Post by haasfan on Mar 19, 2007 18:22:44 GMT -5
I LOVE my Chambers Range! The best feature, aside from the incredible Thermowell, amazing Daisy burners and fabulous oven, is the In-A-Top- Broiler. On any stove, nothing gets hotter than a broiler and as small children, we were all taught HOT is dangerous. So, why would anyone design a stove with a broiler that requires you to bend over to use it? With a giant fork in one hand, your other hand in a cumbersome oven mitt, your eyeglasses fogging up from the intense blast of heat .... bent over peering into a cavernous broiler ... and if you’re wearing heels, forget it ! Teetering on the brink of disaster just to cook a piece of meat ? I don’t think so ... and then, when you think it is finished, you have to maneuver that meat onto a platter you’re holding with one hand, your tongs in the other while maintaining your balance and keeping an eye on the kids at the same time hoping you don’t drop the platter as the dog sniffs around for a hunk of food or worse, trip! Sounds like an act from the Ed Sullivan Show! I don’t think we could build a more dangerous scenario if we tried. With the Broiler-In-A-Top, you get PERFECT results with little effort, little danger and this is how: Your first step is to make certain your meat has been sitting on the counter a while and is now at room temperature, seasoned and ready to go. Light your broiler, lower the lid and crank the broiler plate into the highest (closest to the fire) position. The highest broiler plate position is obtained when the broiler plate lift mechanism handle is all the way to the right. Heating your broiler plate is crucial. You want to get that plate so hot that the instant your meat heats it, the meat sizzles like Ann Miller dancing across a freshly waxed floor! After heating the broiler for ten to fifteen minutes, I find twelve minutes to be ideal for an inch and half steak, thicker cuts would require another few minutes of pre-heating, the platter is so hot the searing and cooking process begins the instant your meat heats that superheated surface.
When you lower the broiler lid into the cooking position, you will want to adjust the broiler plate position. This is how you do that: for rare meat, you keep the meat about an inch from the flames. The more well done you want your finished steak, the further from the flame you position your meat. With the handle straight up, your broiler plate is about two thirds down and with the handle all the way to the left, it is at it’s lowest level. This corresponds, roughly to:
Handle full right, broiler-pan one inch from broiler flames
Handle straight up, broiler plate 2” from flames
Handle down, broiler plate about three inches from flames.
Remember, you’ll need to consider the thickness of your cut and adjust accordingly. I cook our meats to rare or medium rare and keep the meat as close to the fire as possible. It is possible that the flames actually touch the meat which results in instant smoke ... don’t do this! Remember, this broiler cooks FAST! After just three or four minutes, it is best to open the broiler and test for doneness. The speed of cooking is enhanced by that super heated broiler plate which is browning and cooking from below as effectively as the the flames are browning and cooking from above. I test my steaks for doneness using the finger test ... press on the meat with your finger. A nice rare steak will feel like you are pressing on the inside of your hand, just below your thumb. The meat will bounce back. The less “bounce back” you get, the more well done your meat is.
I always remove meat from the broiler and on to a warm platter just before it reaches the state of doneness I want. As the meat sets and the juices return to the center of the cut, it continues to cook. I plate and serve the most beautifully done steak...without ever turning it over to cook the other side !
While the broiler pan is still warm (not hot, just warm, it retains heat for a good long time,) I submerge it the kitchen sink full of hot sudsy water and a half cup of ammonia. After a good long soak, a 3M pad, Cameo Cleaner and elbow grease will clean that beauty right up. Be sure to wipe down the inside of the broiler unit and surrounding area. Once you get the hang of using the Chambers broiler, you’ll love it and wonder how you got along without one until now. Happy Broiling and remember to broil safely ... use your heat resistant gloves, a good long-handled fork or tongs, and pay attention to what you’re doing!
When you lower the broiler lid into the cooking position, you will want to adjust the broiler plate position. This is how you do that: for rare meat, you keep the meat about an inch from the flames. The more well done you want your finished steak, the further from the flame you position your meat. With the handle straight up, your broiler plate is about two thirds down and with the handle all the way to the left, it is at it’s lowest level. This corresponds, roughly to:
Handle full right, broiler-pan one inch from broiler flames
Handle straight up, broiler plate 2” from flames
Handle down, broiler plate about three inches from flames.
Remember, you’ll need to consider the thickness of your cut and adjust accordingly. I cook our meats to rare or medium rare and keep the meat as close to the fire as possible. It is possible that the flames actually touch the meat which results in instant smoke ... don’t do this! Remember, this broiler cooks FAST! After just three or four minutes, it is best to open the broiler and test for doneness. The speed of cooking is enhanced by that super heated broiler plate which is browning and cooking from below as effectively as the the flames are browning and cooking from above. I test my steaks for doneness using the finger test ... press on the meat with your finger. A nice rare steak will feel like you are pressing on the inside of your hand, just below your thumb. The meat will bounce back. The less “bounce back” you get, the more well done your meat is.
I always remove meat from the broiler and on to a warm platter just before it reaches the state of doneness I want. As the meat sets and the juices return to the center of the cut, it continues to cook. I plate and serve the most beautifully done steak...without ever turning it over to cook the other side !
While the broiler pan is still warm (not hot, just warm, it retains heat for a good long time,) I submerge it the kitchen sink full of hot sudsy water and a half cup of ammonia. After a good long soak, a 3M pad, Cameo Cleaner and elbow grease will clean that beauty right up. Be sure to wipe down the inside of the broiler unit and surrounding area. Once you get the hang of using the Chambers broiler, you’ll love it and wonder how you got along without one until now. Happy Broiling and remember to broil safely ... use your heat resistant gloves, a good long-handled fork or tongs, and pay attention to what you’re doing!