Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
don't forget to get used to the steam-broil
timing with the CSB for meat is very different from a dry oven.
so its best to keep track
a thick cut ( turkey br, meat loaf ) requires a thermapen, and then some torching so as not to over cook the meat
esp TB's
don't forget to get used to the steam-broil
By Shalmanese,
By ducphat30,
