Contact grills are versatile if they have enough power and grilling surface as well as practical features
Conclusion: You have to know that
The contact grill Rommelsbacher KG 2020 is a practical and chic kitchen friend, which significantly expands the preparation possibilities. It works well to very well and offers in the unfolded position really much space also for larger quantities. The offered power of 2,000 watts is also sufficient for short, hot crickets. At less than 75 percent of maximum power, on the other hand, not much happens on the coated plates. Something disturbed us the weak indicator lamp and the crooked lid in the baked position. If the two surfaces could then be heated separately, everything would be perfect!
- Large grill area
- Good to very good grill results
- Good design
- Weak power indicator light
- Boards not separately heated
- Less effective at a heating level below 50%
- Cover when gratinating not parallel to the lower part
M it a contact grill can be grilled fat even without gas, coal and nice weather. Well – something like that at least. But if the data and functions are right, such a device as the Rommelsbacher KG 2020 (RRP 89.99 Euro) can be a real asset in the kitchen!
Technical equipment of the contact bar Rommelsbacher KG 2020
The controls are clear and unfolded offers the Rommelsbacher contact grill KG 2020 double area.
At first glance, the grill makes a good impression: classic design, decent workmanship made of Gussalu, plastic and stainless steel decorative sheet. Looks jewelry. On the front, there are two knobs (temperature and on/off) and two control lamps (power / reaching the selected temperature) the clear controls. The lid can be locked as well as set in five different height positions. So you can either gratinate or contact grilling. If you need twice the area for the large guest round, the lid folds 180 degrees backward and thus gets two times 29 x 23 centimeters of space on the coated and removable grill plates. That’s enough for four large pieces of meat, at least ten grilled sausages or plenty of vegetables. Grilled meat and water drip when grilling in a small drip tray, so the grilled food really grilled and not cooked in their own juice. The power cable is well sized with just under a meter. Maximum fires the grill with 2,000 watts of power. The manual is very thin and has only a few clues as to the different cooking times, but sufficient.
Let’s go: the 6 grill tests
Entrecôte: Contact grilling
Rotary switch on “On”, heat regulator almost to “Max”, I can immediately put the two good three centimeters thick entrecôtes between the hot plates. The power signal lamp is weakening a lot, a light is practically impossible to identify. After a few minutes, the green light will signal that it has reached the selected temperature and I will put the pieces on. I have set the lid with the side slide so that it can adapt freely to the strength of the food. After just under four minutes with simultaneous top and bottom heat, the pieces have a nice branding and are perfectly cooked. The little fat that has leaked out, has found its way as intended in the small drip tray at the back.
Entrecôte and chop: open barbecue
… that succeed very well in full heat.If there are more guests at the table, the contact grill can be opened completely. Now I want to grill two big entrecôtes and two chops at the same time. With a pushbutton in the lid hinge on the right side, I flip the lid 180 degrees backward, the surface is now about as large as two DIN A4 pages – so very lush! With almost completely turned up the heat, the four pieces grill perfectly.
Chicken and sausage: open on medium heat
But how does it look if the food is thick and at the same time it should cook thoroughly and completely – as with chicken breast and Thuringian sausage? In anticipation of the rather long grill time of a certain ten to twelve minutes, I turn the temperature control only to half power and put the total of six pieces after lighting up the green lamp. It barely hisses. And even after 10 minutes, practically nothing happened. No sizzling, no browning, just some juice has made its way out of the chicken into the open and indicates dry meat. Now I turn the heat almost fully on and then finally what happened on the plates. Even the halved brown mushrooms now take on more color. Obviously, all heat levels below at least 75 percent of the power are only suitable for fish.
Vegetables: Open in a lot of heat
Again, it turns out that with less than almost full heat nothing happens to the vegetables, except that it cooks.
Toast Hawaii: gratinate
Let’s come to a dubious classic: Toast Hawaii with the sweet cherry! Admittedly, I am a child of the seventies and there was also this culinary horror in our household, which since the late fifties has found its way into German kitchens and on German dining tables. To calm my conscience at least a little, instead of the original analog Scheiblette I prefer a slice of real cheese, lock the lid in the highest position and wait for 3/4 heat on the traumatic-known result. However, this does not want to be the case, at least optically: the lid does not float parallel to the toast, but at a distinct angle, which leads to uneven browning. Only when I fix the left hinge joint with a wooden spatula in the correct position, it gets a little better.
Panini: contact grill
Essentially I prefer the Panini variant, which can be invented endlessly: The two round Toasties filled with cheese, grilled chicken and mushrooms, and cheese, ham, tomato, and shallots look after eight minutes in three-quarters heat very well and taste good too so!