Elite EDF-888XT Instruction Manual

Warranty:

LIMITED WARRANTY* ONE (1) YEAR:

Your Elite Cuisine small kitchen appliance is built with precision, inspected and tested
before leaving our factory. It is warranted, to the original purchaser or gift recipient, to
be free from any manufacturing defects under normal use and conditions for one (1)
year, cord excluded. During that period, should the appliance fail to operate properly,
return the appliance with your sales receipt to the store where purchased. This
warranty gives you special legal rights and you may also have other rights to which
you are entitled, which may vary from state to state. If you use your appliance for
household use and according to instructions, it should give you years of satisfactory
service.

This limited warranty covers appliances purchased and used within the
surrounding United States and does NOT cover:

- Damages caused from improper usage or installation of appliance.

- Damages caused from shipping.

- Defects other than manufacturing defects.

- Breakage caused by misuse, abuse, accident, alteration, lack of proper care and
maintenance, or incorrect current or voltage.

- The loss or missing parts of the appliance. Parts will need to be purchase
separately.

- Damage from service by other than an authorized dealer or service center.

- Any transportation and shipping charges.

RETURNS: Any return of defective merchandise to the manufacturer must be processed
accordingly by contacting customer service first to obtain RA # (Return Authorization Number).
We will not accept any returns of merchandise without an applicable RA #.

*One Year Warranty valid only in the United States, excluding Alaska, Hawaii, and Puerto Rico.
**Any instructions or policy included in this manual may subject to change at any time.

Model EDF-888XT Elite Cuisine Cool-Touch Deep Fryer

Elite Cuisine brought to you by MAXI-MATIC, USA

18401 E. Arenth Ave.
City of Industry, CA 91748
Customer Service Dept: [phone] Ext: 120 MON-FRI 9AM-5PM PCT

www.maxi-matic.com email: [e-mail]

5Qt. Cool-Touch Deep Fryer

(2.5 – 3 Qt. Oil Capacity)

Model EDF-888XT

Instruction Manual

INCLUDING RECIPES & WARRANTY STATEMENT

……PARTS……………..

1. Removable filter cover

2. Carbon filter

3. Foam grease filter

4. Viewing window

5. Power light

6. Heating light

7. Rotary timer

8. Open button

9. Adjustable thermostat

10. Removable lid

11. Removable condensation trap (on back of Fryer)

12. Handle lock release

13. Frying basket

14. Oil tank

15. Basket Handle

….IMPORTANT SAFEGUARDS…..

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

1. Read all instructions before operating.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock, do not immerse cord, plug or appliance itself
in water or other liquids.

4. Never move the deep fryer while the unit is on and the container is filled with hot
oil.

5. Close supervision is necessary when appliance is used by or near children.

6. Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts.

7. 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.

8. The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.

9. Do not use outdoors.

10. Do not let cord hang over edge of table or counter or touch hot surfaces.

11. Do not place on or near a hot gas or electric burner, or in a heated oven.

12. Always attach plug to appliance first, then plug cord into wall outlet. To
disconnect, turn any control to OFF position, then remove plug from wall outlet.

13. Oversized foods or metal utensils must not be inserted in the appliance as they
may cause a fire or risk of electrical shock.

14. A fire may occur if the appliance is covered or touching flammable material
including curtains, draperies, walls and the like when in operation.

15. Do not clean with metal scouring pads. Pieces can break off the pad and touch
electrical parts, involving a risk of electrical shock.

16. Extreme caution should be exercised when using containers constructed of other
material other than metal or glass.

17. Do not store any materials other than manufacturers recommended accessories
in this unit when not in use.

18. Do not place any of the following materials in the oven: Paper, cardboard, plastic
and the like.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY!

3

……USING YOUR FRYER……………..

BEFORE USING FOR THE FIRST TIME:

1) Always place the deep fryer on a stable and leveled surface when using.

2) Wipe the non-stick interior with a soft damp cloth.

3) Wash the fry basket with warm soapy water and rinse thoroughly.

4) Wipe the exterior of the unit clean with a soft damp cloth.

WARNING: Do not use abrasive cleaners or scouring pads to clean any parts of the
deep fryer.
Never immerse the unit in water at any time.

SELECTING FRYING OIL:

1) For healthy deep-frying oils, we suggest the following:

- Corn oil

- Canola oil

- Mixed Vegetable oil

* These oils are all low in fat and cholesterol free.

2) Below is a list of oils that are unhealthy and highly not recommended:

- Peanut oil

- Soy oil

- Sunflower oil

- Olive oil

- Lard

3) It is highly recommended not to use old and new oil mixed together. This
deteriorates the new oil quicker.

4) The number of times the oil can be reused depends on the type of food that
is being fried. For example, foods that are heavily coated with batter, bread
crumbs will need to be frequently changed

PREHEATING:

1) Set the temperature control of the deep fryer to the lowest setting and make
sure that the fryer is unplugged.

2) Fill the inner non-stick pot with oil making sure it fills enough between the
MIN (32oz.) and MAX (64oz.) levels.

3) Plug the fryer into a wall outlet and the indicator light will automatically light
ON.

4) NOTE: DO NOT PLACE FOOD INTO THE BASKET YET!

5) Close lid gently by pressing down and snapping it closed.

6) Set the temperature setting to desired degree. The fryer will begin to heat
up the oil for frying.

5

FRYING:

1) When the oil has reached the correct temperature, the indicator light will shut
off. Please take caution when opening the lid, the oil will be very hot.

2) Carefully place food into the frying basket. Slide the basket into place using
the plastic guides located in the front of the unit. DO NOT LOWER
BASKET INTO THE OIL YET!

3) When frying foods that are coated with batter, simply place the foods directly
into the non-stick interior oil pot. It is recommended not to use the basket
with battered foods for the batter may catch on the wiring of the basket and
create a mess when removing the foods from the basket.

4) Make sure not to over fill the basket or the inner oil pot, this will cause the
foods to be sometimes over-cooked or under-cooked.

5) Note: Make sure to shake frozen foods to remove any ice particles that

may have collected before you place foods into the deep fryer. Pat dry
any damp foods prior to frying. Water condensation may sometimes
result in splashing of the oil.

6) Close the lid gently by pressing down and snapping it closed.

7) Use the frying chart on the next page for recommended cooking times.

8) Once the lid is shut, you can gently press down on the handle of the frying
basket to lower the basket into the oil while the lid is closed. This will
prevent any splattering of oils getting in contact with your skin or clothing./

9) When the frying cycle has completed, lift the fry basket handle up and out
while the lid is still shut, this will lift the basket out of the oil and let it sit for 3­5 minutes to drain off any access oils.

10) Press down on the Push Button to open the lid. The lid will rise slowly for
safety precautions.

11) Carefully remove the food from the frying basket. DO NOT LIFT BASKET
OUT OF THE FRYER YET! Be cautious of the hot oil that may splatter from
beneath the basket.

12) Use a slotted wooded spoon or heat resistant slotted spoon to remove and
foods that were fried directly in the fryer w/o using the basket.

13) To turn off the unit, you must unplug the fryer from the wall outlet.

14) Allow the oil and the fryer to cool down before moving it around or cleaning.

NOTE: The maximum capacity for the food basket is approximately 2LBS!

6

……FRYING TIME CHART……………..

*The following Frying Chart is for reference only.

FOOD

QTY.

TEMP.

TIME

Frozen French Fries 10oz.

350°

5 Minutes

Fresh French Fries 10oz.

375°

8 Minutes

Frozen Chicken Nuggets 10oz.

375°

5 Minutes

Chicken Drummettes / Wings 15oz.

375°

8 Minutes

Frozen Fish 8 oz.

350°

5 Minutes

Fresh Fish 8 oz.

325°

5 Minutes

Shrimp 8 oz.

375°

5 Minutes

Fresh Vegetables 10oz.

350°

3 Minutes

Fresh Onion Rings 6 oz.

375°

5 Minutes

Doughnuts 3 PCS

375°

1 Minute per side

Egg Rolls / Spring Rolls 4 PCS

350°

5 Minutes

Chicken 4 PCS

375°

10 Minutes

Taquitos 6 PCS

350°

8 Minutes

HELPFUL FRYING TIPS:

§ We recommend using the proper oils for safe and good cooking.

§ Foods that have been pre-cooked in some way need a higher

temperature and less cooking time than those foods which are raw.

§ During the first use the unit may give off a slight odor. This is normal
and due to the newness of the product.

§ Always check if the oil level is between MIN. and the Max. line on the
inside of the cooker.

§ Never leave the fryer unattended while in use.

§ Always close the lid while cooking.

§ When straining cooled oil, place a filter in the fry basket and pour the

oil through into a storage container. We recommend filtering the oil if
you see any food debris left in the oil.

§ Never carry or move the fryer with hot oil inside.

§ The oil does not need to be changed after every use. On average the

oil can be use for 8 – 12 frying operations depending on the types of
food u are frying.

7

….CARE & CLEANING ..

The oil does not necessarily need to be changed after each use. We recommend
changing the oil after using approximately 8-10 times or sooner depending on if you
are frying heavily flavored or battered foods. The oil should be completely changed if
the following symptoms are present: Unpleasant odor, smoke when frying and color
becomes darker.

§ Clean the unit only after you have unplugged it for 2 – 3 hours. Oil maintains
high temperatures for a long time, so care and caution have to be taken
when removing the oil.

§ Make sure the fryer is turned “off” position remove the oil and strain into a
storage container. Never carry or move the fryer with hot oil inside.

§ Wipe the inside the fry chamber with an paper towel.

§ Next, wipe the fry chamber with a damp wet cloth, which has a little soapy

water on it.

§ Wipe the inside of the fry chamber with a dry cloth next to dry it off.

§ Do not scour the non-stick oil chamber of fry basket.

§ Do not immerse the unit in water.

§ Clean the outside with a soft damp cloth.

§ Empty the drip catch and rinse then dry and replace back into the back of

the unit.

§ Store the unit in a dry location.

§ The lid can be washed in warm soapy water. Open the lid and pull it forward

until it comes off. Remove the filter cover and filter and then clean the lid.
To reattach the lid hold it slightly titled backwards and press it firmly back
down into the rear casing making sure the spring is fitted into the grove until
it clicks into place.

§ Clean the view window with the dishwashing liquid. Clean regularly to
maintain good visibility.

OIL STORAGE:

1) Make sure that the fryer has cooled sufficiently (approximately 4 hours) and
is unplugged.

2) Before storing the oil, filter out any food particles or unwanted residue that
may have been left behind from your previous cooking cycle.

3) FILTERING: To store the oil in the deep fryer, first you must filter the oil. To
do so, pour the oil into a container first, wipe the interior of the fryer
thoroughly with a paper towel. Next, place a paper towel into the bottom of
the fry basket. Pour the oil into the fryer through the basket with the paper
towel filter. This will filter out any unwanted particles.

4) The oil can be stored inside the deep fryer at room temperature only if the
fryer is used frequently. If not used regularly, it is recommended to store the
oil in a separate container and refrigerated.

CHANGING THE BUILT-IN FILTER:

A new filter can be purchased from the manufacturer by simply contacting their
customer service line at [phone] ext. 120 MON-FRI 9am-5pm PCT.

§ The built-in filter can be easily removed and replaced with a new one

from the vent located on the top of the lid.

8

. SHORT CORD PURPOSE……..…

1) A short power-supply cord is provided to reduce risks of injuring yourself from
becoming entangled in or tripping over a longer cord.

2) Longer extension cords are available and may be used if you exercise caution
during use.

3) If a longer cord is used please note the following:

- The marked electrical rating of the extension cord should be at least as
great as the electrical rating of the appliance.

The longer cord should be arranged so that it will not drape over the counter top of
tabletop where it can be pulled on by children or tripped over unintentionally

……POLARIZED PLUG … …

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

To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet
only in one direction. If the plug does not fit fully into the outlet, reverse the plug. If it
still does not fit, contact a qualified electrician. Do not attempt to modify the plug in
any way.

This appliance is intended for Household Use Only.

9

… RECIPES … …

BATTER VARIETY:

The following are a few quick recipes for different kinds 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 to form 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.

10

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 a large heavy skillet or deep-fat fryer, heat 3 inches oil to 350 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 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.

§ 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 hot.

§ 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.

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.