Choosing a contact grill

[Sveta]

Sveta, if you need steaks, then choose a grill according to the following parameters:
-The power of the grill is not less than 2 kW and the maximum heating temperature directly related to it;
-The grill panels are preferably removable and heavy, because when you put meat, there is a significant drop in temperature, and the panels are thin and are not able to accumulate heat;
- A mechanism that allows the top panel to move horizontally. This ensures that it is always parallel to the bottom, regardless of the thickness of the food placed on the grill. This is necessary for uniform heating of pieces of meat;
-The type of control is mechanical or electronic, the presence of various panels, temperature probe and other personal preferences.

[fast]

I wanted to take steaks / cutlets / lula specifically for meat, and so that it would be fast. As far as I understand fast only more expensive grills will do it, right?
And on the grill for 5 tons. - like, like in a regular frying pan, only with stripes? Or are there inexpensive contact grills with replaceable plates that quickly bake meat?
There is an analogue of Redmon, it does not suit, the meat is not baked, but rather simply fried

I have a kitford 1602.
buying a grill, I bought a "toy", maybe say on trial. Immediately expensive, too, the toad choked to give, so the choice fell on the best price / quality ratio in its price category.
look at my messages, I posted pictures. if interested, read the reviews, watch the video on YouTube.
in general, there are plenty to choose from.

Thanks to everyone who responded to my question! Now I have become better guided, what to look for, what nuances to take into account. I'll think...

For those who want to cook a real grill, as it should be, and not a boiled-baked concoction, I do not recommend buying all these household color-musical grills with a non-stick coating at all. I personally have already played enough on glass-ceramic Steba and Tefal, and finally listened to smart people who have long advised me to buy prof. barbecue grill with cast iron frying surfaces. I bought an inexpensive Turkish grill, tried to fry it and realized that all the grills before that I had wasted money.
Here, a real crust is obtained, it is prepared much faster, the meat turns out to be more juicy and much tastier. The food is roasted very evenly thanks to the cast iron, which keeps the heat very well. The maximum temperature of the frying surfaces is 300 degrees, nothing burns without any non-stick coatings, the weight of the grill is 27 kg. For the price, it turned out to be even cheaper than Tefal Optigril. I highly recommend it to everyone. Now I regret that I did not listen to knowledgeable people before.
I bought this grill.

Definitely Delonge! I have both - Tefal Optigril and Delonge 1030. Meat is much better to cook in Delonge.

Tefal Optigril at a maximum gives 270 degrees, Delongy 230 degrees, how can it be better ??? I have a maximum of 300 degrees on my grill and I would like another 50 degrees on top for steaks, but your grill with 230 degrees is the best.

[Vasya Fufaikin]

Vasya Fufaikin, but I have both! And the temperature drops lower and faster when laying in Tefali, I compared it more than once, wrote that in Tefali two steaks are more or less normal, four in Delonge.
I will not argue, both are household appliances, a compromise. But I really have them, and now I am also the third Ninja, so I judge by my own experience and the experience of numerous visits to many countries and their regions of grill bars. Buy and compare the result, then we will theoretically ...
Not all women want to deal with heavy cast iron panels, for men, yes, it's easier to carry such a grill and take care of it.
Of course, 300 C is good, but not everyone is available for various reasons.

[Vasya Fufaikin]

Vasya Fufaikin, I would like to hear your impressions of the care and cleaning of the grills you mentioned. Compared.

[Vasya Fufaikin]

Vasya Fufaikin, I would like to hear your impressions of the care and cleaning of the grills you mentioned. Compared.

Vasya Fufaikin, I would like to hear your impressions of the care and cleaning of the grills you mentioned. Compared.

It is much easier to clean the grill than with Teflon and glass ceramics. A scraper with a metal brush and then wipe it with a napkin on a warm grill and that's it. If you need to remove excess odors, I wipe with a rag dipped in hot water, everything is exactly the same as with glass ceramics. Then it is advisable to sprinkle with oil through a spray bottle.
Trust me, nothing complicated. The difference in taste of cooked food versus a household grill is SIMPLY UNIMEASABLE.

Vasya Fufaikin, but I have both! And the temperature drops lower and faster when laying in Tefali, I compared more than once, wrote that in Tefali two steaks are more or less normal, four in Delonge.
I will not argue, both two are household appliances, a compromise. But I really have them, and now I am also the third Ninja, so I judge by my own experience and the experience of numerous visits to many countries and their regions of grill bars. Buy and compare the result, then we will theoretically ...
Not all women want to deal with heavy cast iron panels, for men, yes, it's easier to carry such a grill and take care of it.
Of course, 300 C is good, but not everyone is available for various reasons.

Both Tefal and Delongy have the same power of 2000 watts, but the Optigril at the maximum produces a temperature of 40 degrees more, this has already been verified by more than one person, even the Borks do not have such a temperature. I believe that Optigril is currently the best among all household appliances on the market. From practice, I can say that 230 degrees, well, right AT ALL is not enough for cooking delicious food, the products lose their taste due to longer cooking, otherwise not a crust but just steamed meat ...

Vasya, of course you have a great grill.
but where do you store it? 27 kg is not sickly so ..
for apartment maintenance, this is probably simply unbearable.

this has already been verified by more than one person, even the Borks do not have such a temperature.

You can refer to the measurement results, please.

Vasya, of course you have a great grill.
but where do you store it? 27 kg is not sickly so ..
for apartment maintenance, this is probably simply unbearable.

I chose a model with an increased frying surface of 48 cm x 27 cm. And I will tell you now that I think this is the most optimal size, I don’t want less. I keep a bookcase on the shelf in the kitchen. There are all the dishes, the Shteba multicooker DD2 ECO vacuumator for suvid, etc.
There are models of such grills that are more compact in size, such as Delogni and Optigril. I wanted to cook the most in one go.

You can refer to the measurement results, please.

Did Google ban you ??? Here you are, the coolest and most expensive model that exists on the market Bork G802
Characteristics are written below, and numbers under them. Look opposite the letters HEATING TEMPERATURE written 160-230 degrees. I hope there is no need to explain the accuracy of this information, since this is the official site.
🔗./eShop/Grills/g802/
The link is not skipped by the forum. I think it will not be difficult for you to go to the official Bork website.
If you are interested in the opinion and accurate measurements of serious specialists, the IXBT website is waiting for you. There in the tests all tests and accurate measurements.

[this has already been verified by more than one person]

Both Tefal and Delongy have the same power of 2000 watts, but the Optigril gives out a temperature of 40 degrees higher at maximum, this has already been verified by more than one person

Did Google ban you ??? Here you are

So you write about the users who take measurements. Here and send a link or video, where and who checked... Of course, I can find the official information of the manufacturers myself.

So you write about the users who take measurements. So send a link or video where and who is taking such measurements. Of course, I can find the official information of the manufacturers myself.

🔗
I hope you have heard about this site and have an idea of ​​the reliability of the information from it.
And what does the information from manufacturers' websites do not suit you ??? Do you think that they lie and write the wrong numbers in the technical specifications ???
I'm trying to find logic in your questions)))

So you write that the manufacturer specifies such and such a maximum temperature of grills, and not something that is "tested by more than one person" Personally, in Delongy I get excellent steaks, sealed, in 2-3 minutes with the "sear" function! No "boiled-baked concoction" as you write.

So you just write that the manufacturer indicates such and such a maximum temperature of grills, and not something that is "tested by more than one person" Personally, in Delongy I get excellent sealed steaks - in 2-3 minutes with the "sear" function! No "boiled-smoked bullshit" as you write

Why would I write like that ??? In my opinion, I wrote in Russian that it has been verified by more than one person, who confirm the figures stated in the characteristics of the manufacturer's plant. I don't understand you to be honest. Do you want to refute the figures declared by the manufacturers ??? You can indicate the purpose of your question, I just do not see the logic in it.
In Delongy's grill, the manufacturer stated a maximum heating temperature of 230 degrees, in Optigril it stated a temperature of 270 degrees. What's incomprehensible here ???
You don't get steaks at 230 degrees. They even on my Optigril which gives out 270 degrees at peak do not turn out to be real. As I understand it, you have very little idea what temperature is needed to cook a real steak. For me personally, 300 degrees and 2500 watts of power is not enough))) I wanted at least another 50 degrees from above. You live in Moscow where there are a lot of restaurants that cook REAL steaks, you try and compare with yours)))
I tried to cook steaks on LeMax, if you heard of course what kind of grills they are, and there I was not particularly satisfied with the steak frying. And you get good steaks on Delongy)))
Don't tell anyone here))) On household grills, you get a real boiled-baked concoction.

[Vasya Fufaikin]

At one time I studied just the reviews on ixbt, and came to the conclusion that Delongy is the best. But now he no longer interests me.
Vasya Fufaikin, it is important not only the maximum heating temperature of the grill, but also how much the plates can hold this temperature. What the girls are trying to tell you. And just Delongy, heating up may be less than Tefal, keeps the temperature better. And in Tefala, the temperature drops quite dramatically when laying meat. And the meat is already being cooked far from 270 degrees.
And the fact that professional grills are much better is no doubt. But personally, I don't need a 27 kg grill for nothing. Although ... If only to the dacha .. And for nothing ...

And what does the information from the manufacturers' sites do not suit you ??? Do you think that they lie and write the wrong numbers in the technical specifications ???

I can quite give information not quite correctly. Using planetary mixers as an example: Kitchenade has a power of 300, and Kenwood has a power of 1200, for example. And people conclude that kitsch is generally bullshit, so-so weak. But it is not specified anywhere that Kenwood has a peak power, and Kitchen has a working one (or whatever it is called) on which he can plow and plow. And their peak power is approximately equal in fact. Depends on the model.
So draw conclusions, what and how much the manufacturers indicate correctly in the characteristics.

[Vasya Fufaikin]

At one time I studied just the reviews on ixbt, and came to the conclusion that Delongy is the best. But now he no longer interests me.
Vasya Fufaikin, it is important not only the maximum heating temperature of the grill, but also how much the plates can hold this temperature. What the girls are trying to tell you. And just Delongy, heating up may be less than Tefal, keeps the temperature better. And in Tefala, the temperature drops quite dramatically when laying meat. And the meat is already being cooked far from 270 degrees.
And the fact that professional grills are much better is no doubt. But personally, I don't need a 27 kg grill for nothing. Although ... If only to the dacha .. And for nothing ... I can quite give the information is not entirely correct. Using planetary mixers as an example: Kitchenade has a power of 300, and Kenwood has a power of 1200, for example. And people conclude that kitsch is generally bullshit, so-so weak. But it is not specified anywhere that Kenwood has a peak power, and Kitchen has a working one (or whatever it is called) on which he can plow and plow. And their peak power is approximately equal in fact. Depends on the model.
So draw conclusions, what and how much the manufacturers indicate correctly in the characteristics.

The power of the Delongy and Tefal Optigril grills is the same 2000 watts, miracles do not happen, if you do not take the XL, which has a power of 2400 watts and is the same in power as the coolest Bork model, which costs like two Tefals)))
Therefore, by definition, there can be no difference in the power drop, but there is a difference in the maximum heating temperature, here most likely due to the design of the frying surfaces. And the difference of 40 degrees between these grills oh how it decides, take my word for it.
And at the dacha I do not understand why there is an electric grill))) She is a dacha and a dacha, to cook there on an open fire with a smoke.

Today I decided to measure the temperature of the panels before cooking meat, set 230+ the Sear function.

Today I decided to measure the temperature of the panels before cooking meat, set 230 + Sear function

Without load, it is quite possible that it heats up to such a temperature. For clarity, measure and Optigril. I'm also going to buy myself such a device.

[Vasya Fufaikin]

Vasya Fufaikin, how long does it take to prepare four steaks 2 cm thick to medium rare? And a photo of steaks in the studio, please, otherwise just words. We also read forums.
I repeat again, mushrooms and other things are slipping from Optigril, the panels are better at Delongy, due to them he wins.
I will never believe that cast iron is easier to maintain than Teflon, although it is more environmentally friendly. I do not consider glass ceramics for a grill at all - it is incorrect to compare.
Each sandpiper praises his swamp, for women your wonderful elephant is certainly not suitable. Although there are women blacksmiths, they can drag such a grill from the balcony to the kitchen for a couple of steaks.



I repeat once again, steaks are quicker to seal in Delonge, I have both!

On household grills, you get a real boiled-baked concoction.

This is far from the case! Not perfect, but still steaks!
Why would I wander around Moscow restaurants when I'm in Paris, Madrid, Florence - Florentine and in another Italy, at least I counted 20 cities, ate steaks. There was a good steak on stone in Austria, in Tenerife, I will not even list further ...

Inconvenient, not everyone can travel as freely abroad as we do

For super steaks, let's go look for a good restaurant with high-quality meat, for home, high-quality meat and our appliance will be able to satisfy with proper frying.




Regarding cleaning ... And just with water, you can wash off a small carbon deposit with a tap with a shower head. You can remove everything with a napkin.
By the way, I saw cast-iron pans for a gas grill, so you can fry a normal steak on them without a device. I am looking for one without handles for Ninja grill.
Well, the environmental friendliness of cast iron is also conditional - all carbon deposits are eaten into it, the film is not useful, and the high temperature for a protein product is also not ice ...

[Vasya Fufaikin]

Vasya Fufaikin, how long does it take to prepare four steaks 2 cm thick to medium rare? And a photo of steaks in the studio, please, otherwise just words. We also read forums.
I repeat again, mushrooms and other things are slipping from Optigril, the panels are better at Delongy, due to them he wins.
I will never believe that cast iron is easier to maintain than Teflon, although it is more environmentally friendly. I do not consider glass ceramics for a grill at all - it is incorrect to compare.
Each sandpiper praises his swamp, for women you are wonderful, of course, an elephant is not suitable. Although there are women blacksmiths, they can drag such a grill from the balcony to the kitchen for a couple of steaks.



I repeat once again, steaks are quicker to seal in Delonge, I have both!

Steaks 2 cm. I never cook and do not advise you. 4 cm are the most delicious. Here's a photo of steaks 1.5 minutes
Yes, of course, it is a very difficult dispute no. But take my word for it, everything turns out to be UNREALLY TASTY in it, you will never want to use all these Teflon mouflons again. I already gave the optigril to my friends, it just stupidly takes up space. Shteba glass-ceramics moved to the warehouse on the balcony)))

[Vasya Fufaikin]

Vasya Fufaikin, but I cook different ones, because there are classic steaks that imply a certain thickness.
This is the alphabet for a steak lover!
I'm already at the stage of comparing steaks from different English breeds, so I ask !!!
Well, we realized that you are satisfied with your grill, people choosing the device will, of course, take into account your opinion.
There is nothing more to argue about!

[Vasya Fufaikin]

Vasya Fufaikin, but I cook different ones, because there are classic steaks that imply a certain thickness.
This is the alphabet for a steak lover!
I am already at the stage of comparing steaks from different English breeds, so I ask !!!
Well, we realized that you are satisfied with your grill, people choosing the device will, of course, take into account your opinion.
There is nothing more to argue about!

Seriously, I have not heard anywhere in the world of steaks thinner than 3 cm. These are most likely chops.

[Vasya Fufaikin]

Vasya Fufaikin, we have a lot of these they sell sealed. And no one argues that the steak is thicker and juicier, and it's easier to get the right roast, that is, not to overcook. In thin meat, the inertial set of temperature goes faster (sometimes even catastrophically quickly), but the thin piece also cools down faster during maturation.

[Vasya Fufaikin]

Vasya Fufaikin, we have a lot of these they sell sealed. And no one argues that the steak is thicker and juicier, and it's easier to get the right roast, that is, not to overcook. In thin meat, the inertial set of temperature goes faster, but the thin piece also cools down faster during laying.

I have never eaten thin steaks in any restaurant, both in our country and abroad, no one cooks them like that by definition. I even tried to cook 5 cm steaks, since the power and temperature of my grill is enough and they were very tasty, but 4 cm is the most THAT from my practice.

[Vasya Fufaikin]

Vasya Fufaikin, and I, from the bulldozer, called the thickness, I am blonde, aha!

I ate different ones, meat on hot plates can also be called steaks, since there must be minimal roasting, otherwise they will become dry, but you cannot fry thick ones on a plate.



Vasya Fufaikin, woo, your photo also shows uneven roasting, excuse me, but I have a diamond eye! Although I believe it's delicious, I won't run to buy your grill!

[Vasya Fufaikin]

Vasya Fufaikin, and I, from the bulldozer, called the thickness, I am blonde, aha!

I ate different ones, meat on hot plates can also be called steaks, since there must be minimal roasting, otherwise they will become dry, but you cannot fry thick ones on a plate.



Vasya Fufaikin, woo, your photo also shows uneven roasting, excuse me, but I have a diamond eye! Although I believe it's delicious, I won't run to buy your grill!

You are just kidding me. What uneven frying ??? I have a 2.5 kW grill with a temperature of over 300 degrees. What are you about??? Let me tell you a secret, it was these steaks that are in the photo that I overexposed a little.

[Vasya Fufaikin]

Vasya Fufaikin, and who is it? Otherwise I don’t understand whether I should be offended or happy?

You are directly kidding

There is a little! I love to annoy and envy romantics!

[Vasya Fufaikin]

Vasya Fufaikin, and who is it? Otherwise I don’t understand whether I should be offended or happy?

This is Ivleeva))) She also showed like this)))

Well, that’s all, stop - we will envy you, weep and choke on our "non-steak" from Delonge!
And you will continue to brag, we will come with all kagal for your steaks!

Well, that’s it, stop - we will envy you, weep and choke on our "non-steak" from Delonge!
And you will continue to brag, we will come with all kagal for your steaks!

Come, I will feed everyone !!!

[Vasya Fufaikin]

I came to look at new recipes or photos ... 3 pages of incomprehensible flood ...
Vasya Fufaikin, you bought a grill - well done, we congratulate you on this! I like to cook on it - gorgeous! I just don’t understand why you so zealously began to prove what you yourself cannot verify?
Buy Delongy, Optigril - lay out all the tests and, perhaps, our opinion will change. Thank God, there are enough theoreticians everywhere. We also went to other forums, read - everyone has their own truth.
Let's leave this theory about "boiled-stewed" steaks, there is already enough information for those who choose the grill to draw their own conclusions.

Girls, has anyone tried to grill duck breasts? They're fat. I understand that they will smoke, but the spray? I usually fry in a skillet for one and a half minutes over high heat, rest for 10 minutes and fry again. So 3 times. And I cover it with a mesh lid, but it still splashes all over the kitchen.

[Ledka]

Girls, has anyone tried to grill duck breasts? They're fat. I understand that they will smoke, but the spray?

Ledka, Svetlana, shyly suggest that the duck breasts are cooked by tossing directly into a cold skillet to melt the thick layer of fat under the skin. I was surprised to find out a couple of years ago from the BBC program Prof. Masterchef. John Torode showed.

Gordon Ramsay says the same thing in the video.

I'm sorry for some offtopic

[Svetlenki]

Svetlenki, Sveta, thank you. And I was taught to melt it on a hot one. It turns out very tasty, but ,,, dirty-greasy ,,. I'll try to start with a cold skillet. We just want to make life easier for ourselves, so I started thinking. Techniques, like all bread makers, darkness. And there is no contact grill. Was VVK for a long time, not impressed. But now I'm coming up with a Wishlist again

And there is no contact grill.

So I don’t, but here they show beauty and goodies. And in the Ninja grill theme, you can finally gnaw the screen, what this thing can do. Haven't you been there yet?

[Svetlenki]

Svetlenki, you can come with me.
I was in that topic when it was just being born. Is it time to run?

Is it time to run?

There are good practices and recipes. The girls are actively testing. You don't need to run, but you definitely need to look!

[Sveta]

Sveta, Light, I also hang out in that topic.
But what to do with what is available then ... beloved and quite good
But when he shows up at the flea markets at half price ... oooh .. I don't even know



Svetlana, my duck breast did not work out in the grill, it was hard and yes! Everything was in fat all around.
And the beef steaks were like the sole.

[Mirabel]

Mirabel, Vika, thanks

[Shine]

duck breasts are prepared by tossing directly into a cold skillet to melt the thick layer of fat under the skin.

Shine, but he does not say how many minutes to fry and how much and at what temperature in the oven?

but he does not say how many minutes to fry and how much and at what temperature in the oven?

The light, he sets the oven at 200 at the very beginning. Fry - does not say a minute, but says, turn it over when the fat is melted and seal the other side over high heat. The duck is sent to the oven "skin down". He takes it out and presses it with his finger. This checks the readiness ...

He does not reveal all the secrets, but it also depends on the size of the breast.

my grill started to disconnect the extension cord during operation.
I understand that it overheats and the protection on the extension cord is activated?
I just bought it at the end of November ?? to the service?

[Omorale]

Omorale, you turn on the grill through the extension cord? This is prohibited according to the instructions (look at your leisure), you need to directly into the outlet. This applies to any "powerful" technique.

My Ninja grill was also disabled once by the pilot. I was very scared. I didn't know that it was impossible to connect through the pilot. Now I do not turn it on through the extension cord, only directly into the outlet. Works smoothly.

Eh, and I killed so many pilots, however, not with a grill, but with a microwave, and even a Shteboy ...

yes, through the pilot.
and always used it this way until yesterday, everything was fine
on the contrary, I thought that on the pilot additional. protection and if anything, it will cut him out, not the general switch in the apartment ..
read the tool more closely, thanks!

and with what it is connected, give educational program pzhl.
And why, I wonder, did he knock him out for the first time only after 3 months?

[Alina]

Alina, my pilots also took a long time to go out. As they explained to me, they are designed for a light load (for example, from a computer). Pilots with individual switches are especially unreliable.

And no one knows the planetary mixer can be connected through the pilot or not? And then the cord is short and I still use the pilot. Don't ruin the mixer while doing this?
Sorry for the offtopic

[Natasha]

NatashaI am constantly turning the planetary mixer through the pilot. The mixer hasn't killed my pilots yet. If anything, then the pilot will fly out, not the mixer.

[Galina]

Galina, reassured. Thank you