What a fabulous oven!
Great oven! Loved those old Robertshaw controls. The oven/broiler burner had a flame that increased and decreased in size, as the oven approached or fell away from the set temp. When the oven thermorstat was satisfied there was a "minimum-bypass" flame to ensure the gas remained completely lit.
Broiling, chicken pieces meant the food got a full-flame until the oven reached the desired dialed tempertature, say 350*F which is a medium oven (175*C +/-). Once that temp. was reached, there was a minmum flame on so that the food ended up perfecly browned and well-cooked. For really dark crispy and charred skin you started skin-side up. For less browned less crispy skin you began cooking skin-side down. Unlike a steak, fish and chicken don't need a 550*f (288*C)or higher temp. for broiling/grilling.
Of course later on, when gas ovens had the safety-pilot systems or an electrically opeated gas solenoid,[both of which were fully "on" or completely "off" (no varying flame size)] broiling on "low" was not the same under gas and oven temperatures fluctuated more.
The benefit of "full on" or "all off" means that low "keep warm" temps of 140*f (60*C) to 225*f (107*C) could be achieved.
