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

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    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 '16 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 '16 at 21:46
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You might be warming something under the dish you are broiling

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  • ... under what? You're an old-timer here; surely you can come up with a better/clearer answer than this. Aug 7 '16 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 '16 at 5:44
  • ... retaliate? For downvoting? Wasn't me; apparently two other people thought this was a poor answer. Aug 7 '16 at 12:08
  • @DanielGriscom Cool, not trying into a fight.
    – paparazzo
    Aug 7 '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 8 '16 at 11:37
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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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