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I've had flare-ups when frying fatty sausages using a broiler or an electric grill in an oven in much the same way that you can get flare-ups on a barbecue. Oven fires can happen when fat builds up in an oven or broiler and hasn't been cleaned, it would be entirely plausible that someone could walk out of the room for a minute and come back to find their ...


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This is probably obvious. In hindsight it was a thoughtless move: When my wife and I first got married, I was broiling steaks in the oven. I thought I would prepare my own glaze. Bourbon glazes were all the rage at the time. I think you can see where this is going. To my defense, up until then I had never added alcohol to anything except for deglazing in ...


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Pizza disaster is a fairly common oven horror story. It involves placing a pizza directly on the oven rack, and then having it sag through the wires to burn on the bottom of the oven. Sadly, I'm not finding an easily uploadable image for this answer, but the result can be quite horrifying, and smoky.


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The scenario you specify isn't very likely to happen. The food in an oven has a very low temperature. A casserole or loaf of bread might get some surface charring after staying for too long in the oven, but it'll need at least half an hour above the normal time for somebody in the next room to notice the smell. And there won't be much smoke and certainly no ...


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By far the main way you make a smoking mess in your oven is by baking something in too small a vessel, so that it boils over and burns on the bottom of the oven. The actual food can be pretty much anything you want, as long as it has liquid. (Similarly, baking a cake in a springform pan that leaks around the bottom will tend to cause messes.) If you want ...


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You can bake in a pizza oven or brick oven or double boiler without water, but when you use pots with closed bottoms you'll end up with smoke and blacken the inside of your large pot. If you can find a large pot and make a hole at the bottom so that flames can pass through, that will be better. Use a rack at least 5 inches above the open fire. That's where ...


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I cannot speak to price; I haven't comparison-shopped with this feature in mind. However, I have used various home gas ranges with either type of broiler. I'll go ahead and sum it up: tl;dr: I greatly prefer an in-oven broiler. Here's why. First, positioning. Broiler drawers are typically located at the very bottom of the range, underneath the actual ...


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I dont know if it's common, but I use my racks to grill pork chops and steak. I don't like the grilling outside taste so this works for me!


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Depending on the type of alarm you have, it may go off when steam is detected, as well as smoke.



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