Stephen STOVETOP BBQ User manual

STEPHEN’S
STOVETOP BBQ

PLEASE READ INSTRUCTIONS COMPLETELY BEFORE USING THIS PRODUCT.
WARNING: NEVER USE COOKING SPRAY OR POUR OIL, SAUCES OR MARINADES DIRECTLY ON STEPHEN’S
STOVETOP BBQ WHILE GRILLING. UNSAFE USE OF THE GRILL COULD CREATE A FIRE HAZARD. ALL COMPONENTS
MUST BE CLEAN BEFORE EACH USE. EMPTY DRIP TRAY WHEN HALF FULL. EXCESSIVE GREASE IS A FIRE HAZARD.
CONTINUOUS GRILLING REQUIRES FREQUENT REMOVAL OF GREASE BUILD UP.
BEFORE FIRST USE REMOVE ALL LABELS. WASH ALL PARTS IN HOT SOAPY WATER, RINSE AND DRY THOROUGHLY.
STEPHENSSTOVETOPBBQ.COM
STEPHEN’S
STOVETOP BBQ

WELCOME
TO A NEW EXPERIENCE IN GRILLING
You are now the proud owner of Stephen’s Stovetop BBQ — the indoor grill with
true fire cooking! Soon you will be on your way to grilling delicious, healthy food like
fish, chicken, lean beef, vegetables and a variety of fruits — any time, any season.
I designed and developed this unique cookware so that I could enjoy authentic
grilled flavors indoors and share them with the many special people in my life.
Because Stephen’s Stovetop BBQ operates differently than an outdoor grill,
specialized use & care is required to avoid excessive smoke. Please read the
directions and always cook with safety in mind.
With hundreds of grilled foods and flavors to experience, I’m sure Stephen’s
Stovetop BBQ will quickly find its way into your regular cooking routine. Enjoy!
Stephen Coutts
Inventor and Engineer

-VS-
tEMpEraturE — Use low to medium heat.
SMOkE — Low to no smoke. For excessive smoke
stop grilling and clean drip tray or use lower heat.
fOOdS — Fish, lean meats, fruits & vegetables.
Use meat with a maximum of 15% fat (85% protein).
Remove accumulated fat from drip tray frequently.
MarinadES — Add after grilling.
tEMpEraturE — Uses high heat.
SMOkE — Creates high smoke. For excessive
smoke, food is covered or air flow is adjusted.
fOOdS — Higher fat meats with marinades.
Excessive fat drips into the fire causing flare ups
and unhealthful charring.
MarinadES — Added before and during grilling.
THE DIFFERENCE
Stephen’s Stovetop BBQ operates a little differently than an outdoor grill, while still giving
your food that authentic flame-grilled flavor. Here are a few of the key differences to keep in
mind while enjoying your indoor grilling.

COMPONENTS
Stephen’s Stovetop BBQ includes 3 separate components. The Grill Top is the cooking
surface, the Drip Tray collects any juices from grilling and the Base Pan sits on the stovetop,
housing the other components.
1 2 3
Cleaning Tool
Also included, this tool is
shaped to clean both the
Grill Top and Drip Tray after
use. Do not use for cooking.
1Grill Top
cooking surface
2Drip Tray
collects grease
3Base Pan
sits on stovetop

1
2
3

1Grill Top
Sits on top of all components, aligned with Base Pan fins and Drip Tray.
2Drip Tray
Sits between Grill Top and Base Pan, aligned with Base Pan fins.
3Base Pan
Sits on stovetop, centered over gas burner. Holds other components in place.
ASSEMBLY
Confirm the Base Pan, Drip Tray and Grill Top are properly seated before grilling. Stephen’s
Stovetop BBQ must be assembled correctly before each use to ensure functionality and
safety while cooking. If not assembled correctly, cooking juices will drip down into stove,
causing spills and/or flareups.
BaSE pan finS

aLiGnEd WitH finS
drip traY faCE up
nEStEd in GrOOVES
Ensure the Drip Tray is aligned properly with Base Pan fins. Also ensure the Drip Tray
collection channels face right side up. DO NOT PLACE DRIP TRAY UPSIDE DOWN.

Ensure the Grill Top is aligned properly with Base Pan fins, which should fit snugly into the
grooves of the Grill Top. If aligned correctly, Grill Top will slide back and forth on fins easily.
This ensures high heat transfer and good contact with the Base Pan.
GriLL tOp SLidES
EaSiLY On finS

COOKING
Stephen’s Stovetop BBQ is designed exclusively for use with a gas flame. If available, use
overhead vent on high while grilling.
1Center the BBQ over gas flame burner.
2Pre-heat on medium for 3-5 minutes.
3Cook time depends on food and preference.
See Cooking Times & Tips for more information.

1 Season food with spices before placing
them on Stephen’s Stovetop BBQ. Do not
add spices during the grilling process.
2 After removal of grilled foods from
Stephen’s Stovetop BBQ, sauces may then
be added to the food. Do not use sauces or
marinades while grilling, as they will create
high levels of smoke.
3 Never leave Stephen’s Stovetop BBQ
unattended while cooking.
4 If excessive smoking occurs,
immediately turn off the heat source and
allow to cool for 10 minutes. Clean all
components in hot soapy water and dry
thoroughly. Reassemble Stephen’s Stovetop
BBQ and return to stove top.
5 Use medium to medium low heat for
cooking. High heat may cause the drip
tray to smoke and damage the non-stick
surface. Temperature should not exceed
475° F.
6 Always monitor your foods carefully
for desired doneness. To ensure proper
doneness and food safety, use a food
safe thermometer to check the internal
temperature.
7 Stephen’s Stovetop BBQ will become hot
during the cooking process. The handles
are designed to stay cool, however the use
of oven mitts or other protective holders is
recommended before handling either the
handles, Base Pan, Drip Tray or Grill Top
during or directly after cooking.
8 To protect the non-stick coating of the
Grill Top, use only heat resistant silicone,
heat resistant plastic, or wooden utensils
while cooking. Do not cut food directly on
the Grill Top surface. Metal will permanently
damage the non-stick coating.
9 If removing from stovetop while hot,
place on heat resistant, non-flammable
surfaces only, such as ceramic tile, stone or
granite countertops.
Put air hood vent on high during cooking
to eliminate any smoke that may occur.
SAFETY
Please read all safety instructions before operating Stephen’s Stovetop BBQ. Failure to follow
these safety instructions could result in injury or damage.

COOKING TIMES & TIPS
Always pre-heat grill for at least 3-5 minutes on medium. Cook on low to medium.
FISH
Grill for 8 minutes on each side.
SHRIMP
Grill for 3-4 minutes on each side.
LEAN STEAK (¾” THICK)
Grill for 8 minutes on each side for medium
rare. Grill for 10 minutes on each side for
medium well.
VEGETABLES
Slice in slabs about ¼” thick. Grill on each
side for 12 minutes.
FRUIT
Slice in slabs about ¼” thick. Grill on each
side for 2-3 minutes.
KABOBS
Because meat and vegetables cook at
different rates, place veggies on one stick
and meat on another. Follow times as
mentioned for each.
QUESADILLAS
Cut cheese in slices, place in tortilla.
Grill for 9 minutes on each side.
Keep cheese off grill.
GARLIC BREAD & PANINI
Toast 5 minutes per side.
REHEATING
For reheating left overs, place on grill
7 minutes per side to warm or crisp up.
FLIPPING: The best way to “flip” is to slide food in direction of grill lines to break free
from grill, and then turn over. This will ensure that no food sticks to the grill surface.

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HEALTH & SMOKE
High smoke and flareups from outdoor grilling are most commonly a sign of high fat foods.
With Stephen’s Stovetop BBQ, foods with no fat produce no smoke, and foods with low fat
will only produce minimal smoke. Unhealthy foods with high fat may produce higher levels of
smoke. Reference the gauge below before grilling.
NO FAT (NO SMOKE): All Vegetables, Fruit,
Filet Mignon, Bison, Turkey Burgers, Skinless
Chicken
LOW FAT (LOW SMOKE): Fish, Trimmed
New York Steak, Lean Beef, Chicken with
Skin, Medium-Fat Hamburger
HIGH FAT (MOST SMOKE): Ribeye, Highly
Marbled Red Meat, Beef & Pork Ribs,
Sausages

CLEANING
Normally only the Grill Top and Drip Tray will require cleaning, but all components including
the Base Pan are easily cleaned and dishwasher safe.
1Allow to cool for 10 minutes after cooking.
2Place Grill Top and Drip Tray in sink. Fill the sink with
hot water. Add dish soap and soak for 10 minutes.
3Use a soft cloth or brush to wipe away any food or
build-up on components.
Do not use abrasive brushes or pads that may scratch coating.
4Place components into dishwasher, or clean and wash
thoroughly in sink. Allow to dry.
All components must be clean, dry and free of debris and build-up before each use.

1 lb skirt or sirloin steak,
3/4”-1” thick, excess fat trimmed
1 tsp cumin
1 tsp ground coriander
3/4 tsp sea salt
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1 whole lemon
1 cup quinoa, uncooked
1-1/2 cups water, boiling (to cook quinoa)
1 tsp plus 1 tbsp extra virgin olive oil
1/4 cup green olives, chopped
2 medium red bell peppers, cut into strips
Preheat grill on medium heat for 5 minutes.
Meanwhile, for the quinoa, combine cumin,
coriander, salt, turmeric, cinnamon and
pepper in a small bowl, and set aside. Grate
the zest from half the lemon, then juice
the whole lemon into a 1-1/2 cup measure
and add enough water to make 1-1/2 cups.
Heat in a small saucepan, add the lemon
zest, 1 tsp of the spice mixture, and 1 tsp
olive oil. Heat until boiling, covered, and add
in quinoa. Stir, reduce heat to low, and let
cook, covered, for 15 minutes.
For the steak, rub the remaining spice
mixture onto the steak along with 1 tbsp
olive oil. Grill 5 minutes per side, or to
desired doneness. Remove from grill
and allow to rest, tented with foil, for 6-8
minutes.
Meanwhile, place the bell pepper strips on
the grill for 5 minutes, rotating until grill
marks appear. Remove bell pepper strips
from grill, and chop into bite sized pieces.
Stir into prepared quinoa, along with the
chopped green olives.
Serve with additional lemon wedges for
garnish, if desired. Enjoy!
Moroccan Steak & Grilled Red Pepper Quinoa
RECIPES
Stephen’s Stovetop BBQ opens up a whole new world of culinary possibilities. These are
just a sampling of the amazing dishes you can prepare with your new cookware, right in the
comfort of your own kitchen.
Serves 4