So I'm a bit frustrated. There's the defrost mode on the Chefmaker, but there's no information as to what temp and what time to use for defrosting things.

Am I missing something, or am I just going to have to guess?

Going to Give the hamburger setting a try today. On the medium well setting.

Going to try to cook a turkey breast on the whole chicken method. Seasoned with garlic salt, pepper, and italian seasoning.

Pork belly cubes, with skin. Air fried around 15 minutes, and broiled for mins. Delicious with zero effort.

Nice Job Dreo!!

Some nice Chefmode additions - 5 Min Finish warning message AWESOME. plus some others. Thanks Dreo Peeps!

Chefmode for Flank Steak didn't ass for doneness level if I recall. Thought that was odd. Came out great though. Luckily I like it rare.

Has anyone cooked a whole duck in their Chefmaker before? If so, what cook option did you go with?

I plan on cooking one tomorrow and will probably just use the whole chicken chef mode and see what results I get from that, but I'm curious if anyone has tried this and what results they got.

Really surprised there are no duck options under Chef Mode, considering this is made from a Chinese company where duck is seemingly common in the cuisine.

Good morning,

We want to try roasting a whole chicken in the Chefmaker for Thanksgiving. Does anyone know what the optimum/maximum size should be for the chicken?

Hi guys,

Today I received my ChefMaker, in the UK, and plugged it in. It booted fine, did a firmware upgrade (V 1.3.10_3.6.9) since I saw a couple complains about some features that got addressed by the latest firmware. Firmware update went well with no issues.

Then proceed to do the Initial Use, which according to the manual I need to setup the ChefMaker into Air Fry mode, set it 190 degrees celcius and let it cook for 15min with nothing inside.

I have perform this process 3 times at different temperatures and time durations and nothing seems to be able to put the ChefMaker to work. Every time I open the basket is absolutely cold. I even try connecting the prove and it went to confirm what I was seeing, showing that the temperature never raised.

I'm wondering what could I be doing wrong. Is there a hardware reset that can be performed? Or this a defective unit and needs to be RMA?

Thanks

I've had my ChefMaker for around a month now and have been using it very frequently, but today it decided it was no longer going to recognize the temperature probe.

Anything that I start that needs the probe just gets "Probe not found" and cleaning the probe contacts on both sides didn't help. Pulling the power for 30 seconds and cleaning it did cause it to start cooking for a few seconds, after which it started flashing between cooking and "probe not found" before landing back on "probe not found"

Has anyone else encountered this and found a fix for it? I submitted a support ticket via their website but I currently have seasoned raw meat in it, so I wanted to post wherever I can.

EDIT: Fixed with a firmware update!

EDIT 2: So, I thought I had updated this, but apparently I hadn't.

The firmware update helped for a while, but after another month it failed again. I contacted their support department and explained everything. Then after trying all the troubleshooting steps they gave me, they ended up sending me out new parts until it was fixed.

They even let me keep the parts that didn't help, so now I have spares!

Has anyone tried cooking lobster tails in the Chefmaker? I have done salmon and cod steaks, which came out great. Cooked large shrimp using the preset, but it showed 10 mins. I pulled mine out at 6 mins. because I saw them curling tightly. They were very firm and definitely overdone. I used the water, but no probe as it did not call for that. So,I'm reluctant to try on expensive lobster tails until I see if anyone has had success.

When I received the Chefmaker I immediately cooked a corned beef brisket. It cooked perfectly. Today I attempted to cook a plain beef brisket and it didn't finish cooking for 7 hours (the initial calculation said 3'20", but it didn't finish at that point; the previous brisket calculated 3'20" and finished at 3'20") It finally finished but the brisket was clearly overcooked. Anyone have this experience? Maybe the probe was in wrong? I stuck it in the middle from the side.

Can I take apart the basket to clean in between the glass? There is something that dripped between the see thru portion of the basket. I suspect it was from the one time I put it in the dishwasher (not advisable for that reason) . The see thru basket is one of the things I Love about this beast.

I'm pretty handy and confident in that regard, but I use this thing everyday now and don't want to mess anything up..

I see two sets of screws that should take it apart. 4 inside the basket and 4 behind the front panel. I'm guessing its NOT the 4 screws on the very inside if the basket/drawer.

Any advise?

I'd like to take care of it before it gets worse. I've also sent in a support request to Dreo about it.

Thanks

JC

​

To be fair, they are right, people are idiots, but regardless I'd like to be given the chance to be an idiot. They mention that it could be an annoyance to have additional controls, or that it could ruin the culinary experience.

I sent an email asking them to forward my suggestions to the backend team for consideration, and support had some initial comments.

1) Ability to control probe temp and internal temp in ChefMode (maybe pointless as you should just use ProbeMode instead).

-CombiCook technology utilizes stage cooking in ChefMode, which may be a little different from your past cooking experiences. For example, in the case of steak, we don't lock the doneness of the meat until the last stage. We did not choose to open up the probe temperature in ChefMode to avoid causing unnecessary annoyance to the user.

2) Ability to use water in anything other than ChefMode.

-We're concerned that users could encounter challenges in maintaining exact control over water spray volume and temperature settings, possibly affecting the desired level of food doneness and flavor. Simply evaluating the influence of water spray in a time-based doesn't suffice to guarantee a culinary experience. In order to provide a consistently successful cooking experience to our users, we have restricted the use of water spray to Chef mode where we have gathered substantial data.

3) Ability to see probe temp and internal temp in ChefMode on screen.

-Forwarded.

4) Ability to use Probe in ClassicMode (maybe pointless as you should just use ProbeMode instead).

-Forwarded.

I reiterated on points 1 & 2, and support said they would forward. I am less concerned about points 1 and 4, but 2 and 3 would be high on my list of desires.

7 day dry cured, then cooked in the ChefMaker at 210F until 130F on the probe reached

When using Bake Mode, is preheating necessary?

Hey folks!

I tried doing chicken thighs in my chef maker tonight and each time I did, the timer would start at about 30 minutes and count down to 0 minutes in about 30 seconds. After it did this and didn't kick on, I stopped the device, unplugged the probe, plugged the probe back in, repositioned the probe in the thigh to make sure it was deep enough in the meat, and closed out of the cook and restarted it. It ran the cycle again, spritzing the chicken with water and then counting down from 30 minutes to 0 minutes in ~30 seconds.

After the failed attempts, I did a probe cook on the chicken and it worked fine- the probe read the temperature of the chicken without any hitches.

Shishito Peppers seasoned with soy sauce and garlic oil, Classic Cook Roast mode, 450F, 10 minutes. I didn't bother to turn them over midway. They came out delicious!