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 5
BRAISE BEEF TILL IT FALLS OFF THE BONE
The Technique
Sear the meat (tough cuts like shanks are best) on the stove top in a large, hot pot or Dutch oven, browning it on all sides. Douse with equal parts red wine and stock, half-submerging the meat. Slide your pot, covered, into a 250°F oven so the liquid barely simmers. The moisture will break down the connective tissue of the muscle, rendering it fall-off-the-bone tender. Cook for a minimum of 2 hours. Dinner’s ready when you can cut the beef with a fork.


MEAL 6
PACK A PORK LOIN WITH A PUNCH
The Marinade
    ½     cup tequila
    ¼     cup olive oil
    3      garlic cloves, smashed
    2      medium onions, peeled and quartered
    1      jalapeño pepper, sliced
           Pinch of salt
           Pinch of pepper

The Technique
Mix the marinade and cover the loin with it. Crank your oven to high heat (450°F) and let the loin bake for 10 minutes, creating a seal that will hold moisture. Lower the heat to 350°F and cook for another 10 to 15 minutes. Staging your cooking time results in a balanced loin that isn’t dangerously undercooked inside.

INSTANT UPGRADE:
Marinate the meat overnight. “Marinades travel cell by cell through meat—the longer the meat stays exposed, the deeper the liquid penetrates,” says Shaw. Cut a slit down the length of the loin before marinating to enhance the process.