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

  • 1
    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. Aug 6, 2016 at 19:42
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    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 6, 2016 at 21:46

2 Answers 2


You might be warming something under the dish you are broiling

  • ... under what? You're an old-timer here; surely you can come up with a better/clearer answer than this. Aug 7, 2016 at 3:16
  • @DanielGriscom Under the main dish be broiled. Clearly you should be able to figure that out. Cheers - I don't retaliate.
    – paparazzo
    Aug 7, 2016 at 5:44
  • ... retaliate? For downvoting? Wasn't me; apparently two other people thought this was a poor answer. Aug 7, 2016 at 12:08
  • @DanielGriscom Cool, not trying into a fight.
    – paparazzo
    Aug 7, 2016 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 8, 2016 at 11:37

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.

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