Whereas an oven set to bake — even cranked up to degrees — tends to slightly steam watery vegetables or cuts of meat coated in a marinade before the food starts to brown, a broiler comes in hot and fast, crisping as soon as the flames appear.
In general, I use the higher broiler setting for chicken breast and other quick-cooking proteins, as well as watery vegetables that have a tendency to steam when baked and cheese that needs some browning.
My rule of thumb is that if it cooks quickly at a high heat on the stovetop, it will cook quickly under the high heat of a broiler, too. This lower heat is great for ingredients that take longer to cook or are thicker, and that would burn on the outside without cooking through at a higher temperature. The sweet potato takes particularly well to this double-cooking method.
Split open a cooked one, drizzle it with olive oil and sprinkle with flakey sea salt, then slide it under the broiler to slowly crisp up and caramelize around the edges. The recipe developer Rick Martinez uses a similar method , breaking the cooked sweet potatoes into large chunks, dousing them in good oil and plenty of salt, and letting the oven crisp up all the corners. If your broiler has both heat settings, then there are times when you might want to use both.
Start with the less intense heat of a lower broil setting to get the cooking process going, then finish off with a blast of flames or a blast of red-hot broiler coils. Whether you go high or low, think about the desired outcome before you turn on the oven. Looking for intense browning and even a few spots of grill-like char? Probably a job for the highest setting.
More mellow, even browning? Let the low-and-slow heat do its thing. If used correctly, it can become a handy tool in your cooking arsenal. Here are some tips that will get you broiling the right way, without years of trial and error. There are two different kinds of broilers you'll encounter in a home oven. One is located inside of the oven and the other is located inside a drawer underneath the oven. If your oven is electric, your broiler will typically be inside of your oven.
Take a peak. If there are heating coils on the top and the bottom of the oven, then you have an in-oven broiler. If you have an oven heated with natural gas, the broiler is usually the drawer below the oven.
To be sure, pull open the door. There will be a broiler pan a two-piece metal pan with slits in the top if the drawer is a broiler. Some gas models have broilers inside instead, so look at the oven's ceiling if you can't find it.
No matter if you have a drawer-type broiler or one in your oven, they work the same. The oven provides heat that surround your food as it cooks. The broiler, on the other hand, provides high heat from above the food.
Learn how you can rush a little less and do a little more. What, exactly, is a convection oven? Learn more to determine if you should stick with convention — or cook with convection. Does it make a difference whether your range is fueled by gas or electric? Learn about the benefits of each and get cooking. Subscribe to Receive :.
Total Price:. We use your information in accordance with our privacy policy. Skip to main content. We seem to have lost our map and can't update your zip code right now. Please try again in a bit. This site only ships to the United States. Your location:. Order Status. Find a Store. Contact Us. Yes, I'd like to receive occasional special offers, promotions, or other e-mail marketing communications from Whirlpool and its affiliated brands.
For more information about our privacy practices and a list of affiliated brands, please read out Privacy Notice. I agree to the Terms of Use and Privacy Notice. Create an Account. Continue Shopping. Session Timed Out Your session has expired.
Whirlpool Brand U. What is a broiler, and how can you use it? What is a broiler? How to broil in an oven — the basics Ready to try out your broiler? While every recipe is different, these general guidelines on how to use a broiler can help you get started: Find your broiler: First, determine where your broiler is located. Some ovens are designed to automatically turn off the broiler heating element when it reaches a maximum temperature, so oven manufacturer instructions may recommend that the broiler door be kept open during the cooking process if a person plans on broiling food for an extended period of time.
Keeping the broiler door opens lets heat escape and may help regulate the broiler temperature to prevent it from becoming too hot and shutting off. If a closed oven broiler automatically shuts off its heating element and the temperature drops, the food may actually end up steaming and not get a crisp outer layer.
One of the key components of an oven broiler is a broiler pan , a flat metal pan that comes with a detachable tray with holes in it. The holes in the detachable tray allows fat to drip away from the food while it cooks and helps the heat move more constantly around the food for a more even cooking.
0コメント