A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au gratin dish or toasted bread. The larger oven units are typically built to be mounted above a cooking range or on a wall. Smaller versions are also manufactured so they can be placed on a counter similar to a microwave. Designed as electric or non-electric ovens, regardless of the heat source all Salamanders are used for the same purpose, browning the top of food dishes.
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