Elite Cuisine EGL-3450G Technical specifications

LIMITED WARRANTY* ONE (1) YEAR:
Your small kitchen appliance is built with precision, inspected and tested before leaving our factory.
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. 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.
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#.
C.O.D shipments cannot be accepted.
*One Year Limited Warranty valid only in the 50 contiguous states plus the District of
Columbia, excluding Alaska, Hawaii, 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 EGL-3450G Elite Cuisine 13” Countertop Electric Grill & Griddle
Distributed by: MAXI-MATIC®, USA
18401 E. Arenth Ave. Building B. City of Industry, CA 91748
Customer Service Department: [phone] Ext. 120 MON-FRI 10am-5pm PST
Email: [e-mail] Website: www.maxi-matic.com
13” Countertop Electric Grill & Griddle
Model EGL-3450G
Instruction Manual & Recipes

….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. Close supervision is necessary when appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts.
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 let cord hang over edge of table or counter or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. 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.
12. Oversized foods or metal utensils must not be inserted in the appliance as they
may cause a fire or risk of electrical shock.
13. A fire may occur if the appliance is covered or touching flammable material
including curtains, draperies, walls and the like when in operation.
14. Do not clean with metal scouring pads. Pieces can break off the pad and touch
electrical parts, involving a risk of electrical shock.
15. Extreme caution should be exercised when using containers constructed of other
material other than metal or glass.
16. Do not store any materials other than manufacturers recommended accessories in
this unit when not in use.
17. Do not place any of the following materials in the unit: Paper, cardboard, plastic
and the like.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY!
……Parts & Features……..
A) Cool-Touch Grill Handles B) Non-Stick Grilling Surface
C) Thermostat Control Switch D) Power Cord
E) Cool-Touch Grill Base F) Non-Stick Griddle Surface

..Before Using for First Time..
1) Clean the grill or griddle surface with a damp cloth to wipe off dust or any
unwanted residue.
2) NEVER soak the unit in water and NEVER use abrasive cleaners or scouring
pads on the non-stick surface as they might damage the coating.
3) Apply a light coat of cooking oil to the non-stick surface of the Grill or the Griddle.
4) Plug the power cord into a 120V AC outlet.
5) Unplug the cord and let the unit cool down.
6) Note: When first 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.
Operating Instructions………
ASSEMBLE YOUR GRILL OR GRIDDLE:
1) Choose the desire cooking surface you wish to use.
2) Place the drip pan on the bottom of the base.
3) Place the cooking surface plate over the drip pan and set it in place onto the base.
CONNECTING THERMOSTAT CONTROL SWITCH:
1) Make sure the thermostat control is set to OFF and that it is NOT plugged in.
2) Insert the extended rod piece into the receptacle on the side of the grill or griddle
until you feel it click into place.
3) Plug the cord into a wall outlet and set to desired temperature.
SETTING THE TEMPERATURE:
1) When setting the temperature, the indicator light will light up indicating that the
power is now ON. When the desired temperature setting has been reached, the
light will shut off. Please note that this does not mean the grill is OFF.
COOKING:
1) Brush or spray a coating of cooking spray onto the surface of the grill or griddle.
2) Let the cooking surface preheat for approximately 5 minutes.
3) Place desired food onto the grill to cook.
4) Always used wooden or heat resistant utensils.
TIPS:
1) Always preheat for approximately 5 minutes for that extra sealing of the food to
retain its natural juices.
2) Use cooking spray when cooking fish, lean meats or vegetables.
3) When using wooden or bamboo skewers when cooking kebobs, it is highly
recommended to soak the skewers in water for 10 minutes. This will prevent the
skewers from scorching or burning during the grilling process.
WARNING:
-Use caution when cooking. Hot oil, grease or juices may splatter when grilling.
-Do not touch any hot surfaces.
-Do not attempt to cut food on the grill during the cooking process.
-Do not use metal utensils to handle food. This will damage the non-stick coating of
the grilling surface.
… Cooking Time Chart
Please use the following cooking time chart as a guide for all your grilling needs for
some of your favorite foods.
Time may also vary due to differences in sizing and thickness of food. It may also
need adjustments based on your food preferences are.
Please note that the following cooking times are approximate and only included for your
reference.
GRILL CHART:
GRIDDLE CHART:
Food Temp. Time
Chicken Breasts 350  10-15 minutes
1/2" thick
Steaks 350  10-15 minutes
1/2" - 1" thick
Fish Fillets 325  10 minutes
1/2" thick
Hamburgers 325  7-10 minutes
Shrimp 300  5-7 minutes
Sausages or hot dogs 350  8-10 minutes
Vegetables 325  3-5 minutes
Food Temp. Time
Eggs 350 
-Scrambled 10 minutes
-Over-Easy 7 minutes
-Fried 8 minutes
Bacon 350  10 minutes
Sausages 350  10 minutes
Pancakes 325  7-10 minutes
Hash Browns 325  10 minutes
Stir Fry Vegetables 325  10-15 minutes

…Cleaning Instructions……..
1) Make sure the power cord is unplugged.
2) Remove the grill or griddle cooking surface off the base of the unit.
3) Use paper towels to wipe off any excess grease or residue on the grill.
4) Use wooden or plastic spatula to scrape off any food residue.
5) Use a slightly wet sponge or damp cloth to wipe and clean the ridged grilling
surface.
6) Remove the oil/grease tray, wipe it with paper towel first and then was with warm
soapy water. Let dry before reinserting the tray back under the grill.
7) Use a wet sponge or damp cloth to clean the outside exterior of your Grill. Do not
plug the power cord into the wall outlet if the grill is still wet.
8) Parts are dishwasher safe excluding the thermostat control and base unit.
WARNING:
Never immerse the grill base in water or any liquids. This may cause electrical shortage
and bodily harm. Do not use abrasives, scouring pads or steel wool to clean the
surface! It may damage the coating.
. 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.
….Recipes………
Garlic Dijon Grilled Steaks
Ingredients:
2 Whole garlic bulbs 1 Tbsp. Olive oil
1 Tbsp. Dijon mustard 4 (5oz.) Boneless beef bottom
sirloin steaks
Cut 12” square of heavy-duty foil; spray with non-stick cooking spray. Cut ½ inch from top of
each garlic bulb; remove outer paperish layers. In small bowl, combine olive oil and mustard;
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, place garlic foil packet and steaks into the Grill. Secure the cover/lid.
Cook for 10 minutes or until garlic is soft and steaks are of desired doneness.
With fork, carefully mash cloves of garlic and mix with mustard mixture until well blended.
Serve with steaks.
Grilled Steaks with Cheddar-Onion Butter
Ingredients:
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 butter ingredients; mix well. Set aside.
When ready to grill, coat steaks with butter mixture. Place steaks into the Grill. Secure
cover/lid. Cook for 10 minutes or to desired doneness.
Reserve left over butter mixture to serve with steaks.
Pepper Steak with Cabernet
Ingredients:
6 Sirloin Steaks 4 Tbsp. Cracked Peppercorn mix
½ Tsp. Salt (black, green and pink)
1 Tbsp. Olive Oil 3 Shallots, sliced
1 Cup Cabernet wine 1 ½ Cups beef broth
1 Cup Cream 2 Tbsp. Butter
Season steaks with peppercorn and salt. Place into Grill and cook for 10 minutes or until to
desired doneness.
Over medium heat, in a saucepan, combine olive oil and 1 Tbsp. Butter, shallots and
cabernet. Stir and cook until the mixture thickens slightly to a glaze. Add cream and reduce
mixture. Mix well and keep warm. Season with salt.
Remove steaks from grill and serve with sauce.

Maple and Dijon Steaks
Ingredients:
4 Ribeye Steaks or Top loin strips 1 Tsp. Salt
½ Tsp. Cracked Pepper ¼ Cup Maple Syrup
3 Tbsp. Coarse-grain Dijon mustard 2 Tsp. Cider Vinegar
¼ Tsp. Pepper
Mix salt and pepper and sprinkle onto both sides of steak strips. Place steaks into Grill and
cook for 10 minutes or till desired doneness.
Meanwhile, combine maple syrup, mustard, vinegar and pepper into a saucepan. Heat on
medium heat stirring occasionally until mixture thickens.
During last 5-10 minutes of grilling, brush mixture onto the steaks making sure to cover the
sides.
Reserve remaining mixture and serve with steaks.
Herb-Marinated Grilled Halibut
Ingredients:
2 Tbsp. Finely chopped fresh herbs 2 Tbsp. Fresh lemon juice
(such as basil, tarragon, or dill) 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
Ingredients:
1/3 Cup Fat-free Mayonnaise 1 ½ lb. Swordfish, halibut, shark, tuna,
1 ½ Tbsp. Finely chipped fresh basil or salmon steaks
1 Tbsp. Lemon Juice 2 Tbsp. Bottled sun-dried tomato
Combine the first four ingredients in a small bowl; mix well. Set aside 4 Tbsp. Of mixture for
later use.
Brush remaining mixture onto both sides of fish steaks. Let stand for 10 minutes for 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.
Lemon Sage Red Snapper
Ingredients:
4 Red Snapper fillets (½ inch thick) ½ Tsp. Salt
¼ Tsp. Scallion (minced) 1 Tsp. Sage (crumbled)
3 Tbsp. Butter ½ Cup Chicken Broth
Marinade fish in chicken broth for 4-5 hours or over night.
Season fish on both sides with salt and pepper. Place fish onto Grill. Arrange lemon slices
over fillets, sprinkled with scallion then top with sage. Dot with butter. Secure cover/lid of
grill.
Grill for 5-10 minutes or until fish flakes easily.
Transfer fish into serving plates, spoon some of the chicken broth over the fish and serve right
away.
Cucumber Sauce with Swordfish
Ingredients:
2 fresh or frozen Swordfish steaks (or Halibut) 1/4 Cup Finely chopped
1/3 Cup Plain Yogurt Cucumber, seeds removed.
2 Cloves crushed Garlic 1 Tsp. Dill weed
Place fish steaks onto Grill and cook for 5-10 minutes or until fish flakes easily.
For sauce, combine remaining ingredients into a bowl, mix well and let chill for an hour.
Remove fish and serve hot with chilled sauce.
Grilled Fish with Mushrooms
Ingredients:
4 Fish Fillets (Any) 3 Tbsp. Butter slices
1 Tbsp. Lemon juice 1½ Cups Chopped mushrooms
1 Tsp. Salt ¼ Tsp. Lemon pepper
2 Tbsp. Chopped parsley Parsley sprigs and lemon wedges
for garnish
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.
To serve, spoon mushroom mixture over fish. Garnish with parsley springs and lemon
wedges.
Southern Grilled Shrimp
Ingredients:
1 lb. Large shrimp ½ medium onion
4 cloves garlic 3 Tsp. lime juice
¼ c Cholula Hot Sauce 1 Tsp. chopped, fresh 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 for at least one
hour, or as long as eight hours.
Place each individual shrimp onto Grill and grill for 3-5 minutes or until shrimp turns pink.
If desired, baste with remaining sauce for more flavor.
Old Fashioned Burgers
Ingredients:
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, wine, ginger, egg, and cornstarch into a large bowl. Mix
well.
Flatten meat into 4 individual meat patties. Brush each pattie with vegetable oil on both sides.
Place patties onto Grill. Secure cover/lid and grill for 10-12 minutes or to desired doneness.

Spicy Grilled Lamb Chops
Ingredients:
3 Tbsp. chili powder 1 Tbsp. ground cumin
2 tsp dried thyme -- crumbled 2 tsp. sugar
1 1/2 tsp salt 3/4 tsp. ground allspice
1 tsp freshly ground black pepper 4 lamb chops each about 1 1/2"
2 C. hot pepper jelly thick.
Combine chili powder, cumin, thyme, sugar, salt, allspice, and black pepper into small
bowl. Sprinkle the mixture over the chops, rub it evenly all over the meat. Chill the
chops, covered, for at least overnight.
Place chops onto Grill and secure cover/lid. Grill for 10-12 minutes. Serve chops with
pepper jelly.
Bahama-Rama Grilled Chicken Breasts
Ingredients:
4 Chicken Breasts Salt and Freshly Ground Black
Juice from 2 Fresh Limes Pepper
2 Tbs. Olive Oil 1/4 cup Bacon, finely diced
1/2 cup Red Onion, finely chopped 1/2 cup Green Bell Pepper Strips,
thinly sliced
1/2 cup Celery, finely chopped 1 cup Chicken Stock
2 cups Diced Canned Tomatoes (with juice) 1/2 tsp. Dried Thyme
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.
Meanwhile, heat oil and bacon in a large saucepan 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.
Seafood Kebobs with Spicy Pimiento Sauce
Ingredients:
Sauce 1 Cup Mayonnaise 2 (4oz.) Jars sliced Pimientos,
drained 2 Small garlic cloves, minced ½ -1 Tsp. Crushed red pepper
flakes
______________________________________________________________________
Kebobs ¼ Cup olive oil or vegetable oil 4 Tsp. Fresh lemon juice
½ Tsp. Salt ½ Tsp. Pepper
18 Uncooked fresh medium shrimp, 18 uncooked fresh sea scallops
shelled, tails left on, de-veined.
In food processor, blend all sauce ingredients at high speed until smooth. Set aside.
In small bowl, combine oil, lemon juice, salt and pepper; mix well. Mix in shrimp and
scallops so mixture covers thoroughly.
Alternately skewer shrimp and scallops onto the six kebob rods. Place Spit Rods
assembly into oven. Snap kebob rods into place on Spitting Wheels.
Serve with Spicy Pimiento Sauce.