Broilers

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Sara Lorimer
Guest

Posted: Wed Nov 17, 2004 2:00 am Post subject: Re: Broilers

Skitt wrote:

Quote:

Sara Lorimer wrote:
Skitt wrote:
Matthew Huntbach wrote:

A standard fixture on British cookers is the "grill" - which heats
from above. Cooking instructions on some foodstuff might say "heat
under a medium grill for five minutes".

"Medium grill" would be an impossibility with American ovens, as the
"broil" control has only one setting -- fully on.

Mais non. Mine is fully adjustable. Here's one like it:
http://www.antiquegasstoves.com/images/chambersstove/broilerup.gif
The flames come out of the black rectangle.

Hmmm... on second thought... the broiler isn't in the oven, although
it is part of the stove. Maybe you're right after all.

I've never seen a contraption like the one in the picture. I was thinking
of electric ovens, anyway. The one is the picture is a gas operated one,
right?

Yup.

--
SML

Frances Kemmish
Guest

Posted: Wed Nov 17, 2004 2:00 am Post subject: Re: Broilers

Skitt wrote:

Quote:

Sara Lorimer wrote:

Skitt wrote:

"Medium grill" would be an impossibility with American ovens, as the
"broil" control has only one setting -- fully on.

Mais non. Mine is fully adjustable. Here's one like it:
http://www.antiquegasstoves.com/images/chambersstove/broilerup.gif
The flames come out of the black rectangle.

Hmmm... on second thought... the broiler isn't in the oven, although
it is part of the stove. Maybe you're right after all.

I've never seen a contraption like the one in the picture. I was
thinking of electric ovens, anyway. The one is the picture is a gas
operated one, right?

The broiler in my electric oven has several settings. I don't think it
is unusual.

Skitt
Guest

Posted: Wed Nov 17, 2004 2:00 am Post subject: Re: Broilers

Frances Kemmish wrote:

Quote:

Skitt wrote:
Sara Lorimer wrote:
Skitt wrote:

"Medium grill" would be an impossibility with American ovens, as
the "broil" control has only one setting -- fully on.

Mais non. Mine is fully adjustable. Here's one like it:
http://www.antiquegasstoves.com/images/chambersstove/broilerup.gif
The flames come out of the black rectangle.

Hmmm... on second thought... the broiler isn't in the oven, although
it is part of the stove. Maybe you're right after all.

I've never seen a contraption like the one in the picture. I was
thinking of electric ovens, anyway. The one is the picture is a gas
operated one, right?

The broiler in my electric oven has several settings. I don't think it
is unusual.

I have to confess that I only know about the ovens we have owned, and for
them the "broil" setting has always been at the end of the
temperature-setting dial's scale.
--
Skitt (in Hayward, California)
www.geocities.com/opus731/

Evan Kirshenbaum
Guest

Posted: Wed Nov 17, 2004 6:04 pm Post subject: Re: Broilers

"Skitt" <skitt99@comcast.net> writes:

Quote:

Frances Kemmish wrote:
Skitt wrote:

"Medium grill" would be an impossibility with American ovens, as
the "broil" control has only one setting -- fully on.

The broiler in my electric oven has several settings. I don't think it
is unusual.

I have to confess that I only know about the ovens we have owned, and
for them the "broil" setting has always been at the end of the
temperature-setting dial's scale.

And means "disable the thermostat". I'm pretty sure that all of the
ovens/broilers I've used only had a single power level.[1] What the
dial does is control the temperature at which the heating element is
shut off. (And the temerature at which it turns on again.)

For broiling, I suppose you can control the intensity to some extent
by changing the distance from the flame. My stove has three levels at
which the broiler pan can be inserted.

[1] At least for cooking. Some may have had a higher level for
cleaning.

--
Evan Kirshenbaum +------------------------------------
HP Laboratories |The law of supply and demand tells us
1501 Page Mill Road, 1U, MS 1141 |that when the price of something is
Palo Alto, CA 94304 |artificially set below market level,
|there will soon be none of that thing
kirshenbaum@hpl.hp.com |left--as you may have noticed the
(650)857-7572 |last time you tried to buy something
|for nothing.
http://www.kirshenbaum.net/ | P.J. O'Rourke

Frances Kemmish
Guest

Posted: Thu Nov 18, 2004 12:04 am Post subject: Re: Broilers

Evan Kirshenbaum wrote:

Quote:

"Skitt" <skitt99@comcast.net> writes:

Frances Kemmish wrote:

Skitt wrote:

"Medium grill" would be an impossibility with American ovens, as
the "broil" control has only one setting -- fully on.

The broiler in my electric oven has several settings. I don't think it
is unusual.

I have to confess that I only know about the ovens we have owned, and
for them the "broil" setting has always been at the end of the
temperature-setting dial's scale.

And means "disable the thermostat". I'm pretty sure that all of the
ovens/broilers I've used only had a single power level.[1] What the
dial does is control the temperature at which the heating element is
shut off. (And the temerature at which it turns on again.)

For broiling, I suppose you can control the intensity to some extent
by changing the distance from the flame. My stove has three levels at
which the broiler pan can be inserted.

So maybe my stove is unusual. To turn on the broiler, there is a
separate button from the button which turns on the oven. I can then set
the broiler to "Hi" or "Lo" (OK, so it only has three settings: Hi Lo
and Off).

In the interests of science, I got down on my hands and knees, and
peered into the oven when I turned the broiler to Hi: the element at the
top of the oven got hot, and turned red. I turned the setting down to
Lo, and it got less red.

I then turned off the broiler, and turned on the oven. The bottom
element got hot and turned red.

I used to have a German AEG stove, which had elements top and bottom of
the oven, and a separate broiler element (I forget what it was called,
and the instruction book was in German, anyway). I could turn on just
the bottom element, just the top element, and just the broiler, or all
of them together, if I could have thought of a reason to.

Fran

Skitt
Guest

Posted: Thu Nov 18, 2004 1:33 am Post subject: Re: Broilers

Evan Kirshenbaum wrote:

Quote:

"Skitt" writes:
Frances Kemmish wrote:
Skitt wrote:

"Medium grill" would be an impossibility with American ovens, as
the "broil" control has only one setting -- fully on.

The broiler in my electric oven has several settings. I don't think
it is unusual.

I have to confess that I only know about the ovens we have owned, and
for them the "broil" setting has always been at the end of the
temperature-setting dial's scale.

And means "disable the thermostat".

.... and "turn on the heating element at the top of the oven". That element
is off with normal thermostat-controlled baking. The part I haven't checked
is whether the bottom heating element is on or off during broiling.

Quote:

I'm pretty sure that all of the
ovens/broilers I've used only had a single power level.[1] What the
dial does is control the temperature at which the heating element is
shut off. (And the temerature at which it turns on again.)

For broiling, I suppose you can control the intensity to some extent
by changing the distance from the flame.

Flame? Don't look now, but your grease must be on fire.

My stove has three levels at

Quote:

which the broiler pan can be inserted.

[1] At least for cooking. Some may have had a higher level for
cleaning.

Mine does. It is between the temperature graduations and the "Broil"
setting. That makes me believe that both elements are on for the cleaning
operation, but only the top one is on for broiling.
--
Skitt (in Hayward, California)
www.geocities.com/opus731/

Evan Kirshenbaum
Guest