Maxi-matic Elite Platinum EWMST-325 / EWMST-325R Manual

PARTS & FEATURES

1. Tempered Glass Lid (Set of 3)
2. Ceramic Inner Pots (Set of 3)
3. Adjustable Temperature Control Knobs (3)
4. Detachable Lid Rest (3)
5. Cool Touch Knobs
6. Serving Utensil Notches
7. Main Buffet Server
8. Non-Skid Feet

BEFORE USING YOUR SLOW COOKER BUFFET

1. Remove all packaging materials from the unit.
2. Clean the main cooking base with a soft damp cloth.
3. The tempered glass lids and ceramic inner pots are dishwasher safe or can be cleaned with warm soapy water. Let dry completely before using.
4. Set the unit on a secure table or counter.

HOW TO USE YOUR SLOW COOKER BUFFET

1. It is not necessary to use all three units of the triple slow cooker buffet simultaneously. However, always ensure the temperature control knob is set to the OFF position for the other units that are not in use.
2. Place each ceramic inner pot into the cavity of the Triple Slow Cooker Buffet.
3. Assemble the Lid Rests by inserting each into the holes provided behind each inner pot cavity (Figure 1).
   
4. Prepare desired food and recipes and place ingredients into the ceramic inner pots.
   
   The ceramic pot(s) CANNOT stand the shock of sudden temperature changes. If the cooking pot is hot, DO NOT add cold food. Before cooking frozen food, add some warm liquid.
5. Place lids on the ceramic inner pots.
6. Plug the unit into a 120volt power outlet.
7. Select desired temperature setting, LOW or HIGH.
8. Refer to the specific recipe for exact cook times.
9. When the cooking cycle is complete, set the control knobs to KEEP WARM.
10. The Keep Warm setting is intended only for keeping already cooked food warm.
11. We do not recommend using the Keep Warm setting for more than 4 hours.
12. Place unit in a location for serving.
13. When serving food, glass lids can be placed onto Lid Rests by resting the knobs on the groove provided in the Lid Rest. ALWAYS use an oven mitt when handling the lids or ceramic pot. ALWAYS make sure the control knob is set to OFF once the inner pots are empty to prevent damaging the ceramic inner pots.
14. When you are finished using the Triple Slow Cooker Buffet, turn to "OFF" position, unplug the unit and wait until all parts and accessories have cooled completely before cleaning.

COOKING SUGGESTIONS:

• Do not fill ceramic pots past ¾ full. Some foods may expand during cooking and this may result in food spilling over.
• Always cook with the lids in place. Avoid removing lids to check progress while cooking for the first two hours. This may result in heat loss and delay the cooking cycle.
• Always wear protective oven mitts when handling parts and accessories when the unit is on.
• 
  The filled Triple Slow Cooker is very heavy. To avoid injury to persons or damage to the appliance, NEVER ATTEMPT TO LIFT THE MACHINE WITH 3 FILLED COOKING POTS IN PLACE. When cooking is finished, carefully remove each of the glass lid(s) by grasping the lid knob(s).
• Using the cooking pot handles, remove each cooking pot, one at a time.
• Unplug the unit when it is empty or not in use.
• If the power or heat has been turned off for any extended period of time, the food inside the container may be unsafe to eat. It is recommended the food be discarded.
• Do not use the ceramic inner pot in an oven, microwave or directly on a stove-top.

NOTES ON THE CERAMIC POTS:

• Only fill food into the ceramic pots, when it is at room temperature. Ceramic is a sensitive material and does not respond well to steep temperature changes.
• Rapid temperature variations may result in damages to the ceramic pots.
• Do not
  • put the pot in the refrigerator to store food. Reheating a cold pot may damage your appliance.
  • place hot food in the pot when it is cold or cold food when the pot is hot.
  • put the pot under cold water if it is still hot.
  • hit the pot against hard surfaces or water faucets.
  • use the pot if it is chipped, cracked or otherwise damaged.
  • put the pot or lid into a microwave oven.

CARE & CLEANING

• Always turn off the unit and allow to completely cool before cleaning.
• The tempered glass lids and ceramic inner pots are dishwasher safe. They can also be washed in hot, soapy water.
• Do not use abrasive cleaning tools such as scouring pads. A soft cloth, sponge or rubber spatula can be used to remove any food residue.
• To clean hard-to-remove food particles or water spots, use a non-abrasive cleanser or vinegar.
• Do not allow sudden temperature changes for both the lids and ceramic pots.
  Sudden changes in temperature may result in cracks or breakage of these parts.
• The exterior of the main cooking base can be cleaned with a soft damp cloth. Wipe dry thoroughly. Do not use abrasive cleaners or scouring pads.

Do not immerse the main heating base in water or other liquids.

USER MAINTENANCE INSTRUCTIONS
Any servicing requiring disassembly other than cleaning must be performed by a qualified appliance repair technician.

1. Avoid sudden, extreme temperature changes. For example, do not place a hot glass lid or stoneware liner into cold water or onto a wet surface.
2. Do not use the stoneware liner to store food in the refrigerator, and then reheat in the base unit. The sudden temperature change may crack the liner.
3. Avoid hitting the stoneware liner and glass lid against the faucet or other hard surfaces.
4. Do not use stoneware liner or glass lid if chipped, cracked, or severely scratched.

STORING INSTRUCTIONS

1. Be sure all parts are clean and dry before storing.
2. Store appliance in its box or in a clean, dry place.
3. Never store the Triple Slow Cooker while it is hot or wet.
4. To store, place stoneware liner inside the base unit. Place each lid rest inside the 3 cooking pots and the glass lid over the stoneware liner; to protect the glass lid, it may be wrapped with a soft cloth and placed upside down over the liner.
5. Never wrap cord tightly around the appliance; keep it loosely coiled.

• 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. Add to slow cooker.

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 tsp. oregano
1 tsp. salt
1 tsp. sugar
1 2 tsp. pepper

• Mix all ingredients in a bowl and pour over the meatballs.
• Cover and cook on Low 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 Tbsp. Worcestershire sauce
1 6 oz. can tomato paste
3/4 C. water
1/2 tsp. paprika
3 Tbsp. vinegar
3 Tbsp. brown sugar
1 tsp. 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. Turn on low 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 tsp. 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 slowcooker.
• Add beans, picante sauce, jalapenos (if using) and chili powder. Turn on low and cook for 2 - 3 hours.
• Add cheese and sour cream last 1/2 hour. Serve with tortilla chips.

• Combine flour, salt, pepper and thyme in small bowl. Place beef in 8-1/5 quart slow cooker. Sprinkle with flour mixture; toss to coat.
• Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
• Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.

BBQ MEATLOAF
2 - 2 1/2 lbs. ground beef
3/4 C. barbecue sauce
1 egg
1 C. crushed soda crackers
2 tsp. Worcestershire sauce
1/2 C. diced onion
1/2 tsp. salt
1/4 C. water
2 tsp. prepared mustard
2 Tbsp. brown sugar
1 Tbsp. 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. Cook for 8 - 10 hours on Low.

• Rinse chicken, pat dry and set aside.
• Place the mushrooms, onion and garlic in the insert of the slow cooker. Place the chicken pieces on top of the vegetables.
• Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in a medium bowl. Pour mixture over the chicken and vegetables.
• Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
• To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese.

LEMON GARLIC CHICKEN
2 lbs. chicken breasts boneless/skinless
1 1/2 tsp. oregano leaves crushed
1/2 tsp seasoned salt
1/4 tsp. pepper freshly ground
2 Tbsp. butter
1/4 C. water
4 Tbsp. fresh lemon juice
4 cloves garlic minced
2 tsp. chicken bouillon
2 tsp. fresh chopped parsley

• Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.
• Fry the chicken breasts until browned in the butter. Transfer chicken to the slow cooker.
• Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.
• Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours.
• Add parsley and baste chicken. Cover and cook another 15 -30 minutes.

• Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper.
• Place wing parts on broiler pan. Broil 5-4 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to slow cooker. (continue on next page)
• For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings.
• Cover and cook on low 4-5 hours or on high 2-2 /2 hours.

SOUTHWESTERN CHICKEN
1 (15-oz) can whole kernel corn, drained
1 (11- oz) can Mexicorn, drained
1 (15- oz) can black beans, rinsed and drained
1 (16- oz) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese

• Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.
• Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.

Dumplings Ingredients:
3 eggs
2-1/2 cups all-purpose flour, sifted
1/3 cup water

• Add onions to slow cooker. Add seasonings, chicken and broth.
• Cover and cook on LOW 5 to 6 hours.
• Shortly before serving, turn on high and stir together sour cream and cornstarch. Stir into slow cooker and heat through.
• Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired).
  Serve with dumplings. (recipe below)

Dumplings Instructions

• Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.

CHEESY SHRIMP PASTA
1 (2-lb.) block Velveeta cheese
1 (16-oz.) carton half-and-half
1 (8-oz) Canned Chopped Tomatoes
1 small onion, chopped
4 pods garlic, minced
1 lb. raw shrimp
Cooked pasta of choice

• Place cheese, half-and-half, tomatoes, onion and garlic in slow cooker and cook on Low for 4 hours.
• Add shrimp and cook for another hour on High or until shrimp are pink.
• Cook pasta of choice and spoon sauce over cooked pasta.

FISHERMAN'S SEAFOOD CHOWDER

• Cut cleaned fish into 1-inch chunks. Combine all ingredients except flour, butter and cream in slow cooker; stir well.
• Cover and cook on low setting for 7 to 8 hours (3 to 4 hours on high).
• One hour before serving, combine flour, butter and cream and stir into slow cooker. Continue cooking until mixture is slightly thickened.

• Grease slow cooker liner. Combine all ingredients except celery soup and milk. Pour into slow cooker. Cover and cook on low heat for approximately 5 hours.
• Combine cream of celery soup with 1/2 cup of milk and heat in saucepan.
• Use as a sauce for salmon bake.

BAKED STUFFED APPLES
6 medium red tart apples
1 C. light brown sugar
1/4 C. raisins
1 Tbsp. orange peel
1/4 C. butter
2 C. very hot water
3 Tbsp. orange juice concentrate

• Wash and core the apples, but don't peel them. In a pan that will fit in your slow cooker, stand up the apples. Butter the pan first.
• Fill the core cavities with the brown sugar, raisins and orange peel. Top with butter.
• Place the pan in the slow cooker. Pour the hot water around the pan. Sprinkle the orange juice concentrate over the apples.
• Cover the cooker and cook on low for 3 - 5 hours or until apples are tender.

PIÑA COLADA BREAD PUDDING
1 lb. loaf French bread
10 oz. frozen piña colada drink mix
6 oz. pineapple juice
12 oz. evaporated milk
1/2 C. cream of coconut
2 large bananas; sliced
3 eggs
1/4 C. light rum
1 C. raisins
8 oz. pineapple; crushed w/juice
1 t. lemon peel; grated
fresh mint sprigs

• With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices.
• Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired.
• Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 t. grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 t. lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.
• Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.

BLUEBERRY BUMP CAKE

2 21 oz. cans blueberry pie filling
2 packages yellow cake mix
1 C. butter
1 C. chopped walnuts

• Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that.
• Cover and cook on low for 2 - 3 hours. Serve warm in bowls.
• Top with whipped cream or vanilla ice cream.

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.