All-Clad Electric Indoor Grill with AutoSense™
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Take the guesswork out of grilling all your favorite foods to perfection indoors with the breakthrough All-Clad Grill with AutoSense™ technology. The innovative countertop electric grill employs automatic sensor technology to detect the thickness of your food and adapt the temperature and cooking time accordingly. Choose from six pre-programmed cooking modes for the most popular grilled foods, or use the Frozen setting to defrost and grill ingredients straight from the freezer! An indicator light and audible beep prompt you when food is cooked to rare, medium or well done. A manual mode with four temperature levels provides even more flexibility to fine-tune results to satisfy everyone's taste.
- Innovative nonstick countertop indoor grill with push-button controls utilizes All-Clad's AutoSense™technology for foolproof results to your desired level of doneness.
- Choose from six preset cooking programs – Burger, Chicken, Pork, Sandwich, Beef and Fish – plus a Frozen function for automatic defrosting and grilling with the push of a button.
- Flashing lights and audible beeps provide clear indication of the doneness level reached (Preheat, Rare, Medium or Well Done) when using preset cooking programs.
- Custom Temp manual mode offers four temperature settings (250°F, 375°F, 450°F and 525°F) for even more control and versatility with specific recipes.
- Die-cast aluminum grill plates provide a great sear with grill marks and are tilted to direct excess fat and oil away from food and into drip tray for healthier results with minimal mess.
- Both grill plates and drip tray are removable for easy cleanup in the dishwasher.
- Highly polished stainless-steel exterior and handle design complements other All-Clad kitchen electrics.
- Dimensions & More Info
- Model #: PG720051.
- 15 3/4" x 11 3/4" x 14 1/2" high.
- 12 lb. 3 oz.
- 1800 watts.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in China.
- Model #: PG720051.
- Use & Care
- Removable nonstick grilling plates are dishwasher safe.
- Removable drip tray is dishwasher safe.
- To cleaning the exterior of the grill, wipe with a soft, damp cloth.
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Next Day Delivery
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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Using an All-Clad Grill with AutoSense™ takes all the guesswork out of cooking, since it automatically detects the thickness of your food and adjusts the cooking time accordingly. If you’re cooking on a regular indoor or outdoor grill instead, cook the pork chops until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F (63°C).
4 bone-in pork loin chops, each about 9 oz. (280 g) and 3/4 inch (2 cm) thick
1 jalapeño, seeded and coarsely chopped
1 shallot, coarsely chopped
2 garlic cloves, coarsely chopped
1 cup (1 oz./30 g) fresh cilantro leaves
1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves
1/4 cup (2 fl. oz./60 ml) red wine vinegar
1 1/2 Tbs. agave nectar
Kosher salt and freshly ground pepper
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for brushing
Remove the pork chops from the refrigerator about 30 minutes before grilling.
To make the chimichurri, if using an immersion blender, in a small pitcher or blending container, combine the jalapeño, shallot, garlic, cilantro, parsley, vinegar, agave nectar and 1 tsp. salt. Pulse with with an immersion blender to combine. With the motor running, add the olive oil in a slow, steady stream until emulsified. If using a blender, combine the jalapeño, shallot, garlic, cilantro, parsley, vinegar, agave nectar and 1 tsp. salt in a blender and pulse to combine. With the motor running, add the olive oil in a slow, steady stream until emulsified. Season the chimichurri with salt and pepper and set aside.
Pat the pork chops dry, lightly brush with olive oil and season generously with salt and pepper. Preheat an All-Clad grill with AutoSense™ according to the manufacturer’s instructions using the “pork” setting. Place 2 of the pork chops on the grill and lower the lid. Cook until the “medium” light turns on (or until the “well done” light turns on, according to your desired doneness).
Transfer the pork chops to a platter, cover and keep warm. Preheat the grill again and repeat with the remaining pork chops. Transfer to the platter and let rest for 5 minutes. Divide the pork chops among 4 plates, drizzle with the chimichurri and serve immediately.
Williams-Sonoma Test Kitchen
- Grilled Rib Eye Steaks Recipe
In a bowl, whisk together the garlic, parsley, oregano, basil, salt, black pepper, red pepper flakes, vinegar and olive oil. Place the steaks in the barrel of an electric vacuum marinator and pour in the marinade. Marinate for 20 minutes according to the manufacturer's instructions, then let the steaks rest in the marinade for 10 minutes. Alternatively, place the steaks and the marinade in a large baking dish, turning the steaks to coat them with the marinade. Cover with plastic wrap and refrigerate for 6 hours.
Preheat an electric indoor grill on high heat according to the manufacturer's instructions. Remove the steaks from the marinade. Arrange the steaks on the grill and cook, turning once, 6 to 7 minutes per side for medium-rare, or until done to your liking.
Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into slices and serve immediately. Serves 8.
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