Broil

To broil is to cook food close under a very hot heat source, usually the top element of an oven. In the UK this is called grilling, and the element is the grill. The heat comes from one side only, like an upside-down grill, so it browns the surface fast. Broiling suits thin foods and finishing touches, such as melting cheese or browning a crust.

How to do it

1. Move the oven rack so the top of the food sits 5 to 10 cm (2 to 4 inches) from the element. Closer browns faster.
2. Preheat the broiler for about 5 minutes.
3. Put the food on a sheet pan or broiler pan lined with foil. Avoid glass dishes, which can crack under direct heat.
4. Slide it in and stay by the oven. Many foods go from brown to burned in under a minute.
5. Turn meat and vegetables once, halfway through.

How to tell it is done

The top is bubbling and browned in spots, with darker edges. Cheese is melted with brown patches. Thin steaks and fish fillets usually need 3 to 5 minutes per side; check the inside with a thermometer.

How to use it

• Brown the top of a gratin, casserole or mac and cheese (gratinate).
• Char peppers or tomatoes until the skins blister, then peel them.
• Cook thin cuts: flank steak, chops, kebabs and fish fillets.
• Caramelize sugar on a dessert when you have no torch, as for a brûlée.
• Toast bread or crisp the skin on roast chicken in the last few minutes.

Common mistakes

• Walking away. This is the most common way to burn food under a broiler.
• Thick cuts. The outside burns before the middle cooks. Start them in the oven and finish under the broiler.
• Parchment paper. It can catch fire this close to the element. Use foil.
• Leaving the door open or shut by habit. Follow the oven's manual. Some broilers are designed to work with the door ajar, others closed.

In recipes

"Broil on high" means the top element at full power. "Place under a hot grill" in a British recipe means the same thing. A setting of "low" broil lets thicker food cook through before the top over-browns.