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Originally Posted by aberkok
I don't know, ryfo. Some things just won't work well on the GF grill, but whenever I have a burning problem I suspect I need to make whatever I'm putting in there thinner. That way the inside will cook faster so you can leave it in for less time.
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I agree, i always find when i try to cook a chicken breast, the thing burns on the outside and the middle is still raw, I wind up slicing it into strips so it cooks through....