I have a new Bosch oven--one of those with a choice of convection or traditional cooking controls. There is no "broiler" drawer--though there are broiler settings. Sorry if this seems like a dense question, but I'm used to the "old" way of broiling. Do I basically put the porterhouse I'm making tonight in a pan on the lowest rack? And I'm wary to cook it "convection style" because it tends to cook too fast. I think traditional is the way to go, no?
Also, any broiling tips for porterhouse? Highest temp setting? 6 mins per side for med rare I'm guessing?
Thanks in advance!