Elite EMG-980B Technical specifications

Warranty:
LIMITED WARRANTY* ONE (1) YEAR:
Your Elite Gourmet 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.
For international warranty, please contact the local distributor.
**Any instructions or policy included in this manual may subject to change at any time.
Model EMG-980B Elite Gourmet 14” Cool Touch Indoor Grill
Distributed by: MAXI-MATIC®, USA
18401 E. Arenth Ave. City of Industry, CA 91748
Customer Service Department: [phone] Ext. 116/120 MON-FRI 9am-5pm PCT
Email: [email protected]
Or visit our website: www.maxi-matic.com
14" Cool Touch Indoor Grill
Model EMG-980B
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 oven: Paper, cardboard, plastic
and the like.
SAVE THESE INTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY!
…Parts & Features ..

. Before Using for the First Time…
1) Remove all the packaging materials from the unit.
2) Clean both sides of the grilling surfaces of the unit with a damp cloth to wipe off
dust or any unwanted residue.
3) Wash the grilling pan, base, and lid with warm soapy water using a sponge or
dishcloth. Rinse thoroughly to remove soapy residue.
Note: This appliance can be completely immersed in water.
WARNING:
Never immerse the power cord, plug or temperature selector into water or other
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.
…Operating Instructions…
Assemble Knob on Lid:
1) Position the knob over the hole of the lid.
2) Push the screw through the hole on the bottom side of the lid.
3) Screw tightly into the knob.
4) Periodically tighten screw if needed.
Insert Grilling pan:
1) Place grilling pan onto the base assuring the power receptacle fits into the base
opening.
2) Push down on the grilling pan, locking it securely to the base. You should hear a
snap as it locks.
Connecting the Temperature Selector:
1) Make sure the temperature selector is set to the OFF position.
2) Always plug the power cord into the unit first, THEN plug cord into the wall outlet.
Conditioning Grids:
The grilling surface being used requires conditioning before using for the first time.
To condition: Spray or brush the grid surface with cooking oil. Set control knob to
recommended cooking temperature. When indicator light goes off, the unit is
preheated. The grids are ready to use.
To protect the premium quality non-stick surfaces, use only plastic, nylon or wooden
utensils. Carefully follow suggested cleaning procedures.
Cooking:
1) Turn the knob to the desired setting. The red indicator light will illuminate.
2) The light will go off when the cooking pan has reached the selected temperature.
3) When finished, turn the knob to the off position and unplug the power cord.
Note: During operation, the light will turn on and off indicating the proper
temperature is being maintained.
Metal utensils may scratch the non-stick surface. Wooden, heatproof
plastic, and nylon utensils are recommended.
…Cleaning Instructions .
1) Disconnect the plug from wall outlet and remove the power cord from the
appliance.
2) Allow the unit to cool down completely.
3) Pull the cooking pan away from the plastic base.
4) Wash the cooking pan, the base, and the lid with warm soapy water by using a
soft sponge or washcloth.
5) Rinse thoroughly to remove soapy residue.
Note: This appliance can be completely immersed in water.
WARNING:
Never immerse the power cord, plug or temperature selector into water or other
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.
Estimated Cooking Chart
Food
Cooking Time
Temperature
Bacon
15-20 minutes
275ºF
Chicken Breasts
30-35 minutes
300ºF
Hamburgers
15-20 minutes
275ºF
Hotdogs
15 minutes
275ºF
Lamb
30-35 minutes
300ºF
Pork Chops
25-30 minutes
300ºF
Salmon / Fish
15-20 minutes
275ºF
Sausage Links
20 minutes
275ºF
Steak (rare)
25 minutes
300ºF
Steak (well done)
30 minutes
300ºF

.. 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.
Grilled Steaks

….Recipes………
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.
Fish

….Recipes………
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” thick
2 C. hot pepper jelly
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.
Miscellaneous