Maximatic Slow Cooker MST 800V User Manual

LIMITED WARRANTY* ONE (1) YEAR:  
Your small kitchen appliance is warranted to the original purchaser to be free from any manufacturing  
defects under normal use and conditions for one (1) year, cord excluded. During that period, should the  
appliance fail to operate properly, return the appliance with your sales receipt to the store where  
purchased. If you use your appliance for household use and according to instructions, it should give  
you years of satisfactory service. This product warranty covers only the original consumer purchaser  
of the product.  
WARRANTY IS ONLY VALID WITH A DATED PROOF OF PURCHASE.  
To guarantee repair or replacement without charge, a dated sales receipt showing purchase within the  
limited warranty period* must accompany the appliance. Without a sales receipt, warranty will be  
estimated according to the appliance's manufactured date. A comparable appliance should arrive  
within 2-3 weeks. However, in case an appliance is not covered by warranty, correspondence offering  
alternatives will be mailed to you.  
8.5 Qt. Slow Cooker  
During the one-year warranty period, a product with a defect will be either repaired or replaced with a  
reconditioned comparable model (at our option) when the product is returned to our Service Center.  
(See the “Returns” section below). The repaired or replacement product will be in warranty for the  
remaining balance of the one-year warranty period and an additional one-month period.  
This limited warranty covers appliances purchased and used within the 50 contiguous states  
plus the District of Columbia and does NOT cover:  
- Damages caused by unreasonable use, neglect, normal wear and tear, commercial use, improper  
assembly or installation of product.  
- Damages caused in shipping.  
- Damages caused by replacement or resetting of house fuses or circuit breakers.  
- Defects other than manufacturing defects.  
- Breakage caused by misuse, abuse, accident, alteration, lack of proper care and maintenance, or  
incorrect current or voltage.  
- Lost or missing parts of the product. Parts will need to be purchased separately.  
- Damages of parts that are not electrical; for example: cracked or broken plastic or glass.  
- Damage from service or repair by unauthorized personnel.  
- Extended warranties purchased via a separate company or reseller.  
- Consumer’s remorse is not an acceptable reason to return a product to our Service Center.  
*The consumer is responsible for any delivery charges for all replacement units provided for exchange  
under the warranty.  
RETURNS: Any return of defective merchandise to the manufacturer must be processed accordingly  
by contacting customer service first to obtain an RA # (Return Authorization Number). We will not  
accept any returns of merchandise without an applicable RA #.  
We cannot assume responsibility for loss or damages to products returned to us during incoming  
shipment. For your protection, always carefully package the product for shipment and insure it with the  
carrier. Be sure to enclose the following items with your return: any accessories related to the  
problem, your full address and daytime phone number, a note describing the problem, a copy of the  
dated sales receipt or other proof of purchase and a valid RA#.  
Model MST-800V  
C.O.D shipments cannot be accepted.  
*One Year Limited Warranty valid only in the 50 contiguous states plus the District of Columbia,  
excluding Puerto Rico and the Virgin Islands.  
This warranty is effective only if the product is purchased and operated in the USA; product usage  
which is in violation of the written instructions provided with the unit will void this warranty.  
For international warranty, please contact the local distributor.  
**Any instruction or policy included in this manual may be subject to change at any time.  
Model MST-800V  
Elite Gourmet® 8.5Qt. Slow Cooker  
MAXI-MATIC®, USA  
18401 E. Arenth Ave.  
City of Industry, CA 91748  
Customer Service Dept: (626) 912-9877 Ext: 120 MON-FRI 10am-5pm PST  
INSTRUCTION MANUAL  
Before operating your new appliance, please read all instructions carefully and keep for future reference.  
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Suitable foods for slow cooking & preparation:  
Most foods are suited to slow cooking methods; however there are a few guidelines  
that need to be followed.  
affect how quickly a recipe will cook, water and fat content, initial temperature of  
the food and the size of the food.  
Food cut into small pieces will cook quicker. A degree of ‘trial and error’ will be  
required to fully optimize the potential of your slow cooker.  
Vegetables usually take longer to cook than meat, so try and arrange vegetables  
in the lower half of the pot.  
After food is cooked, switch cooker off and leave covered with the lid. There will  
be enough heat in the slow cooker to keep warm for 30 minutes. If you require  
longer to keep warm switch to the low setting.  
All food should be covered with a liquid, gravy or sauce. In a separate pan or jug  
prepare your liquid, gravy or sauce and completely cover the food in the slow  
cooker.  
Pre-browning meat and onions in a pan to seal in the juices also reduces the fat  
content before adding to the slow cooker. This is not necessary if time is limited,  
but improves the flavor.  
When cooking joints of meat, ham, and poultry etc the size and shape of the joint  
is important. Try to keep the joint in the lower 2/3 of the pot and fully cover with  
water. If necessary cut in two pieces. Joint weight should be kept within the  
maximum limit.  
Cut root vegetables into small, even pieces, as they take longer to cook than  
meat. They should be gently sautéed for 2-3 minutes before slow cooking.  
Ensure that root vegetables are always placed at the bottom of the pot and all  
ingredients are immersed in the cooking liquid.  
Trim all excess fat from meat before cooking, since the slow cooking method  
does not allow fat to evaporate.  
If adapting an existing recipe from conventional cooking, you may need to cut  
down on the amount of liquid used. Liquid will not evaporate from the slow  
cooker to the same extent as with conventional cooking.  
Never leave uncooked food at room temperature in the slow cooker.  
Do not use the slow cooker to reheat food.  
Insert a meat thermometer into joints of roasts, hams, or whole chickens to  
ensure they are cooked to the desired temperature.  
Authentic stoneware is fired at high temperatures therefore the ceramic pot may  
have minor surface blemishes, the glass lid may rock slightly due to these  
imperfection. Low heat cooking does not produce steam so there will be little  
heat loss. Due to normal wear and tear through the products life, the outer  
surface may start appearing “crazed”.  
Do not put the ceramic pot or glass lid in an oven, freezer, and microwave or on  
a gas/electrical hob.  
Do not subject the ceramic pot to sudden changes in temperature. Adding cold  
water to a very hot opt could cause it to crack.  
Do not allow the pot to stand in water for a long time (You can leave water in the  
pot to soak).  
There is an area on the base of the ceramic pot that has to remain unglazed for  
manufacturing purposes. This unglazed area is porous, therefore will soak up  
water, this should be avoided.  
CARE & CLEANING..  
Always make sure the slow cooker is unplugged and in the OFF position before  
storing away or cleaning. Make sure the unit has cooled down completely before  
cleaning.  
-
-
The stoneware insert is dishwasher safe or can also be cleaned with warm  
soapy water. To remove any foods that have been cooked onto the bottom  
of the pot, simply soak overnight in soapy water and rinse the next day.  
The exterior of the slow cooker can be wiped with a damp cloth and dried.  
DO NOT use harsh abrasive cleaner or scouring pad to clean any part of the  
slow cooker as this will damage the surfaces.  
Do not switch the slow cooker on when the ceramic pot is empty or out of the  
base.  
Tips for slow cooking  
The slow cooker should be at least half full for best results to avoid over spilling.  
Slow cooking retains moisture. If you wish to reduce moisture in the cooker,  
remove the lid after cooking and turn the control to high (if set to low or medium)  
and simmer for 30 to 45 minutes.  
WARNING: NEVER SUBMERGE THE ENTIRE SLOW COOKER INTO WATER OR  
ANY OTHER LIQUID OR THIS MAY DAMAGE THE SLOW COOKER.  
The lid is not a sealed fit. Don’t remove unnecessarily as the built up heat will  
escape. Each time you remove the lid, allow an additional 10 minutes to the  
cooking time.  
If cooking soups, leave a 5 cm space between the top of the cook pot and the  
food surface to allow simmering.  
Many recipes demand all day cooking, if you do not have time to prepare food  
that morning prepare it the night before and store the food in a covered container  
in the refrigerator. Transfer the food to the slow cooker and add liquid/gravy.  
Select the setting low, high or medium.  
Most meat and vegetable recipes require 8-10 hours on low. 4-6 hours on high  
and 5-7 hours on medium.  
Some ingredients are not suitable for slow cooking. Pasta, seafood, milk, and  
cream should be added towards the end of the cooking time. Many things can  
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WILD MUSHROOM BEEF STEW  
2 lbs. beef for stew, cut into 1-inch pieces  
1 t. salt  
1/2 t. dried thyme leaves, crushed  
1/4 C. tomato paste  
1/4 C. all-purpose flour  
1/2 t. pepper  
3/4 C. ready-to-serve beef broth  
1/4 C. dry red wine  
RECIPES  
ITALIAN MEATBALLS  
1 lb. ground beef  
2 eggs  
1/2 C. dry breadcrumbs  
1/2 t. garlic powder  
1/2 lb. Italian sausage  
1/4 C. milk  
3 T. grated parmesan cheese  
salt and pepper  
2 cloves garlic, minced  
8 oz. assorted mushrooms, such as shiitake, diameter), cut into quarters  
cremini and oyster, cut into quarters  
1 lb. red-skinned potatoes (1-1/2-inch  
1 C. baby carrots  
Fresh parsley (optional)  
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.  
Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-  
quart crock-pot 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.  
Sauce  
1 15 oz. can tomato sauce  
1 small onion chopped  
1/2 C. beef broth  
2 garlic cloves minced  
1 t. salt  
1 6 oz. can tomato paste  
1/2 C. green pepper  
1/3 C. water  
1 t. oregano  
1 t. sugar  
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.  
1 2 t. pepper  
POT ROAST  
3 - 4 lb. pot roast  
1 C. beef broth  
Mix all ingredients in a bowl and pour over the meatballs.  
Cover and cook on Low for 4 - 5 hours.  
large onion cut up  
1 lb. carrots cut in 2 inch pieces  
salt and pepper  
4 - 5 potatoes cut up  
SLOPPY JOES  
Brown pot roast in a pan on top of the stove. Add vegetables to bottom of slow cooker.  
Top with roast and pour beef broth over it. Salt and pepper to taste.  
3 lbs. ground beef  
1 C. onions diced  
1 C. celery diced 1 C. green pepper diced  
1 1/2 C. ketchup 2 T. Worcestershire sauce  
1 6 oz. can tomato paste 3/4 C. water  
Cook for 8 hours on low in slow cooker.  
1/2 t. paprika  
3 T. vinegar  
3 T. brown sugar 1 t. dry mustard  
salt and pepper  
BBQ MEATLOAF  
2 - 2 1/2 lbs. ground beef  
1 egg  
2 t. Worcestershire sauce  
1/2 t. salt  
2 t. prepared mustard  
1 T. vinegar  
3/4 C. barbecue sauce  
1 C. crushed soda crackers  
1/2 C. diced onion  
1/4 C. water  
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.  
2 T. brown sugar  
CHILI DIP  
1 lb. ground beef  
2 cans refried beans  
1/2 t. chili powder  
1 16 oz. jar mild picante sauce  
8 oz. sour cream  
1/2 C. chopped onion  
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.  
8 oz. cheddar cheese shredded  
Jalapenos or mild chilies to taste  
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.  
Brown ground beef and onion in a pan. Drain and add to crockpot. 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.  
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CHICKEN MERLOT WITH MUSHROOMS  
2 1/2 to 3 lbs. boneless,  
skinless chicken thighs  
page)  
12 oz. sliced fresh mushrooms  
1 large onion, peeled and chopped  
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.  
2 garlic cloves, peeled and minced  
1 6-oz. can tomato paste  
3/4 C. low-sodium chicken broth  
1/4 C. Merlot or any dry red wine, or  
additional chicken broth  
2 T. quick-cooking tapioca  
2 t. granulated sugar  
1/4 t. freshly ground black pepper  
2 T. freshly grated Parmesan cheese,  
preferably Parmigiano-Reggiano  
2 T. chopped fresh basil or 1 1/2 t. dried  
1/4 t. salt  
2 C. cooked noodles  
SOUTHWESTERN CHICKEN  
1 (15-ounce) can whole kernel corn, drained  
1 (11-ounce) can Mexicorn, drained  
1 (15-ounce) can black beans, rinsed and drained  
1 (16-ounce) jar chunky salsa (divided use)  
6 boneless, skinless chicken breast halves, rinsed and dried  
Flour tortillas  
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.  
Shredded cheddar cheese  
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. If you are  
using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve,  
spoon chicken mixture over cooked noodles. Sprinkle with Parmesan 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.  
CHICKEN PAPRIKA WITH DUMPLINGS  
6 boneless, skinless chicken breasts  
1 medium onion chopped  
1 tsp. salt  
1/2 tsp. black pepper  
1 tbsp. Hungarian paprika  
1 cup chicken broth  
LEMON GARLIC CHICKEN  
2 lbs. chicken breasts boneless/skinless  
1/2 t. seasoned salt  
2 T. butter  
4 T. fresh lemon juice  
2 t. chicken bouillon  
1 1/2 t. oregano leaves crushed  
1/4 t. pepper freshly ground  
1/4 C. water  
4 cloves garlic minced  
2 t. fresh chopped parsley  
8 ounces sour cream  
1 tbsp. cornstarch or flour  
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.  
Dumplings:  
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.  
3 eggs  
1/3 cup water  
2-1/2 cups all-purpose flour, sifted  
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.  
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)  
CHICKEN WINGS IN HONEY SAUCE  
3 pounds chicken wings (16 wings)  
2 cups honey  
1/2 cup ketchup  
2 cloves garlic, minced  
salt and pepper to taste  
1 cup soy sauce  
1/4 cup oil  
Dumplings  
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.  
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  
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CHEESY SHRIMP PASTA  
1 (2-lb.) block Velveeta cheese  
1 small onion, chopped  
1 lb. raw shrimp  
BAKED STUFFED APPLES  
6 medium red tart apples  
1/4 C. raisins  
1 (16-oz.) carton half-and-half  
4 pods garlic, minced  
Cooked pasta of choice  
1 C. light brown sugar  
1 T. orange peel  
2 C. very hot water  
1/4 C. butter  
3 T. orange juice concentrate  
Place cheese, half-and-half, Ro-tel 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.  
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.  
FISHERMAN’S SEAFOOD CHOWDER  
Cover the cooker and cook on low for 3 - 5 hours or until apples are tender.  
1 to 1-1/2 lbs. fish (any combination of flounder, ocean perch, pike, trout, haddock or  
halibut)  
1/2 C. chopped onion  
1/2 C. chopped celery  
1/2 C. chopped carrots  
1/4 C. snipped parsley  
1/4 t. leaf rosemary  
1/2 C. dry white wine  
16-oz. can whole tomatoes, mashed  
8-oz. bottle of clam juice  
1 t. salt  
PIÑA COLADA BREAD PUDDING  
1 lb. loaf French bread  
6 oz. pineapple juice  
1/2 C. cream of coconut  
3 eggs  
1 C. raisins  
1 t. lemon peel; grated  
10 oz. frozen piña colada drink mix  
12 oz. evaporated milk  
2 large bananas; sliced  
1/4 C. light rum  
8 oz. pineapple; crushed w/juice  
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.  
3 T. flour  
3 T. butter or margarine, melted  
1/3 C. light cream  
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).  
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.  
One hour before serving, combine flour, butter and cream and stir into slow cooker.  
Continue cooking until mixture is slightly thickened.  
SALMON BAKE  
2 cans salmon, boned and skinned (15 oz. size)  
1 teaspoon lemon juice  
Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and  
serve hot. Garnish with fresh mint sprigs.  
4 cups bread crumbs  
1 can tomatoes  
1 chopped green bell pepper  
1 can cream of celery soup  
1 teaspoon garlic powder  
1 can cream of onion soup  
4 well beaten eggs  
1 teaspoon Greek seasoning  
1/4 cup milk  
BLUEBERRY BUMP CAKE  
1 21 oz. can blueberry pie filling  
1 package yellow cake mix  
1/2 C. butter  
2 chicken bouillon cubes, crushed  
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.  
1/2 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.  
Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as a  
sauce for salmon bake.  
Top with whipped cream or vanilla ice cream.  
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