Choosing a contact grill

[Tanyulya]

Tanyulya, well, it obviously does not see the thickness. It seems to me that I am simply overdrying them, because looking at the pictures, it seems to me that they are not fried at all.
Now it turned out better and as thick as in the photo. Fried for about 12 minutes. The minced meat is very wet with kefir, and it gave juice, and at first they float to be stunned, condensation drips from the lid and I don't know from what minute the stripes begin to appear.
The capacity for the drain is too small, it seems to me. I put in some more scoop, I don't know what I needed for, but it came in the kit.

I fry on time for 8-12 minutes, depending on the heating of the grill. At first, the readiness of the cutlets was checked with a thermometer, now for appearance.
You need a scoop for the second plate when you unfold the grill 180 degrees for the barbecue.

Oh, that's what this scoop is for, and I twisted it, twisted it and put it in the locker.

I decided to cook a milk zucchini.
Here we had to start with him. I cooked for 10 minutes. It looks striped and at the same time not ready, but this is a hoax. When it cooled down a little, I tried it. Juicy and sweet. Delicious. Tastier than cutlets, which taste like hell knows what happened. When it is completely cool, it may be refreshing. just like grapes. I liked it much more than in a frying pan. There they are sluggish, but also tasty. But not at all.
It looks like the minced meat needed to be whipped a little longer. Or skip it again through a meat grinder (I took it ready). The one that turned out for me is still rude. And, most importantly, you need to get used to the optical illusion of not being ready.
Maybe it's just my problem ...
Now, at least buy a slicer to cut it to the same thickness ..

All the same, I cooked normal juicy cutlets and not thin besides. More than 2 centimes for sure. No longer measured, ate. He did it, warming up at the maximum. As soon as the meat juice ran, which is not at all harmful fat, I slightly lifted the lid, reducing the pressure on the product. After a few minutes you can already let her go - nothing runs. I turned the cutlets over (maybe I shouldn't have?) And put the lid down again. After a little time, I removed the temperature so that it would only quietly squirt. All cooking took about 15 minutes.
Didn't like the work of the thermostat. The whole scale, I think, is conditional, like his work. He cuts down the heating at 240 and turns on only at 180. I didn't notice exactly, but something like that. The grill becomes quiet and does not grill, so there is no 180 °. So it works over all temperature ranges. But you can twist it with your hands, which I did. The cooking time takes a little, it takes longer to prepare for the start and wash it. The panels are clearly not the best in terms of coverage, you can't wash it so easily, and you need to steam the frying pan after cooling down to remove it. I didn’t wipe it off with a dry paper towel, because I think you can scratch it. I don't presume to judge about the thickness of the panels, but it could have been thicker. If you also need to cook a side dish, then you begin to regret that there is no second set of them.
The disk is full of lies on temperatures. They talk about 260, which are not on the scale, about the fact that it has already warmed up, although the heating lamp is on and, setting 210, they talk about 190. A very unconvincing video included. Well, the impression is quite normal, in terms of quality and worse, there are probably. When cooking, I didn't splash anything around, but I haven't fried chicken legs and thighs yet.

Arkady, I congratulate you on your birthday! And of course with the fact that your cutlets are good.
To wash it, yes ... it's difficult, I wash VVKesha one, two, GFeffs need to be washed for a long time, with preliminary soaking of the plates. 260 there seems to be no, maximum 240, it seems to me they are there, but in GF 200, 220 there is no ... Sometimes, at 150, he'll say that mom doesn't cry.
For some reason, my chicken parts always "shoot" with fat, I don't really like this dirt, so I fry them in the VVK.
Although I am generally happy with them, for meat, fish and shawarma-type butters, I really like the panini.
Share your best practices,

Ladies, I want to ask you a couple of questions about the contact grill.
We have already decided to order, but a couple of questions worries
Is an extra plate without ribs important?
What is the best frying top size?

Is an extra plate without ribs important?

For, important to me.

What is the best frying top size?

Here you decide based on the appetites of your family.

And what is this record for?
And then already, and what kind of grill, besides Shteba, have it? I can't find something.
The family's appetites are ... well, average. Then I will ask in another way, for a family of 4 people, average gluttony, what kind of roasting area will be good?

Around 320x260mm will be fine ... for three. 3 fish steaks fit. But if not all of them are healthy, then 4 will fit. If you make cutlets, then there is already enough for four.

Hello everyone! I ordered Steba FG70, waited a week, but it turned out that my order was confused, and by the time it was discovered, the grills were over. I read everything for a week, looked, and found its clone - Severin KG 2392. I made up my mind) It costs the same, power and design, everything is practically the same. But it comes with 2 smooth and 2 corrugated plates. Everything changes very simply. I like the coating of the plates very much, it is rubbed at once, the plates are thick, and the grill itself is heavy. This is a plus. Everything is done well, the construction is serious. Nothing wobbles or rubbed off or stinks. The top cover opens up in the barbecue, the raclette rack positions are several in height, and it locks in the closed position! I had RUSSELL HOBBS 17888-56, so in one corner everything burned at once, you can't fry meat there, there is something to compare with. It seems to be more powerful than Severin. The latter does not burn anything, and what bothers me is that when the product gives juice, it fries more slowly on the bottom plate. I don’t know, maybe it’s right. Please write knowledgeable people, is this normal?) Fried zucchini, peppers, fish, all sorts of chicken details, super kupaty.
these are the dimensions in the interior
he is clean)
one of the smooth plates
chicken in Chinese and other) marinade, fried for 5 minutes at a maximum of + 5 on 2/3 of the scale, very edible))) Fillet for Greek salad - 5 minutes!
I'm happy with the grill. I hope we will be friends for a long time)))

Cool grill! With the purchase of you! let it please and serve for a long time!
And I, such a chicken, did not see this grill when I ordered Shteba for myself, the parameters are exactly the same, and the price is more pleasant by 30 percent. Change order or something

Thank you so much!

The latter does not burn anything, and what bothers me is that when the product gives juice, it fries more slowly on the bottom plate. I don’t know, maybe it’s right. Please write knowledgeable people, is this normal?) Fried zucchini, peppers, fish, all sorts of chicken details, super kupaty. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=274505.0

Hello! I also bought the same grill the other day, but I still can't get used to it. I fried chicken fillet on it, it turned out very dry and took a long time. For some reason, the juice formed during frying did not flow into the pan, as a result, all the juice burned on the plate, the tray for collecting the liquid remained absolutely dry and clean. The meat was not fried, but stewed. And if you keep the meat longer until all the liquid has evaporated, then it will dry out. It turns out in order to get an appetizing grill crust, you need to fry the meat for a long time, but it becomes tough and dry, and if you get it earlier, it turns out to be just stewed without a crust. Then I tried to fry the wings, fried for 40 minutes, in the oven or in a frying pan it would have been faster. I thought, maybe when the fillet was fried, the grill did not warm up enough, although the instructions say that if the green light comes on, then the grill has warmed up to the required temperature.Before frying the wings, I warmed up the grill for about 15 minutes, when I put them in, they started to burn after 5 minutes, but inside they were naturally damp, I lowered the temperature, and suffered for 45 minutes, as a result, the skin was all charred, the fat again did not drain anywhere , the pallet remains clean. It strains me, what is the pallet for? So the fat should drain there. In short, while I'm disappointed Cooking for a long time, the liquid does not drain, the meat is dry. Can you share in more detail what else you cooked on it and how long, at what temperature?

[GGK]

GGKDo you have such troubles with a Severin grill? 1800 power? Do the wings roast for 40 minutes? Ooh oyyy .. but did you get a defective grill?
I, too, so far refrain from ordering just such a grill, but the parameters seem to be quite good.

sooo strange, I don't even know how it is ... I wrote about the chicken how I cooked it, and it was marinated, that is, very wet) Fillet at a stroke, kupaty for about 10 minutes maybe. Is the temperature regulator at maximum? I would certainly be more surprised if ALL topics about grills had not read. Someone is very happy, but someone does not succeed. On the same grill. And in general, what 40 minutes?!?! It cannot be that they wrote! Wait 15 minutes until it warms up?!?!

[Mirabel]

Mirabel, yes he is. Oh, I don’t know, maybe defective, maybe I'm doing something wrong
Vivita, and how long do you heat up the grill? I did not marinate the fillet, set the grill to the maximum temperature, as soon as the green one lit up, immediately put the fillet, but it was stewing with me, the juice did not drain into the pan, while I waited for these strips from the grill, the fillet was dry. And for the wings, on the contrary, I warmed up for 15 minutes at the maximum, I marinated the wings beforehand, so after 5 minutes they turned black, but inside they remained raw, I slowed down the pace, but they cooked for 40 minutes, maybe I slowed down too much? And the liquid flows down into your pallet?

[Vivita]

Vivita, tell me more, please, does it say on the box that it is made in Germany? I have it written at the bottom of the box: manufactured in China - according to german quality standards, that is, manufactured in China in accordance with German quality standards. I also bought a yogurt maker with the grill, it says that it was made in Germany. Maybe yours is also made in Germany? And I have Chinese, maybe because of this I have problems.

Everything is the same with me. In the service or the seller you need. It's hard for me to understand what a chicken can do in a grill for 40 minutes)

I'll try to torment him on the weekend, if I also cook for a long time, then apparently I will have to contact

I really like the way it fries. And the reviews on the sites are NOT ours, very good. I even translated from a German site on purpose)

[Vivita]

Vivita,
Yes, yes, the Germans really like it and our Belgey are happy with it.

I was spinning minced meat from chicken, I decided to grill one piece, I had to check the tender) and wanted to put it out by the minute. It just so happened that again chicken A piece probably from the thigh, sprinkled with a mixture of peppers, half a clove of garlic, mustard. Rendered I did all this while the grill was warming up for about 2 minutes, the light went out, the temperature was maximum, and after about a minute I put in the meat. I didn't press it! Salted on the grill. Soaring, but there was very little juice, so that it dripped to the tray, I don't know what should be there. It's in 4 minutes I turned it over, another 3 minutes on about 2/3 of the scale.
Everything is very simple and fast. For all 10 minutes !!!! I only managed to scroll through the minced meat) I think that after turning over, a minute at the maximum was enough.

Girls, what can you say about the cuisinart electric grill? Maybe someone from practice will say something or purely theoretically ... Here I am looking at him

And I bought a Travola SP-32 grill. Something I have, too, so far nothing works. Chicken fillet, like nothing, turns out, but the meat, I did not like at all. It was somehow tough. Juice was constantly flowing out of it and below it was not fried, but steamed. Girls, if anyone has such a model, help me figure it out. I can't figure out when the grill is ready to go.I also can't figure out how to set the temperature, there are only min and max on the regulator. And what is the minimum and what is the maximum is not indicated anywhere, neither in the instructions nor on the Internet, I did not find. It seems to me that all my troubles are due to the incorrect temperature setting.

Hurrah! I got my Travola SP-32 grill !!! She beat off the meat, marinated there too. I didn't time the frying, because I was busy looking at the vegetable cutter (2 parcels arrived at the same time), but about 5 minutes. The meat turned out to be wonderful, juicy, slightly pinkish, but fried !!

I can't figure out when the grill is ready to go. I also can't figure out how to set the temperature, there are only min and max on the regulator.

Try to swing and wait 5 minutes

Hello. I read the whole Temka but did not understand whether this animal is needed at home or not. Is the meat juicy with stripes?
help me please. of all animals are suitable in price and power. this. what say7
🔗

Most likely not relevant already, but others may need it. I had one, now my mother is living) Do not take without a temperature regulator if you want to fry meat and fish. The temperature is immediately maximum and it is convenient to fry bread, I don't even know what else is possible, meat is burning on it.

Hello! I have Tefal Health Grill Comfort GС306012. I am very happy with it. There are no unnecessary delusional functions, an excellent oil sump, very compact, fast, easy to clean. It is a pleasure to cook on it, pink salmon cutlets in 5 minutes. Pig steaks for a company of 8 adults in 15 minutes (2 tabs). Nothing burns, does not stick. I made chapatis with cheese, tomatoes and herbs, everyone wondered what kind of yummy it was, you could NEVER do it in a frying pan! And it is also a paradise for those who are always losing weight (and I don’t know what I would cook on Dukan without him), as I see how much oil flows from fish and meat, I think how I ate it before. The grill itself did not grease with oil nirazu. I've been using it every other day for half a year, not a single scratch. And, and he also has a very convenient height adjustment, for example, for smoking parts, you need to be higher so that they do not slip out. You will fry on a thin fig, they will jump out when you close. There was a question about the latch, whether it is needed. I already wrote how often I use it, my verdict is no! This is not a waffle iron, where you really can't go without it. I never press anything, everything is juicy and very tasty. 200% worth the money

And, and he also has a very convenient height adjustment, for example, for smoking parts, you need to be higher so that they do not slip out. You will fry on a thin fig, they will jump out when you close.

I got used to frying large things on the standard grill mode, closing the lid and at the same time, as it were, raising it, and lowering it at the very end. I don't know if she explained it clearly. At first, the pepper also flew away when I closed it, but now everything is ok.

Yes Yes! and fry the whole pepper? We like to fry right on gas, uuuh the smell is worth it. I cut, I have never shoved a whole one ... The peppers are now giants

I cut, but not in circles, but in segments from top to bottom - large pepper into 3-4 parts.

Today I tried out the new Silvercrest grill (I planned to Stebu, then Domo, and then this budget one came under my arm) According to the indicators, it suits me perfectly and bought it.
I fried pickled steaks in advance ... well, maybe for 6-7 minutes. then potatoes, and at the end a Bulgarian pepper.
In general, I liked everything, but a little sprinkled with oil around, wonderful baked potatoes, paprika is generally a fairy tale. The meat was a little stringy and I completely forgot to place it under the foil for a while.
And I was very happy that everything was washed very well and easily.
I'm happy with the purchase, I will continue to master the new toy.
Thank you all for sharing your experience.

Girls can't find a BBC grill anywhere. Who will see the message about the sale post the link.
Girls who compared STEBA and Pro Cook. Which is better, more functional, where the coverage is better. Straight all exhausted. I urgently want to buy.

Girls, good evening.
I want to match 2 grills.
1. Shteba 4.4
2.Silvercrest (Lidl's European economy class brand)
the staff cost me 120 euros
pros:
compact
heavy
beautiful
large work surface
does not splash
cons: (for me personally)
plates are difficult to wash
the plates do not fit in the soaking sink
silver cross cost me 40 euros
pros:
heats up quickly
super easy to clean plates
can be soaked in a sink, dimensions allow
cons (do not forget, everything is in comparison with the staff):
plastic case
sprinkles fry
the top fries more than the bottom (it seems to me that because of the juice escaping from the meat), you have to turn the meat over !!! with vegetables everything is OK !!! made eggplants today - class!
non-compact, horror how much space it takes up in comparison with the staff
Well, something like that) I'm glad that I have both!

Help!!!!! Urgently!!!!
I read all the forums, I got confused completely! Help me choose an electric grill for a guy, soon it will be necessary to give a birthday present) He is fond of healthy food, boiled chicken no longer climbs, we decided to diversify ... I am looking in the range up to 17k, the size is small and combined (the main thing is not to splash). We will use it in an apartment without a hood ((((at first I wanted to have a stone surface, but they are simply nowhere to be found, rotel scared that it was open.

Hello everyone.

I really want to buy GFGRILL GF-150, but it is not available anywhere. instead, GF-200 and 220 are offered everywhere.
But on YouTube and on these forums, it is explained that the GF-150 is much better suited for meat than the gf-200 (in the gf-200, the real temperature is not higher than 190-200, as a result, the juice from the meat flows out before the crust forms).

As a result, I began to think towards ProfiCook, but there are also 2 models, mechanical and electronic.
I really want electronic control like in PC 1030, but I'm afraid that there are the same problems as in GF-200.

Who has any experience comparing the ProfiCook PC-KG 1029 with the 1030 or the gf-150? please share your reviews

I want to buy Tefal Health Grill Comfort GС306012. Tell me, maybe there is the best grill in this price category (7t. R.)? If so, which one?

[Evgeniya]

Evgeniya, rammed today the same grill as yours ... and was disappointed to tears. Rather, I went for a sandwich maker of staff 40 and ordered it while they were looking for the goods in the warehouse ... I naturally went to the store ... I looked at me with this wonderful unit, and at the very ozone in the basket there is a shtebasik, I thought I could save some money.) : I brought it, washed the panels, wiped it, turned it on with a swing (3), smeared it with a little oil with a brush. on one side put 2 cutlets, on the other 2 chops. for the sake of experiment. The cutlets burned very well in 5 minutes! the meat is also scalded down to 1. what is my mistake? chops before marinated in mayonnaise. maybe you don't need 3 at once? and what a maxim. and min. temperature? I did not find it in the instructions. I urgently need to look for love with my boy, otherwise the family will not understand. from frustration, even a sandwich maker in a box is still standing. where to begin? I re-read everything to shtebik, but there the girls are temp. change

Now I have Tefal, I am very pleased with him. Do not marinate the meat, sprinkle with spices after cooking. Before him there was Shteba 4.3, love did not arise with him, it is not convenient to carry it, once again you will think about whether to get it or not. Feels like the temperature on the Tefal plates is higher, the meat is better sealed, but this is understandable, with the same power, the size of the plates is smaller and they are thinner.

[ikom]

ikom, so something 3 seemed to me a lot! I made the rest of the chops already at 1-2-1, the lid was in the middle. I will study, maybe you have a simple recipe for our model. you need to learn to feel it., while alas it's hard

[Nicoletta]

There is no recipe, I mostly cook beef or pork steaks on it, I dry the meat, put it on a grill preheated for 3 times without salt and seasonings. I control the temperature inside the steak with a thermometer and ... overexpose, if you do not exceed the correct temperature, it will be great)) I put it on a plate, sprinkle with salt and spices and leave it under foil for a couple of minutes.

Nicoletta, I think your mayonnaise was burning ...

Grill temperature settings
1- vegetables 100 degrees
2- hot sandwiches 200 degrees
3- meat 250 degrees

[ikom]

Hello everybody! : bye: Yesterday I bought an electric grill Tefal Health Grill Comfort GС306012. I like everything very much, cooked pork chops, chicken breast fillets, vegetables, mushrooms; very tasty, you correctly write that it is impossible to do this on the stove. She baked the meat and breast for a couple of minutes on "3" mode to seal it, and then switched to "2".
ikom, Inga, and Jenealis, Evgenia, you have the same grill, tell me, please, how long do you make chicken thighs with a bone, in the instructions in the figure there is a time of 30 'on mode 3, it will burn out, I think. Apparently, so much time is due to the fact that there is a bone and it is necessary for everything to be prepared. But it is unrealistic to keep so much time on the "troika", maybe switch to low modes?

[Selena S]

Selena S, Elena, I think that it will burn out in 30 minutes on mode 3. I myself cook chicken thighs in other devices, I can't tell you about the grill ...

[ikom]

ikom,

[Contact grill GASTRORAG NPL-EGD10E]

People, why is there no interest in this type of grill?
Contact grill GASTRORAG NPL-EGD10E
These grills are used by shawarists.
cost from 6 to 8 thousand rubles.

I'm thinking of buying one so that at home there is at least an opportunity to make shawarma.
Anyone interested in shawarma?

Added on Monday 21 Nov 2016 12:51 PM

The answer was received from the shawarma:
1. These grills with cast iron worktops heat up to operating temperature for 20 minutes.
2. After switching off, they keep the operating temperature for another 30 minutes.
3. Needed to work on the flow of orders.
Household, however, cools down quickly and will work slower on the flow of orders, and faster transfers heat from heating elements to food.
But, it does not know how to accumulate heat, like cast iron brothers.

Therefore, you can observe the effect of uneven heating of food. Since the thickness of the working surfaces of the steel brothers is thinner and heat is removed in almost the same place where heating occurs.
Perhaps there is a choice, and in more expensive models, steel work surfaces are made of alloys, etc. imitating the properties of cast iron.
Questions remain:
How in which grill is shawarma fried, comparing the length with the length of the grill plate?
Suddenly it will not be cooked equally.

Based on electricity tariffs in the Moscow Region, 4.81. Then it takes 20 minutes to warm up the cast-iron brother = 0.96 kopecks, if this allows you to get the desired effect for making shawarma, then this is the secret.

After all, the quality that is obtained for shawarma is made with the help of cast iron brothers, and not steel ones.
Further, I tried to mathematically come to what the master from the shawarma shop said.
That it takes 20 minutes to warm up.
There is a nuance, I asked it when it is 0 degrees outside. They have a solid hole in the room. Therefore, the grill begins to heat not from 20-25C degrees, but from 0-5 degrees.
I really didn't find out the temperature to what temperature it was heated.

Further, using physics and formulas, we find that for a 4kg plate, it takes 9.9 minutes, if it is heated with 1kW heating element from 25 degrees to 300 degrees.
I took 4kg on a cast iron plate based on the total weight of the grill of 11 kg. 10kg per wafer and 4kg per base.

[AlexeiK]

AlexeiK, I choose the grill myself and, for myself, decided that I just need 3 grill positions, and a flat panel, and in such professional grills there is only one position, so (I have) only interest in the price and weight from 14 to 20 kg ...

Posted on Friday 25 Nov 2016 08:18 PM

And they press the shawarma at the end, so that the filling warms up and the crust turns out, it will probably be delicious on a household grill, ksati, I also want to grill because of the shawarma, we often cook it at home, but it’s not enough to warm up and crust on the pita bread

[Weight amendment]

Weight amendment I found out from the manufacturer, weight 14 kg, for a single grill (there are double ones, they are twice as wide).
Each plate is 2.4 kg.
+ Weight of heating elements 1 kg.
Olka D,
For the sake of this shawarma effect and I am looking after this device.
Tried it in the airfryer, but not that. The airfryer dries, and cannot warm up the filling.

Only, the question is, what is the difference between "professional" and household models?
The same gastrorag sells "professional" and household goods (gemlux). The difference in price is 2 thousand rubles.
The question is open.
Care for "professional" versions is not described anywhere.
What are the 3 provisions needed?

I also think that when you invest 6-8 thousand in a grill, then just cooking shawarma in it is too little for that kind of money.
The perspective of these grills in meat cooking. And here it is possible and there will be a difference in which plates the grill has.
In household thin metal.

I ran through the topics here on the forum, and analyzed how the cooking happens.
The algorithm is as follows:
1. We put the grill on the maximum temperature, throw in the meat, for a while
2. We expect
3. Subtract to a lower temperature.
That is, the plates in the discussed grills, with a very low heat capacity. And you have to be at the grill.

It's interesting to avoid all these unnecessary gestures.

I will explain the physics of the process.
1. Let's put the shawarma in a household with thin plates that have some kind of heat reserve, which was received from the heating element in the last 10 minutes.
This heat reserve has a finite value for each metal or alloy.
2. Put the shawarma at room temperature.
Next, the process of transferring heat from the plates to the shawarma will begin.
Will the question be enough?

In everyday versions, it is usually not enough. The temperature on the plates drops rapidly and we begin to wait for the thermostat to turn on the heating elements to heat the plates. We get that, shawarma is not cooked at a constant temperature.

The question is, what does it matter to cook shawarma at a stable temperature in comparison with a situation when the temperature jumps?

If you think about it ...
Basically, cooking is maintaining the temperature gradient inside the food for a given time.

[AlexeiK]

AlexeiK, and what do you mean by the dish "shawarma", cooking meat or already a filled envelope? I mean the finished envelope, if you are too, then you need to press it there for 1-2 minutes (I saw this when the shawarma cook prepared shawarma for me), and if meat, then it can be cooked in the oven and in a frying pan (this is how we are at home cook, because there is no grill yet).
And the shawarists have a famous vertical spit and their grill seems to be quartz, and the contact one at the end.
And the three positions of the grill are contact, on the weight, and 180 degrees, there is no picture, unfortunately, but gemlux has these 3 positions.

By shawarma I mean what you described.

But I don't agree about meat.
The contact grill cooks meat differently and allows you to cook differently. An oven or pan won't allow that.