best wall oven for broiling Recommendations please?
springplanter
11 years ago
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springplanter
11 years agoshannonaz
11 years agoRelated Discussions
opinions please - KA wall oven/MW or separate wall oven MW drawer
Comments (0)Hello all, Looking for opinions. I have a max 27" space for a wall oven and MW. I'm trying to decide on the integrated KA wall oven and combo MW verses a Sharp MW (maybe draw style) and a Bertazzoni (or similar) wall oven. The latter combo can be 24" saving me some extra space for pantry or counter space. I'm trying to keep the kitchen somewhat traditional looking so designs like the GE or Meile are just a bit too 'space aged' while the Bertazzoni has a nice retro look. The KA looks good and match nicely but are neither ultra modern nor retro. Any preferences or recommendations given the space and styling requirements? Thanks tc...See MoreRecommend a $2k wall oven please?
Comments (10)I would first ask why do you want convection? Do yo want true convection(also called European or third element convection) mainly useful when your oven is really full or would just an oven with a fan be Ok? You might not need to spend that much if you don't need the electronics. That being said, in the 2K range, I would look at Electrolux. I have had one for almost 4 years and it is bakes and roasts very well. Any brand can have problem, but it seems if anyone has had problems,on these boards, that Electrolux has been very responsive. I also have a Wolf oven in my range and you would be hard pressed to find much difference in performance. The Electrolux does have a lot of different baking and roasting modes and consequently some electronics. I personally would be hesitant to buy the refurbished unit, without a factory warranty mentioned above due to the electronics. They can be very expensive to fix. If you buy an oven with electronics, I would buy the extended warranty, unless you have somebody that can work on it....See MoreA countertop toaster oven that really broils?
Comments (1)The larger Breville 'smart' oven has 3 top quartz element heaters that all turn on when you dial 'Broil' and it's using 1,500 Watts just on the top. Most toaster ovens don't use that much power even when the top and bottom elements are on full. It's not cheap- I used a 20% off coupon from BB&B to buy mine. Of course you can always get a good cast iron skillet and pre-heat it up on your stove top. You should be able to cook a good steak that way....See MoreWhat Temperature For Oven Broiling?
Comments (7)Have to politely disagree with guadalupe. It's really all about how much browning/caramelization you want and how quickly you want it. If food browns too quickly, you risk burning the outside before the inside gets done. If it browns too slowly, then the food will be cooked on the inside without nice browning on the outside and cooking it longer will get the desired browning, but the food will become overcooked. A lot of times I like to broil on high or medium high, watch it like a hawk, and when the food is a nice light or medium brown, I'll switch to lower temp bake (300-350) so it browns only slightly more and can cook through without burning. I would broil most fish on high (medium if it's a thick piece) so that it browns without overcooking (fish overcooks so quickly-lean fish especially) . I would broil a thick steak on medium and then turn the oven down when it was nicely browned if it still needed additional cooking. I might broil some roasted potatoes on low (at the very end) to get some additional but even browning. Distance from broiler element makes a big difference in speed of cooking and browning. Higher up cooks faster but sometimes not as even as a little lower down. Watch out for foods with a lot of sugar in them (like a sweet terriyaki or ribs coated with a sweet barbecue sauce) or a anything with chunks of garlic. These can brown and burn more rapidly so sometimes a little lower heat and slightly lower down are a better bet. Beef, lamb and pork will do well on any setting, but If chicken cooks at too high a temp, the outside can get very tough even when the inside is perfectly done. Every oven cooks a little differently - you're just going to have to experiment a little and get to know your particular oven. HTH....See Moreginny20
11 years agoCavimum
11 years agojakvis
11 years agoshannonaz
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11 years agolee676
11 years agoshannonaz
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11 years agospringplanter
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