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Feb 19, 2008 08:03 AM

Close oven door during broiling?

Should one always leave the oven door open when broiling? It makes sense to do when something fatty is placed an inch or so from the broiler (don't want to get a flare-up from splattering grease hitting the element), but what about when a recipe calls for something like skinless chicken breasts placed 6" from the element?

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