Some ovens have a safety that turns off the broiler once a certain internal oven temp is reached. If the manual says to broil with oven door open a bit---that keeps the oven interior from overheating and shutting down the broiler.
I that for steaks...for things that just need a quick crisping on the top--it never stays on that long to trip the safety.
Still broiling can very quickly go from to burned. So it's good to keep an eye on it.
The difference is like grilling with the lid closed vs. the lid open. When you broil with the door closed, heat building up in the oven (from the broiler element) and you get an effect that is more like baking than broiling. Opening the door lets the excess heat escape and your food gets broiled, rather than baked.
I broil with the oven door closed all the time, since the heat is constantly on during the broil, it doesn't necessarily matter if the door is closed or not. It may be suggested with your oven because your broiler is very powerful, and could possibly damage the door if left closed.
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I that for steaks...for things that just need a quick crisping on the top--it never stays on that long to trip the safety.
Still broiling can very quickly go from to burned. So it's good to keep an eye on it.
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