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Range - Proper Oven Door Position During Broil

Free-standing, Slide-in, and Drop-in Ranges:

When broiling food items in an electric conventional or convection range, the normal practice is to leave the oven door slightly ajar. This allows the air temperature in the kitchen to force the broil element to stay on, rather than cycling off and on. The doors on the ovens and ranges have an automatic catch/stop that allows the door to stand slightly ajar when broiling.

Exceptions:
  • Double-oven ranges: Broil in the UPPER oven with the door closed and broil in the LOWER oven with the door open.
  • 20 inch compact ranges: The door should stay closed during broiling.
  • Gas and Dual-Fuel Ranges: ALWAYS BROIL WITH THE DOOR CLOSED
View a short video on how to avoid damaged knobs during broil:
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Check your individual Owner's Manual for specific broil instructions for your model. Download a copy of the Owner's Manual and/or Installation Instructions.


Single and Double Electric Wall Ovens:
  • Prior to 2005: Opened door broiling.
    • Prior to 1993, some Owner's Manuals mentioned closing the door when broiling chicken to allow proper cooking of the chicken. Current testing has proven that closing the door is not necessary. However, if you prefer to close the door, this is not a problem.
  • 2005 - 2012: We recommend open door broiling, but closed door broiling is allowed (may just not brown as well).
  • 2013 and later: Closed door broiling only. This is due the more powerful broil elements used.
All Gas Wall Ovens: ALWAYS BROIL WITH THE DOOR CLOSED

Trivection Oven: Speedcook with door closed; broil with door open.

Check your individual Owner's Manual for specific broil instructions for your model. Download a copy of the Owner's Manual and/or Installation Instructions.