296133 Fri Feb 13 17:05:03 -0800 2004 1 27 General Chowhounding Topics 0 1630144 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! Fri Feb 13 17:05:03 -0800 2004 0 chowbabe 1 1630146 I have -- I think -- the same oven. You will notice that there are TWO different "Broil" settings, one on the convection side, and one on the other, "Clean" side. Use the other/non-convection setting. If you use the convection side, the coils just don't heat up enough. Why? I wish I knew. You should have recieved a broiling pan with the oven. I'm pretty sure I did. Anyway, you put that pan on the HIGHEST rack, not the lowest, to broil. Opening the door a crack will prevent the heat from building up and shutting off the broiler. 6 mins a side, if you start with a very hot oven, might give you a little better done piece of meat than medium rare, but I could be wrong about that.... Fri Feb 13 17:10:08 -0800 2004 1630144 0 bigskulls