I just moved from a suburban house to a high-rise condo, and the one thing I thought I’d miss was grilled food. OK, so this isn’t quite the same as Webber-ing in the backyard, but it’s surprisingly close. I have grilled steaks, hamburger, shishkabobs, and hotdogs on this thing, all with excellent results: quick, thorough cooking time, nice “grill lines” on the meat, and most importantly for me, no smoke (there was some steam from partially-thawed hamburger patties, but that’s it). As for cleaning, I’ve found Zojirushi EB-CC15 Indoor Grill easy and convenient: the grill, tray and base separate and the nonstick surface of the grill unit is actually nonstick. I highly recommend this grill!My bf loves my mother’s Korean bbq and she likes to use indoor grill to cook right at the table. When he decided he needed his own electric grill we decided to get Zojirushi EB-CC15 because compared to others it looked better, had more cooking space (same size unit), and non-stick coating. Since the purchase, we’ve used it many times and it cooks wonderfully and cleans with incredible ease. We definitely recommend this item!
Read related post at Perfect for Japanese BBQ at home.
I just had the first slice (ok, two slices!) made in my new Zojirushi that I got for Christmas! I picked this machine because Zojirushi BBCCX20 Bread Machinewas supposed to be good for gluten free bread due to its programmability. Well, I’m happy to report that the bread turned out very well. The machine has a horizontally oriented bread pan instead of vertical, more like an actual oven, and two little mixing paddles in the pan instead of one. The two paddle thing results in a slightly bumpy top (two slightly raised circles on the top) but I think i could smooth that out if i was so inclined after the mixing cycle before the raising cycle. Also doesn’t matter at all since you slice the bread. Nice flakey crust, too! I was able to completely customize the baking cycle using the homemade cycle, and had it just raise one time with no beating down phase. (the typical beating down periods of most machines are hard on gluten free breads and discourages them from rising.) I set it for 20 min. warming, one kneading period of 13 minutes, one rising of 1 hour, baking for 1 hour and then no warming afterwards. I made Bette Hagman’s basic white featherlight bread, and I liked both the recipe and the machine. So, yay! I would recommend this machine. The only negative is that it is large and takes up a fair amount of horizontal space on the counter. I’m so glad to have a bread machine again! We sold ours when we moved to Japan over three years ago… it’s been too long!
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