| Author |
Message |
Charles Riggs
Guest
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| Posted: Mon Nov 15, 2004 6:00 pm
Post subject: Broilers |
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Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of my
landlord. Funny word anymore, "landlord".
--
Charles Riggs
They are no accented letters in my email address |
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Lars Eighner
Guest
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| Posted: Mon Nov 15, 2004 6:00 pm
Post subject: Re: Broilers |
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In our last episode, <5jbhp010ucrsirushpjtf1jlar6m7jo6k7@4ax.com>,
the lovely and talented Charles Riggs broadcast on alt.usage.english:
| Quote: | Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
|
That's right. We are in the rattiest apartment in the world (I
mean real Ratcapades troupe living behind the refrigerator),
and our oven door has a slighty-open position for broiling. Of
course, gas ovens generally have a drawer underneath, for broiling,
and generally it (the front of the drawer) can be cocked partially
open instead of the oven door above.
| Quote: | Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of
my landlord. Funny word anymore, "landlord".
|
In my neck of the woods it is all but impossible to discover who
actually owns large apartment complexes, and the "management" changes
every 15 months or so.
--
Lars Eighner -finger for geek code- eighner@io.com http://www.io.com/~eighner/
"The very essence of the creative is its novelty, and hence we have no
standard by which to judge it." --Carl R. Rogers, On Becoming a Person |
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Sara Lorimer
Guest
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| Posted: Mon Nov 15, 2004 6:00 pm
Post subject: Re: Broilers |
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Charles Riggs wrote:
| Quote: | Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
|
Depends. Our -- well, our landlady's -- oven is either open or shut, no
wishy-washy slightly opening about it. Our broiler isn't in the oven,
though. It pops up from the stove.
--
SML |
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Tony Cooper
Guest
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| Posted: Mon Nov 15, 2004 6:00 pm
Post subject: Re: Broilers |
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On Mon, 15 Nov 2004 05:30:32 -0800, Charles Riggs
<chriggs@comcást.net> wrote:
| Quote: |
Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of my
landlord. Funny word anymore, "landlord".
|
Just for you, Charles, I tested our oven. It has a sort of click stop
that allows the door to be left open approximately 3.5". You tell
your landlord that Tony's oven can be left partially open and see if
that doesn't get some action from him. |
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John Hatpin
Guest
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| Posted: Mon Nov 15, 2004 6:00 pm
Post subject: Re: Broilers |
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Am I alone in seeing "broiler" as "boiler", "broiling" as "boiling",
etc?
Am I alone in having to think before I remember that broiling is
grilling, and a broiler is a grill?
M-W.com shows that the derivation is Middle English, so presumably
it's just fallen out of use in the UK.
How about other non-US English-speaking countries? Do barbequers
broil their beef in Brisbane? Or Auckland or Toronto or Johannesburg
for that matter?
--
John H
Yorkshire, England |
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Spehro Pefhany
Guest
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| Posted: Mon Nov 15, 2004 6:00 pm
Post subject: Re: Broilers |
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On Mon, 15 Nov 2004 05:30:32 -0800, the renowned Charles Riggs
<chriggs@comcást.net> wrote:
| Quote: |
Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of my
landlord. Funny word anymore, "landlord".
|
Ours has a detent that holds it 160mm (a smidge over 6") open.
This issue sounds like the perfect excuse to introduce yourself to one
or more other tennants.
Best regards,
Spehro Pefhany
--
"it's the network..." "The Journey is the reward"
speff@interlog.com Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog Info for designers: http://www.speff.com |
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Charles Riggs
Guest
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| Posted: Mon Nov 15, 2004 10:00 pm
Post subject: Re: Broilers |
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On Mon, 15 Nov 2004 11:23:35 -0500, Spehro Pefhany
<speffSNIP@interlogDOTyou.knowwhat> wrote:
| Quote: | On Mon, 15 Nov 2004 05:30:32 -0800, the renowned Charles Riggs
chriggs@comcást.net> wrote:
Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of my
landlord. Funny word anymore, "landlord".
Ours has a detent that holds it 160mm (a smidge over 6") open.
This issue sounds like the perfect excuse to introduce yourself to one
or more other tennants.
|
I's the only one. Nothing could be more ideal there, but I think Lars
is right: I should be able to cock the thing slightly open. AFAIK this
is the apartment's only defect, so life for me today isn't too hard.
--
Charles Riggs
They are no accented letters in my email address |
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Adrian Bailey
Guest
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| Posted: Mon Nov 15, 2004 10:01 pm
Post subject: Re: Broilers |
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"Charles Riggs" <chriggs@comcást.net> wrote in message
news:gephp01klokfkdjoa44g02ng2bat7mmram@4ax.com...
| Quote: | On Mon, 15 Nov 2004 11:23:35 -0500, Spehro Pefhany
speffSNIP@interlogDOTyou.knowwhat> wrote:
On Mon, 15 Nov 2004 05:30:32 -0800, the renowned Charles Riggs
chriggs@comcást.net> wrote:
Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of my
landlord. Funny word anymore, "landlord".
Ours has a detent that holds it 160mm (a smidge over 6") open.
This issue sounds like the perfect excuse to introduce yourself to one
or more other tennants.
I's the only one. Nothing could be more ideal there, but I think Lars
is right: I should be able to cock the thing slightly open. AFAIK this
is the apartment's only defect, so life for me today isn't too hard.
|
Might I suggest you obtain a suitable item (eg. a block of wood) with which
you can prop the door ajar?
Adrian |
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raymond o'hara
Guest
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| Posted: Mon Nov 15, 2004 10:01 pm
Post subject: Re: Broilers |
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"Charles Riggs" <chriggs@comcást.net> wrote in message
news:5jbhp010ucrsirushpjtf1jlar6m7jo6k7@4ax.com...
| Quote: |
Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of my
landlord. Funny word anymore, "landlord".
--
Charles Riggs
They are no accented letters in my email address
|
Electric ovens you should open a bit and gas you should keep closed. |
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Christopher Green
Guest
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| Posted: Mon Nov 15, 2004 10:01 pm
Post subject: Re: Broilers |
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Charles Riggs <chriggs@comcást.net> wrote in message news:<5jbhp010ucrsirushpjtf1jlar6m7jo6k7@4ax.com>...
| Quote: | Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
|
Certain ovens are made that way; the feature is called a "broil stop".
If you have one that has a broil stop, it's meant to be set that way
when broiling. If you have one that doesn't, it's meant to be closed
all the way when broiling.
| Quote: | Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of my
landlord. Funny word anymore, "landlord".
|
If you have the sort of landlord that is helpful in such matters, by
all means bring it up. But be prepared for the answer that it is
"working as designed".
--
Chris Green |
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don groves
Guest
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| Posted: Tue Nov 16, 2004 2:00 am
Post subject: Re: Broilers |
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In article <D47md.35640$Q7.19805@fe1.news.blueyonder.co.uk>,
Adrian Bailey at dadge@hotmail.com exposited:
| Quote: | "Charles Riggs" <chriggs@comcást.net> wrote in message
news:gephp01klokfkdjoa44g02ng2bat7mmram@4ax.com...
On Mon, 15 Nov 2004 11:23:35 -0500, Spehro Pefhany
speffSNIP@interlogDOTyou.knowwhat> wrote:
On Mon, 15 Nov 2004 05:30:32 -0800, the renowned Charles Riggs
chriggs@comcást.net> wrote:
Am I right in thinking one should be able to set the door on an oven
slightly open -- handy when broiling (chiefly AmE)?
Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of my
landlord. Funny word anymore, "landlord".
Ours has a detent that holds it 160mm (a smidge over 6") open.
This issue sounds like the perfect excuse to introduce yourself to one
or more other tennants.
I's the only one. Nothing could be more ideal there, but I think Lars
is right: I should be able to cock the thing slightly open. AFAIK this
is the apartment's only defect, so life for me today isn't too hard.
Might I suggest you obtain a suitable item (eg. a block of wood) with which
you can prop the door ajar?
|
That was to be my suiggestion also, but not wood. Maybe a spoon
or some other metal object wedged just above the hinges. Just use
an oven mitt to remove it. The door must be partially open, I
don't think ovens are built to withstand a broiling temp. when
closed.
--
dg (domain=ccwebster) |
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Skitt
Guest
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| Posted: Tue Nov 16, 2004 2:00 am
Post subject: Re: Broilers |
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don groves wrote, in part:
| Quote: | The door must be partially open, I don't think ovens are built
to withstand a broiling temp. when closed.
|
I think they are, especially the self-cleaning ones. Now, *that's* high
temperature!
--
Skitt (in Hayward, California)
www.geocities.com/opus731/ |
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Frances Kemmish
Guest
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| Posted: Tue Nov 16, 2004 2:00 am
Post subject: Re: Broilers |
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don groves wrote:
| Quote: |
That was to be my suiggestion also, but not wood. Maybe a spoon
or some other metal object wedged just above the hinges. Just use
an oven mitt to remove it. The door must be partially open, I
don't think ovens are built to withstand a broiling temp. when
closed.
|
The oven doesn't get all that hot just from broiling. I have an oven
with a self-cleaning facility which makes the oven *much* hotter than
the broiler does. I think the reason you're supposed to keep the door
open is to let out moisture.
Fran |
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Mike Lyle
Guest
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| Posted: Tue Nov 16, 2004 2:00 am
Post subject: Re: Broilers |
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Christopher Green wrote:
| Quote: | Charles Riggs <chriggs@comcást.net> wrote in message
news:<5jbhp010ucrsirushpjtf1jlar6m7jo6k7@4ax.com>...
Am I right in thinking one should be able to set the door on an
oven
slightly open -- handy when broiling (chiefly AmE)?
Certain ovens are made that way; the feature is called a "broil
stop".
If you have one that has a broil stop, it's meant to be set that
way
when broiling. If you have one that doesn't, it's meant to be
closed
all the way when broiling.
Since mine is either all the way open or all the way shut, I'm
wondering if I'd be justified in calling this to the attention of
my
landlord. Funny word anymore, "landlord".
If you have the sort of landlord that is helpful in such matters,
by
all means bring it up. But be prepared for the answer that it is
"working as designed".
|
But also prepare for the eventuality "not working as designed". The
test must be to stoop and see exactly where the grill/broiler
elements actually are. My cooker has two ovens, and the small top one
is also the grill: if I were to shut the door on it in its latter
function, I'd cook the panhandle much more thoroughly than the
organic lamb chops. The said handle being of a synthetic material, I
don't think it would emerge from the experience unscathed.
ObThing: we've probably agreed before that the Americans are right on
this broil/grill business. Broiling exposes the comestible only to
radiant heat; grilling properly implies that contact with hot metal
is involved.
ObAnotherThing: when did they stop giving away a free cookery book
with every new cooker?
Mike. |
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the Omrud
Guest
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| Posted: Tue Nov 16, 2004 2:00 am
Post subject: Re: Broilers |
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Frances Kemmish typed thus:
| Quote: | don groves wrote:
That was to be my suiggestion also, but not wood. Maybe a spoon
or some other metal object wedged just above the hinges. Just use
an oven mitt to remove it. The door must be partially open, I
don't think ovens are built to withstand a broiling temp. when
closed.
The oven doesn't get all that hot just from broiling. I have an oven
with a self-cleaning facility which makes the oven *much* hotter than
the broiler does. I think the reason you're supposed to keep the door
open is to let out moisture.
|
Our French oven has a self cleaning mode (it says "pyrolitic", I
think). This gets so hot that it locks its own door to stop you
putting any part of yourself inside. ISTR that it's 400 degrees C.
--
David
=====
replace the first component of address
with the definite article. |
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