Can it close easily with a thick sandwich? My last one, a cuisinart one broke after only a month &amp; was always hard to close even with grilled cheese
207616
I make thick stuff all the time with mine and it closes fine. From Turkey Melts to Apple pies. Mine works fine and I LOVE IT!
2262168
Mine is more like 9 3/4- there is a metal underrim that reduces the "usable" length. I love it- it looks great. But don't think you can overload it- my son cuts the crusts off and then puts two slices in so he can make a sandwich more quickly- but it has a safety switch or something and will stop functioning.
1773704
I had no problem with food sliding off the grill. I don't know how you could have put it together so food would slide off.
579875
Hmm never really thought about that if you got a good seal on the top patty and started cooking it from the bottom before you flipped it you should be ok. I will tell you this I have had cheese leak out because I didn't get a good seal between the patty and the bottom. Also I have used this about 10 times and it does take almost a pound of burger to make one burger patty and I have cooked all of mine in the oven at 350 for about an hour doesn't dry out and one is very filling lol
1562820
I want to answer this because I also had an Oster, which I returned to the store, because we could not remove the pan...my husband finally turned the machine on its side and I dug the bread out. Horrible. The T-fal machine locks easily by placing it diagonally, then turning slightly, and removes by reversing the process. I love it.
2251865
A little trial and error, you need to add meat until some come out at bottom when press is closed. Then burger is tight and will not fall apart, when you change the thickness you change the amount of meat needed in the burger.
2188477
The lid fits tight on the base, so it will take a little bit of a push to put it on but it shouldn't be so tight that you couldn't handle it hot. There is a bump at one end of the lid that "locks" it in place, make sure you that isn't what is causing the lid not to close. The lid has to fit tight, otherwise you won't get the nice loaf. If the lid isn't a tight, flush fit with the base, return it to Amazon and get a replacement.
273277
Try shutting the door VERY hard. Common issue on this brand. Otherwise a great oven.
544029
No that's not normal. Mine snaps shut with a loud snap and stays closed. Its pretty tight. I really have to push it down hard to snap shut. It gets tight again after I wash it in dishwasher. Air dry so it doesn't melt.
1879043
Ours closes firmly, but not as tightly as a real oven. Surrounding area, while very warm, is cooler than other toaster ovens we have owned.
2188479
Put a bit of olive oil on the sliding edges. It's normal to need a stronger push to fully close the lid, but, if closing it isn't possible at all, then return the pan. It might be bent.
670500
I'm having the same problem with my Breadman TR875. I'm about ready to try my luck with the Dough cycle and completing the loaves in the oven. The bread tastes fine, has great texture, but the gaping holes are just not very pretty and makes it impossible to make sandwiches from the center of the loaf.
795236
You know, I'd never tried this before until your question but I happened to have a wedge of hard Parmesan cheese in the refrigerator. I took it out and very easily sliced 4-5 slices off the end that ranged between 1/8" and 1/4" thick depending on how much pressure I put on the cheese pushing it through and how thick I set the adjustment for the slicing range. Thanks for the question! Now you have an answer to your question, and I have more options in cheese to put on the grilled sandwiches that I make! I just made one yesterday slicing apples crossways to go with provolone, sliced Vidala onions, green peppers and Dijon on rustic bread with home grown herbs. Yum! You know, I'd never tried this before until your question but I happened to have a wedge of hard Parmesan cheese in the refrigerator. I took it out and very easily sliced 4-5 slices off the end that ranged between 1/8" and 1/4" thick depending on how much pressure I put on the cheese pushing it through and how thick I set the adjustment for the slicing range. Thanks for the question! Now you have an answer to your question, and I have more options in cheese to put on the grilled sandwiches that I make! I just made one yesterday slicing apples crossways to go with provolone, sliced... » Read More You know, I'd never tried this before until your question but I happened to have a wedge of hard Parmesan cheese in the refrigerator. I took it out and very easily sliced 4-5 slices off the end that ranged between 1/8" and 1/4" thick depending on how much pressure I put on the cheese pushing it through and how thick I set the adjustment for the slicing range. Thanks for the question! Now you have an answer to your question, and I have more options in cheese to put on the grilled sandwiches that I make! I just made one yesterday slicing apples crossways to go with provolone, sliced Vidala onions, green peppers and Dijon on rustic bread with home grown herbs. Yum! « Show Less
1961426
I bought mine from the woman who designed it and had it commissioned. She said it wasn't built with those cheeses in mind, but you could keep it hand tight by every hour or so just going in and turning the knob hand tight. If you use a tool, like a wrench, you can pull the press apart. As tight as an average person can turn it is sufficient to knot the warm curd together for a cheddar style cheese.
795232
You know, I'd never tried this before until your question but I happened to have a wedge of hard Parmesan cheese in the refrigerator. I took it out and very easily sliced 4-5 slices off the end that ranged between 1/8" and 1/4" thick depending on how much pressure I put on the cheese pushing it through and how thick I set the adjustment for the slicing range. Thanks for the question! Now you have an answer to your question, and I have more options in cheese to put on the grilled sandwiches that I make! I just made one yesterday slicing apples crossways to go with provolone, sliced Vidala onions, green peppers and Dijon on rustic bread with home grown herbs. Yum!
594256
By hard I assume you mean Parmesan, as opposed to the hardness of a block of cheddar cheese. I just tried it and while I usually grate this type of cheese, the slicer cut off slices, one after another, but not a conventional slice as Parmesan not the right consistency for that. It did a nice job and then "slices" can be crumbled. If you're looking for a neat looking piece of cheese, then no.
1997903
Hi, Polly. I suppose that would depend on what you cooked on it. Bacon? Maybe. A grilled cheese sandwich? Not so much. But even so, if you're using it as a press rather than wide open as a dual griddle, it's pretty contained. So far, I haven't found anything this doesn't do well. Love it.