Just had a new GE Café gas range installed and am just beginning to put it through its paces. Am loving most of the features I’ve tried so far, except the broiler. With my old broiler I could put a steak or chops on a broiler pan right up close to the flame and get rare or medium-rare meat with a good char. I tried some lamb chops the other night and they cooked to medium-well before getting a minimal and unsatisfying char. I preheated both the pan and the broiler for the 10 minutes recommended in the manual and had the shelf in its highest position.
Are there any tricks to getting the char and the doneness I want with this range?
I’ve been reading on this board that some people leave the oven door ajar, although the manual specifically says, more than once, not to do that. I’ve also read that it might help to preheat the oven to its highest temperature before turning on the broiler. And there was an article in the NYTimes some time ago that suggested scrapping the broiler pan in favor of a cast iron grill pan.
Before I ruin any more expensive pieces of meat, I’d thought I’d check in here to see if those of you who have this range have had success with broiling meat to their specifications and have any recommendations for me.