Broiling
Cooking food with intense heat from above using your oven's broil setting. Like upside-down grilling — direct radiant heat at 500-550°F browns and chars the top of food in minutes.
When to Use This Technique
- Getting a browned top on gratins and casseroles
- Broiled fish fillets and shrimp
- Thin steaks and chops
- Roasting peppers and tomatoes
- Melting cheese on top of dishes
Temperature Guide
Temperature Range
500-550°F / 260-290°C (broiler element temperature)
Visual Cue
Food browns and caramelizes visibly within 2-3 minutes
Readiness Test
Color change is the cue — watch constantly
Step-by-Step Instructions
Move oven rack 4-6 inches from top heating element
Tip
Closer (4 in) for browning only. Further (6 in) for cooking through thin cuts.
Preheat broiler for 5-10 minutes with broiler pan inside
Tip
Hot pan gives better sear from below while broiler browns from above
Pat food dry — use thin layer of oil on food
Tip
Oil promotes browning. Too much causes smoking.
Slide food under broiler — LEAVE OVEN DOOR SLIGHTLY AJAR
Tip
Open door prevents oven from auto-switching out of broil mode (some models)
Watch CONSTANTLY — broiling works in seconds, not minutes
Tip
Never walk away. Food goes from perfect to burnt very fast.
Common Mistake
Walking away is the most common mistake — food burns in under a minute
Flip once for even browning on both sides
Tip
Flip after 3-4 minutes, cook other side 2-3 more minutes
Visual Cues to Look For
- Golden-to-dark brown crust develops in 2-4 minutes
- Cheese bubbles and browns
- Fish turns opaque and flakes
- Peppers char and blister
Equipment Needed
- Oven with broil setting
- Broiler pan or rimmed baking sheet with rack
- Oven mitts
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
3-15 minutes
Category
Dry Heat Cooking