Customer Ratings & Reviews
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Customer ratings & reviews
Nice little grill, niche usage potentialPosted
Overall the grill is very nice. Nice sturdy construction, nice metal cooking grates with stay cool handles. You can have the grill out of the box and cooking food in about 5 mins (after wiping down the cooking surfaces of course. @@@@@@@ Heats up very fast, but does have a limited temperature limit as expected. It took about 5 mins for the grill to heat to a temp capable of cooking hot dogs, and maybe 10 mins for burgers (to get the metal grill hot enough. @@@@@@@ Cooking time seemed a bit longer than expected, but once done the food was just fine. All of the grease drips away into the bottom pan which then simply slides right out for super fast cleaning. It also has a Stay Warm setting, so if you're done cooking but need to let the food sit for a bit, you can keep a steady warm heat underneath. And as advertised, little to no smoke at all, which makes it perfect for indoors. So it makes this grill perfect for winter months, or maybe apartment or condo owners. Even would be great as a tailgate grill if your car has an outlet or can power an extension cord. Simply plug this thing in and you're good to go.
I would recommend this to a friend
Decent option for simple indoor grillingPosted
The Philips indoor grill is a decent option for simple indoor grilling. I was generally pleased by the results of the food I grilled during my testing. [ Pros ] - The infrared lamps leave meat more tender than fire grills do. - The infrared lamps provide more consistent heating for a smooth grilling experience, lacking the hot/cold zones and flare-ups of fire grills. - Angled placement of the infrared lamps reduces smoke generated from grilling. - Cleanup is simple, aided by light-weight non-stick grill grid and removable drip tray. - Good size for grilling on a counter-top. [ Cons ] - The infrared lamps produce blinding red light that, thanks to their angled placement, get direct access to your eyes when you stand near the grill. This made it difficult to monitor the food I was grilling during my testing. - Lack of temperature control reduces grilling flexibility. I wasn't able to control searing/charring as much I would have liked. - The reflector surfaces seem very prone to permanent damage. No amount of dish liquid or scrubbing was able to remove the grease burn spots generated by each grilling session. Presumably, the build-up of these spots will reduce the effectiveness of the lamps over time. - The handles on the grill grid do not provide sufficient insulation for bare-handed handling while the grid is still hot.
I would recommend this to a friend
Easy Grilling, Great-tasting FoodPosted
My girlfriend absolutely loves grilled food (who doesn't? @@@@@@@ , but where we currently reside, we don't have the option of grilling outside. The Phillips Avance Collection indoor electric grill is the next best option, and it doesn't disappoint. The grill starts up quick and doesn't at all take long to reach 450? F. We've made a few different foods, including burgers and hot dogs. We've even used it to make breakfast! In every case, it's cooked evenly and left the food tasting great and very close to how it would taste on a gas grill. For someone who doesn't have access to a gas grill, it totally beats using a stove or oven. And very little to no smoke while cooking is a huge plus. Once we're done, I clean up immediately. It takes so little time to clean the little mess there already is thanks to the detachable non-stick grid and drip pan. The only substantial con is its lack of temperature control. You have OFF, WARM, and ON. A medium cook setting would make the grill even better. I can definitely see myself using this electric grill often, especially during colder months. I'd definitely recommend it for those that enjoy grilled foods but don't have the option to use a fire or gas grill.
I would recommend this to a friend
Quick, Healthy, Lean Grilling in the GREAT INDOORSPosted
This Phillips Avance Collection Smoke-Less Indoor Grill with Infrared Technology is so unique and amazingly quick. Over the past week I have used this grill five times, and, the more I use it the better I love it. Indoor grilling with Infrared Technology is a whole new venue compared to conventional charcoal, gas, NG, or Propane. But, the FUN part of Infrared grilling (for me) is that the learning curve is so simple. This is not a complicated indoor cooking grill. There are only three user components to deal with. The grill's main body houses the infrared tubes and reflectors, the die-cast, non-stick, aluminum cooking grid, and the grease and spatter tray How much simpler can it be? Out of the box the grill can be ready to cook right after you wash and dry the non-stick aluminum grid. At one end of the grill housing is the heavy-duty appliance cord, which is approximately 40" long. The grilling unit is labeled, 1,660 watts at 120V. Typically, appliance outlets can be found in the kitchen to handle that power requirement. At the opposite end of the grilling unit is a simple three-position lever switch, 'OFF', 'WARM', and 'ON'. Because of the power demand and the fact that this unit heats up to a constant 450 F degrees. I place this grill on my ceramic cook-top range, directly under my exhaust fan so I can dissipate the grilling heat. This baby gets hot, approximately 450F, and a little smoke (normal) will be also be produced when grilling various kinds of meat and veggies. So, my positioning it under the exhaust fan is where I want this unit to be for exhausting heat and what little smoke may be produced. Before I go any further I think I should explain the Phillips, 'Smoke-Less' feature as against the perception of 'Smoke-Free'. No cooking that I am familiar with is completely 'Smoke-Free', and I am sure you will agree. What I experienced is that using lean cuts of beef, poultry, pork, and fish are absolutely necessary, not to mention healthier for you too. However, using cooking oils with higher 'Smoking Points' is also a necessity for indoor grilling. I quickly learned that coating my meats, chicken, steaks, fish, and veggies with a light coat of cooking oil that have a high 'Smoking Point', well over 400F, produced little or no smoke while infrared grilling. Here is my list of higher 'Smoke Point' oils I have used - Corn Oil, Peanut Oil, Soybean Oil, and Extra-Light, Olive Oil, and Avocado Oil (not cheap). Be aware that regular virgin olive oil, butter, and, or, any kind of vegetable shortening is more suited for lower temperature cooking methods - the Phillips Infrared Grill reaches a pretty constant 450F, uniformly across its 112 square inches of cooking surface. Now for the actual grilling experience . . . . Like many men I think of myself as the 'Grill Master' of my er, ah, kingdom. My Lady, Darlene, is the Head Chef of our domicile. However, for whatever reason, she delegates the grilling responsibilities to me. So, after 50 years of grilling, I found the real gastronomical feast is successful only because of the 'preparation' - the grilling is just the final step of which, I play the 'Grill Master', the flipper of the switches, turner of the foods, and 'judge' of when the banquet is done. WooHoo! I like my'tasty' job. Duplicating the ambiance of grilling and bar-b-queuing outdoors is a challenge for indoor epicureans to match. The rich, flame-kissed flavors only charcoal, natural-gas, and propane can produce require a lot of creativity, spices, and flavorings to convince your taste-buds this is real smoky taste. This is where Darlene's 50 years of cooking experience takes Infrared grilling to practical realism. I watched as Darlene mixed two tablespoons of Extra-Light Olive Oil with about five drops of liquid smoke and swished them around'till blended. She then coated the chicken liberally on both sides. She used a combination of Smoked Paprika and Herbs and Garlic on the veggies, Summer and Zucchini squash, Portabella mushrooms, and Purple and Gold potatoes, which were all lightly coated in corn oil, first. When, we grilled the NY Strip Steaks, she used a 'Smoky-Mesquite' powdered rub and Charcoal Seasoning, a Hickory Smoked Sea Salt on the Yellow potatoes, and Shiitake mushrooms, which were marinated in dark, smoky, porter, craft beer. Yum Yum! On the grilled salmon she used a cedar plank, powder-rub from Seattle that was super-delicious. She did not use any spices, powders or flavorings on the center-cut pork chops, just a light sprinkling of smoky sea salt. Is anybody hungry yet? Darlene says you can find all of these smoky flavor enhancements at your favorite grocery or specialty store, and, they are inexpensive. She also says experimenting with mixing combinations of these spices, rubs, and powders is very taste rewarding using this Infrared Grill. So, mix your own - get taste-adventurous. I love the grilled veggies on this Phillips Infrared Grill. The non-stick, die-cast aluminum grid is spaced so that smaller cuts of veggies do not fall through the grate. They cook quickly with an even temperature of 450F and without burning or flare-ups. I cannot cook the veggies on our gas or charcoal grill with the same results. I love this grill for the quality and taste of the veggies. The grilled meats, poultry, and fish are delicious, but I can't get enough seasoned, and grilled vegetables. YooHoo! Clean-Up. When I was done with my grilling I noticed how the grease/splatter pan could be immediately cleaned. It remains 'cool' so just washing it with soapy dishwater liquid is fine. The spatter on the metal reflectors removes easily with oven cleaner, and the glass protecting the quartz cooking tubes cleans easily with ceramic/glass cook-top cleaner. It is important to note that the grill should be cleaned after every use. Included in the package with your grill is: User Manual set of Instructions and a Grilled Menu Book along with a sheet of Highlights Illustrating the advantages of Smoke-Less, Infrared Technology. You can go to the main Phillips website, register this product and download a comprehensive User Manual and peruse the Frequently Asked Questions along with detailed Cleaning Instructions. This unit has a one year Limited Warranty and is equipped with quartz heating tubes, which are rated at 5,000 hours of continued use by the manufacturers - should last you a 'lifetime'. TIPS: Use insulated pot holders while touching the cooking grid or its handles while cooking. Leave the skin on vegetables and fruit while grilling. Use powdered spices and rubs if you can - grainy spices, rubs and breading cause spatter. Don't be afraid to look at the ultra-red light - it does not cause any harm to your eyes. No tin foil or wraps that could cause excessive heating from reflected infrared rays. It is 'normal' to see stains on the metallic reflector panels over time. CLEAN this unit after each and every use - Use a soft brush to clean the non-stick grid. Use Oils with 'Higher Smoking' Points. Grill some fruits like apples, pears, and peaches - you will be pleasantly surprised. Needless to say the more I use this Phillips Indoor Infrared Grill the more I love it. Especially since Darlene enhances the flavors to that of those comparably grilled outdoors using charcoal, or gas. It is easy to store when we are not using it and it is ruggedly-built. It will easily grill a meal for two to four depending on your foodstuffs. I highly recommend this Phillips Avance Collection Smoke-Less Indoor Grill with Infrared Technology as a 'Must-Have' for any home and, or, apartment dweller. It is especially useful when the weather does not cooperate for outdoor grilling, and, or, it is too dark to grill outside. I love this Infrared Indoor Grill. My favorite grilled, food meal is seasoned veggies with chicken. Don't get me wrong - outdoor grilling is fantastic. But, with a little preparation of oils, spices, rubs, and powders, this Infrared Grill can almost duplicate or even surpass the outdoor grilling flavors.
I would recommend this to a friend