Maxi-matic Elite EGL-139 User manual

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
1. Use only for household.
2. Do not touch hot surfaces. Use handle or knobs.
3. To protect against risk of electric shock, do not immerse the cord, plug or cooking
unit in water or any other liquid.
4. Close supervision is necessary when any 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, and before cleaning appliance.
6. Do not operate any appliance with a damaged has malfunctioned or has been
damaged in any manner. In order to avoid the risk of an electric shock, never try to
repair the Grill Toaster yourself. Take it to an authorized service station for
examination and repair. An incorrect reassembly could present a risk of electric
shock when the Grill Toaster is used.
7. The use of accessory attachments not recommended by the manufacturer may
result in fire, electrical shock, or risk of injury to persons.
8. Do not use outdoors or for commercial purposes.
9. Do not let power cord hang over the edge of the table or counter, or touch hot
surfaces.
10. Do not put the unit on its side during operation.
11. Remove all the covering and marketing materials from the unit before the first use.
12. Make sure the mains voltage corresponds to the values stated on the product’s
rating plate.
13. The unit reaches high temperatures during operation and remains hot for some
time after being turned off. Do not touch the hot surfaces.
14. The unit may only be installed on a stable surface resistant to high temperature,
away from other heat sources, such as heating bodies, ovens, etc. Do not expose the
unit to direct sunlight or moisture.
15. Do not place on or near a hot gas or electric burner or heated oven.
16. Unplug the unit when finished using.
17. Do not use appliance for other than intended use.
18. Do not intend to operate by means of an external timer or separate remote-control
system.
19. Never operate the appliance with wet hands.
20. Do not immerse the power cord, plug, or appliance in water or any other liquid.
21. Use manufacturer-recommended accessories only.
22. Extreme caution must be exercised when moving an appliance containing hot oil or
other hot liquids.
23. Never carry the unit during operation or while hot. Do not carry the unit by the
power cord.
24. Never pull the cord to disconnect the plug from the socket; hold the plug instead.
25. The appliance is not intended for and should not be accessible to children or people
with reduced capabilities.
26. Keep the appliance and its cord out of reach of children less than 8 years.
27. The temperature of accessible surfaces may be high when the appliance is operating.
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1

IMPORTANT SAFEGUARDS (cont.)
28. The appliances are not intended to be operated by means of an external timer or
separate remote-control system.
29. CAUTION: hot surface.
30. If the supply cord is damaged, it must be replaced by the manufacturer, its service
agent or similarly qualified persons in order to avoid a hazard.
31. WARNING: To reduce the risk of fire or electric shock, only authorized personnel
should do repairs.
32. Persons with limited movement capacity, reduced sensory perception, insufficient
mental capacity or those who are unaware of the proper handling should use the
product only under the supervision of a responsible, aware person.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY
SHORT CORD PURPOSE
Do not attempt to modify the power cord or plug in any way.
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.
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2

PARTS IDENTIFICATION
A. Cool-touch handle
B. Plate release button
C. Removable & reversible nonstick cooking plates
D. Power indicator light
E. Temperature control knob
F. Ready indicator light
G. Timer knob
H. Adjustable grilling height control clip
I. Removable drip tray
J. Lay flat button
K. Floating hinged top plate
BEFORE FIRST USE
1. Remove and safely discard all packaging material and any labels or stickers.
2. Clean the cooking plates with a soft damp cloth. DO NOT immerse the unit or run
water directly on the cooking surfaces.
3. Dry thoroughly with a cloth or paper towel.
4. Insert the power plug into a wall outlet.
5. Set the temperature knob to 450°. Do not place food on the plate.
6. The unit may emit smoke or odor during this time. This is normal and does not affect
the safety of the unit.
7. After about 4-5 minutes, turn the unit off and let it cool down.
8. Insert the drip tray at the back of the grill & griddle. Now it is ready for use.
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3

ASSEMBLY INSTRUCTIONS
TO INSERT THE PLATES
1. Adjust the Grill & Griddle to the flat position.
2. Insert one plate at a time.
3. Locate the metal brackets at the center of the Grill & Griddle. Tilt the plate and line
up the cutouts at the bottom of the plate with the metal brackets.
4. Push down the top of the plate. It will snap into place.
5. Turn the Grill & Griddle around and insert the second plate as you did with the first
plate.
CLOSED POSITION
Upper plate/cover rests flat on lower plate/base. This is your starting and heating
position when using the contact grill or panini press functions.
OPEN POSITION
Upper plate/cover is open and in the 100° position. Open the cover to this position before
using the Grill & Griddle as a contact grill or panini press. To adjust the Grill & Griddle to
this position, simply lift the handle until you feel it come to a locking position. The unit
will stay in this position until you close the cover.
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ASSEMBLY INSTRUCTIONS (cont.)
FLAT POSITION
Upper plate/cover is level with lower plate/ base. The upper and lower plates line up to
create one large cooking surface. The Grill & Griddle is in this position when it is used as a
full grill, full griddle, or half grill/half griddle. To adjust the Grill & Griddle to this position,
locate the lay flat button on the end of handle. With one hand on the handle, use your
other hand to press the button, then push the handle back until the cover rests flat on
the counter.
TO POSITION DRIP TRAY
One side of the base has a slot provided for the drip tray. Slide the drip tray into the base
with handle on the outside.
Grease from the food will run off the plates through the grease spout and into the drip
tray. Grease should be safely disposed of after the Grill & Griddle has cooled down
completely. The drip tray can be cleaned in the dishwasher.
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5

ASSEMBLY INSTRUCTIONS (cont.)
TO REMOVE THE PLATES
1. Ensure the unit is unplugged and has cooled down completely.
2. Adjust the Grill & Griddle to open flat position.
3. Locate the plate release buttons.
4. Press the plate release button, plate will pop up slightly from the base.
5. Lift the plate up and slide out from under the brackets in the center.
6. Repeat by pressing the lower release button and release lower plate.
HOW TO USE YOUR 5-IN-1 GRILL & GRIDDLE
1. Ensure the plates are properly installed.
2. Insert the plug into a wall outlet.
3. Set desired temperature by turning the temperature knob.
4. Set the desired cooking time by turning the timer knob.
NOTE: The timer must be set to power on the Grill & Griddle.
5. The red Power light will illuminates.
6. Allow the Grill & Griddle to preheat until the green Ready light illuminates.
NOTE: the green Ready light will cycle on and off during the cooking process
indicating that the correct temperature is being maintained.
7. When the Grill & Griddle has preheated, place the foods to be cooked onto the
cooking plates.
CAUTION: Always exercise caution when handling the Grill & Griddle during cooking,
as the housing will become hot during use.
8. After you finished cooking. Turn the timer knob to “0” position to turn off the unit.
9. Allow the Grill & Griddle to cool down completely before handling.
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6

5-IN-1 GRILL & GRIDDLE FUNCTIONS
The 5-in-1 Grill & Griddle is a really versatile piece of kitchen equipment, offering you five
separate cooking options. Simply flip the reversible cooking plates and adjust the hinge
to use as a contact grill, panini press, full grill, full griddle, or half grill/half griddle.
CONTACT GRILL
Use the 5-in-1 Grill & Griddle as a contact grill to cook burgers, boneless pieces of meat
and thin cuts of meat and vegetables. Adjust to desired temperature from 210°F to
450°F.
The contact grill function works best when you want to cook something in a short
amount of time or when you are looking for a healthy method of grilling. When cooked
on the contact grill, food will cook quickly because you are grilling both sides of the food
at the same time. The ribs on the grill side of the plates, combined with the grease spout
at the rear of the plates, allow the grease to drip from the meat and drain off the plates.
When used as a contact grill, the grill side of the plates is recommended. Rest the cover
evenly on top of the food until it has reached the desired cooked temperature. The Grill &
Griddle was designed with a unique handle and hinge that allow the cover to adjust to
the thickness of the food. You can easily grill anything from a thinly sliced potato to a
thick sirloin steak with even results.
When cooking more than one food item in the contact grill, it is important that the
thickness of food items is consistent so the cover will close evenly on the food.
PANINI PRESS
Use the 5-in-1 Grill & Griddle as a panini press to grill sandwiches, breads and quesadillas.
The word “panini” is Italian for grilled sandwiches. Panini can include any combination of
ingredients such as vegetables, meat and cheese layered between two pieces of bread.
The sandwich is then pressed between two grill or griddle plates to toast the bread and
warm the sandwich. Experiment to make a variety of savory or sweet sandwiches for any
meal. We recommend using fresh-baked bread to produce the best tasting panini.
Adjust temperature to 375°F.
When the 5-in-1 Grill & Griddle is used as a panini press, the grill side of the plates is
recommended. We recommend the grill side of the plates because traditional style
panini sandwiches have grill marks on the bread. However, depending upon the type of
sandwich you are preparing, you may wish to use the griddle side of the plates or any
combination of the two. The Grill & Griddle functions as a panini press in the same
manner that it functions as a contact grill. The Grill & Griddle was designed with a unique
handle and hinge that allow the cover to adjust to the thickness of the sandwich you are
preparing, and to rest there evenly. Light pressure can be applied to the handle to press
and heat the sandwich to your liking.
When cooking two or more paninis, it is important that the thickness of the sandwiches is
consistent so the cover will close evenly on the panini.
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7

5-IN-1 GRILL & GRIDDLE FUNCTIONS (cont.)
FULL GRILL
Use the 5-in-1 Grill & Griddle as a full grill to cook burgers, steak, poultry (we do not
recommend cooking bone-in chicken, since it does not cook evenly on a full grill), fish
and vegetables. Adjust to desired temperature from 210°F to 450°F.
Full grill refers to using the 5-in-1 Grill & Griddle with the cover lying flat, creating a
double, flat cooking surface. In this position, the foods you are grilling will have to be
turned over for cooking. When the 5-in-1 Grill & Griddle is used as a Full grill, the grill side
of the plates should be used. Cooking on the full grill is the most versatile method of
using the Grill & Griddle.
With the Full Grill, you have double the surface area for grilling. You have the option of
cooking different types of foods on separate plates without combining their flavors, or
cooking large amounts of the same type of food. The full grill also accommodates
different cuts of meat with varying thicknesses, allowing you to cook each piece to your
liking.
FULL GRIDDLE
Use the 5-in-1 Grill & Griddle as a full griddle to cook pancakes, eggs, French toast, hash
browns and breakfast meats. Adjust temperature from 210°F to 425°F.
When you use the 5-in-1 Grill & Griddle as a full griddle, open the cover so it lies flat,
creating a double, flat cooking surface. In this position, the foods you are preparing will
have to be turned over for cooking. When using this cooking function, the griddle side of
the plates should be used.
Cooking on the full griddle is a wonderful way to prepare breakfast for two or for a large
family. The large surface area allows you to cook a variety of different foods at the same
time, or large amounts of your favorite food.
HALF GRILL / HALF GRIDDLE
Use the 5-in-1 Grill & Griddle as a half grill/half griddle in order to create full meals like
bacon and eggs or steak and potatoes at the same time.
When using the 5-in-1 Grill & Griddle as a half grill/half griddle, simply place the unit in
the flat position and insert one plate with the grill side facing up, and another plate with
the griddle side facing up.
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8

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.
Minimum Internal Temperature & Rest Time
Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source. For reasons of personal
preference, consumers may choose to cook food to higher temperatures.
Food
Internal Temperature (in °F)
Chicken Breasts
165°
Steaks
145° (allow to rest for at least 3 minutes)
Fish Fillets
145° (or until opaque/milky white)
Hamburgers
160°
Shrimp
145° (or until opaque/milky white)
Pork
145° (allow to rest for at least 3 minutes)
Grilling Time Chart
Food
Temperature Setting
(in °F)
Approximate
Grilling Time*
Beef
Steaks, ¾‑inch thick
(medium rare)
(medium)
Hamburger
400°
400°
400°
10 –14 minutes
14 –18 minutes
14 –16 minutes
Chicken**
Breast, boneless/skinless
(pound to even thickness)
400°
12 –18 minutes
Fish and Seafood
Fillet or steak, 1-inch thick
Shrimp
400°
400°
8 –12 minutes
4 –6 minute
Kabobs
Beef (medium)
Vegetable
400°
400°
8 –10 minutes
8 –12 minute
Lamb chops, ¾-inch thick
(medium)
400°
14 –18 minutes
Pork Chops, ¾-inch thick
Boneless
With bone
400°
400°
12 –15 minutes
14 –16 minute
Sausage
Precooked
Uncooked
325° ~ 350°
400°
8 –10 minutes
12 –15 minute
Veal, ¾-inch thick (medium)
Boneless
400°
8 –10 minutes
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9

CLEANING AND MAINTENANCE
Never use metal utensils, as they will scratch the nonstick plates. Instead, use only
wooden or heat-proof plastic utensils.
Never leave plastic utensils in contact with the hot grill plates.
In between recipes, use a wooden or heat-proof plastic utensil to scrape excess food
buildup through grease channels and into drip tray, then wipe off any residue with a
paper towel before proceeding with next recipe.
Allow the Grill & Griddle to cool down completely (at least 30 minutes) before
cleaning.
CLEANING
1. Before first use and after every use, clean each part thoroughly.
2. Once you have finished cooking, turn the timer knob to the “0” position and unplug
the power cord from the wall outlet.
3. Allow the unit to cool down for at least 30 minutes before handling.
4. Dispose of grease from the drip tray once cooled. The drip tray can be cleaned by
hand with warm soapy water or in the dishwasher.
5. Press the plate release button to remove plates from the housing. Be sure that the
plates have cooled completely before handling.
6. The cooking plates can be washed by hand with warm soapy water or in the
dishwasher.
DO NOT use metallic objects such as knives or forks for cleaning. Do not use scouring
pad for cleaning; the nonstick coating can be damaged.
TIP: If you have been cooking seafood, wipe the cooking plate with lemon juice to
prevent seafood flavor transferring to the next recipe.
7. The housing base, cover and control knobs can be wiped clean with a soft, dry cloth.
For tough stains, dampen cloth.
NOTE: Never use an abrasive cleaner or harsh pad.
STORAGE
1. Always make sure the Grill & Griddle is cool and dry before storing.
2. The cooking plates and drip tray should be stored in the Grill & Griddle when not in
use.
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10

RECIPES FOR GRILL
GARLIC DIJON GRILLED STEAKS
2 Whole garlic bulbs,
1 Tbsp. Dijon mustard,
1 Tbsp. Olive oil
4 (5oz.) Boneless beef Sirloin steaks
1. Cut a 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.
2. 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.
3. Squeeze garlic bulb to release garlic cloves onto sprayed foil. Top with mustard
mixture. Wrap securely in foil using double-fold seals.
4. When ready to grill, pour the contents of the garlic foil packet onto the steaks and
then set the steaks on the grill.
5. Cook for 10 minutes or until steaks are of desired doneness.
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
1. Combine ground beef, salt & pepper, red wine, ginger, egg, and cornstarch into a
large bowl and mix well.
2. Flatten meat into 4 individual meat patties.
3. Brush each patty with vegetable oil on both sides.
4. Place patties onto grill. Grill for 10-12 minutes or to desired doneness.
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
1. Combine the first four ingredients in a small bowl; mix well. Set aside 4 Tbsp. of the
mixture for later use.
2. Brush remaining mixture onto both sides of fish steaks. Let stand for 10 minutes to
marinate.
3. Place fish steaks onto grill. Grill for 5-10 minutes or until fish flakes easily.
4. To serve, transfer fish steaks onto plate and top each with the remaining
mayonnaise mixture.
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11

RECIPES FOR GRILL (cont.)
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
1. Peel and de-vein shrimp. Place remaining ingredients in blender or food processor
and puree until smooth.
2. Pour contents of blender over shrimp in a non-metal container and marinate at least
one hour, or as long as eight hours.
3. Place each individual shrimp onto the grill and grill for 3-5 minutes or until desired
doneness. If desired, baste with remaining sauce.
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
1. 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.
2. Chill the chops, covered, overnight.
3. Place chops onto grill. Grill for 10-12 minutes or until desired doneness. Serve chops
with pepper jelly.
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
1. Preheat an oven to 375° F. Place the sliced sub rolls on pieces of aluminum foil. Set
aside.
2. On the grill, cook the onions and green peppers for 5 to 10 minutes until softened.
Place on a plate and set aside.
3. 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.
4. 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.
5. Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15
minutes.
6. Carefully remove from oven (they will be hot!) and remove foil. Serve and enjoy!
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12

RECIPES FOR GRILL (cont.)
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.
1. Place the salmon on the grill.
2. Brush with the mixture of the apricot preserves, mustards, soy sauce, lime juice,
ginger and garlic.
3. Cook until the salmon just starts to flake easily, about 10 minutes.
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
1. Combine butter, parsley, chili flakes, garlic, lemon zest, salt, and pepper in a bowl;
set aside.
2. Using a cleaver, split lobster in half lengthwise through its head and tail.
3. Scoop out and discard the yellow-green tomalley and break off claws.
4. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place
them on the baking sheet.
5. Drizzle halves and claws with oil, and season with salt and pepper.
6. Heat grill to high. Place lobster halves, flesh side down, and claws on hottest part of
grill; cook until slightly charred, 2-3 minutes.
7. 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.
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
1. Prepare chicken on the grill. Season with salt & pepper.
2. 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.
3. Top chicken with mozzarella cheese, basil leaf, and then tomato slice.
4. Drizzle with balsamic reduction and serve warm.
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13

RECIPES FOR GRIDDLE
CLASSIC PANCAKES
2 cups flour
3 tsp. baking powder
1/2 tsp. salt (very important)
1/4 cup sugar
2 eggs
2 tbsp. oil
1 cup milk
1. Sift dry ingredients in bowl. In separate bowl, mix together wet ingredients.
Combine dry and wet mixtures together. Mix well.
2. Lightly apply a thin coat of oil onto grill. Allow about 1/4 cup batter for each
pancake.
3. Cook until tops bubble and turn and cook other side.
PUMPKIN PANCAKES
2 cups flour
2 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 cup milk
1 cup pumpkin puree
4 eggs, separated
1/4 cup melted butter
1. Sift together dry ingredients.
2. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until
just blended.
3. Beat egg whites until stiff and fold into batter.
4. Pour onto hot, oiled griddle, about 1/3 cup at a time.
5. Cook until tops bubble and turn and cook other side.
BLUEBERRY PANCAKES
1 1/2 cups yellow cornmeal
1 tsp. baking soda
1/4 cup whole wheat flour
1 tsp. salt
2 tbsp. honey
2 tbsp. corn oil
2 cups buttermilk
1 egg, lightly beaten
1 1/2 cups blueberries
1. Combine the flour, cornmeal, baking soda and salt in a medium bowl.
2. Combine the wet ingredients in another bowl. Mix into dry ingredients. Let stand for
10 minutes to soften cornmeal.
3. Gently stir in blueberries. Lightly grease preheated grill. Allow about 1/4 cup batter
for each pancake.
4. Cook until bubbly, turn and cook on other side until golden brown.
APPLE-CINNAMON PANCAKES
1 1/2 cups milk
2 eggs
1/3 cup solid shortening
1 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 medium apples, quarter, pared and
cored
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14

RECIPES FOR GRIDDLE (cont.)
1. Put all ingredients into blender container. Blend until apples are finely chopped.
2. For each pancake, pour 1/4 cups of batter on preheated grill.
3. Cook until bubbly, turn and cook on other side until golden brown.
CHOCOLATE CHIP PANCAKES
1 1/4 cups all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 1/4 cups whole milk
1 tbsp. vegetable oil
1/2 cup semi-sweet chocolate morsels
for skillet
1. Combine all dry ingredients into bowl and stir to combine evenly.
2. In another bowl, beat in milk and 1 tbsp. vegetable oil. Stir milk mixture into dry
ingredients with a few brief strokes. Add chocolate chips and stir a few more times.
Batter will be lumpy.
3. For each pancake, pour 1/4 cups of batter on preheated grill.
4. Cook until bubbly, turn and cook on other side until golden brown.
RECIPES FOR PANINI PRESS
TURKEY, MOZZARELLA, AND KALE PESTO PANINI
1 bunch kale, leaves stripped and
blanched
1 c. fresh basil leaves
1/2 c. extra-virgin olive oil, plus more
for brushing bread
1/4 c. freshly grated Parmesan
1/4 c. walnuts
1 clove garlic
kosher salt
1 loaf ciabatta or focaccia
1/2 lb. sliced turkey breast
1 large tomato, sliced
6 oz. mozzarella, sliced
1. Make pesto: In the bowl of a food processor, combine kale, basil, and oil and pulse
until combined. Add Parmesan, walnuts, garlic, and salt and blend until combined.
2. Slather pesto on ciabatta and top with turkey, tomatoes, and mozzarella. Brush
bread with oil.
3. Cook in the panini press until golden and cheese is melty.
CHICKEN PEPPERONI PARMESAN PANINI
2 slices Sourdough bread
Butter
Chicken strips (about 4-5 strips,
depending on size)
1 tablespoon marinara sauce
Pepperoni (about 6-8 slices)
1-2 slices mozzarella cheese
1/2 tablespoon grated Parmesan
cheese
1. Lightly spread the butter on one side of each slice of bread.
2. On the non-buttered side of one slice of bread, layer ingredients in the following
order: chicken strips, marinara sauce, pepperoni, mozzarella cheese, and Parmesan
cheese.
3. Place the remaining slice of bread on top, butter side up, and place the sandwich on
the Panini press. Cook for 3-5 minutes until desired brownness reached and the
cheese is melted.
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RECIPES FOR PANINI PRESS (cont.)
ROASTED STRAWBERRY, BRIE, AND CHOCOLATE GRILLED CHEESE
6 strawberries, quartered
1/2 teaspoon canola oil
pinch of salt
2 tablespoons butter
4 thick-cut slices of multigrain bread
2-3 ounces of brie cheese, sliced
1-2 ounces high-quality chocolate
1. Preheat oven to 375 degrees. Toss strawberries with oil and salt, then spread on a
baking sheet and roast for 20 minutes.
2. Lightly spread the butter on one side of each slice of bread.
3. On the non-buttered side of one slice of bread, layer ingredients in the following
order: cheese, chocolate and strawberries.
4. Place the remaining slice of bread on top, butter side up, and place the sandwich on
the panini press. Cook for 2-3 minutes until desired brownness reached and the
cheese is melted.
SPINACH AND ARTICHOKE PANINI
8 slices crusty sandwich bread
Softened butter for spreading on the
bread
Cream cheese spread
1- 6.5 ounce jar artichoke hearts,
chopped
Savory garlic spread
12 ounces grilled chicken strips
8 ounces mozzarella cheese, shredded
1 cup baby spinach
1. Evenly spread butter on the outside of two slices of bread. Arrange the buttered side
face-down.
2. On one piece of bread, spread a thin layer of cream cheese.
3. On the other slice of bread, spread a thin layer of savory garlic spread.
4. On top of the garlic spread, add 3 ounces grilled chicken strips, chopped artichoke
hearts, 1/4 cup baby spinach, and 2 ounces shredded mozzarella cheese.
5. Top with the second piece of bread with the cream cheese spread, buttered side
facing out.
6. Repeat the process for the remaining three sandwiches.
7. Place the sandwich on the panini press. Cook for several minutes until desired
brownness reached and the cheese is melted.
PESTO MEATBALL PANINI
6 Slices Italian Sourdough Bread
1/2 Cup Pesto
1 Jar Marinara Sauce
1 Teaspoon Fresh Basil, chopped
1 Clove of garlic, minced
1/4 Cup Parmesan Cheese, grated
1 Bag Meatballs
12 Slices Mozzarella Cheese
FOR THE PESTO BUTTER
1/3 Cup Butter, softened
1/4 Cup Pesto
1. In a deep skillet, over medium heat, add the marinara, fresh basil, garlic and
parmesan cheese.
2. Add the meatballs and bring to a boil.
3. Turn the heat to low and place a lid on top. Simmer for 25-30 minutes.
4. Heat a panini grill to medium high.
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16

RECIPES FOR PANINI PRESS (cont.)
5. Spread pesto on the top and bottom layers of bread.
6. Slice the meatballs in half so they don’t roll out of the sandwich.
7. Place mozzarella cheese on the two slices of pesto bread.
8. Spoon about 6 meatballs halves and sauce onto the bottom piece of bread and close
the lid, pesto side down.
9. Spread the top and bottom of the sandwich with pesto butter and grill until golden.
10. For the butter: Mix the pesto and butter until smooth.
SLOPPY JOE PANINI WITH BABY SWISS AND CARAMELIZED ONIONS
1/2 onion sliced thinly
1 tbsp butter, plus more for the bread
1 pound ground beef browned
1/2 can of condensed tomato soup
8 ounce can of tomato sauce
1 tbsp BBQ sauce
4 slices baby swiss cheese
8 thick slices of french bread
1. Combine onion slices and butter in a medium pan on medium heat. Stir occasionally
until onions are soft and brown, then turn heat to low until ready to use.
2. In a large pan, brown ground beef, and drain fat.
3. Over medium heat, stir in tomato soup, tomato sauce and BBQ sauce.
4. Turn heat to medium low and simmer for 20 minutes so sauce can thicken.
5. Assemble sandwiches with ground beef, swiss cheese and caramelized onions and
butter both sides of the sandwich. Grill sandwiches on the panini press until the
bread is toasted and the cheese is melted.
PANCETTA MAC AND CHEESE PANINI
1 cup elbow macaroni
3 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup milk
2 ounces cream cheese
1/2 cup (2 ounces) Cheddar Cheese,
shredded
1/4 cup (1 ounce) Asiago Cheese,
shredded
1/4 cup (1 ounce) Romano Cheese,
shredded
2 tablespoons olive oil
1/2 pound pancetta, thinly sliced
12 slices sourdough bread, toasted
1. In large pot of boiling salted water, cook pasta according to package instructions;
drain well and set aside.
2. Melt 1 tablespoon butter in medium saucepan over medium heat. Whisk in flour
until well combined. Gradually whisk in milk and cook, whisking constantly, until
incorporated, 1-2 minutes. Stir in cream cheese, then gradually whisk in Cheddar,
Asiago and Romano, a handful at a time, until smooth, about 1-2 minutes. Remove
from heat; add cheese sauce to pasta and stir.
3. Heat remaining butter in grill pan over medium-high heat. Place 2 slices pancetta on
one side of sourdough bread and top with generous scoop of prepared macaroni
and cheese and then top with another slice of bread to create sandwich. Repeat
with remaining slices of bread and macaroni and cheese to make six sandwiches.
4. Place sandwich in panini press and cook until bread is golden and filling is heated
through, about 3-4 minutes.
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
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RECIPES FOR PANINI PRESS (cont.)
THREE CHEESE BBQ CHICKEN PANINI
2 1/2 cups cooked and shredded
chicken
1/2 cup BBQ sauce + extra for
spreading on sandwich and dipping
1 1/2 tbsp chopped cilantro
2 slices Havarti Cheese, cut in half
2 slices Cheddar Cheese, cut in half
2 slices Aged White Cheddar Cheese,
cut in half
8 slices whole grain quality bread
1. Heat panini press to medium-high heat.
2. Combine shredded chicken, bbq sauce, and cilantro. Set aside.
3. Lightly butter one side of each of the slices of bread. Place one slice (buttered side
down) on panini press, and spread about 1/4 cup chicken mixture on top. Top with a
half slice of each- havarti, cheddar, and white cheddar cheese.
4. Take another piece of bread, and spread a thin layer of bbq sauce on the un-
buttered side. Place it on top of the of the cheese and close the panini press. Cook
for about 3 minutes.
BREAKFAST PANINI
2 pita breads
1/2cup pesto
2 eggs scrambled
1cup shredded sharp cheddar cheese
1cup shredded Monterey Jack cheese
1cup shredded mozzarella cheese
1 pork sausage patty
2strips bacon
1/3cup roasted red pepper
1-2tbsp. buttermelted
2 scallions (green onions)chopped
1. Cook bacon in a skillet until medium to dark brown and crispy. Remove to a plate
lined with a paper towel.
2. Crack the eggs into a small bowl, add a splash of milk, salt and pepper. Beat the
eggs with a fork until the mixture is a consistent shade of yellow. Pour eggs into
skillet and run a spatula through the eggs and up the side of the skillet until the
eggs begin to clump and spatula leaves a trail on the bottom of the skillet. Reduce
heat to low and continue to cook, gently but constantly folding eggs, until clumped
and just slightly wet. Transfer eggs to a bowl and set aside.
3. Pan fry the sausage over medium heat until the sausage is no longer pink.
4. For each sandwich, take one pita bread and spread half of pesto all over one side.
Sprinkle 1/4 cup of each type of cheese on one half of the open pita. Sprinkle half of
the scrambled egg on top of the cheese. Add sausage, one strip of bacon, roasted
peppers and remaining 1/4 cup of each cheese. Fold pita over to make a sandwich
and press gently to set. Brush outside of sandwich lightly with melted butter.
Repeat for the second sandwich.
5. Place the sandwich on the panini press. Cook for 2-3 minutes until desired
brownness reached and the cheese is melted, garnish with scallions and enjoy.
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
18

LIMITED WARRANTY* ONE (1) YEAR
WARRANTY IS ONLY VALID WITH A DATED PROOF OF PURCHASE
PLEASE DO NOT RETURN TO STORE OF PURCHASE.
If you have any problems with this unit, contact Customer Service for support.
1. 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. This
Warranty applies only to the original purchaser of this product.
2. 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.
3. If you use your appliance for household use and according to instructions, it should give you
years of satisfactory service.
4. At its sole discretion, Maxi-Matic USA will either repair or replace the product found to be
defective during the warranty period.
5. 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.
6. Consumer’s remorse is not an acceptable reason to return a product to our Service Center.
7. 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.
8. This warranty does not apply to re-manufactured merchandise.
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
[phone] Ext: 120/107/105; [phone] Ext: 120/107/105
Visit: www.maxi-matic.com for Live Chat Support and Contact Us Form
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
19