ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re GF grill not hot enough

Misc.

There's definitely something wrong with it. Take it back and get another one.
Try a different outlet first, so you can rule out all possibilities. Mine is blazing hot!
GinSing



MsgID: 0038926
Shared by: GinSing
In reply to: ISO: GF Grill: has anyone had trouble with
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe(tried): Cole Slaw Dressing
  Pat/AR
2 Pat/AR (more)
  Linda B/IA
3 Morn'in Linda/IA, yes I finally got the
  Pat/ar
4 PAT/AR (more)
  Linda B/IA
5 ISO: GF Grill: has anyone had trouble with
  Jan
6 Jan...
  Linda/NC
7 Are you waiting for the light to go off?
  Elly, Ohio
8 re GF grill not hot enough
  GinSing
9 G.F.Grill
  MeMe/Fl.
ADVERTISEMENT
Random Recipes
  • Butter Fork Cookies (pressed thin with a fork)
  • BUTTER "FORK" COOKIES 1/2 cup (1 stick) margarine, softened 1/2 cup (1 stick) butter, softened 1 1/4 cups sugar 1 egg 2 1/2 cups flour 1 tsp. vanilla Cream butters and sugar in mixer until light and fluffy, about 15 ...
  • Chinese Chicken Pizza
  • CHINESE CHICKEN PIZZA 3 chicken breast halves without skin, diced 1/2 cup diced green onion, divided use 2 garlic cloves, minced 2 tablespoons rice vinegar 2 tablespoons soy sauce 1/4 teaspoon crushed red pepper 1/4 t...
  • Burmese Nan Yang Restaurant Ginger Salad
  • Burmese Ginger Salad Source: Sunset Magazine, Dec. 1988 Makes 6 first-course servings Less known than the cuisines of its Asian neighbors, the food of Burma deserves recognition. Here, we present a refreshing sampler me...
  • Toasted Nut Truffles
  • TOASTED NUT TRUFFLES 1/2 cup evaporated milk 1/4 cup sugar 1 (12 oz.) pkg. chocolate chips 1 tsp. almond extract 1 cup finely chopped almonds or pecans, toasted In a small saucepan, combine evaporated milk and sugar...
  • Peachy Pear Preserves (using peach Jell-O)
  • PEACHY PEAR PRESERVES about 26 unpeeled medium to large pears (to make 4 cups cut up or mashed pears, cooked) 3 cups sugar 2 boxes (2 oz. each) JELLO brand peach jello* Bring a pot of water to a boil, place whole pea...
  • Baking Recipes
  • August 14, 2008 RECIPE SWAP ALL BAKING RECIPES For more recipes on this topic visit our All Baking and Breadmaking Board! ...
ADVERTISEMENT
  • Eggplant, Beans and Pumpkin in Coconut-Tomato Curry
  • EGGPLANT, GREEN BEANS, PUMPKIN, AND BASIL IN COCONUT-TOMATO CURRY "Welcome to one of my all-time favorite vegetable melanges! Eat this as a stew or chunky soup, or serve it over rice. (If choosing the later, put up so...
  • Silver Palate Fruit Gazpacho (food processor)
  • FRUIT GAZPACHO "A combination that will dazzle your eyes and your palate." 2 cups tomato puree 3 cups freshly squeezed orange juice 2 teaspoons sugar Grated zest of 1 orange Grated zest of 1 lime 2 cups diced cantalo...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re GF grill not hot enough
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!