Ok. We (my BW & I) are relatively new to Florida.

In Brooklyn, we always had a oven with a separate broiler section below the gas jets (flame area). Broil was the last stop on the knob. No temperature was stated.

In Florida, we have an electric oven with digital controls (no knobs). We have always used the "Bake" mode which comes on by default (automatically). The maximum temperature in "Bake" mode is 500 degrees. There is only one section to the oven.

On the oven control panel is another push-button next to "Bake" which is labeled "Custom Broil". I pushed the "Custom Broil" button and the maximum temperature in "Custom Broil" mode is 500 degrees; the same as in "Bake" mode. We can select any temperature from way down to 500 in either "Bake" or "Custom Broil".

We are confused. In Brooklyn it was easy, we just put the steaks (or whatever) in the bottom section and turned the knob fully to Broil.

The only difference in "Bake" or "Custom Broil" seems to be the heating rods which glow. "Bake" uses the rods below the food, while "Custom Broil" uses the heating rods above the food.

I suggested to my BW, that she just push the "Custom Broil" button and push the temperature increase button until it reads 500 for all recipes that say "Broil".

Any comments or suggestion would be appreciated.

Ok. We (my BW & I) are relatively new to Florida.

In Brooklyn, we always had a oven with a separate broiler section below the gas jets (flame area). Broil was the last stop on the knob. No temperature was stated.

In Florida, we have an electric oven with digital controls (no knobs). We have always used the "Bake" mode which comes on by default (automatically). The maximum temperature in "Bake" mode is 500 degrees. There is only one section to the oven.

On the oven control panel is another push-button next to "Bake" which is labeled "Custom Broil". I pushed the "Custom Broil" button and the maximum temperature in "Custom Broil" mode is 500 degrees; the same as in "Bake" mode. We can select any temperature from way down to 500 in either "Bake" or "Custom Broil".

We are confused. In Brooklyn it was easy, we just put the steaks (or whatever) in the bottom section and turned the knob fully to Broil.

The only difference in "Bake" or "Custom Broil" seems to be the heating rods which glow. "Bake" uses the rods below the food, while "Custom Broil" uses the heating rods above the food.

I suggested to my BW, that she just push the "Custom Broil" button and push the temperature increase button until it reads 500 for all recipes that say "Broil".

Any comments or suggestion would be appreciated.

Yes, the difference between bake and broil on the electric oven is which heating elements glow (top or bottom). Your advice to your BW is correct.

Good luck,

Jo Ann

It's my understanding that broil is when just the top element is working and the bottom is off. What temp you cook at depends on what your cooking, how thick it is how long it might take to cook etc. Most recipes usually give a temp to cook at, whether its baking or broiling.

Baking is when both elements are on, bottom and top. So you assumed right.

You are right, except you can now control the heat on the broil. That is, you can broil something at a lower heat for a longer period of time. That allows you to cook a thick steak in the middle without the outside getting tough and burnt.

Cooking with electric is very different than gas as you probably have already learned. Electric cooking cannot be controlled as gas can. You have to turn things off faster as it continues to cook because the elements are still hot.

Good luck

I checked this out with my husband, he is a professional chef. He cooks with a gas range but has been in the business for over 30 years so this is what he knows........

Broiling is a rapid high heat cooking method that is used for tender cuts of meat and fish. Always preheat the oven. Turn the broil knob between 450 - 500 and leave the oven door ajar about 2 - 3 inches...there should be a setting in the oven door hinges that allows you to do this. The food should be 2 - 3" away from the heat.

Al prefers to use a ridged cast Iron grill pan on top of the stove for his steaks. He turns the gas jet up to high and lets the pan get really hot then grills the steak.

Good luck

Carol

I was curious.

leave the oven door ajar about 2 - 3 inches

Could you ask your husband what the purpose of leaving the door open is? :help:

Thanks for the tips.

Woody's DH has the right handle on this. If you leave the door ajar the temp stays consistently at 500. If you don't, the oven cycles off and on.

Do you have an outside grill? I much prefer it to inside. The taste is better and the clean up is easier.

For safety sake, don't place the item too close to the top broiler, it can catch fire easily, especially fatty foods, like a steak.:omg:

Carlene is correct, it is to keep the heat consistant without the element shutting off.

Woody's DH has the right handle on this. If you leave the door ajar the temp stays consistently at 500. If you don't, the oven cycles off and on.

Finally a question that women can answer, though a man was needed to supply it.

Thank you all for your help.

I couldn't help myself on that last post. :heh:

You realize, of course than men are just male children with big bodies. :faint:

LOL @ Tired Old Man!

I sorta knew the answer, the less I know about what goes on in the kitchen, the less jobs I get to do.....I leave the kitchen duty to the Chef!

Carol