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Posted by mm on February 28, 2007, 4:59 pm
On Wed, 28 Feb 2007 15:30:40 -0500, gfretwell@aol.com wrote:
>On Wed, 28 Feb 2007 11:44:26 -0700, massello@newsguy.com (Neill
>Massello) wrote:
>
>>And some provide low power to the top element in bake mode to provide
>>added browning.
>
>
>True of my Whirlpool. I figured this out when the oven suddenly
>started taking a very long time to get hot. The bottom element was
>dead cold and the top one was hot but not red hot like it is on full
>power. I suspect it is connecting line to neutral and running 1/4
>power.
I don't think mine is that fancy.
But back to the original topic, I should say that I've run the broiler
with the temp at Broil and it doesn't seem much hotter, if at all.
The oven door is supposed to be open a couple inches when the broiler
is on, so i think the chamber doesn't get hot enough to turn the
broiler off, as long as the oven is set at just guessing 350 or
higher. But I will check.
The oven door is supposed to be open why?: Either to keep there from
being a fire, or heat damage to the oven? Or to keep the burner from
turning off so the meat will broil? Or to make it more like a
broiling experience for the meat, that is, not hot from the sides and
bottom?
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