What is the use of a convection broiler?

Question

My oven has a convection broil setting. Why? Under what circumstances is it useful to have a breeze blowing over food under the broiler?

Upvoted. I wonder this myself. A broiler relies on radiation rather than convection, so why bother blowing the air around in the oven when you're broiling? I'd love to know if there are any practical reasons to do that. — Chris Bergin, Aug 06 '16 at 19:42
Maybe if you're dehydrating something? Especially something you don't mind toasting a bit? That's the benefit I thought of, anyway, the airflow would draw off moisture quicker. — Megha, Aug 06 '16 at 21:46

paparazzo · Answer 1 · 2016-08-07T10:16:14.693

1

You might be warming something under the dish you are broiling

edited Aug 07 '16 at 10:16

answered Aug 07 '16 at 02:07

paparazzo

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... under what? You're an old-timer here; surely you can come up with a better/clearer answer than this. – Daniel Griscom Aug 07 '16 at 03:16
@DanielGriscom Under the main dish be broiled. Clearly you should be able to figure that out. Cheers - I don't retaliate. – paparazzo Aug 07 '16 at 05:44
... retaliate? For downvoting? Wasn't me; apparently two other people thought this was a poor answer. – Daniel Griscom Aug 07 '16 at 12:08
@DanielGriscom Cool, not trying into a fight. – paparazzo Aug 07 '16 at 12:32
I read _warNing_ and thought it's a joke that I really do not get. But it makes a lot of sense now. – simbabque Aug 08 '16 at 11:37

score 0 · Answer 2 · answered Aug 10 '16 at 02:31

With large roasts (I'm talking bone in 20lb to 40lb) it could be useful. Although the meat would have to be tenderized and probably cooked at lower temperatures first. But it would ensure that the meat remained moist at a higher temperature while crisping.

What is the use of a convection broiler?

2 Answers2