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PreHeat setting

John, as I remember, the preheat setting had both the broiler and the bake gas levels on full blast.  I think the broiler burner shifted to the more supplemental mode (for baking/browning) after 5-10 minutes in the preheat mode).  I remember it helped the oven come up to temp much faster than just regular bake setting. 

 

I moved into that house March 1985.  By late October 1985 I was informed I'd be relocating to Central Texas.  The days before Thanksgiving 1985 we did my first house hunting trip on the way to Dallas to spend the holiday with my sister.  Before I began the move process in January 1986, I ran the SC on the oven the one and only time.  I heard the metal popping from expansion that first time.  I think I shed a few tears knowing that was to be my only time.  The builder had upgraded because I didn't want another of those damn continuous clean ovens.  I'd had one in my first house and by January 1986, I knew my new house as also going to have one again.  And I had that damn thing until I got the KA Induction double oven range May 2016 or 2017.  The first time I claned each of the two ovens, I was taken back to January 1986 again remembering the empty feeling I had knowing that Tappan wasn't going to be my range any longer.  I've looked at a few real estate listing from that subdivision in the last year, and a couple of the houses still had those original Tappan ranges. 
 
Last night's repast was ribs. I had smoked 2 racks when Andy came over to help us close the pool last fall... I vac sealed 1/2 a rack for future use. Put them on the grill to finish cooking them and added a little sauce. I gotta say, I love my smoker and the 1-2 punch of using it with the grill. These had a good bark and smoke ring, and were delish. 1/2 a grilled onion and some mac salad rounded it out.

That morning was a mushroom & cheese omelet with left-over Easter ham and home fries (Rich has the other 1/2 of the omelet!). Saturday night was chilly so chicken and dumplings it was. Yes, other than onion and celery I used bagged frozen veggies for that!

Happy cooking,

Chuck

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Hi John. The only thing the preheat function does is turn on the top broiler to heat the oven to whatever temperature you choose quickly.

Once the temperature is reached the broiler turns off and then the oven heats from the bottom burner.

Very stylish range but also a pain to keep clean. Been a great stove all of these years but the spark igniters went out years ago. I just keep a grill lighter handy.
 
The knobs on the range in front also have a nice tactile click when you turn the knobs on or off and when you set them to warm. New range knobs don't have that anymore. Just a mushy feeling. I don't know.....I tend to notice things like that.
 
Preheat On A Tappan Gas Range

Thanks Pat, as I mentioned I have worked on lots of these ranges but I have never had one that I used, I knew that the PH setting could not turn on both the broiler and bottom bake burner at the same time like some electric ovens do.

 

In a Gas oven with a high in oven broiler they can not turn on the broiler while the bake burner is on because there is not enough  oxygen in the oven for proper operation of the broiler.

 

I guess the advantage of heating up the oven with the broiler is it might brown some foods a little better, gas ovens often do not brown as well as electric ovens which almost always use the broiler element at a low level through out the baking operation.

 

John L.
 
Matt in Flushing;

which brand and model cycles all three elements in convection mode? That's a neat feature. Ours is either fan with top and bottom, multi rack using rear only, or conv. roast using the broiler elelemnt. I get bettereven browing results when I preheat using just bake first, then switch it to convection. That way the oven floor is hot. The 8 pass elelment is concealed. Broiler element is a 6 pass.
 
John I agree about the browning. Up until recently I did most of my baking in an electric KitchenAid countertop oven. Loved that smaller oven for things like chickens or meatloaf and whatever else I could fit inside. I don't get the same browning even if I put foods in the upper most position in my regular gas oven.

Since I am now living alone I can easily get by on a smaller electric oven. I like electric for baking but for me I MUST have a gas cooktop.
 
WK

Is that a mop sauce I see on the grill? A+ sir! Looks like an army coming to eat with all those yummy ribs!

I sometimes use a wood chip package (wood in foil with holes poked in it) on the gas grill if I'm not doing a mass quantity of food. Not quite the same, but it does help.

Chuck
 
All this talk about BBQ.....

 

<span style="font-family: helvetica;">On Sunday I wanted to cook some chicken on the grill but there was no BBQ sauce in the pantry so I got on line and found a simple recipe.  We tried it and both decided it was so good why buy it.  It took 5 minutes to make, I cooked it for a couple of minutes and let it sit.  It thickened up nicely as it cooled.  I don't think I'll buy it again.  Why pay $6 a bottle plus when you can make it for next to nothing?</span>

 

<span style="font-family: helvetica;">What I made sure doesn't look as good as those ribs do though!  Man, I can just taste those ribs they look so good.</span>

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vacerator-

It's an Electrolux wall oven. Mostly like it.  It has an indicator which element is in use, can hear the relay clicking as it changes.  Plenty of options, but only downside is temp display is failing badly, most segments are out now.  But it does have a touch pad to enter the desired temp and once it beeps I know what the temp is.  A relative liked mine and bought one too, same issue.
 
BBQ sauce

I'm with you guys. The only time I buy store-bought is if I'm in a hurry and don't have the homemade in stock. Then, I doctor the bottled stuff with molasses, brown sugar, garlic.... I know it doesn't take that long to make; maybe it's a lazy day instead!

Chuck
 
Thank you.

 

<span style="font-family: georgia, palatino;">Thank you Eugene for sharing that recipe.  I will try that one it looks good.  But, ARGH, no liquid smoke in the house!!  I'll have to get some.</span>
 

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