"Lady Penelope Creighton-Ward" > wrote in message
ups.com...
> We just bought a medium-sized George Foreman grill and I grilled some
> chicken breast to try it out. No grill marks whatsoever. Might as
> well have been cooked in an ordinary non-stick frying pan.


> Did I do something wrong or are they really misleading the public?
> What electric grill would go recommend?

It takes a lot of heat at particular places to make grill marks. If you
look at a typical outdoor grill, you have very hot metal rods supporting the
meat and air between them that is at a lower contact temperature. Thus,
grill marks,

With any electric grill, the high spots and the in between spots are all the
same temperature and not nearly as hot as you can get with an outdoor grill.
Thus, if you put the meat on, close the grill, the meat sucks down the
temperature from what may be close to searing to something much less, thus,
no grill marks.

It may be possible to rest the meat on the grill and let the high points do
there work first, then finish cooking. That is about the only way to get
differing markings from the same temperature hot plate. IMO, the electric
grills are of limited use. They may be OK for a single person to cook up a
small piece of meat, but I can get similar results on a 40 year old waffle
iron. If you close it up tight, it would be more like steaming, not
grilling.