Gas Range & Wall Oven - Closed Door Broil

Most gas ovens are designed to broil with the oven door closed. When broiling, it is not uncommon for the gas to cycle on and off, even if it is set at 550 degrees. The oven temperature light will also cycle on and off. This normal cycling will not affect the broiling performance. This is also true of in-drawer broiling.

Observing Closed Door Broil on a Gas Oven

The reasons for closed door broiling in gas ovens are listed below.

• The gas flame produces a much higher temperature than a broil element on an electric range. This can produce excessive temperatures across the face of the oven and the gas valves. The excess heat may break down the lubricant in the valves and make them hard to turn.
• You should use closed door broiling when cooking in a range with knobs or controls above the door. This keeps the knobs from getting too hot or from getting damaged by extended periods of high heat.
• The gas flames produce more smoke. Keeping the door shut forces the smoke to pass through the flame to get to the vent. This process eliminates most of the smoke.

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