Tips
•
Be careful not to transfer germs from raw meat
to cooked meat. Use separate utensils and platters
for raw and cooked meat.
•
Always marinade in a tightly covered nonmetal dish
and turn the food occasionally. Be sure to refrigerate
all meats while marinating.
•
If leftover wet marinade is to be used as a sauce with
the cooked food, be sure to place it in a small pan
and heat to a rolling boil before serving to eliminate
bacterial growth.
•
Similar to a stove top frying pan, grease from high-fat
foods, such as bacon or sausage, may splatter on the
countertop. Protect the countertop as necessary.
•
Before grilling, partially cook bone-in chicken, ribs,
and uncooked smoked or fresh sausages for best
results. If not partially cooked, these meats may
become overbrowned on the outside before the
center is done.
•
To prevent scratching the coating, use only
nonmetallic utensils. Do not cut food on the Grill
Plate using sharp utensils, such as forks or knives,
that can scratch the cooking surface.
•
Do not use steel wool or other metal pads. They
could leave coarse scratches. Always rinse
thoroughly and dry immediately with a soft towel.
•
Use a meat thermometer to check internal temperature.
•
Cooking times are suggested and will vary depending on the thickness of the food and personal preferences.
Foods can be grilled at maximum temperature. However, you may wish to reduce the temperature for certain
items. Low temperatures will keep foods warm once cooked.
Cooking Chart
Switching Out the Grill and Griddle Plates
To remove the Grill Plate or Griddle Plate from the
appliance, use two hands to hold the two metal
handles on each side of the Plate. Pull straight upward
to remove the Plate from the appliance.
NOTE:
If the appliance was recently used to cook food,
the Plate and its handles will be hot. Use oven mitts to
handle the Plate.
To attach the new Plate, use two hands to hold the two
metal handles on each side of the Plate. Lay the Plate
evenly on top of the Heating Element and let go of the
handles.
Emeril Lagasse Smokeless Grill Elite
9
General Operating Instructions
Food Item
Time
Internal Temperature
It's Done When
Fish
12–15 mins. (1-in. thick)
155° F/68° C
Opaque/Flaky Texture
Shrimp
2–4 mins. (per side)
155° F/68° C
Opaque & Red Edges
Chicken Drumsticks
30–45 mins.
176° F/80° C
Juice Runs Clear
Chicken Wings
20–25 mins.
176° F/80° C
Juice Runs Clear
Kabobs
12–15 mins.
-
Your Preference
Steak
3–9 mins. (per side)
140° F/60° C–165° F/74° C
Your Preference
Pork Chops
20–25 mins.
160° F/71° C
No Pink Meat
Burgers
10–15 mins.
160° F/71° C
Your Preference
Sausages
15–25 mins.
160° F/71° C
No Pink Meat
Bacon
1–2 mins. (per side)
NA
Crispy
