KITCHEN DESIGNStandouts From the 2014 Kitchen & Bath Industry Show
Check out the latest and greatest in sinks, ovens, countertop materials and moreFull Story
After using the oven and cooktop for a month now, I finally got the courage to try out the infrared broiler. I put a flank steak into a preheated cast iron skillet with a little clarified butter and set it on the top rack under the broiler, door closed.
The results were a lot smokier than I expected. Grease was spattering on the infrared element and catching fire. Perhaps the pan was too close to the broiler.
I'd appreciate some tips from those of you who have had success broiling steaks and other dishes under infrared broilers from any manufacturer. Such as, pans to use, distance from the element, how much oil in the pan, approximate cooking times, etc.