(which sucks, and which I never encountered before I got my lousy
KA oven)... I am too lazy to look at the model number of my
oven--and note that even in nonconvection mode the door must be
closed. Here are some quotes:

"Get Past The Traditional Downfalls Of Broiling

Let's say that tonight you're preparing a little Italian cuisine.
On the stovetop, your puttanesca sauce is just about finished
reducing at a moderate simmer and the pasta is nearly al dente.
You've just place the bruschetta into the oven on a baking sheet
to toast under the broil element, but, because you have to leave
the oven door slightly ajar while broiling, its difficult to reach
the sauce and pasta over the roaring heat lpouring out of the open
oven door. Using the broiler on traditional ranges can be
frustrating and inconvenient. Applying its convection cooking mode
to broiling, your KERS807SSS's Closed-Door Convection Broil lets
you broil to your heart's content, with the door closed all the
while. Enjoy bruschetta toasted under the broiler, while keeping
the oven door closed and appreciating easy access to your stovetop
delights."
http://www.vanns.com/shop/servlet/it...aid-kers807sss

or

http://tinyurl.com/yceu75b

# Oven Features
# Cooking System Thermal Oven
# Hidden Bake Element CleanBake™ Hidden Element
# Bake Yes
# Broil Closed-Door with Full & Center Selections
# Cleaning System Self Clean with Variable Soil Level/Time Selections
# Delayed Cooking Delayed Cooking & Cleaning
# Bread Proofing Yes
# Sabbath Mode Star-K Kosher Certified

http://www.universal-akb.com/kebk171sbl.html

etc.

Maybe this is mainly a KitchenAid thing? Whatever it is, it is
awful, and I will never get a KA oven again. (And I will make
sure anything else I get operates in the correct manner!!!!)
--
Jean B.