Never had that before. What temperature does one set it at to broil say a
steak?

Kswck wrote:
> Never had that before. What temperature does one set it at to broil say a
> steak?
>
>


I assume you are talking about electric. If gas, ignore the following.

I've never seen a broiler with temperature settings. They usually just
have one "broil" setting which is at the high end of the dial. When
they reach the highest temperature they cycle off and on. That's why you
are supposed to leave the oven door ajar, so the top element comes on
frequently and you get high direct heat instead of all-around roasting.

We never broil indoors unless it's to top brown something. Our outdoor
grill is used in ever season, every weather.

gloria p

"Gloria P" > wrote in message
...
> Kswck wrote:
>> Never had that before. What temperature does one set it at to broil say a
>> steak?
>
>
> I assume you are talking about electric. If gas, ignore the following.
>
> I've never seen a broiler with temperature settings. They usually just
> have one "broil" setting which is at the high end of the dial. When they
> reach the highest temperature they cycle off and on. That's why you are
> supposed to leave the oven door ajar, so the top element comes on
> frequently and you get high direct heat instead of all-around roasting.
>
> We never broil indoors unless it's to top brown something. Our outdoor
> grill is used in ever season, every weather.
>
> gloria p

Actually, it is natural gas.

"Kswck" > wrote in message
>> I assume you are talking about electric. If gas, ignore the following.
>>
>> I've never seen a broiler with temperature settings. They usually just
>> have one "broil" setting which is at the high end of the dial. When they
>> reach the highest temperature they cycle off and on. That's why you are
>> supposed to leave the oven door ajar, so the top element comes on
>> frequently and you get high direct heat instead of all-around roasting.
>>
>> We never broil indoors unless it's to top brown something. Our outdoor
>> grill is used in ever season, every weather.
>>
>> gloria p
>
> Actually, it is natural gas.

Same applies, It just goes on, no adjustments.

Ed Pawlowski wrote:
> "Kswck" > wrote in message
>>> I assume you are talking about electric. If gas, ignore the following.
>>>
>>> I've never seen a broiler with temperature settings. They usually just
>>> have one "broil" setting which is at the high end of the dial. When they
>>> reach the highest temperature they cycle off and on. That's why you are
>>> supposed to leave the oven door ajar, so the top element comes on
>>> frequently and you get high direct heat instead of all-around roasting.
>>>
>>> We never broil indoors unless it's to top brown something. Our outdoor
>>> grill is used in ever season, every weather.
>>>
>>> gloria p
>> Actually, it is natural gas.
>
> Same applies, It just goes on, no adjustments.
>
>
Just follow what the instruction manual says, ours says close the door
when broiling and it is gas also.

"Kswck" > wrote in message
...
> Never had that before. What temperature does one set it at to broil say a
> steak?
>

I've never had an oven that didn't have a broiler setting, be it gas or
electric. There is no setting, you simply select "broil" and then...well,
you broil. It's going to depend on the thickness of the steak and how well
done (or not) you want it as to how long to broil it. Oh, and if you don't
already have one, get a broiler pan.

Jill

jmcquown wrote:
> "Kswck" > wrote in message
> ...
>> Never had that before. What temperature does one set it at to broil
>> say a steak?
>>
>
> I've never had an oven that didn't have a broiler setting, be it gas
> or electric. There is no setting, you simply select "broil" and
> then...well, you broil. It's going to depend on the thickness of the
> steak and how well done (or not) you want it as to how long to broil
> it.

Or you'd place it closer to or further away from the flame to
adjust the heat.

nancy

"jmcquown" > wrote in message
...
> "Kswck" > wrote in message
> ...
>> Never had that before. What temperature does one set it at to broil say a
>> steak?
>>
>
> I've never had an oven that didn't have a broiler setting, be it gas or
> electric. There is no setting, you simply select "broil" and then...well,
> you broil. It's going to depend on the thickness of the steak and how
> well done (or not) you want it as to how long to broil it. Oh, and if you
> don't already have one, get a broiler pan.
>
> Jill

As I said, this one has a broiler, but you can turn the temperature down
from 525. I've never seen that before, thus my inquiry. And yes, it is
natural gas-not electric.

"Kswck" > wrote in message
>
> As I said, this one has a broiler, but you can turn the temperature down
> from 525. I've never seen that before, thus my inquiry. And yes, it is
> natural gas-not electric.
>
>

Nor have I. What brand is it?

"Kswck" > wrote in message
...
> Never had that before. What temperature does one set it at to broil say a
> steak?

Temperature "BROIL"

Dimitri

"Sqwertz" > wrote in message
>
> For some reason my oven only "roasts" using both top and bottom on a
> convection setting.
>
> -sw

Convection is supposed to give a more even, all around heat so using both
elements would help with that. When we use the convection, a shallow
roaster pan is best. We put the meat on a rack in the pan to expose it as
much as possible to the air currents.

"Sqwertz" > wrote:
>
> For some reason my oven only "roasts" using both top and bottom on a
> convection setting.
>
Reminds me of the joke where the patient tells the doctor "Everytime I
move my arm like this my elbow hurts" the doctor says "Don't move your
arm like that".

Um, don't choose the convection setting. hehe

It's not "some reason", it's wired to operate thataway in order to
achieve a more uniform temperature throughout the oven chamber.
Personally I don't like convection ovens, especially not for baked
goods... convection ovens cook faster but at the expence of
conventional appearance and structure. I prefer my baked goods with
the conventional uneven browning... foods cooked in a convection oven
attain the apperance and structure of being cooked in a microwave
oven. Most packaged baked goods are cooked in a convection conveyer
oven, that's why the cookies have no crispy parts, they're all
uniformly blah. Cakes, yeast breads, and especially quick breads
cooked in a convection oven are disgusting, there's no top crust. I
wouldn't take a convection oven even if offered a top line model for
free. I capitalize on the fact that different parts of my oven cook
differently. I consider it a big plus that the top rack is
significantly hotter than the bottom rack.

"brooklyn1" > wrote in message
> Personally I don't like convection ovens, especially not for baked
> goods... convection ovens cook faster but at the expence of
> conventional appearance and structure. I prefer my baked goods with
> the conventional uneven browning... foods cooked in a convection oven
> attain the apperance and structure of being cooked in a microwave
> oven.

We don't use the convection for baking, but it does a great job on roast
chicken or any other type of roast.

Ed Pawlowski said...

>
> "brooklyn1" > wrote in message
>> Personally I don't like convection ovens, especially not for baked
>> goods... convection ovens cook faster but at the expence of
>> conventional appearance and structure. I prefer my baked goods with
>> the conventional uneven browning... foods cooked in a convection oven
>> attain the apperance and structure of being cooked in a microwave
>> oven.
>
> We don't use the convection for baking, but it does a great job on roast
> chicken or any other type of roast.


Agreed on roasts! I used to spit roast chateaubriand but it took forever
because too much heat just went into thin air.

I put a two pounder in the tabletop convection/conventional toaster oven
and with convection at 450 F., (probably 470 F. combined) it cooked to
perfectly rare in 30 minutes (15 minutes per side). Browned and charred
nicely on the outside and tasted superb. Even on the bottom rack it can
plump up to almost getting stuck!.

Andy

"Sqwertz" > wrote in message
...
> On Sat, 3 Oct 2009 17:24:32 -0400, Kswck wrote:
>
>> Never had that before. What temperature does one set it at to broil say a
>> steak?
>
> You set it at the max for a steak. It is set lower for top-browning
> casseroles and roasts in conjunction with a [convection] bake
> setting. Same as for an electric oven.
>
> For some reason my oven only "roasts" using both top and bottom on a
> convection setting.
>
> -sw

Thank you.