Oven Broil

Broiling is a fast and easy way to cook foods without extra oils or fats. Broiling works by applying a heat source directly above the food. This high heat cooks the food quickly from the top down. Both meat and vegetables can be broiled; the use of seasonings, liquids or oils is entirely optional.

Steps

How to Broil Meats in the Oven

Meats broil at different rates than vegetables and can be cooked at either "High" or "Low" temperatures.

1. Locate the broiler. Some ovens will place the broiler at the top of the oven, just above the first rack. Others will place the broiler directly beneath the oven in its own enclosed drawer. After locating the broiler, turn it on.
   • Set the broiler to "High" for thin cuts of meat or for thicker cuts you want to cook "rare."
   • Set the broiler to "Low" for thicker cuts you wish to cook through since you’ll want to cook them for a little longer and you want to avoid the cuts from burning.
2. Season both sides of the meat if seasoning is part of your recipe.
3. Set the meat on a broiler pan and place the pan in the oven directly beneath the broiler.
4. Turn over thin cuts of meat or thicker cuts you are broiling to "rare" or "medium rare" after 7 to 10 minutes, depending on how far away the food is from the burners. Turn over thicker cuts of meat you are broiling to "well done" after 15 minutes. Replace the broiler pan and close the oven.
5. Continue broiling the meat for an additional 5 to 10 minutes.
6. Check the internal temperature of the meat with a meat thermometer to determine the desired "doneness" of the meat.
7. Remove the meat when it has reached the appropriate temperature and turn off the broiler.

How to Broil Vegetables in the Oven

Vegetables cook much faster than meats under the broiler. Cook them separately if you are broiling thicker cuts of meat on high for extended periods of time.

1. Locate the broiler in the oven and set the temperature to "High" and then start arranging the vegetables in a single layer on the top of the broiler pan.
2. Season the vegetables with spices, oils or dressings if that is part of your recipe.
3. Set the broiler pan in the oven directly beneath the broiler element.
   • You may want to adjust the height of your oven rack to bring the pan closer or further away from your burners, depending on the delicate nature of your vegetables. For example, you may want to broil tomato halves a little longer than thin slices of red or yellow pepper.
4. Broil the vegetables for 10 minutes, then remove the pan and turn the vegetables over.
5. Replace the pan in the oven for an additional 5 minutes, or until the vegetables are cooked through. Watch carefully at this point to ensure they do not burn.

Tips

• Line the bottom of the broiler pan, beneath the top sheet with aluminum foil. This will catch any drips and make cleaning up much faster.

Warnings

• Meats with a high fat content may burn or catch on fire if left under the broiler for too long. Never leave the broiler unattended when in use to avoid a potentially serious situation.

Things You'll Need

• Broiler pan
• Meat thermometer

Sources and Citations

• http://recipes.howstuffworks.com/tools-and-techniques/question228.htm
• http://www.bhg.com/recipes/how-to/cooking-techniques/how-to-broil-meat/
• http://www.thekitchn.com/how-to-quickroast-vegetables-u-114332

See also

• Follow a Recipe when You Don't Have All the Ingredients
• Make a Citrus Glaze (for Baking)
• Pan Fry
• Make Stocks for Soups and Sauces
• Substitute Commonly Used Ingredients
• Cook Sponge Cucumber
• Boil Artichokes
• Make Half‐Popped Popcorn
• Make Dinner Without a Kitchen
• Cube Sweet Potatoes

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