On Aug 10, 6:22*pm, gtr > wrote:
> I'm forging on in a quest to become the chef of the house, and have
> made scant progress. We have a built-in electric oven.
>
> My wife points out when I was broiling lamb-chops yesterday that
> broiling should *always* be done with the oven open. *The smallest
> opening we can provide is about six or more inches, any closer and it
> snaps closed. I don't see the point in pre-heating an oven only to
> leave it open.
>
> I also don't recall any one on a cooking show leaving a built-in oven
> open while broiling.
>
> Can my wife possibly be right--again?
> --
> If God didn't want us to eat animals, why did he make them out of meat?

==
In most cases the oven door should be closed except for checking the
progress of the broiling process. Opening the oven even 6 inches just
wastes energy.

Personally, I rarely broil because I hate cleaning around the oven
broiler element...Its too hard to get at. Bad enough having to clean
the oven. Outdoors broiling is the better way to go as far as I am
concerned.
==