any suggestions to stop the meat from sticking to insert?
1625889
1.) keep the ground meat [product] REALLY COLD!2.) keep the whole press rinsed frequently. I use a large pan of cool water at my work area. The cooking spray helps too.If you are making patties ahead for the freezer-place them on "waxed" patty papers and initially freeze on a tray/sheet INDIVIDUALLY.After frozen, you can stack and package. If you stack them prior to freezing, they will probably stick together even with a waxed paper.
1625890
There is a trick to these presses. Take 1 qt ziplock bag, put the ball of meat into it. Then put it into the press. Mash. Reach into the bag with your hand, flip burger onto your hand, peel bag. Done no mess. No sticking, no Breakage. Put the dimple under the bag. Less Mess.I use pair of Medical exam gloves and the ziplock and goes very quick. No Mess. Even burgers and easy to do.
412279
The only time I have had issue is if it gets wet from too much juice or if I have let the meats hit the edge going in the bag. I wipe it off with a paper towel and don't have issue...I do like the suggestion the lady has about using a zip lock first for things like chicken...I will have to try that!
1649342
take insert out. mine though did not hold up long non stick coating started peeling off in about a year.
1200794
Probably over exposure; try turning the rack upside down or decreasing cook time; some times I wrapped the vegies in aluminum foil but to close to the heat source or too much cook time is probably the problem
1418875
Try adding the extension piece. Weber is extremely helpful with this problem.
1190990
The same thing has happened to me as well. I have used wooden skewers to do the job. Just be careful not to prick your finger.
758974
I have not had that problem. Sounds like your temperature is too low. I have a Green Egg and generally grille steak at 500 degrees.
2116713
I am not sure we had the same problem when we did chicken but not when we did a 20lb turkey. I would maybe suggest dropping the chicken in instead of placing it in the basket first. This is what we are going to try next time.
784671
Here's a protip on cleaning the stainless steel insert. When the insert starts to get discolored just pour in some white vinegar and let sit for about 5 minutes. Rinse with water and wipe dry. Your insert should be nice and shiny again.
2231251
Yes, I had that same issue except it started with the 1st chicken I made. When I went to make my 2nd chicken, I couldn't even get it to stay in the slots for more than a rotation or two. I sent mine back for a full refund. If you read the reviews, you will find many who had the same issue.
1674538
I did notice the newer version cooks faster... Lower the temperature to the lowest setting and ensure you have enough liquid in the pan (tomato sauce or BBQ sauce) so the meat stays moist. Also cooking time is less with the newer version too. Hope this helps :)
1257187
I'm sorry to report the insert doesn't seem to be removable. Perhaps Amazon should forward that suggestion to the manufacturer.
697016
Try the suggestions in this link. I've never had that problem with my board. http://www.houzz.com/ideabooks/6653868/list/how-to-clean-and-care-for-your-butcher-block
1970256
Try a stainless steel pad, very gently. I cut mine down and did not have that problem.
1784775
scrambled eggs stuck... burgers, bacon, veggies, steak did not. could have been that the heat was too high for the eggs. need to try it out again.
17665
I think you lock the top so that the entire surface presses down. Put in a smaller amount of meat in and stop when the meat spreads to the outside edge. I would remove this part and store on the side until you have the bottom part madeand stuffed... does that make sense?
2231250
Love the Showtime rotisseri. Have cooked many chickens , legs of lamb and prime ribs. Never had a problem. Maybe you recieved a defective model. I would send it back and try another, Good luck.