Max. heating temperature
The maximum heating temperature of the electric grill panels supported by the device in normal operation. It is desirable that its optimal indicator is about 230 — 240 ° C. Electric grills with such a heating temperature threshold will be able to fry any food with high quality.
A high temperature may only be needed for some specific types of cooking, and a lower temperature will not ensure proper grilling for home use.
Work surface size
The size of the work surface installed in the grill — that is, the surface intended for the cooked products.
The amount of food that can be cooked directly depends on this indicator at a time. On the other hand, a large work surface requires high power, and also directly affects the overall dimensions of the grill. Therefore, when choosing according to this indicator, it is necessary to take into account the expected volumes of cooking and the amount of space available for installing the device first of all.
Note that this parameter is indicated by the length and width of the working surface, regardless of its shape. Therefore, the same dimensions — for example, 30x30 cm — can mean both a square and a round device, while the usable area in the first case will be noticeably larger than in the second. So in such cases, it will not prevent clarify the specific shape of the working surface.
Plate surface
The shape that the working surface of the grill has.
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Corrugated. Corrugated plates with a striped surface are designed in a way that only the protruding ribs come into contact with the product, allowing fat and juice to flow freely into the recesses. The heat of the grill causes the liquid in the recesses to boil, creating distinctive fried stripes on the dish. The surface between the stripes is not fried as much as it is sealed. This corrugated surface is considered ideal for cooking meat as it allows excess fat to drip off, resulting in a less greasy finished dish compared to using a smooth surface. However, vegetables are not as well-suited for a corrugated grill.
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Smooth. The smooth surface, without any prominent texture, is typically considered ideal for frying vegetables, but it is not as effective for cooking meat. On a smooth surface, meat tends to fry in its own juice, resulting in a dish that is higher in fat compared to using a ribbed surface.
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Smooth and corrugated. Some grills are designed or come with a set of surfaces that offer both types of textures mentioned earlier. This includes a combination of smooth and corrugated surfaces. This design is commonly found in barbecue grills and raclette grills, allowing users to cook different types of food simultaneously. Another option, commonly seen in contact g
...rills, involves interchangeable plates that come with the device. These plates can be adjusted to accommodate specific foods. Additionally, in models that offer a 180° opening function, different types of dishes can be cooked simultaneously, similar to an open combination grill.
— Grid. The working surface of the grill is typically in the form of a grid positioned above the heater. One of the main advantages of this design is its ability to impart a smoky flavor to dishes. The juice and fat from the food being cooked drip onto the heater, evaporating and infusing the dish with a distinct aroma. However, these grills require regular maintenance and cleaning, not only of the grid but also of the heater. The cleaning process can be challenging due to the presence of hard-to-reach areas. As a result, this type of grill has become quite rare in modern times.Tray for fat
The presence of the
tray for fat in a set of delivery of a grill.
As the name suggests, this tray is used to collect fat and other liquids released during cooking. It is removable and performs several functions at once. Firstly, such equipment greatly simplifies cleaning: it is much easier to remove and wash the tray than to clean the non-removable parts of the device from fat. Secondly, in many models, the tray also protects the heating element from contamination — and this not only facilitates cleaning, but also prevents the appearance of fumes and unpleasant smells that among other things can spoil the taste of ready-made dishes. Thirdly, the collected fat can be useful for cooking purposes, as an ingredient in some recipes.
Note that the specific design of the tray may be different, depending on the type of grill (see above). For example, in some barbecues, instead of one common container, separate bowls are used for each skewer.
