Mitch55 Posted July 2, 2015 Share Posted July 2, 2015 Does anyone use one successfully??? There is no broil, so I wonder how I'm going to pull off some of these recipes... Everything takes longer also, at least in mine... Thanks for any input Link to comment Share on other sites More sharing options...
SpinSpin Posted July 2, 2015 Share Posted July 2, 2015 I don't have a gas stove right now-- stuck on electric -- but I prefer gas over electric. When I don't use Broil, I typically crank up the heat for the last 10 minutes or so to crisp up whatever I am cooking -- like crisping chicken. If you are looking to have a brown piece of meat, like a thick steak or a roast, you can brown it on the stove top and move it to the oven to finish. Link to comment Share on other sites More sharing options...
TurtleSoup Posted July 12, 2015 Share Posted July 12, 2015 not that it makes a difference if you don't have a broiler. But I have found no matter what kind of stove/oven etc. An additional oven thermometer is an amazing addition to any kitchen. I have one that sits inside- but hoping to get a hanging one(sitting one is always falling over on the job) I was finding my dishes/baked goods, etc were taking an additional 20 minutes to bake- and the obvious "checks" prolonged it. Resulting in less than desired turn out- over dry. Turns out my oven is not up to temp when it beeps to tell me is it. (it might be in like one spot) But after I got an oven thermometer - no more annoying prolonged cook times with varied results. At the very least- a troubleshooting. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted July 12, 2015 Moderators Share Posted July 12, 2015 Does anyone use one successfully??? There is no broil, so I wonder how I'm going to pull off some of these recipes... Everything takes longer also, at least in mine... Thanks for any input I've never actually used a gas oven, but I hear some have a broiler drawer underneath instead of a broil setting -- I don't know how you'd know, though, or how it works. For a broiling alternative if all you need is something to crisp/brown the top, you could look for the kind of torch you'd use to caramelize the top of creme brulee, I think they're just little butane torches. Just don't light your food on fire or burn the house down or anything. Link to comment Share on other sites More sharing options...
Mitch55 Posted July 12, 2015 Author Share Posted July 12, 2015 Thanks for the ideas... I'll just have to keep track of each recipe, which for me is more difficult than preparing Link to comment Share on other sites More sharing options...
monee2000 Posted July 14, 2015 Share Posted July 14, 2015 I have a gas oven, but it definitely has a broil setting. Hopefully you find something that'll work! Link to comment Share on other sites More sharing options...
Mitch55 Posted July 14, 2015 Author Share Posted July 14, 2015 Someone once told me "Amazing things happen when you open your eyes"... Salmon jump, Eagles fly, Lightning strikes... Broil buttons appear on your oven right next to the bake button you have used repeatedly for pizza and other "foods" for a year... "I am Male... I do not claim the ability or desire to read instructions"... Man #1... "OOH OOH AAH FIRE HOT" Link to comment Share on other sites More sharing options...
MeadowLily Posted July 14, 2015 Share Posted July 14, 2015 Just reading the title...Gas Ovens...scares me. I think it has to do with something else. Link to comment Share on other sites More sharing options...
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