View source for Talk:Breville Stainless Steel Panini Press

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1) Is it possible to cook anything other than boned fillets in it, eg chicken wings, small drumsticks, thin pork and lamb chops, T-bone steaks, etc?

2) Also, is it really necessary to coat the oil onto the chicken and lamb using the palms of one's hands? I notice with the fish you oiled the plates. It seems a little bit unhygienic (even though I wash my hands THOROUGHLY before and after handling any fish, meat or poultry). I think I would advocate the use of a pastry brush to do the oiling, maybe separate ones for each type of meat (they're not expensive) to elimnate any possibility of cross-contamination.

--[[User:Roses2at|Roses2at]] 14:13, 25 July 2010 (BST)
I have amended the article re brushing, spraying and added a 'drumstick rider' as both of your points are valid.

I will add other foods and times as I trial them.  
--[[User:Chef|Chef]] 13:04, 26 July 2010 (BST)

I await with bated (and slightly garlicky at the moment) breath for your results (but don't rush), as this may be my first kitchen gadget purchase for a long time - if I can find one over here or via Amazon or another supplier at a reasonable price. Just to prove I'm still in the stone age gizmo-wise, my last buy was a 2 Euro hand-held milk whizzer/foamer for capuccino, even though I don't drink coffee!!
--[[User:Roses2at|Roses2at]] 15:38, 28 July 2010 (BST)