The broiler in your oven can be a mysterious and intimidating tool, often relegated to the back of our minds. But once you understand its power and how to use it effectively, you’ll unlock a new dimension of flavor and texture in your cooking. This guide will demystify the broiler and show you how to get the most out of this often-underutilized kitchen appliance.
Most broilers are located at the top of the oven, though some older models have them in a separate compartment below. In electric ovens, the broiler is a coil of metal that heats up intensely. In gas ovens, it resembles a flamethrower. Regardless of the type, the broiler’s primary purpose is to deliver intense, direct heat, creating a grill-like effect that the regular oven heat cannot achieve.
Once you master the art of broiling, it will become one of your go-to cooking methods. But before you start, ensure you have the right equipment. Avoid nonstick cookware and glass dishes, as they can’t withstand the high heat. Cast iron, sheet pans, and broiling or roasting pans are your best choices.
Here’s how to maximize your broiler’s potential:
Understanding Broiler Settings: Heat and Intensity
Unlike an oven, which maintains a precise temperature, a broiler typically has two settings: hot and scorching. In gas ovens, this translates to small versus large flames. In electric ovens, it’s about the intensity of the heat radiating from the coils. Some ovens only offer a single on/off option, which still works, although with less control.
A hotter broil is perfect for quick-cooking dishes or adding color to pre-cooked meats like reverse-seared rib-eye or roasts. It’s also ideal for proteins like fish, which benefit from the direct heat and can easily overcook when baked. While baking can steam vegetables before browning, a broiler crisps food rapidly upon exposure to the heat.
Generally, use the high broiler setting for chicken breast, quick-cooking proteins, watery vegetables, and cheese that needs browning. If it cooks quickly on the stovetop, it will likely cook quickly under the broiler’s high heat.
However, high heat broiling requires vigilance to avoid burning your food. To prevent accidental incineration, you can leave the oven door ajar, particularly on the highest setting. This allows steam to escape, preventing immediate browning, and lets you monitor the cooking process closely. Remember, experimentation is key to learning how to use your broiler effectively.
A lower broiler setting provides a gentler heat, perfect for ingredients that require longer cooking times or are thicker, preventing them from burning on the outside before cooking through. Think thick pork chops, cauliflower steaks, or large onion chunks.
Alt text: Close-up of thick cauliflower steaks being broiled in an oven, showing the browning and caramelization process.
A low broiler setting is also excellent for removing extra moisture from ingredients that have already been baked, blanched, or cooked. Sweet potatoes are a prime example. After cooking, split one open, drizzle with olive oil, sprinkle with sea salt, and broil until the edges are crisp and caramelized.
You can also combine both settings for optimal results. Start with the lower heat to initiate cooking and then finish with a high heat blast for browning. This works well for dense vegetables or thicker pieces of meat that don’t need slow cooking but benefit from extra time in the oven.
Consider your desired outcome before selecting the heat setting. If you want intense browning and char, opt for the highest setting. For more mellow, even browning, let the low-and-slow heat work its magic.
Mastering Distance: The Key to Broiling Success
Beyond heat, distance from the heat source is crucial. Recipes with broiling steps should specify the rack position. Distance can significantly impact the final dish more than the heat level.
If the broiler is at full blast, but the pan is on the lowest rack, the cooking will be similar to baking rather than grilling. While this isn’t necessarily bad, if the pan is in the lower third of the oven, baking at 350 or 400 degrees might be more efficient.
The upper two-thirds of the oven offer more flexibility. For intense browning, place the pan close to the heat by turning a cast-iron pan upside down on the top rack and placing another pan on top. This works well for fish fillets, roasted cabbage, and other vegetables. However, be cautious of splattering oil or sugar, which can cause flames.
Alt text: Fish fillets broiling on a cast iron pan in an oven, showing intense browning.
The top rack is ideal for achieving color, char, and caramelization. However, quick-burning ingredients like cheese or sugar may need more distance. Large items like whole roast chickens should also be placed farther from the heat to allow even cooking and prevent scorching of thinner parts like wings or drumsticks.
Embrace the Broiler and Unleash Your Culinary Creativity
With a bit of practice, you’ll wonder how you ever cooked without a broiler. Many chefs rely heavily on the stovetop and broiler, especially during summer to avoid turning the kitchen into a sauna.
Your sense of distance and cooking time will improve with each use. You’ll enjoy the crispy bits and crackly crusts that only a broiler can provide. And if you happen to burn something, don’t worry – it’s all part of the learning process. So, experiment, have fun, and unlock the full potential of your oven’s broiler!
