Find your broiler: First, determine where your broiler is located. Use broiling cookware: Next, find the right cookware. Some ovens may come with a metal broiling pan consisting of a rack on top and a drip pan underneath. You can also use a cast iron skillet for broiling meats.
Avoid using glass cookware when broiling — the intense heat can cause it to crack or even shatter. In general, aim to have a inch gap between your broiler and the top of your meat. Thinner cuts and foods that benefit from heavy browning and caramelization should be placed closer to the broil element. Foods that are thicker cuts or bone in take longer to cook and benefit from being located farther from the broil element to allow them to cook to the center and reduce the chance of burning.
Overall, the closer you place your food to the broiler, the faster it will cook. Check your recipe to find the right rack placement for your particular dish. Preheat your broiler: Once your racks are in place, let your broiler preheat for several minutes before placing your food inside. Check your recipe to see what setting you need to use. Much like grilling, broiling is a fun way to bring out new flavors in familiar foods.
Choose a variety of meat that has a moderate thickness. Examples include ribeye, pork chops, chicken breasts or shrimp. If your meat has not been cooked yet, make sure your meat is thawed and has been out of the refrigerator at room temperature for 30 minutes before broiling.
This will keep the meat from charing on the outside but being undercooked on the inside. Avoid using too much — this could cause excessive smoke in your oven. Sweetened marinades may also burn before cooking is complete. Prepare your broiler pan by lining the top and bottom halves with aluminum foil, then spraying or brushing with a light coat of oil. Use a knife to carefully pierce the foil on the top half of the broiler pan.
This will allow excess fats, oils or marinade to drain away. Cook your meat according to your recipe. You can watch its progress through the oven door; if you need to turn your meat, use tongs or a wide spatula to keep the meat intact. Ensure your meat is cooked by using a meat thermometer. If the surface of the meat has good browning but the center is too cool, move the rack away from the broil element and continue cooking.
Once your meat is done, remove it from the pan right away to avoid overcooking. Part 2. Use the right pans. Avoid putting glass or Pyrex dishes under your broiler. These materials may crack or explode when exposed to the high temperatures in a broiler. These pans are great for searing meat. Metal baking sheets can be lined with foil and used to broil toast or vegetables. Slotted broiling pans have an extra tray underneath that circulates heat and catches draining fat. These trays can be used for any kind of food.
Align your food underneath the flame. This method only applies to gas ovens. Once the broiler is on, look inside the oven to find the flames. When you place food in the oven, try to center it directly underneath these flames. These coils are usually evenly distributed along the top of the oven. Leave the door cracked. Leaving the oven door or broiler drawer slightly open will allow air and heat to circulate evenly. However, not all oven units will operate with an open door.
Monitor your food closely. Broilers use high temperatures to quickly sear food. Therefore, most recipes only ask you to broil food for minutes. If you leave the food in too long, it could burn or even catch on fire. If your food catches on fire: Turn off the broiler.
Leave the oven door or drawer closed. If the door is open, close it. This will cut off the oxygen supply to the fire. Let the fire burn out on its own. Open a window to ventilate any smoke. Keep an eye on your oven.
If the fire gets bigger or the flames start coming out of your oven, evacuate your home and call your local emergency hotline. Part 3. Broil a steak. First, place a cast-iron skillet in the broiler. Preheat the oven and the skillet for minutes. Next, place a seasoned steak in the hot cast-iron skillet. Broil the steak for three to five minutes per side. After the steak is cooked, let it rest for at least five minutes before serving it. Let the steak come to room temperature on your counter before cooking it.
Toast garlic bread. Cut a loaf of French bread into large pieces about inches 2. Next, spread a liberal amount of seasoned butter onto each slice. Lean into it! Of course, not everything fits on the top rack, and quick-burning ingredients like cheese or sugar might need a few extra inches to prevent disaster.
This way, wings or drumsticks or a thinner part of a rib roast will have time to develop color before the thicker part — closer to the heat — has scorched. This is especially true in the summer, when letting the oven preheat and run for an hour turns my kitchen into a steamy, sticky sauna.
Your sense for how far something should be from the broiler and how long it needs to cook will improve every time you turn it on. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. By choosing I Accept , you consent to our use of cookies and other tracking technologies. Pocket Flipboard Email. Shutterstock Welcome to Ask Elazar , a column in which Eater staff writer Elazar Sontag answers your highly specific and pressing cooking questions.
Relinquish control of precise temperature An oven is designed to be set to a relatively exact temperature and stay there.
More From Eater. Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day Thanks for signing up! Check your inbox for a welcome email. Email required. Instead, what temperature control you have with a broiler is how far under the heat you place your food.
The temperature is usually about F to F — C. With most ovens, the broiler element is at the top of the oven, while the heat source for baking is at the bottom. Baking allows for a slower, longer cooking process, while broiling takes place at a higher temperature, and therefore takes only a few minutes.
Directions Preheat oven to broil. In a large bowl, combine the ground beef, onion, salt, ground black pepper and basil; mix together well.
Place the hamburger balls onto a broiler pan, evenly spaced. Broil for 8 minutes, turn each patty over, and broil for 8 minutes more.
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