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I think I have similar gas oven as you have.What I do is bake for some time from bottom till I see slight brownish bottom of bread/ bun then I switch to top gas burners( broiler) and bake. This is risky as the bun becomes brown very fast. Problem is the browning is not even and get some dark patches here and there. I will try keeping the bottom tray with ...


Of course it's better with gas, it cooks quicker therefore retaining moisture in the food, which aids taste...try cooking a full breakfast to prove my point.


Is there a "broiler drawer" below the oven? That's the standard gas oven setup I'm familiar with (one burner, used both to heat the oven and for broiling in the drawer below the oven itself), and the pilot light is typically far back (or rarely in front) of that drawer, rather than being accessible from above. Either a "long match" or an arrangement to hold ...


Back when we had one of these, we used to turn on the gas, wait for a tiny while (I seem to remember 4-5 seconds), then drop a lit match into the front center hole. That would light up the burners. I'd err on the side of too little gas until you're used to it, and it may take a few attempts Mom was pretty good at it, but that might have been through years ...

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