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
MEAL 3
GRILL A BETTER STEAK
The Technique
It’s easier to cook a great steak inside, because you have more control
over the heat, says Chef Eric Ripert of New York’s Le Bernardin. Coat
a heavy skillet with vegetable oil and place it on the stove over
medium-high heat. When the oil shimmers, slide in the steak. Don’t
touch it until you see a dark crust forming along the bottom edges,
about 3 to 4 minutes. Flip the steak and place the pan in a 450º F oven
for another 5 to 7 minutes.
MEAL 4
BREW SOME BEER-BATTER ONION RINGS FOR GAME DAY
The Technique
These rings are healthier because they’re baked, and they’re delicious. “Who’s your fry daddy now,” says Shaw.
First bowl:
1 cup flour
1 tsp salt
2 tsp paprika
tsp garlic powder
Fresh ground pepper
Second bowl:
1 egg
can beer
Third bowl:
Bottom-of-the-bag Corn Chex
Dip your sliced onions into each bowl in order, put them on a baking
sheet, and cover with aluminum foil (shiny side up). Bake at 375ºF for
about 20 minutes, or until golden brown.
