How to Broil in the Oven: Method, Techniques, and Tips

Similar to grilling, broiling is a method of cooking that exposes food to direct radiant heat. Unlike baking and roasting, which employ indirect hot air to thoroughly cook food throughout, broiling uses high heat from a direct flame to quickly cook food surfaces. Because of this, your broiler is the ideal method for achieving the perfect char on vegetables or meats.

To broil, you simply need to locate the broiler in your oven, turn it on and let it warm up. Meanwhile, pick the right pan for the kind of food you want to broil and the time you want to broil it. Next, add your food to your pan, and place it directly under or above the broiler heating element. Check recommended broiling times for your food item, and keep a close watch on your food to prevent it from burning.

Follow these easy step-by-step instructions for using your broiler at home.

1. 1. Locate your oven broiler. Some broilers are located above the oven racks and below the stovetop burners, resemble a bright, fiery strip when activated. Other ovens situate their broiler in a drawer below the oven. If your broiler is up top, position the rack as close as possible to the flame (about four inches) by sliding it into the highest available slot. Conversely, if your broiler is in the drawer at the bottom of the oven, slide the rack to the lowest possible position. This should still be about four inches from the heat.
2. 2. Turn on your broiler. A standard broiler takes between five and ten minutes to heat up. Most ovens feature a straightforward on or off setting for the broiler, but if your oven does not, set it to high heat, (around 500º Fahrenheit), but leave the oven door a crack open so the oven does not overheat and turn itself off.
3. 3. Choose your pan. At cook time, you will need either a broiler pan (these usually come with your oven), which features slats to help air circulate for even cooking. Alternatively, you can use an oven-safe baking sheet or cast iron skillet and rotate your food throughout the cooking process. Due to the extremely high heat of a broiler, glass cookware is not recommended. Avoid nonstick or Teflon cookware as well, as these can release toxic chemicals at higher temperatures.
4. 4. Broil. Add your food to your cooking vessel and place directly under or above the broiler heating element.

Here are seven pro tips to get the best results from your oven broiler.

1. 1. Preheat your broiling pan. Bring your broiling pan or baking sheet up to temperature by placing it inside the oven as the broiler heats up. This helps sear your food evenly and seal in flavors.
2. 2. Use oil or nonstick spray. Lubricate your pan to ensure that your food lifts off after cooking. You can also drizzle aluminum foil with a hint of olive oil. Avoid using parchment paper, which has a tendency to burn at broiling temperatures.
3. 3. Arrange foods in a single layer. To ensure even cooking and browning, spread your food out so that the surface of every piece is exposed to the flame or heating element.
4. 4. Watch your food closely. It is important to keep a close eye on the oven to ensure against smoke or fire. Turn the oven light on and stay near the oven throughout the broiling process.
5. 5. Use an oven thermometer. Each oven, and therefore each broiler, is unique, and requires some trial and error to finesse. An instant-read thermometer can help you monitor your broiler temperature and to get the results you need.
6. 6. Start or finish larger foods with your broiler. You should never broil for longer than 10 minutes, as this could lead to burnt food or even fire. For foods with longer cooking times, it’s best to use your broiler to create a crispy crust, either at the beginning or end of the cooking process. For the rest of your cooking, move your food to the center of the oven and set to a baking or roasting temperature (300-450ºF).
7. 7. Go light on marinades and heavy on spices. Avoid heavy marinades, especially oil-based ones, as those drippings may increase chances of fire. Fresh herbs like rosemary sprigs, stalks of thyme, freshly-cracked black pepper, or oregano are an excellent way to pack flavor sans oil, making for a perfect steak or other dish with very little prep and cook time.

Many foods benefit from the intense, direct heat of your broiler. Here are some examples of the best foods for broiling.

• Meat. The best meats for broiling are leaner proteins that are sliced no more than one-and-a-half inch thick. Examples of meats that are great for broiling include boneless tri-tip, rib-eye steak, sirloin steak, skirt steak, lamb or pork chops, chicken kabobs, and chicken breasts split in half.
• Fish. Choose fish fillets with less fat, like swordfish or tilapia, and shellfish like scallops or shrimp. Broiled lobster tails are also a popular choice.
• Fruits and vegetables. Peppers, tomatoes, asparagus, zucchini, and summer squash all make excellent candidates for broiling, as do sliced bananas, peaches, mangos, and pineapples.

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