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blueeyedmanda

Anyone Out There Who Cooks On A Gas Stove

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So, I have been getting more into cooking these days and one thing John really wants to go is use our broiler...I am a bit scared to do so, since it is very different.

We have a gas range which is about 15 years old, a Caloric model, which seems to be not even made anymore....but has been outliving all of our GE appliances in the apartment.

The broiler is in the bottom drawer of the stove....I would have rathered a storage drawer :)

So, it is very dusty and you can tell it has never been used...strange huh. So of course no manual and no one to ask.... hopefully someone on here can point me in the right direction.

Anyone ever used one of these broiler drawers....Help help help!

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I've got one of those. Would rather have a storage drawer too, but oh well.

Anyway, its a little scary to use at first, but once you get used to it, not really that bad. I'm assuming there's a "broil" notch all the way at the end of your oven knob? Don't worry about the broiler burner. Its the same burner that's used to heat your oven. Just make sure you clean out all the fuzz/dust before trying to use the tray.

The only thing I don't like about the broiler drawer is that I can't see what food is doing. I've gotten pretty good at timing things in there, but still tend to time things a little short, check them, and then cook a little longer if needed.

Feel free to ask if you have any more questions. If I don't know the answer, hubby will.

Happy Broiling! :)

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Well, I would recommend cleaning it first.... just scrub it out like you would anything else just be careful not to put out the pilot light, those can be a real pain to relight ;)

My suggestion would be to have a backup plan if it goes to "smoke" in a matter of speaking, have some burger in the wings for a quick replacement or such.....

Start off small and simple and work your way up to bigger more intricate things...

think of it like a BBQ only inside the house and the fires on the other side of the meat, lol

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Thanks everyone

The pans and griddle are dishwashing as we speak and I wiped off all around the drawer. We are getting a George Foreman one of these days.

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I have never seen an oven that has a separate space for broiling, especially at the bottom of the stove...I'd be concerned that the high temps required for broiling would be a risk so close to the floor. Are you sure it's a broiling drawer** rather than just a warming drawer?

My oven, BTW, is gas, but the broiler is an electric element at the top of the oven. Ours works with the oven door closed, but many models (especially older ones) require the door to be slightly ajar for broiling. I've never run into problems with broiling, aside from the oven smoking if it needs a cleaning.

Michelle

**Edit: Okay, I did a search on broiler drawers...and, I'll be darned, they are a somewhat common oven feature! Still don't know if I like the idea though ;)

So, I have been getting more into cooking these days and one thing John really wants to go is use our broiler...I am a bit scared to do so, since it is very different.

We have a gas range which is about 15 years old, a Caloric model, which seems to be not even made anymore....but has been outliving all of our GE appliances in the apartment.

The broiler is in the bottom drawer of the stove....I would have rathered a storage drawer :)

So, it is very dusty and you can tell it has never been used...strange huh. So of course no manual and no one to ask.... hopefully someone on here can point me in the right direction.

Anyone ever used one of these broiler drawers....Help help help!

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Thanks everyone

The pans and griddle are dishwashing as we speak and I wiped off all around the drawer. We are getting a George Foreman one of these days.

I just saw an ad for the new interchangeable plate George Foremans. It's got the regular grilling plate, a waffle iron, pancake griddle and two other styles you can change in and out. Seemed like a great idea to me.

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@Alaskaguy With regard to the timing, I think that everyone is a bit different! I used to have a shorter time to onset when I was first diagnosed (within 24h). As time has gone on, and I've glutened myself less and less, I have noticed that the time gets a bit longer.  Recent history seems to matter a bit too - if I've been glutened recently and then get glutened again, the rash will show up faster on the second round. For example, in the last 3 weeks I got slightly glutened by inadvertent
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