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Old 02-18-2009, 10:55 AM   #11
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Originally Posted by Andy M. View Post
One significant difference between the broiler setting and the highest oven setting is that, with the broiler setting, the heat source never shuts off.

When your oven is set to bake at the highest temperature on the dial, the heating element/burner goes on until the set temperature is reached then it shuts off. Then the heat cycles on and off to maintain that set temperature.

When you switch to broil, the heat comes on full blast in most stoves and stays on until you shut it off.
I am not sure if that is always true Andy. I have seen numerous chefs on TV talk about leaving the oven door open a crack (even balling up some aluminum foil and sticking it between the oven and door to keep it open) so that the heat does not build up to a point where the heat source turns off.
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Old 02-18-2009, 11:04 AM   #12
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I am not sure if that is always true Andy. I have seen numerous chefs on TV talk about leaving the oven door open a crack (even balling up some aluminum foil and sticking it between the oven and door to keep it open) so that the heat does not build up to a point where the heat source turns off.

My point is that the heat does not cycle on and off automatically to maintain a set temperature as with the Bake cycle. Ovens also have a safety cut off where the oven shuts off when a dangerous temperature is reached. I think that feature is why you leave the door open a crack.
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Old 02-18-2009, 11:34 AM   #13
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I always understood it differently. Thanks for the education.
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Old 02-20-2009, 01:39 AM   #14
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Thanks for the additional inputs folks! Really appreciate the help. Will be more aggressive with my broiler temp settings in future. (I've never set it to above 350F before!)
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