SETTING 1 OR 2 (or low):
150 to 225ºF
Puts dinner on pause; no cooking or burning.
SETTING 3:
225 to 275ºF
Concentrates flavor by evaporating the water content in foods. Great for roasting tomatoes.
SETTING 4:
275 to 325ºF
Vaporizes essential oils in spices like chili peppers, fennel, and coriander. This releases fragrance and intensifies flavor.
SETTING 5:
325 to 375ºF
Perfectly cooks roast beef, lamb, pork, and turkey. The meat will be fork-tender and juicy.
SETTING 6:
375 to 425ºF
Evenly defrosts and cooks frozen meals. Also use it to roast thick-skinned vegetables like squash.
SETTING 7 OR 8:
425 to 475ºF
Sears thick cuts of meat, like beef roasts, chicken, and turkey.
SETTING 9 OR 10 (or high or broil):
475 to 500ºF
Use it like you’d use your outdoor grill.
Harness Heat
How to Unleash the Power of the Grill in Your Kitchen
BY JEFFERY LINDENMUTH, PHOTOS BY JAMES WOJCIK, STYLING BY VICTORIA GRANOF
Winter stabled your grill, but you can still cook with fire. “Grilling is more pyro fun,” says Tucker Shaw, author of Gentlemen, Start Your Ovens,“ but your oven
and stove are more versatile and will yield better results.” Tackle these six impressive feasts by mastering unconventional oven and stove techniques.
MEAL 1
ROAST THE HOLIDAY BIRD
The Technique
Place the turkey breast-side down in a V-shaped roasting rack; the natural fat from the dark meat will trickle down into the less-moist white meat. This method allows you to toss your baster, reduce fat content, and finish faster, says Glenn Burgess, a personal chef in New York. Cook the bird at 350ºF until an instant-read thermometer inserted into the deepest part of the thigh registers 165ºF.
MEAL 2
WOO HER WITH A LOBSTER DINNER
The Technique
Broil, don’t boil. Split uncooked lobster tails in half lengthwise and brush with butter mixed with curry powder, lime juice, and minced garlic. Place under the broiler for 5 to 7 minutes, until the meat is milky white all the way through. Brush with a bit more butter and serve over brown rice.
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