The Right (And Wrong) Times To Use The Broil Setting On Your Oven
Most ovens have a broil setting, but many people don't know when to actually use it. When used correctly, broilers are an excellent tool that can add a delicious sizzle to many different dishes.
Here's what you need to know about the mysterious broil setting on your oven and when you should use it.
What is a broiler?
A regular oven typically cooks via convection, heating the food all over for a consistent heat at every angle.
A broiler, however, only heats the top element of the oven, cooking food with direct high heat from right above the dish.
Regulating the power
Broilers typically don't allow you to set a specific temperature, though some ovens have a "low broil" and a "high broil" setting.
Due to the high heat and direct nature of the broiler, food cooked using this method cooks very quickly, so it's important to keep an eye on your dish to ensure it doesn't burn.
Foods you should broil
The broil setting is best for foods that need a boost of direct heat on the top layer. It's especially effective for dishes that require a layer of bubbly cheese or toasted breadcrumbs.
It can also be used on meat and fish to create a crisp crust while staying tender on the inside.
Using broiler-safe pans
Not every pan or dish can handle the broiler. Sturdier dishes like cast-iron skillet or a strong cookie sheet are the best options to stand up to the heat.
Avoid pans with synthetic or wooden handles as well as glasses dishes, which can break under high temperatures.
The bottom line
The broil setting on an oven is an untapped resource in most kitchens, but knowing how and when to use the broiler will expand your culinary possibilities.
The next time a recipe calls for broiling, have no fear! With a little care and attention, you can use the broiler to add depth and color to your food.