On Fri, 30 Oct 2009 20:34:02 -0700 (PDT), "hr(bob) "
wrote:



It does, but he says the broiler goes out. *Broilers are usually just full
on all the time.

Good point. *It's been so long since I had a gas oven. * If it never
turns off it doesn't need a way to relight itself. *So why is it
turning off. *I think he has the manual. *Does it refer to any of htis
in the manual.

(The electric oven has a separate element for the "broiler" at the top
of the oven. The instructions say not to shut the door all the way
when broiling, and it took me many years to figure out why. *I thought
it would get so hot it would damage something if the oven door was
shut, but now I think it will get so hot, the thermostat willt turn
the broiler off. *I should look for schematic.(- Hide quoted text -

- Show quoted text -

On our olden days gas stove, the broiler was at the "hot" end of the
dial for the oven temperature. It basically turned on the flame full
time and the food was under the flame to broil it. I don't remember
how the initial flame was lighted.

We had ovens like that too. I guess two such ovens in our first two
houses, plus again in NYC in the 70's and 80's. Rentals don't usually
come with the fanciest applieances.

At the front middle of hte oven was a 3/4" hole where one held a match
after turning the burner on. Somehow the match flame was sucked down
the hole, and I mean that literally. This the really "green" way to
do it. No expensive igniter that has to be replaced periodically and
no gas wasted on a pilot light. Just one match to light the broiler
or oven. This was the primary purpose of "kitchen matches".

(The burner was above the broiler and below the oven as I think it is
now.)