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I tried to grill chicken today that was partially frozen . After I put the meat on the grillI turned on the grill alert . With the probe in the chicken the read 163 degrees almost done .

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First lets just remove the batteries and replace with fresh ones. Are you sure you didn't have the probe too deep and it was coming out the other side close to the skin? Once you change the batteries simply run a test with some hot water boil the water then put the probe in and see if it is readin 212F or close to that, this will give you a base line and determine if there is something wrong with your unit.
I have seen this when I didn't clear the memory on mine after last using it.

Posted on Apr 11, 2011

  • Dcramer531
    Dcramer531 Apr 11, 2011

    It sounds like the probe could be bad, but the problem could be with the unit. You can get the replacement probes on the net (just google them). Here's one site from Amazon that has them:
    http://www.amazon.com/Replacement-Probe-...
    Here's the rub- you can't check the unit without a known good probe, so it's a coin flip to determine the problem. If you buy a probe and don't need it, you've wasted that money, but you have a spare probe, on the flipside. At that point you might as well buy a new unit, since they're not user serviceable to much of an extent.


    These probes are simply thermocouples and they have a finite lifespan when they go bad, they are bad.

  • Dcramer531
    Dcramer531 Apr 11, 2011

    Also on the page with the grill alart probe is more of the alerts when you scroll down. I also use the Oregon scientific alert and have had no issues with it and it is onlt $38.00 a new probe for yours is $15.00! http://www.amazon.com/Oregon-Scientific-...

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I need to know the cooking times for my chicken


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How do you set the airvents for cooking a chicken? How many coals do use?


you need to experiment a bit, good method is to have very hot grill, step meat inside for 5min with vents open - this will from outside skin, then close the vents and lower the temperature to allow meat to cook.

i usually close airvents for any meat as this preserves bit of humidity and meat is soft and tender inside, last two to five minutes i open airvents to allow formation of the skin on the meat.

usually you keep grilling time 1kg/1h you can extend that for game meat up to 1h20min/1kg and you need to reduce it for fish to 30min/1kg

you can actually smoke your meat, chicken or fish in your grill as well. but you did not ask for that :-)

now, how many charcoals, check what is the weight of the meat and about 1/3 to 1/2 of that weight is needed to cook it, in general, per kilogram of meat you need sufficient charcoal for sustaining fire for 1hr, that rule applies to any charcoal or wood cookers, grills or bbq. brand is irrelevant, even from this same brand, you need to experiment a bit to get best results. enjoy!

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I had the exact same thing happen!


First some common sense, there is no such thing as partially defrosted - it's either frozen or it isn't as far as cooking safety. A slow cooker, even on high, only takes food to simmering temperature and holds it there, and it does it very slowly. Put something frozen inside and cover with glass, the glass gets very cold and then turn it on high and go away for several hours....unless the glass is Corning Ware and rated for freezer to oven, expect it to break one out of ten times. Also, putting frozen food in a slow cooker and thawing while slow cooking gives you a good chance at growing some unhealthy bacteria in the cooker as the meat warms. Meat should always be thawed fully before placing in one of these units, as the directions specify.

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How do I use a Cadac smoker.


The cadac smoker cooker is probably the easiest to use. Lift all the inside bits out and put about 3 desert spoons of wood chip for smoking on the big plate at the bottom. Return all the other pieces except the lid. Use the low gill for chicken and bigger pieces of meat and the tall grill for flat pieces of meat and fish. It takes about an hour and a half for a chicken. Hope this helps.
Michelle.

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Don't use the frozen setting, it uses more pressure. I only use fresh, even for frozen food, i just cook it a little longer. If you want your Steak or Chicken to stay juicy, spray both sides of the food with Olive Oil Spay (About $4 from store) before you put it in the bag (Or dip in an Olive Oil bath and wipe off excess). It will allow the food to sear, stay juicy and taste wonderful. The oil will also help allow seasonings to stick to the food. (I am the master of Rocket Grill, and even cook scrambled eggs in it. Trade secret though)

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HOW LONG DO I OOK HAMBURGER PATTIES USING THE GEORGE FOREMAN GRILLING MACHINE


I can do better than that here you go look at this.What have I personally prepared on my George Foreman grill?

Steaks
Hamburgers
Hot Dogs
Boneless Pork Loins
Country Style Ribs
Boneless Chicken Breast
Bone in Chicken Thighs
Bone in Chicken Breasts
Chicken Legs
Grilled Ham and Cheese Sandwhiches
Italian Sausage along with Green Peppers and Onions

This unit has a floating hinge which allows me to cook thicker cuts of meat and they cook evenly.

I even use it to reheat the meat leftover from the day before, it heats them quickly and sears in the flavor without drying the meat out. I prefer reheating with my grill over microwaving.


One day last summer I was in the middle of cooking BBQ Chicken on my Charcoal Grill. We were having a family outing and out of the clear blue sky it just started to rain... Well I had no choice but to finish cooking all the chicken i had started on my handy little George Foreman grill. This took a little time because the amounts of chicken I had on the grill and could only fit just a few pieces at a time. but it was a lifesaver... saved our picnic. Which gave me the idea to precook the chicken on my George Foreman Grill then finish cooking it over Charcoal. I found using this method takes alot of time away from having to stand by the grill basting and turning. All in all, to me it seems that within 30 mins the Chicken is fully cooked compared to anywhere from 45 minutes to an hour and your still guessing and cutting into the meat to see if its done.

The Champ also supplies you with some of his famous grilling recipes which I have not yet tried because I have my own way of seasoning my foods. Although they sound delicious!

Here are some examples of his suggested Cooking Chart for this Grill: Cooked Medium (160 F) to give you an Idea as to how quickly it does cook.


Salmon Filet 3 minutes
Salmon Steaks 6 minutes
White Fish 5 minutes
8 oz Turkey burgers 6 minutes
8 oz Hamburgers 9 minutes
Chicken Breasts 9 minutes
NY Strip Steak 7 minutes
Pork loins 5 minutes

Is there anything you found you didnt like?

Yes,one thing I must admit is I do not like is the fact it does not have a shut off switch.

I've learned that if you wait until the light on the unit is OFF then you are less likely to see a SPARK when you unplug the unit after use.

Back to the Positive and another important fact. Time to clean up is really a Breeze. I allow it to cool then I use the plastic spatula to scrap away any excess fat or food then I wipe with a damp paper towel. Toss away paper towel full of grease and grime and go over it a clean damp cloth, wash the tray and spatula and its ready to be put away.


Looking for Information about this grill or other George Foreman Indoor Grills check out http://www.eSalton.com.
good luck and my motto is try it you have everything to gain and nothing to lose.

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