4 thoughts on “Chef Scotty,Your Guide to…The Convection Zone

  • May 11, 2010 at 10:26 am

    Can you provide some tips on using the brolier. I have made beef fillets twice and each time there was so much smoke in my kitchen I had to open the doors! Looking for insite on how to use the brolier for steak. thank you.

  • May 11, 2010 at 1:23 pm

    Hi Jennifer!
    One of the first things we’d like to find out is if you’re using the broiling pan. Not using it is one of the main causes of smoke. If you are using the broiling pan and it’s still smoking up your kitchen, let us know.

  • May 13, 2010 at 10:35 am

    Yep, I am using the broling pan, but thought maybe I had the top rack too close to the broiler.

  • May 19, 2010 at 4:24 pm

    I understand that you’ve spoken with Chef Scotty and we are working towards resolving your issue.
    Let me know if you have any additional questions!

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