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Post by cadoodlebug on Nov 4, 2016 0:24:21 GMT
I swear if doesn't mention it in the manual but I think I read with new ovens you're supposed to close the door. ETA: I'm guessing the answer is closed because the oven door doesn't stay open to vent like my old one did.  |
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Post by anxiousmom on Nov 4, 2016 0:28:44 GMT
In all my years of cooking I think that I could count on one hand the number of times I have broiled something. Mostly because I can never get it right. Door open? Door closed?
Bah. lol
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Post by Darcy Collins on Nov 4, 2016 0:29:06 GMT
Garlic bread is pretty much the only thing I broil. I leave the door open so that when I forget about it, I can salvage it before it's too burnt. The oven isn't old and I haven't had any issues - I've never read the manual though so it would be utterly unsurprising that I'm doing it wrong.
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Post by katelynr439 on Nov 4, 2016 0:30:18 GMT
This is something that has literally never occurred to me. Were you supposed to broil with the door open on older models??? Why?!
I broil with the door shut. What could be the downside? The oven can handle the heat since it gets way hotter for the self clean -- which I don't use, but it is engineered to be fine at high heats.
I guess the only upside of leaving the door open would be I'd be less likely to burn things. I'm the worst with that - it seems like it goes from nothing to burned in 20 seconds. The 20 seconds I got distracted of course.
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Post by elaine on Nov 4, 2016 0:30:47 GMT
I always broil with the oven door closed.
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Post by walkerdill on Nov 4, 2016 0:31:38 GMT
Open. Oven Manuel says open so that's what I do.
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Post by gmcwife1 on Nov 4, 2016 0:32:29 GMT
Cracked open. That is just how my family did it and then I think Alton Brown said to do that so the element stays on. I think ETA: This is from reddit This is the reason Alton Brown gave in an episode of Good Eats on broiling steaks. With electric ranges, when the element shuts off its no longer a broiler, its an oven. He said to take a length of foil, say 10-12 inches, twist it up lengthwise to form a "tail" about a half inch in diameter and stick one end in the oven, about halfway down the side of the door when closing it it to keep the door wedged open about three inches (at top). That keeps the auto shutoff from shutting off and keeps a consistent temp on the meat. You will need to stay right there with it to keep an eye on things though. But other than a couple of over/under temp steaks while learning how my range cooked, I got the hang of it. Ever since I've used this method exclusively when I cook steaks. My gas grill is rusting away on my deck from disuse. |
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Post by Restless Spirit on Nov 4, 2016 0:34:12 GMT
Open. I'm older than old and that's how I learned eons ago. LOL. But now that you have asked, I need to go look at the manual. I just got a new range a couple of months ago and I've yet to broil anything in it. Off to look. ETA: Well. How about that. I'm glad you asked. It appears that with my new Gas Range I should close the door because (and I quote): "If you leave the door open for 30 seconds while the oven is in any of the modes, the oven burner shuts off." I.did.not.know.that. LOL Note to self: Sit down and read the manual sometime soon. Apparently this range has "dehydrate, baked potato, grilled chicken, salmon steak, white fish and bread proof" settings. I think this thing might be a better cook than I am.  |
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Post by leannec on Nov 4, 2016 0:34:56 GMT
I only use the broil function to melt cheese on dishes and that happens rarely ... when I do it I close the door ... no idea if this is the proper way but it seems to work just fine |
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Post by monklady123 on Nov 4, 2016 0:35:24 GMT
Open? really? wow, it never would have occurred to me to keep it open. And it also never would have occurred to me to read the manual for my oven, since I've used ovens for about a hundred years.
I've never broiled much, not until I got my pressure cooker and there are some things like ribs or wings that say to broil. I actually broiled my shepherd's pie this evening so that the top of the cheese would get brown. The oven door was closed.
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scrappinghappy
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Post by scrappinghappy on Nov 4, 2016 0:37:10 GMT
The broiler on my oven won't turn on if the door is open and turns off when you open the door
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Post by cadoodlebug on Nov 4, 2016 0:37:10 GMT
I use the broiler all the time. Right now I'm broiling flank steak because our grill has been acting wonky.
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Deleted
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Aug 18, 2025 20:09:40 GMT
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Post by Deleted on Nov 4, 2016 0:38:05 GMT
Huh. I never knew about leaving the door open when I broil. I only broil bread for a few minutes, I don't do steaks or anything like that. My oven is early 1980's & I didn't get a manual when I moved in.
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kauri
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Post by kauri on Nov 4, 2016 0:40:07 GMT
Open? really? wow, it never would have occurred to me to keep it open. And it also never would have occurred to me to read the manual for my oven, since I've used ovens for about a hundred years. Yep, me too. I've never heard of using the over with the door open! The only time it's open is after we've turned the oven off to disperse some of the heat through the home. I also admit, I'm a fair-weather oven user. It's totally banned at my house in the summer! |
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Post by padresfan619 on Nov 4, 2016 0:42:53 GMT
Closed. I have never in my life broiled something, or used my oven at all with the door open.
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Sue
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Post by Sue on Nov 4, 2016 0:49:00 GMT
I'm older also and I learned to broil with the oven door open a few inches so I've always done it that way.
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Post by jenjie on Nov 4, 2016 0:50:28 GMT
Open. Unless I forget.
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Post by msdintz on Nov 4, 2016 0:54:28 GMT
Open. That's what the oven manual said and I'm a rule follower 😂
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breetheflea
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Post by breetheflea on Nov 4, 2016 0:58:57 GMT
Wouldn't the door closed bake the food instead of broil it?
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Post by anniefb on Nov 4, 2016 0:59:25 GMT
What's broiling- is it the same as grilling where you only use the top element? If it is, I keep the door open.
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Deleted
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Aug 18, 2025 20:09:40 GMT
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Post by Deleted on Nov 4, 2016 1:02:53 GMT
My electric oven is only a few years old, and the manual says open, which is the way I learned.
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Post by krazykatlady on Nov 4, 2016 1:19:04 GMT
I've always kept it open. My current oven is three years old and the manual says open.
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Post by littlemama on Nov 4, 2016 1:36:19 GMT
Always open.
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Post by Spongemom Scrappants on Nov 4, 2016 1:37:43 GMT
I learned to broil with the door slightly ajar to insure that the food did not bake from the contained heat in the oven instead.
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Post by bc2ca on Nov 4, 2016 1:39:06 GMT
What's broiling- is it the same as grilling where you only use the top element? If it is, I keep the door open. It's technically the opposite of grilling, but you are right that only the top element is used.  broiling = heat source from above grilling = heat source from below baking/roasting = even heat I learned to open the door while grilling growing up and grilled flank steaks that way last week cadoodlebug when it was raining and I couldn't use the outside grill. SaveSaveSaveSave |
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Post by gmcwife1 on Nov 4, 2016 1:41:26 GMT
I learned to broil with the door slightly ajar to insure that the food did not bake from the contained heat in the oven instead. I've been wondering if some of the closed door people think wide open. I should have used your description as mine is only open an inch or so. Whatever the amount is where the door catches its self |
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compeateropeator
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Post by compeateropeator on Nov 4, 2016 1:43:35 GMT
Open but not fully open, just a bit. But I have an older stove/oven.
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Post by mollycoddle on Nov 4, 2016 1:47:21 GMT
I thought that you open for electric stoves and close for gas stoves, but I'm not sure.
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Post by Rainy_Day_Woman on Nov 4, 2016 1:54:45 GMT
I broil with it open, but for the life of me, I have no idea why. I guess I picked it up from someone.
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Post by cadoodlebug on Nov 4, 2016 2:27:12 GMT
I learned to broil with the door slightly ajar to insure that the food did not bake from the contained heat in the oven instead. I've been wondering if some of the closed door people think wide open. I should have used your description as mine is only open an inch or so. Whatever the amount is where the door catches its self Yes, when broiling with the door open, it is just slightly ajar. That was my old 1990 oven. The new oven doesn't have the option of slightly ajar so it made my question moot. Closed it is! |
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