Q: A recipe called for a broiler setting of low. My broiler doesn’t have low and high. What temperature would that be?
Q: A recipe called for a broiler setting of low. My broiler doesn’t have low and high. What temperature would that be?
— Diane Chambeau, Commerce Township, Michigan
A: Great question. Using a broiler is effective for browning the tops of foods, like casseroles or melting cheese (think French onion soup), cooking chicken, steaks and fish. While no two broilers are probably alike, I read an article a few years ago at www.cooksillustrated.com that advised to use the bread test to figure out if your broiler ran hot, average or on the cool side. Keep in mind it’s always best to check your owner’s manual.
To check the broiler, they placed a slice of white sandwich bread about 4 inches under the heating element.
“If the bread toasts to golden brown in 30 seconds or less, your broiler runs very hot, and you will need to reduce the cooking time by a minute or two. If the bread toasts perfectly in 1 minute, your broiler runs about average. If the bread takes 2 minutes or longer to toast, your broiler runs cool, and you may need to increase the cooking time by a minute or 2.”
You can also find out if your broiler has hot and cool spots. Turn the broiler on and line a baking sheet with slices of bread. Place it under the broiler and broil about 1 to 2 minutes. Remove and take a look at the bread and see if the slices browned evenly. Where it’s not brown is where there’s a temperature change.
Both my old and new oven have high and low broiler settings. According to my manual, the high setting is 550 degrees, and the low is 450. One thing I learned (the hard way, of course) about my new oven is that the door has to remain closed for the broiler to operate. I also found out the hard way that my broiler runs pretty hot.
Here are a few broiler tips:
– Make sure the dish you use is broiler safe.
– Consult your owner’s manual for positioning the racks. For foods that take longer to cook, position the rack further away the heat element. This will ensure that the top browns, not burns.
– Always factor in the dish or pan size. If you are browning the top of casserole that’s in a 2-inch-deep dish, position the rack 6 inches from the heat element.
– If broiling foods that have a sauce on them or are brushed in sauce, set a wire rack in the baking pan and place the food on top. This way the food won’t cook in the sauce that drips off.
– For easy clean-up, line broiler pan with foil.