Elite Elite Platinum LiveSmart XL User manual
- Category
- Small kitchen appliances
- Type
- User manual
This manual is also suitable for
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 to
reduce the risk of fire, electric hazard and injury to persons, including the following:
1. Do not touch hot surfaces. Use handles or knobs.
2. To protect against electrical shock, do not immerse cord, plug or thermostat control
switch itself in water or any other liquids.
3. Wash all removable accessories before using for the first time.
4. Close supervision is necessary when appliance is used by or near children. It is not
recommended for children to operate this appliance.
5. Unplug from outlet when not in use and before cleaning. Allow the appliance to
cool before putting on or taking off parts and before cleaning.
6. 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.
7. The use of accessory attachments not recommended by the appliance manufacturer
may cause injuries.
8. Do not use outdoors.
9. Do not operate the grill without the drip pan in place.
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 stove, or in a heated oven.
12. Always attach the Thermostat Control Switch to the appliance first, and then plug
cord into the wall outlet. To disconnect, turn all controls to the OFF position, then
remove the plug from the wall outlet.
13. Do not use the appliance for other than its intended use.
14. Oversized foods or metal utensils must not be inserted in the appliance as they may
cause a fire or risk of electrical shock.
15. A fire may occur if the appliance is covered or touching flammable material
including curtains, draperies, walls and the like when in operation.
16. Do not clean with metal scouring pads. Pieces can break off the pad and touch
electrical parts, involving a risk of electrical shock.
17. Do not store any materials other than manufacturers recommended accessories on
this unit when not in use.
18. Do not place any of the following materials on the unit: Paper, cardboard, plastic
and the like.
19. 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.
20. Do not use glass cover if chipped, cracked, or has been scratches as weakened glass
can shatter during use. Discard immediately.
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1
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.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY
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PARTS IDENTIFICATION
A. Glass Lid
B. Grill Plate
C. Drip Tray
D. Base
E. Thermostat Control Knob
Follow assembly directions below to properly assemble cover knob before use. Do not
use cover without cover knob properly assembled to topside of cover.
Glass Lid & Knob Assembly:
A. Knob
B. Knob Base
C. Glass Lid
D. Silicone Gasket
E. Washer
F. Screw
1. Position disc and cover knob on topside of cover
aligning hole in disc and cover knob with hole in
cover.
2. Insert screw with washer and plastic sleeve attached,
through cover hole into knob. Tighten with
screwdriver until secured. Do not over
tighten to prevent stripping
without cover knob attached.
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BEFORE FIRST USE
• Clean all parts (except the Thermostat Control Switch) before using for the first time.
(Refer to “CLEANING & MAINTENANCE” section)
• Grill is fully immersible with the Thermostat Control Switch removed.
• NEVER use abrasive cleaners or scouring pads on the non-stick surface as they might
damage the coating.
•
Note: When using your unit for the first time, you may notice some smoke and odor.
This is caused by the unit burning off the protective coating applied at the factory.
It is normal and harmless and will go away with subsequent use.
HOW TO USE YOUR ELECTRIC GRILL
Grill Assembly:
Always use grill on a dry, level, heat-resistant surface, away from any edge. Never
use grill without drip pan in base. Do not use grill unless securely positioned in base.
1. Place drip pan into base. Fill drip pan with water to maximum water level line, about
3 cups.
2. Position grill onto base with handles in recessed areas of base. Grill may be
positioned with control to left or right end of base.
3. With the heat control set to OFF position, plug cord into an electric outlet.
4. Preheat grill, uncovered, at recommended setting for food being
Connecting Thermostat Control Switch:
1. Make sure the Thermostat Control Switch is set to
OFF
, and that it is
NOT
plugged
into an electrical outlet. Also, ensure that the unit and its parts are not hot.
2. Insert the extended rod piece on the Thermostat Control Switch into the receptacle
on the side of the Non-Stick Grilling Surface until you feel it lock into place.
3. Plug the cord into 120V AC electrical outlet.
Setting the Temperature:
1. Set to desired temperature.
2. When setting the temperature, the indicator light on the Thermostat Control Switch
will light up indicating that the power is now ON. When the desired temperature
setting has been reached, the light will shut off—this does not mean the grill is OFF.
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HOW TO USE YOUR ELECTRIC GRILL
(cont.)
Cooking:
1. Coat the Non-Stick Grilling Surface with cooking spray or oil.
2. Let the grill preheat for approximately 5 minutes or until it reaches your desired
temperature (when the indicator light shuts off).
3. Place desired food onto the grill to cook. Lid may be placed on grill to shorten
cooking time and help prevents splatter. Heat may be increased or decreased
depending on personal preference and type or amount of food being cooked.
4.
NOTE
: The signal light will go on and off periodically to indicate that proper
temperature is being maintained.
5. Use hot pads when handling grill and lid as handles become warm. Nylon, plastic or
wooden cooking tools are recommended for use on the non-stick surface. DO NOT
use sharp edged cooking tools or knives.
6. When grilling is complete, set the Thermostat Control Switch to WARM for serving,
or set to the OFF position if food will be removed from grill immediately. And
unplug it from the electrical outlet.
CAUTION:
Unplug from the outlet when not in use. Let all parts cool completely
before cleaning.
TIPS
• Always preheat the grill for approximately 5 minutes for better results.
• Some smoke and/or odor may occur upon heating due to the release of oil – this is
normal.
• Always place water in drip pan to maximum water level line to help reduce smoking
and make clean up easier.
• Always use hot pads when handling grill as handles and grill get hot during use.
• Begin grilling at recommended heat setting. Adjust heat setting if needed during
cooking.
• The Thermostat Control Switch can be set at LO, MED, HI or in between for grilling or
at WARM for serving. Approximate temperatures of each setting are WARM (180°F),
LO (250°F), MED (325°F), and HI (375°F).
• Fish and seafood may be basted with melted butter during grilling.
• For best results, use tongs to turn meats to avoid piercing the skin. Use a wide
spatula to turn fish, steaks, hamburgers…etc.
• Remove excess fat from meats to reduce smoking while grilling.
• If using a barbecue sauce, baste meat during the last 5 minutes of grilling.
• To prevent sticking, use cooking spray when cooking fish, lean meats or vegetables.
• When cooking small pieces of food, lay down a sheet of foil.
• When using wooden or bamboo skewers for kebobs, it is highly recommended to
soak the skewers in warm water for at least 30 minutes. This will prevent the
skewers from burning during the grilling process.
• To protect the non-stick coating on the Non-Stick Grilling Surface, only use utensils
that are made of nylon, plastic, or wood. Avoid metal utensils.
• Use separate plates for raw meats, fish, and chicken to prevent the transfer of
harmful bacteria.
• Using tender cuts of meat is recommended. Marinate meats before grilling.
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WARNING
•
USE CAUTION WHEN COOKING WITH HOT OIL, GREASE OR JUICES MAY SPLATTER
WHEN GRILLING.
•
DO NOT TOUCH ANY HOT SURFACES, USE HANDLES AND KNOBS.
•
DO NOT ATTEMPT TO CUT FOOD WHILE IT IS ON THE NON-STICK GRILLING SURFACE
DURING THE COOKING PROCESS.
•
DO NOT USE METAL UTENSILS TO HANDLE FOOD WHILE IT IS COOKING.
•
DO NOT ATTEMPT TO MOVE THE ELECTRIC GRILL WHILE IT IS IN USE AND PLUGGED
INTO THE ELECTRICAL OUTLET.
COOKING REFERENCE CHART
Cook all of your favorite meats, fish, poultry, and veggie dishes using the Countertop
Electric Grill. Cooking time may vary due to differences in sizing and thickness of food
and may also need adjustment based on how well you prefer your food to be cooked.
Please use the table below for suggested internal temperatures for meats, fish, and
poultry. Cook accordingly.
(Source: www.fda.gov)
NOTE:
The use of a food thermometer when grilling is recommended.
FOOD
HEAT SETTING
APPROX. COOKING TIME
Beef
Boneless Steak
400F - to sear.
Reduce to 350F.
4-5 min. on each side.
Additional 2-3 min. on each side.
Bone-in Steak
400F - to sear.
Reduce to 350F.
4-5 min. on each side.
Additional 2-3 min. on each side.
Veal
Steak
400F - to sear.
Reduce to 350F.
2-3 min. on each side.
Additional 2-3 min. on each side.
Cutlet/Chop
400F - to sear.
Reduce to 350F.
2-3 min. on each side.
Additional 2-3 min. on each side.
Pork
Steak
400F - to sear.
Reduce to 350F.
2-3 min. on each side.
Additional 2-3 min. on each side.
Chop
400F - to sear.
Reduce to 350F.
4-5 min. on each side.
Additional 2-3 min. on each side.
Spare Ribs
400F - to sear.
Reduce to 350F.
4-5 min. on each side.
Additional 2-3 min. on each side.
Fillet
400F - to sear.
Reduce to 350F.
10 min. turning occasionally
Extra 25-30 min, turning
occasionally.
Lamb
Cutlet/Chop
400F - to sear.
Reduce to 350F.
2-3 min. on each side.
Additional 2-3 min. on each side.
Steak
400F - to sear.
Reduce to 350F.
2-3 min. on each side.
Additional 2-3 min. on each side.
Fillet
400F - to sear.
Reduce to 350F.
3-4 min. on each side.
Additional 2-3 min. on each side.
Loin
400F - to sear.
Reduce to 350F.
4-5 min. on each side.
Additional 6-8 min. on each side.
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Chicken
Breast Fillet
400F - to sear.
Reduce to 350F.
3-4 min. on each side.
Additional 2-3 min. on each side.
Wings/Drumsticks
Not recommended for
grill
Burgers/Patties
400F - to sear.
Reduce to 350F.
2-4 min. on each side.
Additional 5-6 min. on each side.
Meatballs
400F - to sear.
Reduce to 350F.
5 min. on each side.
Extra 15 min, turning
occasionally.
Fish / Seafood
Fish Fillet
400F - to sear.
Reduce to 250F.
1-2 min. on each side.
Additional 2-3 min. on each side.
Cutlet / Steak
400F - to sear.
Reduce to 250F.
3-4 min. on each side.
Additional 2-3 min. on each side.
Prawns, peeled
400F
1-2 min. on each side.
Prawns, in the shell
400F
2-3 min on each side.
Octopus
400F
10 min. turning occasionally
Squid, cut in pieces
400F - to sear.
Reduce to 350F.
5 min. on each side.
Extra 5 min. on each side.
Scallops
400F
4-5 min, turning occasionally
Oysters in the shell
400F
5 minutes
Kebobs
Beef/Lamb/Pork/Chicken
400F - to sear.
Reduce to 350F.
4-5 min. on each side.
Additional 8-10 min. on each
side.
Seafood
400F - to sear.
Reduce to 250F.
2-3 min. on each side.
Additional 2-3 min. on each side.
Vegetables
400F - to sear.
Reduce to 350F.
2-3 min. on each side.
Additional 2-3 min. on each side.
Satays
Beef/Lamb/Pork/Chicken
400F - to sear
2-3 min. each side.
Sausages
Thick
400F - to sear.
Reduce to 250F.
8-10 min. on each side.
Extra 8-10min. turning
occasionally.
Thin
400F - to sear.
Reduce to 250F.
8-10 min. on each side.
Extra 8-10min. turning
occasionally.
Cocktail Sausages
400F - to sear.
Reduce to 350F.
4-5 min. on each side.
Additional 4-5 min. on each side.
Vegetables
Tomato, Halved
400F
4-5 min. on each side, (cut side
only)
Button Mushrooms
350F
5-6 min. turning occasionally.
Eggplant, Sliced
350F
5-6 min. turning occasionally.
Zucchini, Sliced
350F
5-6 min. turning occasionally.
Corn, Fresh, sliced
350F
5-6 min. turning occasionally.
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CLEANING AND MAINTENANCE
1. Make sure the power cord is unplugged and that all parts have cooled completely
before disassembling the unit for cleaning.
2. Use a wooden or plastic spatula to scrape off any food residue.
3. Use paper towels to remove any excess grease.
4. Remove Thermostat Control Switch. Lift grill out of base using handles. Carefully lift
drip pan out of base. Dispose any liquid in the drip pan.
5. Wash the base, drip pan, cover and grill in warm, soapy water using a non-metal
cleaning pad. Do not use metal scouring pads or harsh scouring powders. A soft
bristled brush may be used to clean underside of grill.
6. Rinse and dry thoroughly. Be careful not to drop the cover.
The drip pan, grill and cover may be cleaned in a dishwasher. Position pieces in
dishwasher so they do not touch one another or other objects being washed.
CAUTION: DO NOT IMMERSE THE NON-STICK GRILLING SURFACE WITH THE
THERMOSTAT CONTROL SWITCH IN PLACE IN WATER OR ANY OTHER LIQUIDS!
CAUTION: DO NOT IMMERSE THE THERMOSTAT CONTROL SWITCH BY ITSELF IN
WATER OR ANY OTHER LIQUIDS!
CAUTION: DO NOT CLEAN WHILE THE UNIT IS PLUGGED INTO AN ELECTRICAL
OUTLET!
CAUTION: DO NOT PUT PLASTIC BASE IN DISHWASHER, AS WARPAGE WILL OCCUR.
7.
ENSURE THAT ALL PARTS HAVE DRIED THOROUGHLY BEFORE REASSEMBLING THE
GRILL FOR USE OR FOR STORAGE.
WARNING
•
NEVER IMMERSE THE THERMOSTAT CONTROL SWITCH IN WATER OR ANY OTHER
LIQUID ASTHIS MAY LEAD TO PERSONAL INJURY.
•
DO NOT USE ABRASIVE CLEANING MATERIAL, SCOURING PADS OR STEEL WOOL TO
CLEAN ANY PART OF THE ELECTRIC GRILL.
•
DO NOT PLUG INTO ELECTRICAL OUTLET IF ANY PART OF THE UNIT IS WET.
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RECIPES - BEEF
GARLIC DIJON GRILLED STEAKS
2 Whole garlic bulbs, 1 Tbsp. Olive oil
1 Tbsp. Dijon mustard, 4 (5oz.) Boneless beef Sirloin steaks
• Cut 12” square of heavy-duty foil; spray with non-stick cooking spray.
• Cut ½ inch from top of each garlic bulb and remove outer layers. In small bowl, combine olive
oil with mustard and mix well. Set aside.
• Place garlic bulbs in microwave and heat on High for 1-½ minutes or until tender. Let cool for
1 minute.
• Squeeze garlic bulb to release garlic cloves onto sprayed foil. Top with mustard mixture.
• Wrap securely in foil using double-fold seals. When ready to grill, pour the contents of the
garlic foil packet onto the steaks and then set the steaks on the grill.
• Cook for 10 minutes or until steaks are of desired doneness.
GRILLED STEAKS WITH CHEDDAR-ONION BUTTER
Cheddar-Onion Butter:
¼ Cup Butter, softened
¼ Cup sliced green onions
½ Tsp. Dry mustard
2 oz. (½ cup) finely shredded cheddar
cheese
Steaks:
4 Beef sirloin or T-Bone steaks
¼ Tsp. Salt
(1 inch thick)
¼ Tsp. Coarse ground black pepper
• In small bowl, combine all cheddar-onion butter ingredients; mix well. Set aside.
• Coat the steaks with the butter mixture when ready to grill. Place steaks into the grill.
• Cook for 10 minutes or to desired doneness. Reserve left over butter mixture to serve with
steaks.
PEPPER STEAK WITH CABERNET
6 Sirloin Steaks
4 Tbsp. Cracked Peppercorn
½ Tsp. Salt
1 Tbsp. Olive Oil
3 Shallots, sliced
1 Cup Cabernet wine
1 Cup Cream
1 ½ Cups beef broth
2 Tbsp. Butter
• Season your steaks with peppercorn and salt then place onto the grill and cook for 10
minutes or until you have attained your desired doneness: rare, medium, well done, etc…
• Over medium heat, in a saucepan, combine olive oil and 1 Tbsp. of butter, shallots and
cabernet.
• Stir and cook until the mixture thickens slightly to a glaze. Add cream and reduce mixture.
Mix well, keep warm, and season with salt.
• Remove steaks from grill and serve with sauce.
•
NOTE: Use care when adding the wine to the saucepan, as a flame could arise from the
burning of the alcohol.
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RECIPES - BEEF
OLD FASHIONED BURGERS
1 lb. Ground Beef
1 Tsp. Red Wine
1 Egg, beaten
1 Tsp. Vegetable Oil
1 Tsp. Fresh Ginger Root, minced
1/4 Minced Onions
1/2 Tsp. Of Salt & Pepper combined
2 Tbsp. Cornstarch
• Combine ground beef, salt & pepper, red wine, ginger, egg, and cornstarch into a large bowl
and mix well.
• Flatten meat into 4 individual meat patties.
• Brush each patty with vegetable oil on both sides. Place patties onto grill.
• Grill for 10-12 minutes or to desired doneness.
PHILLY CHEESE STEAK SANDWICHES
1 lb. Thinly Sliced Ribeye Steak 2 cups shredded provolone cheese
1 Tablespoon butter Salt and pepper, to taste
1 medium green pepper, sliced into rings 4 sub rolls, partially sliced in half
1 medium yellow onion, sliced into rings
• Preheat an oven to 375° F. Place the sliced sub rolls on pieces of aluminum foil. Set aside.
• On the grill, cook the onions and green peppers for 5 to 10 minutes until softened. Place on a
plate and set aside.
• On the grill, cook the sliced steak, over medium-high heat, until cooked through and no
longer pink. Add steak to the onions and peppers back and toss together. Season with salt
and pepper.
• To assemble the cheese steaks: open one sub roll and add in one quarter of the meat filling
then top with some provolone cheese. Repeat with all sub rolls.
• Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
• Carefully remove from oven (they will be hot!) and remove foil. Serve and enjoy!
STEAK FAJITA ROLLS
1 1/2 pounds thinly sliced flank steak (1/2" thick) 1 small white onion, thinly sliced
1 small green bell pepper, thinly sliced Sea salt and ground black pepper
1 small red bell pepper, thinly sliced 1 Packet Fajita or Taco Seasoning
1 small yellow bell pepper, thinly sliced
• In a shallow bowl, mix the packet of Fajita seasoning or Taco seasoning according to the
directions on the packet. Marinade the flank steak for 2-hour or more.
• Drain the marinade and season the steak with sea salt and ground black pepper on both
sides. Place ¼ of the sliced bell pepper and onions at the end of a piece of steak. Roll the steak
around the sliced vegetables and secure with toothpicks. Repeat with the remaining steak
slices.
• Preheat grill and cook for 2-3 minutes each on all sides, or until steak is cooked to your liking.
• Place the steak rolls on a cutting board and allow to rest for about 5 minutes. Remove
toothpicks and serve with your favorite sides such as tortillas, guacamole, sliced limes, salsa
and/or freshly chopped cilantro.
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RECIPES - FISH & SEAFOOD
HERB-MARINATED GRILLED HALIBUT
2Tbsp. finely chopped herbs
2 Tbsp. Fresh lemon juice
½ Tsp. Olive oil
2 Garlic cloves, minced
4 (4oz.) Halibut steaks
¼ Tsp. Salt
¼ Tsp. Coarse ground black pepper
• In small bowl, combine herbs, lemon juice, oil and garlic; mix well.
• Place Halibut steaks on a plate; sprinkle with salt and pepper.
• Spoon herb mixture over fish and spread evenly. Let stand at room temperature for 15
minutes to marinate. When ready to grill, place fish onto the grill.
• Cook 5-10 minutes or until fish flakes easily with fork. If desired, sprinkle fish with additional
chopped fresh herbs before serving.
SAVORY GRILLED FISH
1/3 Cup Fat-free Mayonnaise
1 ½ Tbsp. of finely chopped fresh basil
1 Tbsp. Lemon Juice
2 Tbsp. Bottled sun-dried tomato
1 ½ lb. Swordfish, halibut, shark, tuna, or salmon steaks
• Combine the first four ingredients in a small bowl; mix well. Set aside 4 Tbsp. of the mixture
for later use.
• Brush remaining mixture onto both sides of fish steaks. Let stand for 10 minutes to marinate.
• Place fish steaks onto grill. Grill for 5-10 minutes or until fish flakes easily.
• To serve, transfer fish steaks onto plate and top each with the remaining mayonnaise
mixture.
GRILLED FISH WITH MUSHROOMS
4 Fish Fillets (Any)
3Tbsp.Butter
1 Tbsp. Lemon juice
1½CupsChopped mushrooms
1Tsp.ofSalt
¼ Tsp. of Lemon Pepper
2 Tbsp. Chopped parsley
Parsley sprigs and lemon
• Place fillets onto grill. Sprinkle with lemon juice, salt, and lemon pepper.
• Grill for 5-10 minutes or until fish flakes easily. Meanwhile, combine remaining ingredients in
a saucepan and sauté over low heat for 5 to 7 minutes.
• Serve by adding mushroom mixture over the fish and garnish with parsley springs and lemon
wedges.
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RECIPES
- FISH & SEAFOOD
APRICOT DIJON GLAZED SALMON
4 (6 ounce) salmon fillets 1 Tbsp. soy sauce
1/4 cup apricot preserves/jam 1 Tbsp. lime juice
1 Tbsp. grainy mustard 2 Tsp. ginger, grated
1 Tbsp. dijon mustard 2 Tsp. garlic, grated
TIP:
To prevent sticking and glaze dripping off the grill, a sheet of foil is recommended.
• Place the salmon on the grill.
• Brush with the mixture of the apricot preserves, mustards, soy sauce, lime juice, ginger and
garlic.
• Cook until the salmon just starts to flake easily, about 10 minutes.
SOUTHERN GRILLED SHRIMP
1 lb. Large shrimp
½ Medium onion
4 cloves garlic
3 Tsp. lime juice
¼ c Hot Sauce
1 Tsp. of chopped ginger
• Peel and de-vein shrimp. Place remaining ingredients in blender or food processor and puree
until smooth.
• Pour contents of blender over shrimp in a non-metal container and marinate at least one
hour, or as long as eight hours.
• Place each individual shrimp onto the grill and grill for 3-5 minutes or until shrimp turns pink.
If desired, baste with remaining sauce.
GRILLED LOBSTER WITH GARLIC-PARSLEY BUTTER
8 tbsp. unsalted butter, softened Zest of 1 lemon
2 tbsp. finely chopped parsley Salt & Pepper to taste
1 1⁄2 tsp. crushed red chili flakes 1 live lobster (about 1 to 1 1⁄2 lb.)
4 cloves garlic, finely chopped 1⁄4 cup olive oil
• Combine butter, parsley, chili flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside.
• Using a cleaver, split lobster in half lengthwise through its head and tail.
• Scoop out and discard the yellow-green tomalley and break off claws.
• Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the
baking sheet.
• Drizzle halves and claws with oil, and season with salt and pepper.
• Heat grill to high. Place lobster halves, flesh side down, and claws on hottest part of grill;
cook until slightly charred, 2-3 minutes.
• Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue
grilling until lobster meat is tender, 3-5 minutes more.
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RECIPES
- POULTRY
BAHAMA-RAMA GRILLED CHICKEN BREASTS
4 Chicken Breasts 1/2 cup thinly sliced green bell pepper
Salt and Freshly Ground Black Pepper 1/2 cup Celery, finely chopped
Juice from 2 Fresh Limes 1 cup Chicken Stock
2 Tbs. Olive Oil 2 cups Diced Canned Tomatoes (with juice)
1/4 cup Bacon, finely diced 1/2 tsp. Dried Thyme
1/2 cup Red Onion, finely chopped 1 Tbs. Worcestershire Sauce
• Season the chicken with salt and pepper and marinate in lime juice for about 2 hours.
• Place chicken breasts onto grill and grill for 5-10 minutes or until attaining your desired
doneness.
• In a separate saucepan, heat oil and bacon over medium heat. When bacon is browned, add
the onion, green pepper, and celery, and sauté: cover the saucepan and reduce the heat to
low.
• Simmer for about 10 minutes or until everything is tender. Add the tomatoes, chicken stock,
Worcestershire sauce, and thyme.
• Continue to simmer, uncovered, for about 10 minutes. Season with salt and pepper to taste.
• Serve sauce over chicken and with steamed rice.
SPICY-HONEY GLAZED CHICKEN AND SWEET POTATO KEBABS
1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces
1½ lbs. boneless, skinless, chicken thighs, cut into 2-inch pieces
1 medium sweet onion, cut into 1½-inch chunks and layers separated
olive oil
7 (12-inch) bamboo skewers, soaked in water for 30-minutes prior to use
Spice Mix + Glaze 1 Tsp. cumin
2 Tsp. garlic salt 1 Tsp. paprika
2 Tsp. chili powder ¼ Tsp. crushed red pepper
½ Tsp. salt 6 Tbsp. honey
1 Tsp. pepper 2 Tsp. cider vinegar
• Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring
the water with potatoes to a boil over medium heat; cook for 5 minutes, partially covered,
until potatoes are nearly cooked but still a bit firm. Remove from the heat; cool slightly.
• While the potatoes are cooling, prepare the spice mix + glaze by mixing together the garlic
salt, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl,
combine the honey and cider vinegar. Set aside.
• Add chicken to a medium bowl; drizzle lightly with olive oil and toss with half of the spice rub.
Do the same with cooled potato pieces and sweet onion chunks; drizzle with olive oil and toss
with remaining spice rub.
• Thread the chicken, sweet potato, and onion onto the soaked skewers.
• Preheat the grill on medium/high; grill the chicken skewers for 8 minutes, turning frequently,
or until chicken juices run clear while brushing the skewers with the prepared honey glaze.
• Remove from the grill and serve immediately.
www.maxi-matic.com
13
RECIPES
- POULTRY
CAPRESE GRILLED CHICKEN WITH BALSAMIC REDUCTION
6 grilled boneless, skinless chicken breasts 6 slices mozzarella cheese
¼ cup balsamic vinegar 6 slices tomato
1 Tbsp. butter 6 large basil leaves
• Prepare chicken on the grill. Season with salt & pepper.
• As chicken is cooking, pour balsamic vinegar into sauce pan or skillet and cook until reduced
by half. Add in butter and stir with a flat whisk until completely combined. Set aside.
• Top chicken with mozzarella cheese, basil leaf, and then tomato slice.
• Drizzle with balsamic reduction and serve warm.
STICKY ASIAN GRILLED CHICKEN
4 boneless skinless chicken breasts, pounded to ¾ inch thickness + salt and pepper to taste
1 cup water ¼ cup brown sugar
⅓ cup soy sauce (low sodium) 1 Tsp. sesame oil
⅓ cup balsamic vinegar 3 Tsps. minced garlic
1 Tbsp. Sriracha sauce
• Add water, soy sauce, balsamic vinegar, sriracha sauce, brown sugar, sesame oil, and garlic to
a medium sauce pan. Cover and simmer for about 20 minutes until reduced down to half.
• Uncover sauce pan and bring heat to medium-high, stirring regularly until thickened (about
8-10 minutes) then remove from heat. *Be careful not to let the sauce burn when it thickens.
• Grease and preheat the grill. Season both sides of chicken with salt and pepper to taste. Grill
for 5-6 minutes on each side until cooked through.
• Drizzle chicken (or toss) with the sauce and garnish with cilantro, sesame seeds, or green
onions if desired. Serve immediately.
SPICY SOUTHWESTERN TURKEY BURGERS
1 lb. ground turkey breast 1/4 cup panko bread crumbs
1/4 cup roasted green chile, minced 3 Tbsp. mayonnaise
2 Tbsp. chipotle in adobo sauce, minced 1 Tsp. cumin
1 very small onion, finely minced 1/2 Tsp. garlic powder
4 Slices of Cheddar Cheese
• Combine all ingredients in bowl. Ensure everything is fully mixed. Form into four equal sized
patties.
• Preheat grill to 325 degrees F. Spray grill grates with olive oil to prevent sticking.
• Grill turkey patties for a duration of about 30 minutes, turning only once half way through the
cooking process. Ground turkey should be cooked to an internal temperature of at least 165
degrees F.
• Top with a slice of sharp cheddar about 5 minutes before grilling is complete.
• Serve on a bun with your favorite toppings.
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14
RECIPES
- MISCELLANEOUS
SPICY GRILLED LAMB CHOPS
3 Tbsp. chili powder
1 Tbsp. ground cumin
2 Tsp. dried thyme – crumbled
2 Tsp. sugar
2 C. hot pepper jelly
1 1/2 Tsp. salt
3/4 Tsp. ground allspice
1 Tsp. freshly ground black pepper
4 lamb chops each about 1 1/2" thick
• Combine chili powder, cumin, thyme, sugar, salt, allspice, and black pepper into small bowl.
• Sprinkle the mixture over the chops and rub it evenly all over the meat.
• Chill the chops, covered, overnight. Place chops onto grill.
• Grill for 10-12 minutes or until desired doneness. Serve chops with pepper jelly.
GRILLED CHEESE WITH TOMATO & PESTO SANDWICHES
6 Slices of Bread, white or soudough 1/2 cup Pesto sauce
6 Mozzarella cheese slices Salt and pepper
2 Ripe tomatoes 3 Tbsp. Butter
• Spread one side of each bread with pesto.
• Thinly spread butter on the other side of each slice of bread.
• Slice cheese and tomatoes to desired thickness, and add to the sandwich.
• Top with salt and pepper, and a second slice of bread.
• Place sandwich onto grill and press firmly while grilling.
• Lightly toast on both sides over medium heat until the cheese gets all nice and melted.
BACON AND BRUSSELS SPROUT SKEWERS
1 pound bacon 1 Tsp. garlic powder
2 pounds brussels sprouts 1/4 Tsp. sea salt
1 Tsp. ghee (purified butter) Small wooden skewers
• Cut each strip of bacon in half lengthwise. In a frying pan on medium heat, cook the bacon
until it's partially cooked but still soft and pliable. (If you overcook the bacon, it will be
difficult to weave it onto the skewer.)
• Remove the bacon from the pan, and set it aside. Remove most of the bacon grease from the
pan, leaving just enough to coat it.
• Cut the brussels sprouts in half lengthwise. Add the sprouts, ghee, garlic powder, and sea salt
to the frying pan. Sauté on medium heat until the sprouts are tender and browned.
• Preheat the grill to 375ºF.
• Assemble the skewers by threading 1 end of the bacon onto the end of a skewer. Add a
brussels sprout slice, and weave the bacon around the sprout and back through the skewer,
creating a wave pattern between the sprouts. Move the bacon and the sprout down the
skewer, and repeat this process 2-3 more times for each skewer.
• Grill the skewers in a baking pan for 10-15 minutes, or until the bacon is fully cooked.
www.maxi-matic.com
15
RECIPES
- MISCELLANEOUS
GRILLED CAESAR SALAD
6-8 small-medium Hearts of Romaine, sliced in half lengthwise through the core
Olive Oil
Salt & Pepper
1/2 Cup Thick Caesar Salad Dressing
Garnish:
Parmesan Cheese Shavings or Shredded
Anchovies (Optional)
• Preheat grill to medium high.
• Brush all romaine halves with olive oil on both sides and season with salt and pepper.
• Place on grill and cook for 2-3 minutes per side, until nicely charred.
• Place 2 cooked romaine halves one each plate and drizzle with caesar salad dressing.
• Garnish with anchovies (optional), cheese and serve.
GRILLED CAULIFLOWER STEAKS
2 heads cauliflower
1/2 cup extra virgin olive oil
2 tsp. minced onion
1 tsp. garlic powder
2 tsp. paprika
1 lemon juiced
• Prepare basting oil: mix olive oil, minced onion, garlic powder, paprika and lemon juice in a
bowl and whisk together. Set aside.
• Rinse head of cauliflower and remove leaves. Cut off any existing stalk so cauliflower sits flat
on cutting board when turned upright.
• With a large sharp knife, slice head of cauliflower right down the middle. Cut into 1 inch
steaks and lay on baking tray. Note: each slice will not be usable as a steak – the “steaks” will
be cut from the center of the head where the core unites all the florets. Place the larger florets
that fall away in a large plastic sealable bag. Set aside.
• Using a basting brush coat both sides of “steaks” with basting oil.
• Pour remaining oil over florets in plastic bag, seal and shake until coated.
• Grill cauliflower “steaks” and florets on medium heat for 10-15 minutes/side. Keep an eye on
them so they don’t burn.
• Remove from grill and serve immediately.
www.maxi-matic.com
16
LIMITED WARRANTY* ONE (1) YEAR
WARRANTY IS ONLY VALID WITH A DATED PROOF OF PURCHASE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit, contact Consumer Relations for service
1. Your small kitchen appliance is built with precision, inspected and tested before leaving our
factory.
2. It is warranted to the original purchaser to be free from any manufacturing defects under normal
use and conditions for one (1) year, cord excluded. This Warranty applies only to the original
purchaser of this product.
3. Retail stores/merchants selling this product do not have the right to alter, modify, or in any way
revise the terms and conditions of the warranty.
4. If you use your appliance for household use and according to instructions, it should give you years
of satisfactory service.
5. At its sole discretion, Maxi-Matic USA will either repair or replace the product found to be defective
during the warranty period.
6. 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.
7. Consumer’s remorse is not an acceptable reason to return a product to our Service Center.
8.
This limited warranty covers appliances purchased and used within the 50 U.S. states plus the
District of Columbia and does NOT cover normal wear of parts or:
- 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; i.e. cracked or broken plastic/glass, scratched/dented inner
pots.
- Damage from service or repair by unauthorized personnel.
- Extended warranties purchased via a separate company or reseller.
- Acts of God such as fire, floods, hurricanes, tornadoes, etc.
Maxi-Matic, USA shall not be liable for any incidental or consequential damages caused by the breach of
any express or implied warranty. Apart from the extent prohibited by applicable law, any implied
warranty of merchantability or fitness for a particular purpose is limited in time to the duration of the
warranty.
*One Year Limited Warranty valid only in the
50 U.S. 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.
This warranty gives you special legal rights and you may also have other rights to which you are entitled
which may vary by state, province, and/or jurisdiction.
**Any instruction or policy included in this manual may be subject to change at any time.
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
Website: www.maxi-matic.com email: info@maxi-matic.com
www.maxi-matic.com
17
RETURN INSTRUCTIONS
RETURNS:
A. Any return of defective merchandise to the manufacturer must be processed accordingly by
first contacting customer service (info@maxi-matic.com) to obtain an RA # (Return
Authorization Number). We will not accept any returns of merchandise without an
applicable RA #.
B. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these
instructions if you are returning the unit to Maxi-Matic, USA:
1. Carefully pack the item in its original carton or other suitable box with sufficient
cushioning to avoid damage in shipping.
2. Before packing your unit for return, be sure to enclose:
a) Your name, full address with zip code, daytime telephone number,
and RA#,
b) A dated sales receipt or PROOF OF PURCHASE,
c) The model number of the unit and the problem you are having
(Enclose in an envelope and tape directly to the unit before the box is
sealed,) and
d) Any parts or accessories related to the problem.
3. Maxi-Matic, USA recommends that you ship the package via UPS ground service
for tracking purposes.
We cannot assume responsibility for lost or damaged
products returned to us during incoming shipment.
For your protection, always
carefully package the product for shipment and insure it with the carrier. C.O.D
shipments cannot be accepted.
4.
All return shipping charges must be prepaid by you.
5. Mark the outside of your package:
MAXI-MATIC USA
18401 E. ARENTH AVE.
CITY OF INDUSTRY, CA 91748
6. Once your return has been received by our warehouse, Maxi-Matic, USA will
repair or replace the product if it is defective in material or workmanship, subject
to the conditions in paragraph B.
7.
Maxi-Matic will pay the shipping charges to ship the repaired or replacement
product back to you.
www.maxi-matic.com
18
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Elite Elite Platinum LiveSmart XL User manual
- Category
- Small kitchen appliances
- Type
- User manual
- This manual is also suitable for
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