Bottom 20% of food remains raw When I cook a piece of meat, the bottom 20% of the meat remains raw - the plates don't reach down far enough. I take the bag out half way through the cooking cycle and turn the mean. This is a nuisance. Does anyone else have this problem? Any suggestions? Bottom 20% of food remains raw When I cook a piece of meat, the bottom 20% of the meat remains raw - the plates don't reach down far enough. I take the bag out half way through the cooking... » Read More Bottom 20% of food remains raw When I cook a piece of meat, the bottom 20% of the meat remains raw - the plates don't reach down far enough. I take the bag out half way through the cooking cycle and turn the mean. This is a nuisance. Does anyone else have this problem? Any suggestions? « Show Less
480794
That must be a defect in your grill. I've not had that problem. It might be cheaper to buy a new one (I got one at BigLots for 28.99) than sending it back.
1848352
I figured out what the problem is. The bottom of each bag is supposed to collect the fat. The bottom of each bag is separated from the top part by 4 glue spots, each barely visible. If these glue spots become undone, or if a portion of the meat slips down below a glue spot, then that part of the meat that lies below the glue spots will not get cooked.
1633229
Are you sure that the rotating part has not slipped slightly when you placed the food on the tray? Sometimes we have the problem and find that the tray slipped a hair and then from the weight of the food, it slipped enough to stop completely or rubs on the side of the appliance. Was cooking a chicken in a bag (in half-time) and the bag got so heavy with juice that it hit the side of the appliance and stopped completely. My wife loves the half-time. Does not use the regular oven at all anymore.
1489538
OFF IS THE LOWEST TEMPERATURE SETTING...Actually it says low med hi I typically cook everything on medium for 5 minutes...You just have to play around with different food and different settings I started out at low and when I saw not much happened to the hamburgers after 5 minutes I moved it up to medium...
1067440
The bottom of the pan is slightly narrower than the top. I calculated this by placing a level on the side of the pan.
873125
Sauces will stick to the very bottom due to the very high temperature of stir frying. veggies and meat don't stick. Unit cleans up surprisingly well for uncoated stainless steel. Now that I think of it I'm going to make stir fry tomorrow night.
1983627
You are suppose to Cook at not higher than 500 dégrees with the sheet. So it could be the problem.Retry it againat this temp. Hope this is helpfulEdmonde
1326150
I don't think it touches the bottom. It sits like an inch off the very bottom. But the way I mix it is to plunge it up and down a few times. It mixes really vigorously.
783857
Sadly, I can't tell for sure: my only question is, Do you leave the stone plate inside the oven during the warm-up phase? If you don't (just a guess) that might explain why the bottom of the dough takes longer to cook, otherwise I'd be as lost as you are. My pizzas cook perfectly on all sides. Good luck.
1983625
You are suppose to Cook at not higher than 500 dgrees with the sheet. So it could be the problem. Retry it againat this temp. Hope this is helpful Edmonde
2061025
It seems as though your numbers are lower than what I see. James comment about your altitude is important, but so is what you are trying to bag. If you are trying to bag some food that is hot (or even warm), it can reach "boiling" before you get to the level of vacuum you desire. Ideally any food being bagged should be cold to prevent this from happening.
2067663
Make sure you have the appropriate amount of water per type of food you are cooking. If that doesn't help cal them:) They have great customer service I would call them and they will probably send a replacement!
970803
You must put the prob into the meat (deepest, thickest parts) to attain the temperature, soooo...Yep!
1716947
Sandy W. I have done both, but have to place the rack so that it is lower in the oven, which means you need to watch the bottom of whatever you are cooking. If you are using a shallow baking dish that centers your food quite evenly, everything seems to work fine! Hope this helps!
1655563
We have only cooked polish sausage and hot hogs so far. The raw ones may take longer and have more grease cooking out,might be a concern. I probably try it, just watch them close . Hope this helps.
2071147
Use only very very little. If you use too much the meat will turn to mush and it smells kinda like 'garbage'.
2181098
How "fine" is fine? Good question. My first grind with the coarser plate is less "fine" than I normally purchase at an local supermarket chain store and the second grind with finer plate is more "fine" than what I normally purchased. That being said realize I have now ground the meat (usually chicken) twice. I hope that helps. I am not trying to be cryptic.
150674
I was making peanut butter in mine and it ceased up I put it in reverse and foward several times I learned when it comes to dense or frozen fruits and vegetables smaller amounts are better Not being there I can't say much but take it apart. See if it works if it does good to go... good luck