Elite Gourmet ERO-2600XBL - 6 Slice/26L Retro Toaster Oven Manual

Table of Contents

Contents

1 PARTS IDENTIFICATION
2 BEFORE FIRST USE
3 HOW TO USE
4 BROILING IN YOUR APPLIANCE
5 BAKING IN YOUR APPLIANCE
6 TOASTING IN YOUR APPLIANCE
7 KEEPING WARM
8 CLEANING & MAINTENANCE
9 RECIPES
- 9.1 BROIL
- 9.2 BAKE
10 IMPORTANT SAFEGUARDS
- 10.1 SHORT CORD PURPOSE
- 10.2 POLARIZED PLUG
11 LIMITED WARRANTY
12 Documents / Resources
- 12.1 References
- 12.2 Download manual

PARTS IDENTIFICATION

Power Indicator Light
Temperature Control Knob
Function Control Knob
Timer Control Knob
Tray Removal Handle
Bake Tray
Wire Grill Rack
Glass Door
Door Handle
Slide-out Crumb Tray

BEFORE FIRST USE

Before using your appliance for the first time, be sure to:

Read all the instructions included in this manual.
Remove all packaging materials from the appliance and recycle appropriately.
Make sure that the oven is unplugged and the Timer Control Knob (D) is in the "OFF" position.
Wash the accessories (E, F, G) in hot, soapy water or in the dishwasher.
Thoroughly dry all accessories and re-assemble inside the oven. Plug the oven into the wall outlet and you are ready to use your new Toaster Oven.
After re-assembling your oven, we recommend that you run the oven at the highest temperature (475°F) for approximately 15-minutes to eliminate any packing residue that may remain after shipping. This will remove all traces of odor or smoke that is initially present.

HOW TO USE

Familiarize yourself with the following oven functions and accessories prior to first use:

Temperature Control Knob (B): Choose the desired temperature from 200°F to 475°F.
Function Control Knob (C): This oven is equipped with three heating positions for a variety of cooking needs.

	OFF
	Upper heating element will turn on for Broiling.
	Lower heating element will turn on for Baking or Keeping Warm.
	Both Upper and Lower heating elements will turn on for Toasting or Baking.

Timer Control Knob (D): When you turn the Timer Knob to the left (counter-clockwise), the oven will stay "ON" until it is manually shut "OFF". To activate the timer segment of the control, turn to the right (clockwise) to toast or use as a timer. This function also has a bell that rings at the end of the programmed time.
Power Indicator Light (A): Illuminated whenever the oven is turned on.
Wire Grill Rack (G): For toasting, baking and general cooking for casserole dishes and standard pans.
Bake Tray (F): For use in broiling and baking.
Tray Removal Handle (E): Allows you to pick up the wire rack (G), bake tray (F) when they are hot and remove from the oven.

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.

BROILING IN YOUR APPLIANCE

For best results, we recommend that you preheat the oven for 15-minutes on 450°F.

OPERATION:

Set Temperature Control Knob (B) to 450°F.
Turn the Function Control Knob (C) to:
Preheat the oven.
Place the Wire Grill Rack (G) into the oven in one of the higher oven slots.
Place the Crumb Tray (J) in a slot beneath the Wire Rack. TIP: Wrap in foil for easy clean-up.
Place the food onto the Wire Grill Rack (G).
Food should be placed as close as possible to the Top Heating Elements without touching it.
Now adjust the Temperature Control Knob (B) to the appropriate temperature.
Turn the Timer Control Knob (D) to desired time.
It is advisable to leave the door slightly ajar to ventilate any smoking caused by the food.
Turn food over midway through the prescribed cooking time.
At the end of the cooking time, a bell will ring indicating that the timer has expired. Make sure that the Timer Control Knob is in the OFF position.
When broiling is complete, open door fully, and remove food items carefully.

BROILING GUIDE:
Cooking results may vary. Adjust these times to your individual requirements. Use of a meat thermostat is recommended.

MEAT	OVEN TEMP. (°F)	TIME PER LB. (MIN)
Rib Eye Steak	400	25 - 30
T-Bone Steak	400	25 - 30
Hamburger Patty	400	25 - 28
Pork Chops	400	40 - 45
Lamb Chops	400	30 - 40
Chicken Legs	400	30 - 35
Fish Filets	350	20 - 25
Salmon Steaks	350	20 - 25

NOTE: All broiling times are based on meats at refrigerator temperature. Frozen meats may take considerably longer. Using a meat thermometer is highly recommended.

BAKING IN YOUR APPLIANCE

Bake your favorite cookies, cakes, pies, brownies, etc. The oven will fit bakeware up to 9-inches in length. We do not recommend the use of oven roasting bags or glass containers inside the oven that are not heat resistant.
NEVER use plastic, cardboard, paper or anything flammable in the oven.
NOTE: When using a single Wire Rack (G), position the Wire Rack (G) in the lowest support guide.

POSITIONING OF THE RACK WHEN BAKING:
Cookies – Use bottom or middle support guides.
Layer Cakes – Use bottom support guide only. (Bake one at a time).
Pies – Use bottom or middle support guides.

OPERATION:

Set the Temperature Control Knob (B) to desired temperature.
Turn the Function Control Knob (C) to: or . (Use only the bottom heating element when baking desserts).
Place food to be baked on the Wire Grill Rack (G) or the Bake Tray (F).
Ensure Crumb Tray (J) is positioned at bottom of oven below the heating rods.
Turn the Timer Control Knob (D) to desired time.
At the end of the cooking time, a bell will ring indicating that the timer has expired. Make sure that the Timer Control Knob is in the OFF position.
When baking is complete, open door fully, and remove Wire Grill Rack (G) or the Bake Tray (F) carefully.
Use the Tray Removal Handle (E) to remove if desired.

Cooked food and metal rack can be very hot, handle with care. Do not leave countertop oven unattended.

TOASTING IN YOUR APPLIANCE

Large capacity oven allows for toasting 4 to 6 slices of bread, 6 muffins, frozen waffles or frozen pancakes. When toasting only 1 or 2 items, place food on the Wire Grill Rack (G) in the center of the oven.

OPERATION:

Set the Temperature Control Knob (B) to desired temperature.
Turn the Function Control Knob (C) to:
Place food to be toasted on the Wire Grill Rack (G).
Ensure Crumb Tray (J) is positioned at bottom of oven below the heating rods.
Turn the Timer Control Knob (D) to desired darkness. (2min - Light | 4min - Med | 6min - Dark).
Bell will ring to signal the end of the toast cycle.
When toasting is complete, open door fully, and remove food items carefully.

NOTE:
Wire Grill Rack (G) should be positioned in the middle of the oven with the indentations pointing down.

KEEPING WARM

Keep cooked food warm for up to 30-minutes. Longer periods of time are not recommended as food will become dry or spoiled.

OPERATION:

Set the Temperature Control Knob (B) to 200°F.
Turn the Function Control Knob (C) to:
Turn the Timer Control Knob (D) to desired time.
Place food to be kept warm onto the Wire Grill Rack (G) or the Bake Tray (F).
Bell will ring to signal the end of the KEEP WARM cycle.
When warming is complete, open door fully, and remove Wire Grill Rack (G) or the Bake Tray (F) carefully.
Use the Tray Removal Handle (E) to remove if desired.

When using the Wire Grill Rack (G) and pulling it out of the oven, always support the rack. Do not release until you are sure the rack is securely supported.

CLEANING & MAINTENANCE

Turn off and unplug the oven.
Always allow the oven to cool completely before cleaning.
Disassemble all parts.
Do not use steel wool scouring pads, abrasive cleaners or scrape the walls with a metal utensil, as all of these methods may damage the interior oven coating. Use a soft cloth, sponge or rubber spatula to remove any stuckon food or residue from the interior walls.
Wipe the doors and exterior with a soft, damp cloth and wiped dry with a paper or cloth towel.
All accessories should be washed in hot, soapy water, or they can be cleaned in a dishwasher.
Ensure all parts are dried thoroughly before reassembling and using this appliance.

RECIPES

BROIL

CHERRY-GLAZED PORK ROAST
Can substitute with Beef Roasts
14 oz. jar of cherry preserves
3 lb. boneless pork roast
¼ cup red wine vinegar
½ tsp. Salt
¼ tsp. Salt
¼ tsp. black pepper
3 tbsp. light corn syrup
¼ tsp. ground cinnamon
¼ tsp. ground cloves
3 tbsp. almonds, slivered toasted

Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer for 2 minutes. Add the almonds and simmer for 1 minute.
Sprinkle roast with salt and pepper. Place roast into the oven.
Set Timer for 45min. – 1 hour.
Set heat selection according to Broil.
After every 15 minutes of broiling, occasionally brush on the Cherry Mixture.
When cooking cycle is complete, turn oven off, remove roast carefully and serve hot.

ROYAL PORK ROAST
1 boneless pork top loin roast (3 lbs.)
2 cloves garlic, thinly sliced
2 tbsp. dijon mustard.
1 tsp. red wine vinegar
¾ tsp. ground thyme
½ tsp. ground sage
1 cup reduced-fat beef broth
¾ cup unsweetened apple juice
½ cup apricot jam
1 tbsp. cornstarch
1 tbsp. sour cream

Cut 8 deep slits in the top of roast, insert garlic into slits.
Mix mustard, vinegar, thyme, and sage in a bowl. Brush on the mixture onto the roast entirely.
Place roast into the oven.
Set Timer for 1 hour and begin cooking.
Set heat selection according to Broil.
Warm ¾ cup of broth, apple juice and jam in a small saucepan over medium-high heat or until jam melts. Brush jam mixture onto roast once. (Save the ¼ cup of broth for later use.)
Add sour cream and cornstarch to jam mixture and mix until smooth. Add the rest of beef broth into mixture in a saucepan and cook over medium heat until bubbly and thickened.
Serve sauce over thin slices of the pork roast.

CAJUN PORK ROAST
Can substitute with Beef Roasts
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. cumin
¼tsp. nutmeg

Combine all seasonings and rub mixture all over the surface of roast. Place roast into oven. Set heat selection according to Broil.
Broil for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.

SWEET CHILE CHUTNEY ROAST BEEF
2 ½ lb. Boneless Rib of beef.
Glaze: 3 tbsp. honey
Chutney:
1 large thinly sliced apples
2 tomatoes, chopped
2 tbsp. brown sugar
½ cup red wine
½ cup water
1 tbsp. dried chilies
Pinch of cayenne pepper

Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10 minutes until nice and thick.
Place roast beef into oven.
Set heat selection according to Broil.
Cook for ½ hour – 45 minutes.
Brush Honey onto roast. Let broil for another 10 minutes and brush some of Chutney mixture onto roast.
Serve with remaining Chutney mixture.

JAMAICAN CHICKEN
½ cup Water
5-6 thin slices fresh ginger
2 dried chili peppers, crumbled
½ onion chopped.
¼ cup white-wine vinegar
1 tbsp. pepper sauce
1 tsp. dried thyme
½ tsp. ground allspice
½ tsp. ground black pepper
1 whole chicken (4 lbs.)

In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. Puree until fairly smooth.
Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly. Reserve leftover mixture for later use. Cover and refrigerate overnight.
Place chicken into oven and set heat selection according to Broil. Broil for 1-1½ hour.
Take reserved mixture and place in a saucepan. Bring to a boil and keep warm over low heat.
Serve mixture as the sauce with the chicken.

STICKY ROASTED CHICKEN
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
1 large whole chicken (4 lbs.)
1 cup chopped onion

Combine all the spices in a bowl. Remove giblets from chicken. Truss chicken or tie drumsticks in place. Rub spice mixture into chicken both inside and out. Place in refrigerator overnight.
When ready to roast, stuff cavity of chicken with onions. Place chicken into the oven Set heat selection according to Broil.
Cook for 1-1½ hours.
Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has cooled down. Carve and serve.

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" pieces
1 small eggplant cut into 1" pieces

In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes and garlic.
Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour.
Reserve the mixture.
Place chicken into oven.
Set heat selection according to Broil.
Broil for 1-1½ hour.
Add the vegetables into reserved mixture and toss to coat evenly. Place vegetables in roasting basket and roast in Oven when chicken is done and removed. Cook for 15-20 minutes or until edges brown.
Serve together hot with chicken.

SPICY CUBAN ROTISSERIE CHICKEN
1 large whole chicken (4 lbs.)
2 tsp. dried oregano
1 tsp. salt & pepper
¼ cup fresh lime juice
1 tsp. ground cumin
3 tbsp. olive oil
1 shallot, minced
¼ tsp. pepper lime slices
2 large garlic cloves
Minced cilantro sprigs
1 tsp. grated lime peel

Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil, shallot, garlic, lime peel, oregano, salt, cumin and pepper together.
Cover chicken with this mixture, make sure to coat evenly. Cover chicken and refrigerate overnight.
At cooking time, take chicken and insert into the oven.
Set heat selection according to Broil.
Cook about 1- 1½ hours.
Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has cooled down.
Serve with lime slices and cilantro sprigs.

APPLE CIDER GLAZED HAM
1 (3lb - 5lb) 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. In a saucepan, bring cornstarch mixture and rest of apple cider, mustard and cloves to a boil. Stir until thickened.
Coat Ham in mixture and refrigerate overnight.
When ready to cook, place ham into oven.
Set heat selection according to Broil.
Set Timer to 1 - 1 ½ hour. Occasionally glazing Ham with remaining apple cider mixture.
Serve mixture over slices of Ham.

HONEY-APRICOT GLAZED HAM
1 (8-10lb) smoked ham
1 cup honey
1 (6oz) can of frozen orange
juice thawed
1/3 cup soy sauce
1/3 cup apricot jam
½ tsp. nutmeg
¼ tsp. cloves

Mix all ingredients together except for the Ham. Coat mixture over Ham.
Place ham into oven.
Set heat selection according to Broil.
Set Timer for 1 ½ - 2 hours.
Occasionally brush remaining mixture onto Ham during cooking.
Once Timer reaches zero, set switch to No Heat Rotation and let cool for 5 minutes.
Slice and serve with mixture.

HONEY BAKED HAM
1 (5lb) boneless ham
2 cups honey
2 cups brown sugar
5 1/3 Tbsp. cider vinegar
2 tsp. nutmeg
2 tsp. ground cinnamon
2 tsp. ground cloves

Combine all ingredients except for the Ham and the string into a saucepan. Stir over medium heat until warm. Coat Ham with mixture evenly. Cover and refrigerate overnight.
Place ham into oven.
Set heat selection according to Broil.
Set Timer for 45-60 minutes or until heated through.
Let stand for 10 minutes before carving and serve.

BAKE

APPLE SAUCE COOKIES
Makes 36
1 lb. cooking apples, peeled, cored and diced.
3 tbsp water
½ cup sugar
½ cup butter or margarine
1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
Pinch salt
½ tsp ground cinnamon
½ cup chopped walnuts

Cook apples with the water in a covered saucepan over low heat until the apples are tender. Set aside and let cool slightly. Then purée in a food processor or blender, or mash with a fork. Measure out ¾ of a cup and set aside.
Preheat the oven to 375°F. Grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)
Cream together the sugar, butter or margarine in a medium sized bowl until thoroughly mixed. Beat in the reserved applesauce. Sift the flour, baking powder, baking soda, salt and cinnamon into the mixture and stir to blend. Fold in the walnuts.
Drop small spoonful about the size of jawbreaker onto the prepared baking sheet. Place each about 2 inches apart to avoid sticking.
Bake the cookies for 8-10 minutes or until they are golden brown. Transfer to a wire rack and allow to cool before serving. (You may need to repeat the baking process for the remaining dough.)

BUTTERMILK COOKIE BISCUITS
Makes 15
1 ½ cups all-purpose flour
Pinch salt
1 tsp baking powder
½ tsp baking soda
4 tbsp cold butter or margarine
¼ cup buttermilk

Preheat oven to 425°F. Grease a baking sheet. Sift the dry ingredients first into a bowl. Rub the butter or margarine in until the dough becomes crumbly.
Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft dough.
Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a cookie cutter.
Place onto baking sheet and bake for 12-15 minutes until golden. Serve warm or at room temperature. (You may need to repeat the baking process for the remaining dough.)

ALMOND CINNAMON COOKIE BALLS
Makes 15
1 ½ cups ground almonds
1/3 cup granulated sugar
1 tablespoon ground cinnamon
2 Egg Whites
Oil for greasing
Confectioners' sugar or powder

Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)
Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until they begin to stiffen and fold enough into the almond mixture to make a fairly firm dough. Wet hands with cold water and roll small spoonfuls of the dough into round balls. Place onto baking sheet.
Bake for 15 minutes making sure that they remain soft on the inside. Too much baking time will result in hard and tough cookies. Remove the cookie balls from the baking sheet and set aside to cool.
Sift the confections' sugar or powder sugar onto a plate. Roll the cookie balls into the sugar, shaking off any excess. (You may need to repeat the baking process for the remaining dough.)

GRANNY'S GINGER COOKIES
Makes 60
2 ½ cups all-purpose flour
1 tsp baking soda
1 ½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground cloves
½ cup butter or margarine
1 ½ cups sugar
1 egg, well beaten
4 tbsp black molasses
1 tsp fresh lemon juice

Preheat the oven to 325°F. Grease baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)
Sift the flour, baking soda and all the spices into a bowl. Set aside.
Cream together the butter or margarine and 2/3 of the sugar with an electric mixer.
Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in thoroughly with a wooden spoon to make a soft dough.
Shape the dough into 1/4" balls. Roll the balls in the left over sugar and place them on the baking sheets about 2 inches apart.
Bake for about 12 minutes or until the cookies are firm to the touch. Transfer to a wire rack and let cool before serving. (You may need to repeat the baking process for the remaining dough.)

BACON BREAD TWISTS
Makes 12
4 cups all-purpose flour
1 envelope active dry yeast
Pinch salt
1 2/3 cups hot water
12 bacon strips
1 egg, well beaten

Mix the flour, yeast and salt in a bowl and blend together. Add a little water to the mixture and mix with a knife. Add the remaining water and use hands to pull the mixture together to make a sticky dough.
Turn the dough into a slightly floured surface and knead for 5 minutes until the dough is smooth and elastic.
Divide the dough into 12 even sections and roll into sausage shapes. Lightly grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Wind each bacon strip around each "sausage" dough. Brush the dough with beaten egg and arrange them onto baking sheet.
Preheat the oven to 400°F. Set aside for about 30 minutes until the dough has risen to twice its size. Bake for 20-25 minutes until cooked and gold brown. (You may need to repeat the baking process for the remaining dough.)

DILL AND POTATO BISCUIT CAKES
Makes 10
2 cups self-rising flour
3 tbsp butter
Pinch salt
1 tbsp finely chopped fresh dill
1 cup freshly made mashed potatoes
2-3 tbsp milk

Preheat oven to 450°F. Sift flour into a bowl and add the butter, salt and dill. Mix in the mashed potatoes and enough milk to make a soft dough.
Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto greased baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)
Bake for 20-25 minutes until golden brown. Serve warm. (You may need to repeat the baking process for the remaining dough.)

ITSY BITSY CHEESIE PUFFS
Makes 45
1 cup all-purpose flour
Pinch salt
1 tsp dry mustard
Pinch cayenne pepper
1 cup Water
½ cup chopped butter
4 eggs
1 tbsp finely chopped chives
3 oz. Gruyére or Swiss cheese, finely diced

Preheat the oven to 400°F. Lightly grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Sift together the flour, salt, dry mustard and cayenne pepper.
In a saucepan, bring water and butter to a boil. Remove from heat and add flour mixture all at once, beating until the dough forms a ball. Return to the heat and beat constantly for 1-2 minutes to dry out. Remove from heat and let cool for 5 minutes.
Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a teaspoon at a time to the dough until it is smooth and shiny and drops slowly from the spoon.
The fourth egg does not need to be used entirely. It can be reserved for later use as a glaze.
Using two small spoons, drop small mounds of dough 2 inches apart onto the baking sheet. Beat the reserved egg with 1 teaspoon water and brush the tops of the dough balls.
Bake for 8 minutes, then reduce the oven temperature to 350°F and bake for 7 minutes more, until puffy and golden. Transfer to a wire rack and let cool slightly. Serve warm. (You may need to repeat the baking process for the remaining dough.)

FETA CHEESE & CHIVES BISCUITS
Makes 9
1 cup self-rising flour
1 cup self-rising whole wheat flour
Pinch salt
3 oz. Feta cheese
1 tablespoon chopped fresh chives
2/3 cups skim milk, plus extra for glazing
¼ tsp cayenne pepper

Preheat the oven to 400°F. Sift the flours and salt into a bowl. Crumble the feta cheese and rub into the dry ingredients. Stir in the chives, then add the milk and mix to a soft dough.
Turn the dough onto a floured surface and lightly knead until smooth. Roll out into ¼ inch thick and stamp out nine biscuits with a floured cookie cutter.
Transfer to a greased baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Brush with skim milk and sprinkle with cayenne pepper. Bake for 15 minutes until golden brown. Serve warm. (You may need to repeat the baking process for the remaining dough.)

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE REFERENCE

When using electrical appliances, basic safety precautions should always be followed as below:

Do not touch hot surfaces. Use handles or knobs and oven mitts.
To protect against risk of electrical shock, do not immerse cord, plug, or any non-removable parts of this oven in water or other liquid.
Close supervision is necessary when any appliance is used by or near children.
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
Do not use outdoors.
Do not let cord hang over edge of table or counter, or touch hot surfaces.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquid.
Do not place on or near a hot gas or electrical burner, or in a heated oven.
Turn all controls to "OFF" before inserting or removing plug from wall outlet.
Do not place any flammable materials in the oven: paper, cardboard, plastic, etc.
To disconnect, grasp plug and remove from outlet. Do not pull by the cord.
Do not use oven for other than intended use.
Oversized foods or utensils must not be inserted in this appliance, as they may create a fire or risk of electric shock.
A fire may occur if this appliance is covered by or touches flammable material including curtains, draperies, walls, etc. when in operation. Do not store any item on top of the appliance.
Do not store any material, other than manufacturer's recommended accessories, in this oven when not in use.
Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts resulting in a risk of electric shock.
Extreme caution should be used when using containers constructed of other than metal or oven safe glass.
Do not cover crumb tray or any parts of the oven with metal foil. This will cause overheating of the oven.
To reduce the risk of fire, do not place any heating or cooking appliance beneath the appliance.
- To reduce the risk of fire, do not mount unit over or near any portion of a heating or cooking appliance.
- To reduce the risk of electric shock, do not mount over a sink.
Do not operate the appliance if the power cord or plug is damaged, it must be replaced by the manufacturer or its service agent before use.
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 recommended by countertop manufacturers that a hot pad or trivet be placed under your appliance to prevent possible damage to the surface.
When operating the oven, keep at least four inches of space on all sides of the oven to allow for adequate air circulation.
The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
Never leave the appliance unattended while broiling or toasting.
Always wear protective, insulated oven gloves when inserting or removing items from the hot oven.
To turn off the appliance, please turn the timer to "OFF" position.
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning.
Do not cover crumb tray or any part of the oven with metal foil. This may cause the oven to overheat.
The bread or other food may burn, therefore do not use the toaster near or below combustible material, such as curtains, draperies, walls, and the likes. Do not store any item on top of the appliance when in operation.
Be sure that nothing touches the top or bottom elements of the oven.
This appliance has a tempered safety glass door. The glass is stronger than ordinary glass and more resistant to breakage. Tempered glass can still break around edges. Avoid scratching door surface or edges.

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 long cord.

Longer power-supply cords or extension cords are available and may be used if care is exercised in their use.

POLARIZED PLUG

If this appliance is equipped with a polarized plug (one blade is wider than the other), please follow the below instructions:

shock hazard 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 an extension cord is used:

the marked electrical rating of the extension cord should be at least as great as the electrical rating of the product;
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.

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.

LIMITED WARRANTY

MAXI-MATIC, USA
18401 E. Arenth Ave. City of Industry, CA 91748
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: www.maxi-matic.com for Live Chat Support and Contact Us Form

Questions? We're here to help!
Visit: www.maxi-matic.com for support on this product.

Elite Customer Service Center
Mail:
Maxi-Matic, USA
18401 E. Arenth Ave
City of Industry, CA
91748-1227

Phone: 800-365-6133 ext. 120/105

Website: www.maxi-matic.com
Visit our website for Live Chat Support & Contact Us Form Register your product online

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Questions? Elite's customer service team is ready to help.
Call us toll-free at 800-365-6133 ext. 120/105.
For more Elite products, visit us at www.maxi-matic.com.