Guest guest Posted June 17, 2004 Report Share Posted June 17, 2004 I've been using this one for about 4 years and I love it. One thing about grilling on a FOrman Grill: there is a fine line between just done and cooked hard...and this happens very fast. What I've found to help [because if the chicken gets too hard cooked then I can't eat it] is those thermometer forks! I got mine at tone a long while ago and it works great. I have seen them elsewhere at many stores nowadays. You place the fork into the flesh of the meat and wait about 10 seconds and the little lights will tell you when it is rare, medium & well done...it doesn't actually tell you the temperature, but there is a button you push for the type of meat you are testing, such as: chicken, pork, beef, ect. So, I'd imagine the computer doneness is set into the thermometer for the doneness of each type of meat. Remember when grilling meats and chicken, that the food continues to cook even when it is taken off the grill. So if you are going to take a few minutes before it is served, then I'd suggest cooking it less done and waiting for nature to fully cook it after it is off the grill. I learned this through trial & error. Just an observation that probably has scientific sense/merit to it if you'd ask an expert. Lynda Quote Link to comment Share on other sites More sharing options...
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