Choosing a contact grill

[Barnaul]

Barnaul,

milka80 tell me, pzhl meat at 230 degrees fry? Do you marinate grilled vegetables first? And pzhl about squid in more detail - temperature? An omelet, I understood in a mold, must be purchased. The grandson loves omelettes.
Yesterday I made kuronogi, the marinade was only oil and soy sauce, the temperature was 200 degrees and still burned. I guess I got a hot man.

Sveta, thanks! Yes, meat by 230, chicken 200-210, if you see that it is burning, then it is better to reduce the temperature. The meat is always allowed to rest in a slow cooker or foil. Pre-marinate vegetables: olive oil, garlic, a little sugar, salt, balsamic vinegar, herbs. I quickly fry and in a slow cooker for heating so that they do not cool down. In the meantime, I cook the rest: fish or meat or sausages. About squid: for my taste they are more rubbery than ordinary carcasses, but with the children it went the other way around: the tentacles are eaten with a bang, but carcasses are not always. I cook for a minute and a half at 210 degrees.

[Rada-dms]

I cook for a minute and a half at 210 degrees

How well it seals and roasts in 1.5 minutes. Just a smart grill!

Rada-dms, congratulations on your new assistant! Let the hostess only please

[Rada-dms]

milka80, Ira, thanks for the photo! Class!
The question arose. How does the height between the plates change? There are, your Delonge, certain height positions (if there are, how many of them, and for what maximum height of steaks is the device designed?). Or, at your discretion, you can expose. And if, for example, we put in a steak 3.5 cm thick, it is fried, and I want to see the degree of cooking, I open it, and then again I need to adjust the height for this steak, since the top panel just lies down and presses with the whole mass, if not regulate?
This is critical for soft foods, such as zucchini, so as not to flatten them and squeeze out the juice.

I don't put a comb on either meat or vegetables, I use it when I fry eggs, omelet, cutlets and burgers in assembled form. I just cover the rest with the top plate, like the rules, it does not flatten the zucchini.

If it is on the comb, you looked and you need to close it again, then yes - you put the comb again. I am cunning, I cook those products that do not need to be flattened with the installation on the plate closing lock (on the right side of the shutter). I'll take a picture later and show you.




Rada-dms, always please and with a purchase !!! Let him serve faithfully !!! What delicious photos)))
And what was the recipe for the waffles?



Rada-dms, I also stared at such a grill for a long time, I really like the shape, maybe I'll buy it for a summer residence, for the winter season I'm so used to cooking everything quickly)))

[milka80]

milka80, be sure to have a second for a summer residence! My son also wanted, we buy Delongy for him, just like you! And I will take from him in the city, I will compare at the same time! Today they brought it at a very low price, but defective, I will track where I have discounts. I also liked Delongy 1030 live, it is solid, and the size of the panels is more harmonious than Tefal's, to be honest. Therefore, I advised him to her son, plus he has more people now.
I'm waiting for a photo!
VAfli according to the recipe from Tanya vin-tat, there is a link above.

Loose biscuits in the "Hearts" waffle iron (win-tat)

The shrimp are gray, not scalded, is it better to peel or cook in the shell? Two or three minutes?

The meat is always allowed to rest in a slow cooker or foil

I now use hot pots with might and main in such cases, especially when cooking kebabs, which cool quickly. I have three sizes, and there are also two Tupper gadgets.Directly correct "soak" is obtained, little juice flows out, less than when heated in cartoons. Compared.

[Rada-dms]

Rada-dms, oh, yes, I always want to compare - it's a sporting interest))) At our dacha, however, there are a lot of people, now I wondered if Baker would be enough
I will definitely look at the pots, something passed me by))))

About shrimp: I took boiled Argentinean,

🔗

I pulled out the intestine before cooking and cleaned the shell. I tried it in the shell, but the family said that peeled is better. If gray, then it will take a little longer to cook them.

And now we cannot tear ourselves away from our Tefalki!







About the result I can write that the fish is 5 ++++, vegetables are 5, potatoes are 5, shrimps are 4+, I liked both peeled and unpeeled. Marinades need to be selected different now. Write recipes.

But I didn't like such meat, it was just cooked. Yes, although young in appearance, absolutely non-greasy, but it was tough in itself.
Once they chewed two pieces with fragrant garlic-rosemary oil and balsamic, from the rest I will cook kharcho.
Perhaps the panel should not be loaded that much. Well, or the bones interfered with the full contact of the surface of the meat pieces with the hot panel. I won't cook on the bones anymore. And it's a pity to scratch the panels.


But still, something periodically slips due to the tilt, a couple of pieces in the fat collection tray swam.
I don't understand why the delaying pimples were made so high, but most likely it was necessary to make another row lower in front of the very bottom edge.

[Rada-dms]

Rada-dms, Olga, congratulations on your new assistant! How many sweets I prepared !!!

[lira3003]

lira3003, Ritochka, thank you for your congratulations! And we continued yesterday!

Yesterday I tried to invent a new recipe for Belgian waffles that would be perfect for us.
It turned out well, sooo tasty! my husband ordered me to write it down so that I could only bake them further.
How good it bakes waffles! I'm not even upset that they are so large in size, since it is the Belgian-type waffles that disappear imperceptibly with this quality of baking - yesterday we ate two pieces in a row without consequences. The crust is crispy, thin, and the inside is airy and not dry crumb, not rubber at all. And the lungs are like that.

And now we cannot tear ourselves away from our Tefalki!

We, too .. Like it very much.

[gawala]

gawala, Check mark!
So far, I don't like the meat only at full load, the top is not sealed, there is no crust. And while you are waiting for the crust, the roasting is no longer a medium. I'll try to start with steaks, warming up well, and then fry the vegetables.
How do you get steaks? What is your grill, what model?

How do you get steaks? What is your grill, what model?

The steaks are great. We buy meat especially for steaks. Red fish turns out great, steaks. Even thawed. (It's problematic to find fresh here) She made chicken-turkey cutlets. I specially took a round mold for salads, you know, portioned, I don't remember what height I did, probably a couple of centimeters and grilled. It turned out a kind of thin cutlets, if you cut them along the relief, you get sticks, for a snack, dipped in some kind of sauce ..
Optigrill GC702D16 is such a model.

[gawala]

gawala, while I'm fine, except for the steaks. The fish is very, very fresh! Cutlets ahead, next week. Thank you for the way!

Wings, boneless thighs, pork steaks are marinated. My dream is to make a flounder entirely in paper.

except for steaks.

What's the problem? Good beef, right. the thickness is not more than 2.5 cm and everything will be fine.

[gawala]

gawala, I'm writing, and see the photo, meat is cooked, not fried. Not sealed. Maybe the temperature is not enough. I will try to fry in manual mode on the weekend. I take only selected steaks, special, fresh.
And I also warmed up ordinary pancakes with suluguni in the form of pancakes, it's cool.

[Rada-dms]

Rada-dms, Olya, oh, how many delicious treats Beauty simply has prepared!
As for meat, I will say this: you really need a good contact of the plates with the meat, otherwise it will languish, boil, but not fry. I fried it in the same way once, then brought it to readiness in Stebe

Perhaps the panel should not be loaded that much.

Olya, any meat needs space, only then it turns out as it should! Don't put the pieces close and you will see a completely different result!

[Rada-dms]

Rada-dms, Olya, oh, how many delicious treats Beauty simply has prepared!
As for meat, I will say this: you really need a good contact of the plates with the meat, otherwise it will languish, boil, but not fry. I fried it in the same way once, then brought it to readiness in Stebe

We will try to achieve your results!
Kara, Irish, I also thought, we will try this weekend, there are just two steaks.
Well, Delonge will arrive tomorrow, I will test it in parallel with Tefalca.
The son still has no time to master now.
In the meantime, help yourself to the wings!





And yesterday I still baked a pie with cabbage on curd dough.
Manual mode on Orange for about 30-35 minutes. The result was good, and the oven should not be driven. So now I believe that the lasagna will turn out to be something like a pizza.



And this is the bottom of the pie. I didn't grease the mold.

I prepared a young chicken with potatoes in a tray of Optigril, it was necessary to urgently organize something. In 35 minutes, the chicken was already fried, the potatoes were raw, which is surprising with the current potatoes, in 20 minutes it was already ready. Turned it over once, the bottom is fried more. The potato tastes like a Russian oven. The chicken is juicy, even just some kind of fluffy. The result reminded me of the dishes from my old American air oven.
If you put the chicken pieces on the potatoes, they will fry faster, since the top panel will adjoin the meat and you will get almost the contact grill mode.





The tray resembles the Caloric multi-baker, but it can increase the internal volume upwards, and it can be laid out like the Delonge 1030. But the Caloric is not a contact grill, but rather a stove.

In short, I really liked the pallet.
Now most of all I'm afraid that I will like the Delonge 1030, which is already on the table. What will I do then?
By the way, a bun and an Ossetian homemade pie were already warmed in it. Ossetian in 4 minutes completely warmed up - 160C and 160C bottom and top. Lush has become, and the bottom is crispy. The top panel hung over the cake without adhering to the surface of the cake.

In 35 minutes, the chicken was already fried, the potatoes were raw, which is surprising with the current potatoes, in 20 minutes it was already ready.

Damn, I read it, I read it, but I still didn’t understand Ol 'did you cook 35 and then add 20min?

The top panel hung over the cake without adhering to the surface of the cake.

and Nordic doesn't do that? Even I figured that you can cook not in contact, but so that it hangs ...
Well I threw it into the basket of the Germans and sat pondering all this time, almost a week, and then looked in - suddenly grinded, and there the price was 6899, and somehow they quickly sent everything ... I'm sitting waiting

[Svetlana777]

Svetlana777Light, I poked the potatoes, they were already soft, I just turned them over so that the other side was fried. 35-40 minutes total time.
And the chicken had to be checked with a thermometer, maybe it was ready earlier. Well, the first time I did this in a tray. At Nordik, read Optigril, you can cook in a tray out of contact. It all depends on the thickness of the product.
Congratulations!



And today is the apotheosis of the evening! The climax!
We couldn’t stand it and fried steaks on Delonge 1030.
No words, that's from the word at all, only such I found - wild rapture and gastronomic orgasm!
This is the result! I am applauding Delonge!
Finally, a real restaurant result, and from the best restaurant. Now I understand how they do it.
Delonge 1030, Sead program, we are waiting for it to beep about the readiness of each panel for frying.
The upper panel scored 230 C, which seems to be the maximum, in about 4 minutes, the lower one got 10 seconds later.
Fry the steaks for 2.5 minutes, the result is Medium rare, the potatoes are also warmed up.
I will never part with Delonge, as it is difficult to get such quality steaks in such a short time at home.
Full delight!
For the sake of objectivity, on the weekend I'll buy the same steaks and compare both grills - Tefal Optigril and Delonge 1030, having cooked steaks.
In the meantime, pictures of today's result.









Night photos, not special, but believe me, the steaks are perfect. We have tried steaks in almost all European capitals, and I choose restaurants very carefully. Well, maybe meat on a stone in Vienna wins a little due to the fact that the stone keeps warm for a long time, and the pieces can be slightly fried.
In general, the result is predictable, since Delonge's heavy panels with built-in shadows are more heat-intensive, do not have time to cool down when the meat comes into contact with the panel, they quickly seal, the temperature does not drop, roasting is more even, “blind” zones are minimized, the natural pressure on the pieces is stronger , as a result, the meat fries faster.

[Rada-dms]

Rada-dms, Olya, I sincerely congratulate you on your new assistant! Photo and report - above all praise!

[milka80]

milka80, Thank you so much! I practically forgot about the stove, while Delonge is working. Yesterday we fried burgers, it worked out very well, it doesn’t get cold from such a load, but of course it depends on meat.
The day before yesterday, just a turkey breast, marinated for half an hour in yogurt with spices.
Not dry, tasty and dietary. The remainder went cold for the Caesar salad and the husband for a snack at work.


I wish I had bothered with such a purchase before.
Now I take out Tefalka and want to make a shape-shifting pie.

And we all indulge in potatoes and Tefalka chicken.



And from Delonge measko!

[Barnaul]

Barnaul, Svetochka, am I late? The daughters bought an apartment - everything is under repair, I haven't looked at the forum for a long time ((((. So, we don't make sweet on the marinade!) It will burn necessarily, the temperature is high! Sweet is good for the oven, airfryer - there is no contact and a pretty crust turns out with honey ( it is better to use honey) Marinated chicken in two versions - 1. Thyme, rosemary, paprika, ground black pepper, salt and a little olive oil so that the seasonings are normally distributed 2. Ginger (a piece of 1.5 centimeters), garlic, a couple of cloves, lemon zest from 1 small lemon, salt, lemon juice from 0.5 lemon - grease the plates with oil (brush) before frying.Ginger, garlic and zest - all finely grated in a marinade.Vegetables (zucchini, eggplant - generally delicious) - oregano , basil, ground black pepper, a little salt and olive oil - again, so that the herbs are normally moistened. We marinate any product for at least an hour. Paprika gives a chicken, a turkey a beautiful color, pour at least a tablespoon into the marinade! All products with m arinade, where oil is present - do not lubricate the plates. If the meat has skin (chicken legs, perzola) - put the skin up - the meat will turn out to be more juicy. It is delicious only to grate pork with pepper and salt. Beef steaks - someone pepper-salt before, someone after frying. You can marinate with soy sauce too - there are actually a sea of ​​marinades! I only make quail with soy sauce and I don’t put salt if with it.



Yes, I was in a hurry to answer))! Therefore - only now - girls, dear! Congratulations to everyone who has acquired new grill helpers! Photos are awesome for everyone, super! Clever cooks! Let everything work for everyone for a long, long time! Delicious, beautiful and healthy food for you! I have no new pictures, but yesterday they were frying Munich sausages (my son brought them from Berlin) - it's awful! By Easter I want to make homemade sausage, I will only grill it)).

[Rada-dms]

Rada-dmsHello, do you have two of these grills? What is the fundamental difference? I really liked the optigril, since I never ate normal steaks and is not a fan at all, but I look after my husband just in case. Does it make sense to overpay for a pie tin, given that there is a cousin and a multibaker? (Probably still not, it turns out like a multi-baker will cook pies, but I didn't like the pies there at all, they don't rise) And maybe delongues are something better? It's just that I don't see any competitors for tefal, but I would like to buy the best for a long time
thanks for the answer

[Sannyshka]

Sannyshka, Victoria, good evening!
The question is difficult, but I will try to answer succinctly and based on my little experience.
If I had two grills, I'd go for Delonge.Well, if only because they are now in one place for me, and it was Delonge who was constantly registered on the table, and I would recommend it to my son.
Still, the main task of grilling is to fry meat, quickly and at high temperature. And if Delonge fries four large steaks in 3-4 minutes maximum, while heats up to working condition much faster than Tefal, then Tefal only two, and then wipe the hot ones !! panels or wash, then wait again, heat. And what will the guests do at this time? Watching someone already munch on steaks? With Delongy I don't even have time to prepare the steaks, but I have to lay them out on the panels. Plus, due to the fact that there is no rolling down due to the visible inclination of the panels, the vegetables fit almost twice as much. They fry faster.
The ability to regulate the temperature turned out to be a big plus for me. In fact, almost everything there is fried at 230 C.
You can expand and get a large area for cooking the same burgers or pancakes, pancakes.
Delongy has very simple controls, which means, as expected, there are less chances of breakdowns, and repairs are easier.
You can cook or reheat by lifting the top panel, that is, the top will not come in contact with, for example, a heated cheese pie or open pies. In a frying pan, such pies cannot be heated on both sides, but here there is a crust on the edges and a pleasant crust on the bottom. Every day, the husband warms something up in this way, since there is always a supply of pies in the refrigerator. Reheat buns well.
Fry eggs in tins. Cheese with tomatoes in molds, well, as shown above, such silicone limiters without a bottom. You can set the height of the top panel overhang, that is, heat non-contact high rolls.
In Tefali, Optigril (Nordica) is only contactable on both sides, or put something. But I'm afraid that suddenly the cooking readiness sensor will go crazy.
Delonge is not much larger in size. Well, I also like that you can press the product a little for more contact, which cannot be done in Tefali, again because of the sensor. By the way, Tefalka was already buggy a couple of times, I had to fry it by eye after the glitch.
Tefali has a tray in front of it, more and more liquid flows down and the liquid released by the product flows down faster. But I watched here and realized that Delonge has less drainage, because more evaporates immediately due to the higher temperature and heavier panels. That is, the product is immediately fried, not boiled, then fried. This can be seen when you stuff a lot of everything into Tefal at once. Well, I want to fry more vegetables right away, especially if it concerns the workpieces - eggplants, peppers, zucchini, onions, and so on.
The front panel gets a little more dirty in Delonge. The panels are equally easy to remove and install, as well as wash.
Delogi has a tray on the back, it is smaller in size, just attached and slides in a little, there are no problems with either one.
Tefali has a larger tray and is located in the front. You can immediately pour a little more hot water over the panel to make it easier to clean under the tap. Delongy can do that too.
Plus, Delonga has a large number of recipes that can be downloaded in their program to the phone, I don't use this much, but here I am imbued.
Waffles are still better in Tefali, but the size is huge, not portioned, I would say so if I mean for guests.
Tefali is very fond of chicken. In comparison in Kuzina - no worse and faster, but in pieces, or spread and beat. Very tasty potatoes, just like from the oven! Precisely baked, not fries.
I baked the pies twice, not from yeast dough, normal, nothing more, but convenient. But if you do not calculate the thickness of the dough and filling, then the top will burn.
As for pies and pizza made from yeast dough, then I pass. I generally admit yeast baked goods and especially bread only from the oven. By the way, this also applies to cupcakes. All appliances that have little space on top, and the top heats up, prevent the dough not only from rising, but also from opening in a normal way. Of these devices, I don't like the crumb structure. Do not compare this crust from the oven, this crumb and airiness.And so there are countless cupcakes - I rarely use them for other purposes.
Someone will be satisfied with such versatility, but now I rarely bake, and I want, of course, to get the highest class out of the oven.
Although I have not tried the biscuit from Optigril yet, in Kalorik it turns out normal, but not high.
I will take Tefal with me to the South and leave it in a city apartment. It is lighter, the panels are also lighter. She has working programs, there is a manual selection, but there is no temperature selection.
If for steaks and vegetables, Delonge is still bigger, faster and better. It is too early to talk and compare about the durability of the panels.
But Tefalka is also not bad, it has a slightly different coating, but if the panels were heavier and the slope was less so that mushrooms, for example, or shrimps would not slide, and the size for four full-fledged large steaks, then there would be no price.
But for a man, if he uses it, the better is Delonge, he is a more masculine solid device, simple, with easy controls and panels with built-in shades. It is these tendes that beat Tefali when frying meat. On fish and chicken, it is not so critical. This is my husband's opinion. I agree!
Well, I also use the ability to turn off one of the panels, and why bother driving both if you only need one for frying, for example, pancakes! Savings, however! And you can set DIFFERENT temperature of the top and bottom panels with one light rotation of the rotary knobs.

When you buy any of these grills, do not skimp on expensive imported beef steak, fry it according to all the rules. That is, first let it heat up after the refrigerator at room temperature, then dry well with napkins. Sealed steaks, to which the film adheres tightly, do not need to be washed if the shelf life is normal.
Although I like to wash meat myself, it's better to hold back here if it smells normal.
In all grill restaurants in Europe, meat is not salted before frying. Then you can sprinkle with aromatic salt. Drizzle with balsamic, brush with olive. oil. For flavor, you can put sprigs of myrtle or rosemary on each steak and fry right with them. Or then sprinkle with them or fragrant fresh herbs for the time of "rest" of the steaks after frying.
Then you will surely love steaks! Hope I helped you!

Olga answered, now I will also insert 5 kopecks)). I have Delongy for almost 2 years. The panels behave amazingly! Nothing has peeled off anywhere, does not stick. I use it very intensively - we often cook for 5-6 people, and for 3 people we cook something every day. We try to prepare dishes of the right nutrition - the grill is the right thing for frying! Almost without oil - much more oil goes to Kuzina! It is very easy to wash (although it is also perfectly cleaned with a special scraper, and it is easy to wipe it with paper towels). You can wash the panels in the dishwasher, but I never soap there - they are instantly washed with a sponge under running water. If you haven't wiped it right after frying (it also happens when guests are in a hurry), soak it for a couple of minutes and wash it off even with the soft side of the sponge. I'm very happy with it!

[Prus - 2]

Prus - 2, here, I also see no reason to wash them in the dishwasher! And I got used to it, if there is no time right away, drain hot water (namely hot) once, then there is no problem at all to wash. Shore cover, agents for p / m are all aggressive and plaque is often left on the cover.
Lyubochka, thank you for the good news about the durability of the coating in Delonge! And share the recipes for the right cuisine!
And I went to fry Indo-breasts!

[Rada-dms]

So, according to the marinade - we do not make sweet! Will surely burn, the temperature is high!

I think these words should be carved in stone as a guide to using non-stick grills. The cast iron will not care - you will just be tortured to wash this caramel, but the coated plates will definitely suffer. It was after the marinade with honey that the coating of Steba PG4.4 was damaged.

Rada-dms, an excellent constructive comparison between two grills. Thank you

But for a man, if he uses it, the better is Delonge, he is a more masculine solid device, simple, with easy controls and panels with built-in shades.

He can cook, but he doesn't like it. It's only when I'm not there. So I'm counting primarily for my convenience. And actually I have eternal problems with frying meat in a frying pan. through time normal comes out. Thank you very much for a very detailed answer, made me think.

[Sannyshka]

Sannyshka, I also thought for a long time, then after reading a lot of reviews about the delongue at once, I decided that it was not worse. I bought a new Tefalka for the occasion with a big discount, and for my son Delonge. So it is with Delonge that I am not ready to part now. I left the tefal, because it is easier to transport, it can be used for baking where there is no oven, and sometimes you want chicken or meatballs.
The husband will definitely fry, according to his own judgment, he has absolutely no time to cook, but he is happy to work with the grill, because it only takes 10 minutes. And he even washes the panels so that I would be ready for tomorrow to stir up something else in the grill!
In a frying pan, you need to make a high temperature, grease dry! meat with butter, do not lay the entire surface of the pan and do not overcook. It then comes in five minutes.

[Prus - 2]

Prus - 2, my dear, thanks for the sauces, it's been three weeks since my grill went to visit my daughter, I missed him very much, but he is not in a hurry to go home yet, I will have to conclude: buy myself a new one

We also took Tefal at an interesting price. And Delongy watched him too .... Well, we won't put a lot of meat.

From what has already been prepared (in different electrical appliances):
Tefal perfectly cooked the fish, a definite plus for him, I will only cook the fish here now.
Meat was made with kebabs, in Tefal - so-so, in an electric vertical barbecue it's still better
Meat-natural cutlet seemed better in the Princess, and on an onion pillow, and in its own juice, and in one place it is fried and languished.

I wanted to draw up a report on Tefal, but it turns out I forgot to take a picture. I bought CU from the Germans, I came very quickly. I cooked, the shawarma inside warms up, it turns out very tasty.
Marinated chicken, cut it across (I didn't put it all because there were not many eaters), stuck a temperature probe to check, everything was perfectly fried, juicy tasty. The temperature probe squeaked, came up to turn it off and at the same time the grill squeaked - it's done
Pork steaks, everything is fried, but the pork itself may taste due to the fact that the medium had to be left until the next frying

French-style potatoes, but no meat - very good. With meat - you need to set the temperature higher because meat is lower for the type of stew

(although the results are also different in DS, it also depends on the shape, I have a bunch of different ones, now I use only one baking sheet, because the result for us is gorgeous, it stood for 10 years unclaimed, because the size is both for me and 2-3 people are big

Yesterday I needed a quick one, didn't pickle it in advance, my jamb, threw in 3 chicken legs - everything is fine (you just need to pickle it in advance, and not half an hour before frying, or not be lazy in that case, but throw it into the marinator).
Now a little about the optigril, when I looked at them and compared them outwardly, they are the same, the programs are the same, the power and size are one-on-one, the marking of the models is different and the price is also ... and where is the difference. I was told that in the firmware of the programs, that is, the program itself is being improved / updated (improved), so I think if you take an optigril with the same parameters, but with different brands, they will give different results. I think if, for comparison, cook at the same time in Tefal and Nordic (analogue of Tefal), then the result will not be the same

[Svetlana777]

Svetlana777, Light, and where did they tell you that the matter was in the firmware? There was a bug in the old firmware, and the sensor often failed.
When I chose Opti or Nordica, two sellers said that the filling is better for Europe, since the requirements are higher.
I fry on hand at the highest temperature, its range is the same for all the latest models.
If the shadows were inside, then it would not be critical how much area the meat takes. The panels simply cool down directly from a large amount. And my two small steaks are fried perfectly.
Well, as I go to Irishka Kara, then we will compare!

Well, as I go to Irishka Kara, then we will compare!

come on, compare, I'm also interested. I knew that if there is ten on the plate, then roasting for meat is better, because the cooling is not so ... but, now that there is, that I will use

There was a bug in the old firmware, and the sensor often failed.

so I'm not talking about the old firmware, okay, it would be old and new and that's it, but I don’t even know how many models there are, they breed, breed infections, confuse

[Svetlana777]

Svetlana777, and who said about it? In the official service?

I cooked, the shawarma inside warms up, it turns out very tasty.

also gathered, everything is there, only the salad is almost crumbled To keep it fully fried? Or what other squeak?

Or what other squeak?

I'm right on time (sorry, it's probably no longer relevant, the pressure hit on the spot for the whole day, so I just went to look.) .. before the squeak

The virgins are beautiful, let's talk about shawarma! I am with an incredibly tasty sauce for it - 1/3 of sour cream 20% + 1/3 mayonnaise + 1/3 kefir + garlic to taste + a small bunch of fresh dill (finely chopped) + salt to taste and ground black pepper. Pour the layers with this sauce inside (I take finely chopped cabbage, Korean carrots on it, sauce on top, generously chopped chicken breast on it. Grill it, pickled. Medium size - 4-5 minutes, no longer!) and grill for 2 minutes. And we add the rest of the sauce with a tablespoon then, in the process of eating, additionally pour into the shawarma))). The sauce is amazingly delicious! My children water them and fried potatoes))).

[Prus - 2]

Prus - 2, Lyubochka, well done! Something I don’t do shawarma, but after your story now it is obligatory !!! We urgently need to run for lavash!

[Rada-dms]

Rada-dms, Olga, did you make shawarma? Today I tell the children - they haven't done it for a long time, they have to cook))! In fact, very tasty! And the sauce - indeed, there will be a Bombovskaya dressing in the salad! Thanks dear for the tip! Yes, and if you are going to Ukraine, you are welcome to our hut))! The apartment is large, there is where to stay.

Girls, let's talk about Bork. And again fresh impressions about Delon. How are they being operated? I am tormented by a choice. Is it worth overpaying or is Bork a really cool grill?



Sorry wanted to write about Delongy



I just got burned once on Shteba 4.4. It was the nightmare of my life. It has been idle in the closet for the third year.

I really do not have Bork, but his exact copy of Sage, even more precisely Sage and Bork are copies of the famous Breville, also suffered for a long time and it was a pity for money. What to say? He's much cooler. That is, it is the only worthy alternative to cast iron at the moment. That is, it heats up quickly (cast iron is at least 20 minutes this 4), on cast iron at least 2 kilograms of meat, put the temperature does not drop, you can easily put three or four pieces on Bork and the temperature is rooted to the spot. In Delongy's, in comparison with him, the temperature drops from one piece of meat, so there is practically no real grilling effect. Until there was Sage everything seemed fine, but now I know how to roast meat on a good grill. At Borok, the slope of the panels inward to drain excess juice and fat is done perfectly! In general, the whole design is thought out and there is nothing to complain about at all. Copies are made beautifully (from a friend it was Bork) But, alas, no one has yet come up with durable panels. Six months later, everything burns just on the way. Extras are expensive. But Delongy's panels deteriorate in the same way.

[Irina]

Thanks to such a detailed answer. Probably I will decide on Bork. The miser pays twice. Cast iron is not mine. Yesterday I was grilling steaks in a good cast-iron pan. The whole house smelled and grilled vegetables, too, the smell is still the same.I want to have a non-stick coating and to keep the temperature under control and not bother.



Irina, I'll take a closer look at Sage.

[Rada-dms]

Until there was Sage everything seemed fine, but now I know how to roast meat on a good grill. At Borok, the slope of the panels inward to drain excess juice and fat is done perfectly!

What was the grill before Sage, Delonge? That is, you compare Sage with Delonge? Do you have a photo of the meat fried at the Sage? I would like to calm myself down a little!
Delonge also heats up very quickly and has a slope of the panels. There is no problem with fat dripping.
I watched Bork, as I myself do not like compromises with regard to instruments. Then I read the reviews and this topic, and after they wrote that, having Bork and seeing how Delonge fries, they regretted the extra money spent, the choice became obvious. The panels are arranged in the same way at Bork, as it seemed to me, as at Delonge. I'll drop by and compare how I'm going to the mall again. Then why is the result better?

They all have almost the same panels, the coating is non-stick. So a lot depends on how you take care of it. But Bork's replacement will probably be more expensive than Delonge's.
I have no doubt that Bork fries well, but equipment from Bork also breaks down "well". The whole point is not in appearance, but in how long the devices are designed for. Bork was immediately tense with this.

Rada-dms, Olga, did you make shawarma? Today I tell the children - they haven't done it for a long time, they have to cook))! In fact, very tasty! And the sauce - indeed, there will be a Bombovskaya dressing in the salad! Thanks dear for the tip! Yes, and if you are going to Ukraine, you are welcome to our hut))! The apartment is large, there is where to stay.

Oh, not yet, very bad lavash is on sale at my fingertips. Wow, the apartment is luxurious, you yourself are even better, so boom to dream! Maybe I can find distant relatives.

And again fresh impressions about Delon. How are they being operated? I am tormented by a choice. Is it worth overpaying or is Bork a really cool grill?

Today I'm going to fry two steaks, I'll time it. But Bork can be more or less compared to someone who has two identical devices. In shopping malls Delongi shows master classes in Moscow in M-Video, maybe you have one too? You can agree and bring your own meat, and then evaluate the result.

Thanks for the answer. I also look at Delonge, I like this grill. In St. Petersburg, too, in M. Video shows master classes. But I wanted to ask the users. How is he doing? How the panels will behave in operation. Many are happy with Delongy and the reviews are good. Eh, a tough choice. I wish this time not to be mistaken with the grill

I do not have Delongi, before him there was an optitma Tefalevsky grill, I saw delongi in the store and at my friends in Russia. I already wanted to buy and carry with me, but then changed my mind. But I have NOT seen my Sage before the purchase. Maybe I was totally wrong? I was told about Breville by my American relatives, who do not even want to compare it with anything, for them it is the best, they are obsessed with steaks, like all Americans. But they don't send it to us here from America, but their exact copy Sage was sent to me from England. Recently in Moscow I compared it with your Bork, in appearance one to one. But to be honest, I didn’t go to the store again to compare with Delongy, there was a persistent feeling that Sage panels are much heavier than Delongy's. Plus a built-in thermometer that prevents the meat from overcooking. And let's just weigh and compare the panels. Maybe I was still wrong and the panels are the same in weight. That is, you need the size of the panels and the weight

Subscribe to the topic. There is no contact grill, there is cast iron for gas, but I don’t like that the meat smokes a lot, the hood does not help, and it sprinkles decently when you fry steaks, I don’t want to get it out again.

What I remembered. Delongy doesn't change the position of the fat drip panels? If yes, then here's what bribed me in Sage (or yours in Bork) Panels can be placed at an angle or even.Meat is fried in a completely different way, when the panels are tilted and everything immediately flows into the pan, this was just a plus in Tefalev, but also a minus, since you cannot fry an omelet.