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.
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.
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.
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.
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
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.
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