FoodBanter.com - View Single Post - wall ovens with open-door broiling

Jean B.[_1_]

wrote:
> On Mon, 25 Jan 2010 05:55:17 -0500, Ed Pawlowski > wrote:
>
>> Good point, but how well does the food come out in a closed versus
>> open oven? Closed, the heat can turn of and stop the broiling, thus
>> the open door. ...
>
> That and the question of ventilation and the potential effect of
> increased moisture with the closed door.
>
> Plus I would think the oven would require additional insulation and
> perhaps be physically larger to handle the heat build-up.
>
> -- Larry

More issue. That buildup of moisture does, indeed, contribute to
the problem.

I wonder whether the warranty covers damage to the controls when
the broiler is used as specified? I assume so.

--
Jean B.