I have a Kenmore electric oven and on both the bake/broil switch and
the thermostat is the word "Broil".
But isn't the broil setting on the thermostat unnecessary? Regardless
of brand? That is, the broiler heating element gets full power all
the time if the bake/broil swithc is set on broil, regardless of what
the thermostat is set to, right?
I feel stupid even asking, since I've looked at the schematic (20
years ago), done experiemnts, and nothing else really makes sense.
But I often learn things by asking, even when I don't expect to.
Hmmm. This might account for why my broiling hasn't gone too well for
the last 23 years. When I have something to broil, and I fix up a
couple mirrors so I don't have to stare at the stove the whole time,
I'll try it and I plan to let you know.
Every oven I've had, when in the Broil setting, power only goes to the
upper broiling element and when in the oven setting it goes to the
lower. Some have a pre-heating setting, which powers both. The
thermostat setting does affect all of the above, which is why they
typically have a broil setting on the thermostat, which essentially
sets it to max.
On Wed, 28 Feb 2007 11:44:26 -0700, email@example.com (Neill
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
On Wed, 28 Feb 2007 15:30:40 -0500, firstname.lastname@example.org wrote:
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
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