We have a Monogram Advantium 240 wall unit that is both a speed oven & microwave. It has upper & lower halogen bulbs rather than a conventional broiler element. It can brown as well as cook foods, but cannot conventionally toast nor is it a convection oven. There are two sets of button controls, the left set for speed oven & the right set for microwave. Each has programmed recipes plus the choice to do your own thing. The oven comes with a turntable & several trays that go on the turntable. In speed cook mode, you can place a glass ovenproof dish directly on the turntable or use one of the supplied metal trays. For microwave mode, you must use the supplied white ceramic tray.

Really well! Got this advice just in time. My cut was about an inch and a half thick. It was a big cut of meat so I told my teen daughter to invite her friend, who was over, to stay for dinner. I combined the ideas here with some others I found. I now have a London Broil FOLDER inside my computer recipe file! From what I read I could sear it in the cast iron pan and put that same pan in the oven to finish. So I made oven browned potatoes to go with this so the oven would be hot. I let the marinade drip off but did not dry it. I melted butter and canola oil (keeps the butter from burning too fast) in the heated cast iron pan, and seared it with the exhaust fan on high. I hand held a spatter screen over it (pan has shallow sides but itÂs all I had), not sure that helped. But the stove was messy anyway from something I cooked the day before, which is partly why I chose to make the London broil yesterday. The meat took too long to sear, though, probably still too wet from the marinade. By the time it was brown (not actually brown enough for my tastes) it was basically done. I put in the meat thermometer (tricky in something that thin), and popped it in the oven, only to see the temperature immediately climb to 150! It was either overdone or the tip was too close to the pan. We decided (forgot to say my husband was anxiously hovering during much of this) to take it out and cut into it. (I still wish I could find a way around having to do that: we both tried finger-touching but could not distinguish anything). It looked just a bit too red, so we let it cool down still on the cast iron pan, on a hot pad, while we finished prepping the rest of the meal. After 8-10 minutes we called the girls and started slicing it at a 45 degree angle. I had to explain to him that it had to be done that way to make it tender, he was afraid it would get cold, but now heÂs convinced! It was done perfectly. He sliced off from all sides; the very center was still a little red. We put that part back in the pan in the warm oven, by the time we finished the first cuts that was ready. It was a bit chewy but with good flavor. It was a lot of meat but we ate it ALL. Thanks for all the coaching!

That is a good link. Especially the last paragraph as 'note:' I've added 'london grill' to my spring grilling because of the leftovers. I use a thick sirloin and got cocky and botched a couple by over-cooking. (the first try was so good) Scoring in a diamond pattern on both sides before marinade is such a good trick i found. I have since learned to pay attention to internal temp. Not called 'london broil' anymore, at least not here. I just look for a good thick sirloin that has a bit of marble in it. I should give flank a try. Though it is a winter favorite for a Vietnamese dish. Wanted something thick for the grill.

Sachets just add one stink to another. Clean the drawers with vodka after your stain has cured in. Sitting in the garage made them smell worse as they were not getting use or air circulation. Heat breeds bacteria, which breeds stink, which is what happens when you do not use something and it sits in an unairconditioned environment. Vodka will kill the bacteria. Lots of alcohol in vodka. Use the cheapest brand money can buy and clean your drawers with it a week or so after your stain has cured in. You might have to repeat it in the warm weather. Just like houses that are not occupied, the bathroom begins to smell like the toilet was never flushed, drawers will have bacteria build up and that is where the odor arises. It's called incubation. You are growing a culture, sotaspeak.