We have a 1923 Glenwood Utility stove (gas and wood-burning). The oven
compartment doubles as the broiler. The oven heats from a burner
underneath the oven bottom, whereas the burner for the broiler is in the
oven compartment on the ceiling. It's an incredibly intense heat, and
any recipe instructions calling for the food item to be placed 2-3
inches below the broiler [burner] must be ignored. Said items must be
placed minimum 8 inches below, or even on the bottom oven rack.
Ruined a perfectly good filet mignon discovering this! The outside was
scorched beyond recognition, and the inside was stone cold. The second
attempt placed the meat near the bottom of the oven compartment, and it
turned out perfectly. Once the broiler taught me how it wanted to be
used, I've mastered it. Depending on what I'm wanting to cook, it's
faster than the microwave.
Thurlow
in Lancaster, Ohio,
where Spring has *finally* arrived.
On 4/7/2013 3:35 PM, [email protected] wrote:
To me, a griddle is a frying surface. Home griddles are often a rectangular
pan that sits across two burners on a stove. Some stoves have a griddle in the
middle, between the burners. Commercial units are just a large frying surface.
Put 'griddle' in the eBay Search and see the variety of things that come up.
Alice in Oregon -- where it's raining, brief sun, and more rain.
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