Broilers generally come with only two settings: “On” and “off,” and they heat to different temperatures depending on the type and model. The right distance between rack and heating element is important to get the best results. During the course of broiling, the rack can be moved up or down to allow proper crust formation.
Sufficient pre-heating of the broiler along with the pan allows consistent broiling at the desired temperature. Spray nonstick pans with nonstick cooking spray, or place regular or nonstick aluminum at the top and bottom of each broiler pan. Make slits in the upper foil to allow the fat to drain.
Broiling works best with thin and tender pieces of meat, chicken and turkey. Broiling can be used for cooking steaks, pork chops, chicken quarters, turkey breast cutlets and tenderloin, and fish fillet. Broiling also works with vegetables because it creates a caramelized surface and enhances flavors. Fruits such as bananas, mangos, pineapples, peaches and grapefruits require a foil-lined baking pan for broiling.
Broiling involves exposing food to direct dry heat inside a broiler. Broiling allows cooking of food in a very short time and requires regular checking to prevent overcooking.Learn more about Cooking