Question about George Foreman GRP99 Indoor Grill

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It does not brown any meat- not even the little grill marks like the old one i had

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Posted on Jan 02, 2017

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SOURCE: this is ridiculous. what's the best way / is it a

You can use it like an electric stove; just put the fry pan on the griddle part and turn it on high.

Posted on Mar 23, 2009

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SOURCE: How do I get George foreman grill to brown meat.

add some butter to the meat

Posted on Jun 22, 2010

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The weight is 5lbs 18 oz. How long should I cook it and what temperature?


Meat Cooking Chart ~ How Long and at What Temperature ...

hubpages.com > Food and Cooking > Food Safety
May 7, 2011 - Cook at 325° for 16-18 minutes per pound and/or until the internaltemperature reaches 170°F.. .... (Lamb Shoulder Chops) ¾ inch thickness at theweight of 3-4 oz each (14-15 ... For 3-5 lbs of meat, brown and then simmer for 3½ - 4 hours .... Meat Glue: What It Is, And What You Should Know About It. 54.Missing: grills ‎smokers

Dec 22, 2015 | Grilling

1 Answer

Have charcoal grill/small smoker. burned the meat in the small smoker. Do i put meat on the grill side and use the small smoker for charcoal and wood chips only? my grill did not come with a manual


It depends on whether your trying to smoke the meat or grill the meat. You can't do both at once.
If you want to grill the meat, don't even fool with the smoker part. Put the charcoal in the grill side, light it and allow it to get white hot, before putting the meat on to sear it on both sides first, before moving it to a cooler part of the grill to finish cooking to your likeness.

If you're trying to smoke meat or whatever, you use only the smoker side for heat and smoke. By, usually using some type of hardwood, like Oak, Mesquite , Pecan. etc. However, the meat or whatever you want to smoke, goes on the grill side (No charcoal required under it), because smoking is a low heat (200 - 225 degrees F) slow process. Any where from a couple of hours up top 8 hours, depending on what and how much you're smoking. It's often referred to, as "Low & Slow."

Hope this helped you to better understand how a combination grill-smoker works. Once you do a little receipe research and get the hang of it, you'll really enjoy it.

Jun 18, 2011 | Masterbuilt Grilling

1 Answer

How can i sear with my weber gas grill?


When you sear meat all you are doing is cooking the outside at high temperature so a caramelized crust forms. To do this on a gas grill turn all of your burners on high, close the top and let the grill get very hot, I usually shoot for around 400 to 450 degrees. When you put the meat on the grill do it fast, directly over the heat source and close the top to keep the heat up. You'll have to experiment but usually about a minute and a half to two minutes per side is all it takes. You want the meat to be thoroughly browned on the outside. Now turn the heat down or off on one side if your grill is set up for that, flip the meat and cook it slowly on the side of the grill that's turned off or over indirect heat to your desired done-ness. This will depend totally on the thickness of your meat, again experiment. Another important step is to let the meat stand for five to ten minutes after taking it off the grill. This keeps all the juices from running out of the meat the first time you cut into it and ending up on your plate.

Jan 17, 2011 | Garden

1 Answer

How do you set the airvents for cooking a chicken? How many coals do use?


you need to experiment a bit, good method is to have very hot grill, step meat inside for 5min with vents open - this will from outside skin, then close the vents and lower the temperature to allow meat to cook.

i usually close airvents for any meat as this preserves bit of humidity and meat is soft and tender inside, last two to five minutes i open airvents to allow formation of the skin on the meat.

usually you keep grilling time 1kg/1h you can extend that for game meat up to 1h20min/1kg and you need to reduce it for fish to 30min/1kg

you can actually smoke your meat, chicken or fish in your grill as well. but you did not ask for that :-)

now, how many charcoals, check what is the weight of the meat and about 1/3 to 1/2 of that weight is needed to cook it, in general, per kilogram of meat you need sufficient charcoal for sustaining fire for 1hr, that rule applies to any charcoal or wood cookers, grills or bbq. brand is irrelevant, even from this same brand, you need to experiment a bit to get best results. enjoy!

Jul 26, 2010 | Weber One-Touch Gold 18.5 Grill

1 Answer

I have purchased a used upright New Braunfels Smoker and need an instruction manual on how to use it, ie. how much charcoal, cooking times, etc.


fill it almost half way spread it evenly and make sure the coal is fully fired before you but any meat in. If charcoal still burning not fully fire and red do not put any meat in the grill. Cooking will depend on what you cooked and quantity of meat. The more the meat the longer it will take. My suggestion is to keep your eyes on what your cooking and if need to pull the meat out and test it if needs to. By testing the meat here and there paying attention with hands on will give you and idea how your grill works. everyone cook or smoke differently, some like it juicy and other like it juicy/dry or fully cooked. Buying a grill is like having a new girlfriend, you have to get the feel to know that person. Smoking will take a bit longer than standard grilling. Hope that help some..enjoy!

Jul 10, 2009 | New Braunfels Cattleman Smoker 99204805

1 Answer

Flattens meat


Don't use the frozen setting, it uses more pressure. I only use fresh, even for frozen food, i just cook it a little longer. If you want your Steak or Chicken to stay juicy, spray both sides of the food with Olive Oil Spay (About $4 from store) before you put it in the bag (Or dip in an Olive Oil bath and wipe off excess). It will allow the food to sear, stay juicy and taste wonderful. The oil will also help allow seasonings to stick to the food. (I am the master of Rocket Grill, and even cook scrambled eggs in it. Trade secret though)

Jan 27, 2009 | Sunbeam Rocket Grill RG12

1 Answer

Gray meat


Sounds like the Venturi tube needs adjustment. Look underneath and fully open up the tube so the maximum amount of air gets in. As for the meat being gray, make sure that before you put the meat on, the grill has been pre-heated (with lid closed) until the temperature is pegged, and also always brush the meat with cooking oil to help insure browning. If you marinade meat, let the marinade drain off and dry meat with a paper towel.

Nov 21, 2007 | Weber Genesis Silver B Grill

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