After removing the oil tank, the fryer can be divided into separate components to clean.
5. The oil tank and the main body can be immersed into water to clean.
   NOTE: Do not use abrasive scrubbing brushes or chemical cleaners to clean the unit.
   
   The Control Box & Heating Element should be wiped clean with absorbent paper towels. Then use a damp cloth and a mild soap to clean.
   
   NEVER immerse the Control Box & Heating Element into water to clean.
   
6. Dry all parts thoroughly.

HOW TO REPLACE THE FILTERS:

Your carbon filter (black piece) should be changed every 6 months.

The oil filter (white piece) should be changed every 12 months.

1. Unclip and remove the filter cover.
2. Take out both white and black filter pieces.
3. Throw out old filters and replace with new filters. Make sure the White filter piece rests on the metal surface BELOW the carbon filter (black piece).
   NOTE: Filters can be gently rinsed in warm soapy water as well and reused again. But it will need to be replaced after considerable amount of usage.

STORING YOUR DEEP FRYER:
Always allow the appliance to cool completely before storing. Store the appliance in a dry location. Keep the power cord out of reach of children.

DEEP FRYER RECIPES

BATTER VARIETY

The following are a few quick recipes with different types of batter to use with a variety of foods to fry up in the deep fryer for a delicious meal.

Beer Batter:
Mix together 1 ½ cups of flour and 1 ½ cups of any kind of beer in a large mixing bowl. Cover the bowl after mixing and allow the batter to sit at room temperature for approximately 3 hours. When ready to fry, dip desired food into the batter and follow the directions for frying battered foods in this booklet.

Egg Batter:
Combine 2 egg yolks, ¾ cup of flour, 1-½ teaspoons of vegetable oil, ½ teaspoon of salt and 1 cup of milk. Mix thoroughly. Add more milk if desired to adjust the density of the mixture. When ready to fry, dip desired food into the batter and follow the directions for frying battered foods in this booklet.

Egg Coating:
Combine 2 whole eggs with 1-½ teaspoons of vegetable and a pinch of salt and pepper to taste. When ready to fry, dip desired food into the mixture and follow the directions for frying foods in this booklet.

Extra Crispy Coating:
Beat together ½ cup milk and one whole egg in a small mixing bowl. In a separate bowl, mix together ½ cup of flour and any of your favorite seasonings such as salt, pepper, chili powder, garlic powder, etc. When read to fry, dip desired food into the wet mixture first, then dip into the dry flour mixture. Then follow the directions for frying foods in this booklet.

Bread Crumb Coating:
Beat together 1 ½ teaspoons of vegetable oil and 2 egg yolks in a small mixing bowl. IN a separate bowl, mix together ½ cup of bread crumbs, 1/3 cup of flour plus any of your favorite seasonings such as salt, pepper, chili powder, garlic powder, etc. When read to fry, dip desired food into the wet mixture first, then dip into the dry bread crumb mixture. Then follow the directions for frying foods in this booklet.

TIPS FOR FRYING FOOD WITH BATTER COATING

• Make sure food is always sliced thinly and evenly. This helps the food to be fried evenly.
• Shake off any excess flour or bread crumb coating to prevent any clumps from forming when frying.
• If you wish to use the basket when frying foods coated with batter, it is recommended to lower the basket into the hot oil first and then gently and carefully place battered foods into the oil directly. This will prevent the batter from catching and sticking to the wiring of the basket.
• Never fill the basket more than 2/3 full. In order to cook evenly, the food needs space for the frying oil to fry each side.

FRIED CHICKEN WITH CREAMY GRAVY

1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk

• In a medium bowl, beat together 1/2 cup milk and egg.
• In a re-sealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning.
• Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. (Reserve any remaining flour mixture.)
• In the deep fryer, heat oil to 365F until ready.
• Place coated chicken in the hot oil, and brown on all sides. Reduce heat to 325F, and continue cooking chicken until tender, about 30 minutes. Remove chicken from fryer, and drain on paper towels.
• Discard all but 2 tablespoons of the frying oil and place into a saucepan over low heat. Stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock.
• Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes.
• Serve immediately with the chicken.

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.

• In the deep fryer, heat oil to 350F degrees.
• 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 until 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.
• Heat heavy 6-inch skillet until drop of water will sizzle. Grease lightly with corn oil before cooking each skin. Hold skillet off heat; pour 2 to 3 tablespoons batter into pan, moving and tilting pan while pouring. Pour excess back into bowl of batter; return skillet to heat. Batter will set very quickly.
• Cook just until set and edge curls slightly. Turn out onto dry dishtowel until ready to roll.
• 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. Pour enough of remaining corn oil into deep fryer or skillet to fill 1/3 full.
• Heat over medium heat to 375 degrees or 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.

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.
• Heat cooking oil in deep fryer until correct temperature.
• 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.
• 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.
• Heat oil in deep fat fryer or large heavy pot. When quite hot, 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.

CORN DOGS

1/2 c Yellow corn meal
1/2 c Flour
1 tsp Honey
1/2 tsp Salt
1 ea Egg, lightly beaten
6-8 Hot Dogs / Frankfurters
6 ea Skewers or sticks
1 tbsp Sugar
1 tsp Baking powder
1/2 c Milk
1 tbsp Melted shortening

• Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well.
• Add the milk, egg and shortening, mixing until very smooth.
• Pour the mixture into a tall glass. Put the frankfurters on sticks.
• Dip them into the cornmeal batter to coat them evenly.
• Deep fry in oil heated to 375 degrees until golden brown, about two minutes.
• Drain on paper towels.

BEER BATTER FISH FILETS

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
2 pounds cod fillets
2 quarts vegetable oil for frying

• In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
• Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
• Heat deep fryer to 375 ^oF. Place fish in hot oil, and fry until golden brown.
• Cook fish in batches to maintain oil temperature. Serve.

FRIED GREEN TOMATOES

3-4 lg. green tomatoes
2 c. flour
1 tbsp. salt
1 tbsp. pepper
1 tbsp. seasoning salt
2 eggs
2 c. milk
Oil for frying

• Cut tomatoes into almost 1/2-inch thick slices.
• Mix flour, salt, pepper and seasoning salt in one bowl.
• Mix eggs and milk in another bowl. Dip each tomato slice into the milk mixture, then into the flour, back to the milk and then to the flour again, coating well.
• Heat oil in a deep fryer to 350 degrees and add battered tomato slices a few at a time, and cook for 5 minutes or until golden brown.

CHURROS

Vegetable for frying
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon

• Prepare to fry the churros by heating oil in deep fryer to 360 degrees F.
• To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
• Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
• Spoon mixture into cake decorator's tube with large star tip (like the kind use to decorate cakes).
• Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
• Mix Sugar and the optional cinnamon; roll churros in sugar mixture.

SWEET & SOUR CHICKEN

MARINADE:
1/2 tsp. salt
1 1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water

BATTER:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk

SWEET AND SOUR SAUCE:
1/2 c. Kraft Sweet and Sour Sauce
1/4 c. chicken broth
1/4 c. water
1/2 tsp. cornstarch
1 green pepper, cut into 1 inch pieces
1 med. carrot, sliced inch long then lengthwise
1/2 c. sliced water chestnuts
1 can chunk pineapple

• Combine marinade ingredients in a small bowl. Add chicken, mix well. Let stand 30 minutes.
• Combine batter ingredients in a medium bowl until just mixed. Do not stir to blend.
• Combine Sweet and Sour Sauce, chicken broth, water and cornstarch in a small bowl, set aside.
• Heat oil in deep fryer to 350 degrees
• While oil is heating, coat each piece of chicken with batter. Reduce heat to medium.
• Carefully lower coated chicken into hot oil with fryer basket.
• Deep fry chicken 3 minutes or until browned. Remove from oil.
• Turn heat up to high and heat oil to 400 degrees.
• Carefully place chicken all at once in hot oil and deep-fry until crisp, about 30 seconds.
• Remove chicken, draining well. Place on platter.
• Using a fry pan, place 2 tablespoons oil. Heat to medium. Stir-fry green peppers, carrots and water chestnuts 2 minutes.
• Add Sweet and Sour Sauce mixture. Stir in pineapple. Stir-fry until sauce has thickened. Remove from heat.
• Stir in chicken and serve immediately. Makes 4 servings.

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

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Do not touch hot surfaces. Use handles or knobs if applicable.
2. This appliance produces heat. Do not use appliance on any surface that may be sensitive to heat damage.
3. Remove all packaging plastics and other materials from unit before operating.
4. Wash all removable accessories before using for the first time.
5. To protect against electrical shock, do not immerse cord, plug or appliance itself in water or other liquids.
6. Close supervision is necessary when appliance is used by or near children.
7. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
8. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return the appliance to the nearest authorized service facility for examination, repair or adjustment.
9. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
10. Do not place any of the following materials in the unit: Paper, cardboard, plastic and / or similar non-food materials.
11. Some countertop and table surfaces, such as Corian®, wood, stone and/ or laminates, are not designed to withstand prolonged heat generated by certain appliances. It is recommended by countertop manufacturers and Maxi-Matic that a hot pad or trivet be placed under your Elite deep fryer to prevent possible damage to the surface.
12. Do not use outdoors.
13. Do not let cord hang over edge of table or counter or touch hot surfaces.
14. Do not place on or near a hot gas or electric burner, or in a heated oven.
15. Always attach plug to appliance first, then plug cord into wall outlet. To disconnect, turn control(s) to OFF position, then remove plug from wall outlet.
16. Oversized foods or metal utensils must not be inserted in the appliance as they may cause a fire or risk of electrical shock.
17. A fire may occur if the appliance is covered or touching flammable material including curtains, draperies, walls and the like when in operation.
18. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, involving a risk of electrical shock.
19. Extreme caution should be exercised when using containers constructed of a material other than metal or glass.
20. Always place the deep fryer on a stable surface and keep all flammable materials away from the unit during operation.
21. Make sure that the deep fryer is never near or on a switched-on stove or cooking surface.
22. Before you use the deep fryer it must be filled with the required amount of oil or fat. **Never use the deep fryer without oil or fat because this could damage the unit.
23. If the deep fryer and/or cord are damaged, they must be repaired by a professional service department. Do not try to repair the unit yourself or replace the damaged cord. This requires special tools. Always contact our Customer Service Department for replacement parts.
24. Be sure not to damage the heating element. (Do not bend or dent.)
25. The electrical component is equipped with a safety heat switch, which ensures that the heating element can only function when the element is correctly placed on the fryer.
26. Do not overload the basket. For safety reasons never exceed the maximum quantity.
27. The oil level must always be between the MIN and MAX markings.
28. If the fryer has a removable pot, never remove it while the deep fryer is on.
29. The cooking times are given as guidelines only.
30. The oil must be filtered regularly and changed after 8 to 12 uses.
31. If you use solid vegetable shortening, cut it into pieces and melt it over slow heat in a separate pot beforehand, then slowly pour it into the deep fryer pot. Never pour shortening directly into the deep fryer pot or basket as this will lead to deterioration of the appliance.
32. Before you use the deep fryer it must be filled with the required amount of oil or fat. **Never use the deep fryer without oil or fat because this could damage the unit.
33. Never move the deep fryer during use. The oil becomes very hot. Wait until the unit and the oil has completely cooled down before moving.
34. This deep fryer is protected with a thermal safety device which switches the machine off automatically if it over heats.
35. Extreme caution must be used when moving fryer containing hot oil. Be sure handles are properly assembled to basket and locked in place. See detailed assembly instructions.
36. Never immerse the appliance in water.
37. Never leave the deep fryer unattended while in use.
38. Always ensure the safety of children if they are near the deep fryer.
39. In the case of overheating, the thermal protective device will switch off the fryer automatically. This device is a small reset button found either on the underside of the electrical component, or in the cord storage compartment. It can be re-activated by pushing the button in again with a pointed object (e.g. a pen).
    **Disconnect from power outlet before resetting!

SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY

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.
If an extension cord is used:

1. the marked electrical rating of the extension cord should be at least as great as the electrical rating of the product;
2. the extension cord should be arranged so that it will not drape over the countertop or tabletop where it can unintentionally be pulled on or tripped over by children or pets.

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 fit into a polarized outlet only one way. If you are unable to fit the plug into the electrical outlet, try reversing the plug. If the plug still does not fit, contact a qualified 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.

Customer Support Hours of Operation MON-FRI 8:30 AM - 5:00 PM PST
(800) 365-6133 Ext: 120/107/105; (626) 912-9877 Ext: 120/107/105
Visit: shopelitegourmet.com for Live Chat Support and Contact Us Form

elitebymaximatic

@elite_by_maximatic

Documents / Resources

References

• Shop Elite Gourmet - Small Kitchen Appliances

Download manual

Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.

Download Elite Gourmet EDF1607 - 1.6 Qt. Electric Immersion Deep Fryer with Lid Manual