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closed door broiling
(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. |
closed door broiling
On 2009-10-08, Jean B. > wrote:
> # Sabbath Mode Star-K Kosher Certified I actually looked this up. Un....beeelievable. nb |
closed door broiling
"Jean B." ha scritto nel messaggio > Let's say that tonight you're preparing a little Italian cuisine. They need to come over for some Italian cookery lessons, say I. > 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. 1. Broiling is a second rate way of making bruschetta. 2. It's just this range, makes that point, actually, by saying it is different from all other electric ranges. |
closed door broiling
On 2009-10-08, Giusi > wrote:
> 1. Broiling is a second rate way of making bruschetta. What, pray tell, is the first rate way? nb |
closed door broiling
"notbob" ha scritto nel messaggio wrote: > >> 1. Broiling is a second rate way of making bruschetta. > > What, pray tell, is the first rate way? > > nb Grill on one side over open flame. We have these cheap little metal things we use on a gas burner or do them in the FP or on a grill. You should grill only the top side that gets scraped with garlic. |
closed door broiling
Jean B. said...
> 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!!!!) When temperature sensors measure heat, leaving an oven door open is a surefire way to burn out the electric elements as the sensor constantly will never "over-strive" to achieve the requested temp setting. That should've been plainly obvious to all the rfc brainiacs. Bozos, not so much! ;-) Andy |
closed door broiling
On 2009-10-08, Giusi > wrote:
> Grill on one side over open flame. We have these cheap little metal things > we use on a gas burner or do them in the FP or on a grill. You should grill > only the top side that gets scraped with garlic. You mean I can't have my chèvre with dried tomatoes and fresh basil over prosciutto browned? ;) nb |
closed door broiling
Giusi wrote:
> Grill on one side over open flame. We have these cheap little metal > things we use on a gas burner or do them in the FP or on a grill. > You should grill only the top side that gets scraped with garlic. Once I raised a quasi - riot in a tuscan town, Capalbio, by asking in a pub if bruschette had to be grilled only on one side or both, everyone had theyr version. Me, for example, brown both the sides of the bread but add garlic, salt and oil only on one. -- Vilco Mai guardare Trailer park Boys senza qualcosa da bere a portata di mano |
closed door broiling
On Oct 8, 8:56*am, Andy > wrote:
> Jean B. said... > > > 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!!!!) > > When temperature sensors measure heat, leaving an oven door open is a > surefire way to burn out the electric elements as the sensor constantly will > never "over-strive" to achieve the requested temp setting. > > That should've been plainly obvious to all the rfc brainiacs. Bozos, not so > much! ;-) > > Andy "Never" overstrive, or always overstrive? I'm confused. My new electric Westinghouse oven doesn't say in the directions anywhere, to leave the door open during broiling. My previous ovens have always said to do so. I don't know which is correct, but since the direction booklet doesn't say to leave the door open a crack, I usually broil with it closed. N. |
closed door broiling
Nancy2 said...
> On Oct 8, 8:56*am, Andy > wrote: >> Jean B. said... >> >> > 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!!!!) >> >> When temperature sensors measure heat, leaving an oven door open is a >> surefire way to burn out the electric elements as the sensor constantly w > ill >> never "over-strive" to achieve the requested temp setting. >> >> That should've been plainly obvious to all the rfc brainiacs. Bozos, not > so >> much! ;-) >> >> Andy > > "Never" overstrive, or always overstrive? I'm confused. > > My new electric Westinghouse oven doesn't say in the directions > anywhere, to leave the door open during broiling. My previous ovens > have always said to do so. I don't know which is correct, but since > the direction booklet doesn't say to leave the door open a crack, I > usually broil with it closed. > > N. Nancy2, Right! I oops'd. The temp sensor could overwork the heating element(s) to maintain the correct temp if the inside heat could constantly escape. Maybe let the finished dish rest inside with the door cracked open a bit to conserve limited counter space?? Best, Andy |
closed door broiling
On Oct 8, 11:05*am, Nancy2 > wrote:
> On Oct 8, 8:56*am, Andy > wrote: > > > Jean B. said... > > > > 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!!!!) > > > When temperature sensors measure heat, leaving an oven door open is a > > surefire way to burn out the electric elements as the sensor constantly will > > never "over-strive" to achieve the requested temp setting. > > > That should've been plainly obvious to all the rfc brainiacs. Bozos, not so > > much! ;-) > > > Andy > > "Never" overstrive, or always overstrive? *I'm confused. > > My new electric Westinghouse oven doesn't say in the directions > anywhere, to leave the door open during broiling. *My previous ovens > have always said to do so. *I don't know which is correct, but since > the direction booklet doesn't say to leave the door open a crack, I > usually broil with it closed. I'm glad you said this. My mother always left the door open but I never understood why. But, dutiful daughter, I left it open until I wondered why one day. It never did make sense to be heating the kitchen just to broil something for a few minutes. My booklet says nada too. Wasn't there a poll on this a while back? |
closed door broiling
On Thu, 08 Oct 2009 08:56:17 -0500, Andy > wrote:
>Jean B. said... > >> 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!!!!) > > >When temperature sensors measure heat, leaving an oven door open is a >surefire way to burn out the electric elements as the sensor constantly will >never "over-strive" to achieve the requested temp setting. > >That should've been plainly obvious to all the rfc brainiacs. Bozos, not so >much! ;-) > >Andy You're one of the Bozos... with a stove/range there is no temperature setting in broil mode. In broil mode the thermostat is bypassed. The element is either full on or full off. In broil mode the element remains full on continuously. In bake mode the element cycles fully on and fully off however often necessary to maintain the set bake temperature. The element won't burn out quicker from being energized whether in broil mode or bake mode... elements are self regulating by wattage rating, same as a light bulb... they are not engineered to get hotter and hotter until they self destruct. Toaster ovens operate differently, their primary function is supposedly to toast, so the element is typically controlled similarly to an ordinary bread toaster, but with toaster ovens there are many, many varieties, having all kinds of bells, whistles, and functions... toaster ovens are multi use appliances, none of which performs nearly as well as with a dedicated appliance... I've never seen a toaster oven that toasts bread very well, because they only toast one side at a time, and I've never seen one where one can set the degree of doneness... I know of no toaster oven that's worthwhile having for any reason whatsoever. Anytime I'm in a kitchen where there is a toaster oven present I know that nobody cooks there. |
closed door broiling
brooklyn1 said...
> Anytime I'm in a kitchen where there is a toaster > oven present I know that nobody cooks there. LOLOL!!! Andy |
closed door broiling
Giusi wrote:
> "Jean B." ha scritto nel messaggio >> Let's say that tonight you're preparing a little Italian cuisine. > > They need to come over for some Italian cookery lessons, say I. > > >> 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. > > 1. Broiling is a second rate way of making bruschetta. > 2. It's just this range, makes that point, actually, by saying it is > different from all other electric ranges. > > Well, this seems to apply to at least many and perhaps all of the KA ovens. Funny about the bruschetta! -- Jean B. |
closed door broiling
Nancy2 wrote:
> On Oct 8, 8:56 am, Andy > wrote: >> When temperature sensors measure heat, leaving an oven door open is a >> surefire way to burn out the electric elements as the sensor constantly will >> never "over-strive" to achieve the requested temp setting. >> >> That should've been plainly obvious to all the rfc brainiacs. Bozos, not so >> much! ;-) >> >> Andy > > "Never" overstrive, or always overstrive? I'm confused. > > My new electric Westinghouse oven doesn't say in the directions > anywhere, to leave the door open during broiling. My previous ovens > have always said to do so. I don't know which is correct, but since > the direction booklet doesn't say to leave the door open a crack, I > usually broil with it closed. > > N. Oh come on (speaking through you to Andy)! You don't have much experience with electric ovens, I guess. EVERY electric oven I have had before this one had open-door broiling. That is the norm. (My KA is aberrant and despicable in this regard.) And I never burnt out an element. -- Jean B. |
closed door broiling
> Oh come on (speaking through you to Andy)! *You don't have much > experience with electric ovens, I guess. *EVERY electric oven I > have had before this one had open-door broiling. *That is the > norm. *(My KA is aberrant and despicable in this regard.) *And I > never burnt out an element. > > -- > Jean B.- Hide quoted text - > > - Show quoted text - So have mine, Jean - but since the new Westinghouse doesn't say specifically to broil with the door open a crack, I don't do it. If they want people to crack the door while broiling, they will put it in big IMPORTANT letters in the directions. N. |
closed door broiling
On Thu, 08 Oct 2009 14:00:04 -0400, "Jean B." > wrote:
>Nancy2 wrote: >> On Oct 8, 8:56 am, Andy > wrote: >>> When temperature sensors measure heat, leaving an oven door open is a >>> surefire way to burn out the electric elements as the sensor constantly will >>> never "over-strive" to achieve the requested temp setting. >>> >>> That should've been plainly obvious to all the rfc brainiacs. Bozos, not so >>> much! ;-) >>> >>> Andy >> >> "Never" overstrive, or always overstrive? I'm confused. >> >> My new electric Westinghouse oven doesn't say in the directions >> anywhere, to leave the door open during broiling. My previous ovens >> have always said to do so. I don't know which is correct, but since >> the direction booklet doesn't say to leave the door open a crack, I >> usually broil with it closed. >> >> N. > >Oh come on (speaking through you to Andy)! You don't have much >experience with electric ovens, I guess. EVERY electric oven I >have had before this one had open-door broiling. That is the >norm. (My KA is aberrant and despicable in this regard.) And I >never burnt out an element. Even gas ovens require the door be cracked open when broiling. Do you actually believe she's telling the truth... do you actually believe her stove's owner's manual doesn't indicate to leave the oven door cracked open in the *detent*? Even a lying dingbat will know five minutes after putting food under the broiler that something is terribly wrong if they didn't leave the door cracked open... even if they can't read... the entire house will fill with smoke, the neighbors will call 911. I don't give a rat's B-hind what kinda cooking appliance, even a toaster oven, when broiling the door must be cracked open. Go he http://www.white-westinghouse.com/do...06KW_om_en.pdf Scroll to pg. 12. Read broiling instructions. For those who cannot read... THERE'S A ****ING PICTURE!!! LOL LOL LOL Even reminds again in the Troubleshooting section. hehehe Friggin' LYING imbeciles... the most cooking they do is bowl o' cornflakes. Ahahahahahahahahahahahaha. . . . |
closed door broiling
I've never seen a toaster
> oven that toasts bread very well, because they only toast one side at > a time, and I've never seen one where one can set the degree of > doneness... I know of no toaster oven that's worthwhile having for any > reason whatsoever. *Anytime I'm in a kitchen where there is a toaster > oven present I know that nobody cooks there.- Hide quoted text - > > - Show quoted text - My toaster-oven toasts both sides simultaneously (by means of a reflective surface on the inside top) and the degree of toasting (browning) can be infinitely adjustable with the dial. I use my toaster oven for toasting bread and for baking frozen prepared foods, like crispy French fries. It's fast, easy, accurate, and doesn't mess up any appliance or my stove top, which is really nice when it's just one person's portion. N. |
closed door broiling
On Oct 8, 2:15*pm, Wayne Boatwright >
wrote: > On Thu 08 Oct 2009 11:00:04a, Jean B. told us... > > > > > > > Nancy2 wrote: > >> On Oct 8, 8:56 am, Andy > wrote: > >>> When temperature sensors measure heat, leaving an oven door open is a > >>> surefire way to burn out the electric elements as the sensor > >>> constantly will never "over-strive" to achieve the requested temp > >>> setting. > > >>> That should've been plainly obvious to all the rfc brainiacs. Bozos, > >>> not so much! ;-) > > >>> Andy > > >> "Never" overstrive, or always overstrive? *I'm confused. > > >> My new electric Westinghouse oven doesn't say in the directions > >> anywhere, to leave the door open during broiling. *My previous ovens > >> have always said to do so. *I don't know which is correct, but since > >> the direction booklet doesn't say to leave the door open a crack, I > >> usually broil with it closed. > > >> N. > > > Oh come on (speaking through you to Andy)! *You don't have much > > experience with electric ovens, I guess. *EVERY electric oven I > > have had before this one had open-door broiling. *That is the > > norm. *(My KA is aberrant and despicable in this regard.) *And I > > never burnt out an element. > > My Whirlpool range recommends closed door broiling, although it doesn't > turn off the heating elements if you open the door. > > -- > Oops, my bad - my new oven is a Whirlpool, not Westinghouse - W'house was my last one. N. |
closed door broiling
>
> I don't give a rat's B-hind what kinda cooking appliance, even a > toaster oven, when broiling the door must be cracked open. > > Go hehttp://www.white-westinghouse.com/do...06KW_om_en.pdf > You're right about Westinghouse - I was wrong about the brand I have - it's Whirlpool. Westinghouse was the one I had before I remodeled the kitchen. N. |
closed door broiling
Wayne Boatwright wrote:
> > My Whirlpool range recommends closed door broiling, although it doesn't > turn off the heating elements if you open the door. Does it say why? It might be for some reason other than the quality of the food it produces. For example, it might be to avoid smoke stains on the oven itself. |
closed door broiling
Wayne Boatwright wrote:
> On Thu 08 Oct 2009 11:00:04a, Jean B. told us... > >> Nancy2 wrote: >>> On Oct 8, 8:56 am, Andy > wrote: >>>> When temperature sensors measure heat, leaving an oven door open is a >>>> surefire way to burn out the electric elements as the sensor >>>> constantly will never "over-strive" to achieve the requested temp >>>> setting. >>>> >>>> That should've been plainly obvious to all the rfc brainiacs. Bozos, >>>> not so much! ;-) >>>> >>>> Andy >>> "Never" overstrive, or always overstrive? I'm confused. >>> >>> My new electric Westinghouse oven doesn't say in the directions >>> anywhere, to leave the door open during broiling. My previous ovens >>> have always said to do so. I don't know which is correct, but since >>> the direction booklet doesn't say to leave the door open a crack, I >>> usually broil with it closed. >>> >>> N. >> Oh come on (speaking through you to Andy)! You don't have much >> experience with electric ovens, I guess. EVERY electric oven I >> have had before this one had open-door broiling. That is the >> norm. (My KA is aberrant and despicable in this regard.) And I >> never burnt out an element. >> > > My Whirlpool range recommends closed door broiling, although it doesn't > turn off the heating elements if you open the door. > Unfortunately, the KA doesn't work with the door open. -- Jean B. |
closed door broiling
Nancy2 wrote:
>> Oh come on (speaking through you to Andy)! You don't have much >> experience with electric ovens, I guess. EVERY electric oven I >> have had before this one had open-door broiling. That is the >> norm. (My KA is aberrant and despicable in this regard.) And I >> never burnt out an element. >> >> -- >> Jean B.- Hide quoted text - >> >> - Show quoted text - > > > So have mine, Jean - but since the new Westinghouse doesn't say > specifically to broil with the door open a crack, I don't do it. If > they want people to crack the door while broiling, they will put it in > big IMPORTANT letters in the directions. > > N. CAN you broil with it open though? -- Jean B. |
closed door broiling
"notbob" > wrote in message ... > On 2009-10-08, Giusi > wrote: > >> 1. Broiling is a second rate way of making bruschetta. > > What, pray tell, is the first rate way? > > nb You brown the bread in a pan or grill on the stove. Bruschetta has been round longer than broilers |
closed door broiling
In article 7>,
Wayne Boatwright > wrote: > On Thu 08 Oct 2009 11:00:04a, Jean B. told us... > > > Nancy2 wrote: > >> On Oct 8, 8:56 am, Andy > wrote: > >>> When temperature sensors measure heat, leaving an oven door open is a > >>> surefire way to burn out the electric elements as the sensor > >>> constantly will never "over-strive" to achieve the requested temp > >>> setting. > >>> > >>> That should've been plainly obvious to all the rfc brainiacs. Bozos, > >>> not so much! ;-) > >>> > >>> Andy > >> > >> "Never" overstrive, or always overstrive? I'm confused. > >> > >> My new electric Westinghouse oven doesn't say in the directions > >> anywhere, to leave the door open during broiling. My previous ovens > >> have always said to do so. I don't know which is correct, but since > >> the direction booklet doesn't say to leave the door open a crack, I > >> usually broil with it closed. > >> > >> N. > > > > Oh come on (speaking through you to Andy)! You don't have much > > experience with electric ovens, I guess. EVERY electric oven I > > have had before this one had open-door broiling. That is the > > norm. (My KA is aberrant and despicable in this regard.) And I > > never burnt out an element. > > > > My Whirlpool range recommends closed door broiling, although it doesn't > turn off the heating elements if you open the door. I have a GE. We always closed the door when broiling. Why leave it open? -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/home?tab=mq> Subscribe: |
closed door broiling
Omelet > wrote:
>I have a GE. We always closed the door when broiling. Why leave it open? So you can watch the stuff bubble and broil and take it out at the exact right time? Actually, I usually broil things in the toaster oven these days... the broiler section of the main oven is too down low to the floor to be convenient (at my older, less flexible age). Steve |
closed door broiling
Wayne Boatwright > wrote:
>On Thu 08 Oct 2009 09:17:40p, Steve Pope told us... >> Actually, I usually broil things in the toaster oven these days... >> the broiler section of the main oven is too down low to the >> floor to be convenient (at my older, less flexible age). >Is yours a gas broiler in the "drawer" below the oven? I remember my >parents having a couple of gas ranges like that. They weren't terribly >convenient. Yep, that's right. The stove is a "Spark". I have no idea how old it is. Somewhere between 50 and 90 years I would hazard a guess. It's a good unit -- a little small, but the oven's even-ness of temperature and humidity are just right for a lot of things. The burners work fine, for standard-output burners. The broiler however is not too useful. Steve |
closed door broiling
In article 0>,
Wayne Boatwright > wrote: > On Thu 08 Oct 2009 09:17:40p, Steve Pope told us... > > > Omelet > wrote: > > > >>I have a GE. We always closed the door when broiling. Why leave it open? > > > > So you can watch the stuff bubble and broil and take it out > > at the exact right time? > > > > Actually, I usually broil things in the toaster oven these days... > > the broiler section of the main oven is too down low to the > > floor to be convenient (at my older, less flexible age). > > > > Steve > > > > Is yours a gas broiler in the "drawer" below the oven? I remember my > parents having a couple of gas ranges like that. They weren't terribly > convenient. If you look carefully, you'll discover that the burner for the oven and the broiler are the same. The flame heats the oven, and if you put food below it, the food broils. My parents had one like that. I remember my mother getting down on her knees, but not very often. People just didn't use the broiler very often, because it was so inconvenient. I think our first stove was like that. I was very pleased when we got a new stove and the oven burner and broiler were separate, and the broiler was on the top of the oven. We used the broiler much more often. Obviously, it's much cheaper to just have one burner that is both the oven burner and the broiler. -- Dan Abel Petaluma, California USA |
closed door broiling
Andy wrote:
> Jean B. said... > >> 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!!!!) > > > When temperature sensors measure heat, leaving an oven door open is a > surefire way to burn out the electric elements as the sensor constantly will > never "over-strive" to achieve the requested temp setting. > > That should've been plainly obvious to all the rfc brainiacs. Bozos, not so > much! ;-) > > Andy The reason folks used to broil with the oven door open was to defeat the thermostat and keep the heating element or the gas from cycling off. Paradoxically, the only way to get the radiant heat output of the oven high enough, is by keeping the temperature inside the oven low. My thinking is that most modern ovens can broil with the door closed. If the oven cycles off, you will have to broil with the door open. Otherwise, don't worry about it. |
closed door broiling
In article >,
(Steve Pope) wrote: > Omelet > wrote: > > >I have a GE. We always closed the door when broiling. Why leave it open? > > So you can watch the stuff bubble and broil and take it out > at the exact right time? > > Actually, I usually broil things in the toaster oven these days... > the broiler section of the main oven is too down low to the > floor to be convenient (at my older, less flexible age). > > Steve Now that dad has finally ditched the coffee maker, I actually have room on my counter top for a toaster oven. Now I just have to choose one... :-) -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/home?tab=mq> Subscribe: |
closed door broiling
"notbob" ha scritto nel messaggio Giusi wrote: > You should grill only the top side that gets scraped with garlic. > > You mean I can't have my chèvre with dried tomatoes and fresh basil over > prosciutto browned? ;) The bruschetta is the grilled bread with garlic, oil and salt. What you put on top of that is your business. How you want that stuff to be is also your business. The grilling one side is because it is supposed to be made of stale bread. It can shatter too easily if both sides are grilled. In restaurants they may not wait for the stale and therefore may grill both sides, but then we know they aren't the same as mom, don't we? |
closed door broiling
"ViLco" ha scritto nel messaggio > Giusi wrote: > >> Grill on one side over open flame. We have these cheap little> metal>> >> things we use on a gas burner or do them in the FP or on a grill. >> You should grill only the top side that gets scraped with garlic. > > Once I raised a quasi - riot in a tuscan town, Capalbio, by asking> in a > pub if bruschette had to be grilled only on one side or both,> everyone > had theyr version. Me, for example, brown both the sides of> the bread but > add garlic, salt and oil only on one. Do you use stale bread or any you come across? Do you use the cheap little Italian toaster? Which oil do you prefer? Fettunta is a wonderful thing and all the others are just strivers! |
closed door broiling
"Jean B." > wrote in message > > Unfortunately, the KA doesn't work with the door open. > From the KA manual Before broiling, position rack according to the Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to ensure proper broiling operation. Variable Temperature Broiling Changing the temperature when Variable Temperature Broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures. To Use: 1. Close oven door. 2. Press BROIL once for FULL BROIL or twice for CENTER BROIL. 3. Press the number pads to set a temperature between 300°F and 500°F (149°C to 260°C). 4. Press START. The temperature can be changed after this step. Press the number pads to reset the temperature, then press START. 5. Press OFF when finished. |
closed door broiling
"Wayne Boatwright" > wrote in message > Yes, almost all of the early design gas stoves used a shared burner for > broiler and oven, although there were a few 40" stoves that had a broiler > compartment next to the oven. My mother O'Keefe & Merritt had the shared > burner. > In the mid 1950's we had a Caloric that had a built in rotisserie on the side. |
closed door broiling
On Thu, 8 Oct 2009 23:01:28 -0400, "Ed Pawlowski" >
wrote: > >"notbob" > wrote in message ... >> On 2009-10-08, Giusi > wrote: >> >>> 1. Broiling is a second rate way of making bruschetta. >> >> What, pray tell, is the first rate way? >> >> nb > >You brown the bread in a pan or grill on the stove. Bruschetta has been >round longer than broilers > Broiling means to cook with direct flame... broiling is the oldest form of cooking... folks have been broiling since long before the invention of the pot/pan. Hanging a hunk of meat on the end of a stick over an open fire is broiling. Cooking on an outdoor grill is broiling. Folks have been broiling since long, LONG before there was bread. But folks have been broiling/toasting bread long before there were appliances. Bruschetta is what to do with the glut of picked over/left over bread at restaurants, Italian eateries especially, since it's customery that they serve excessive bread with every meal... order a pizza and still the big basket of bread arrives... don't for one second think your local guido joint tosses patron's left over bread in the trash... they turn it into crumbs for breading cutlets, eggplant, and filling out meataballes. They have so much left over bread that's cleared off tables that the two Italian restaurants near me will give me all I want to feed critters anytime I ask... they are supposed to toss it in the dumpster out back but they don't, instead it's held in the same large corrogated cartons the bread arrived in from the bakery... it's made into brushetta and garlic bread. All restaurants do this. Even the bread crumbs you buy at the market in those cardboard cylinders is made from bread swept up at commercial bakeries... do yoose really think they bake bread for the explicit purpose of making into crumbs... yoose believe that I have a bridge yoose wanna buy. Crumbs is another use for my meat grinder... I don't want mystery crumbs. Do you relize that buying packaged bread crumbs is a recent innovation, started like 50 years ago... back than all homemakers made ther own crumbs... usta bring their own stale bread to the butcher shop too, to push the last of the meat through... back then there was no preground mystery meat. Yoose do realize there was a time before canned dog food, not all that long ago.... what folks feed their pets is cleaner than preground. |
closed door broiling
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closed door broiling
brooklyn1 wrote: > On Fri, 9 Oct 2009 04:17:40 +0000 (UTC), (Steve > Pope) wrote: > >> Omelet > wrote: >> >>> I have a GE. We always closed the door when broiling. Why leave it open? >> So you can watch the stuff bubble and broil and take it out >> at the exact right time? >> >> Actually, I usually broil things in the toaster oven these days... >> the broiler section of the main oven is too down low to the >> floor to be convenient (at my older, less flexible age). > > Your stove is like 50 years old... don't you think it time you > moderenzed. Still those old bottom broilers had a door detent. > >> Steve When I was shopping for a new gas stove I realized that the only way to avoid a broiler in the drawer type stove was to get a self cleaning stove. I really, really dislike the broiler in the drawer. When we bought our house this spring, we knew we needed to buy a new stove because this is what was the http://tinypic.com/r/nwy3hl/4 Tracy |
closed door broiling
Omelet > wrote:
> > I have a GE. We always closed the door when broiling. Why leave it open? Obviously you never read the owner's manual. Your house is probably so filthy that the smoke produced doesn't bother you... and so you don't create a grease fire that burns down your house... although would be no great loss with an abode so filthy that it really should be condemned. The reason that stoves with bottom drawer broilers aren't produced anymore is house fires. |
closed door broiling
On Thu, 08 Oct 2009 19:43:44 -1000, dsi1 > wrote:
>Andy wrote: >> Jean B. said... >> >>> 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!!!!) >> >> >> When temperature sensors measure heat, leaving an oven door open is a >> surefire way to burn out the electric elements as the sensor constantly will >> never "over-strive" to achieve the requested temp setting. >> >> That should've been plainly obvious to all the rfc brainiacs. Bozos, not so >> much! ;-) >> >> Andy > >The reason folks used to broil with the oven door open was to defeat the >thermostat and keep the heating element or the gas from cycling off. When in broil mode the thermostat is switched off. >Paradoxically, the only way to get the radiant heat output of the oven >high enough, is by keeping the temperature inside the oven low. > >My thinking is that most modern ovens can broil with the door closed. If >the oven cycles off, you will have to broil with the door open. >Otherwise, don't worry about it. Didja know you don't have any thinking, you're an idiot. |
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