How to Broil in Your Oven (Without Ruining Your Food)
Growing up, I loved cooking but I fully avoided the broiler. I’m not sure why, but maybe because my mom never used it or perhaps I just wasn't sure what it was. The entire time, I was wondering how to get a crispy, browned surface on my mac and cheese and toast my breadcrumb-topped casseroles. How did chefs do it?
It turns out, the broiler is exactly the handy tool you need to finish off dishes to crispy, melty, browned perfection, and it’s likely been in your kitchen this entire time.
Check to see where your broiler lives
The first time I tried to broil, I was an adult and in my first apartment. I had seen enough Food Network to know I was capable of doing it. Emboldened, I set up my casserole in the oven and bravely clicked “broil.” I eagerly awaited crispy edges and bubbly cheese, but nothing happened. The oven actually didn’t feel very hot at all. The only thing that I got was a harsh smell.
I tried a few more times after that and the same thing happened. The oven was working—I could hear it—but no bubbles and only a nasty smell. Maybe I had been right about broiling the whole time. It's not so great. I gave up. A year later I was moving out and I had to pack up my kitchen pans. I opened the lower storage drawer of the oven and observed a collection of warped, discolored pans. That particular oven had a lower drawer broiler and I was storing pans in there.
The broiler might be inside the main oven cavity, where just the top heating element will fire up. It could be in a lower drawer, in which case the oven's lower heating element will activate but the food goes underneath. (Do not store pots and pans in this area if that’s the case.) Some ovens might have a separate mini oven where you can put food for broiling. I always think of the old Rachel Ray show where her broiler was a hinged trap door she would throw toast in. Before you click any buttons, find out where your broiler lives.
What is broiling?
The broiler function in your oven activates a single, upper (in relationship to the food) heating element that gets turned up to a scorching hot temperature, usually around 500°F. Your job is to put the food item right underneath, or at least close. It’s meant to quickly heat only the top of the food, so the rest of the dish or item needs to be cooked through beforehand. It’s hot and it’s fast. And if it’s not happening fast (like within two to five minutes) then you might need to locate your broiler or the positioning is off.
When you should consider broiling
Broiling only heats from the top, so you’ll use your broiler for crisping any surface that’s facing upward. Broiling is excellent for casseroles that you want to crisp on top. It’s also great for finishing off thick steaks to get some color, oven grilling, fish, or even making broiler s'mores. It uses very high heat, so you probably wouldn’t use the broiler for anything you’ve cooked in a delicate fashion, like custard. However, if you topped said custard with sugar and you want to broil the top for crème brûlée, this could be the perfect usage. Just keep a very close eye on the caramelizing sugar, and how close you put the custard to the heating element, as this Reddit user discovered.
How to use the broiler
Activating the broiler is simple. Your oven likely has a single button or switch that says “broil.” It has a set temperature so you don’t need to do anything besides press that button and it’ll automatically begin. My oven has a hi-lo option, so I can press it twice for a lower temperature broil. You may need to press the start button, depending on your oven.
Where you place the food under the broiler is a slightly more nuanced decision. Place it too close and you can burn the food; too far away and the browning will take much longer and you risk overcooking the dish through to the center. When I was first trying out the broiler, the latter was my problem. I ended up overcooking and drying out my mac and cheese because I was trying to broil the top, but it was too far away.
I recommend placing the surface of the item about five inches from the broiler element. Then you can assess how it’s going. Browning should occur within three minutes. It is seriously fast. So if you’re not pleased with how it’s going, you may want to move the oven rack up one notch to get the item closer. You can also slide an overturned baking pan under the dish to lift it up an inch.
Best practices for broiling
Be aware of the dish you're using under the broiler. Coated or non-stick cookware can be damaged, so be sure to use casserole dishes that can stand up to broiling (ceramic, tempered glass, or borosilicate), cast iron skillets, or stainless steel frying pans that are oven-safe.
Make sure you set a timer for broiling. Three to five minutes is usually sufficient, and you’d be surprised how easy it is to forget about it for 10 minutes. The aroma of scorched food is loved by none. With that in mind, you’re ready to broil.