How to Use a Broiler

Broiler pans are included with many stoves, especially the new models available in the market. There are however, many users who may be intimidated by their broiler because they are unsure of how to use it properly. This simple guide will give you the necessary tips and instructions to help you put your broiler to good use.

Materials Required

  • broiler pan
  • oil spray
  • food to be cooked
  • water

Instructions to Use a Broiler

Follow the steps listed below to use your broiler.

  1. Remove the broiler pan from the range drawer and place the ridged tray on top of the solid pan. The food to be cooked will have to be placed on the ridge tray. The large pan beneath the ridged top pan will catch the fat or juices that cook out of the meat that is broiling.
  2. Spray a thin layer of oil over the ridge top before using it and add about a cup of water to the bottom pan. This allows the fat from the meat to land in the water instead of on a hot surface where it will burn and cause smoke.
  3. Preheat the broiler oven on high heat for 10 to 15 minutes. Several minutes before broiling, place your broiler pan under the broiler to preheat it.
  4. Broil thin items on high heat as quickly as possible. Start medium-thick items on high to sear the food. This keeps the juices trapped in the meat. Then, finish broiling on a lower heat setting or simply drop the rack position down a few inches.
  5. Thick items should also be started on high heat to sear the food, then finished in the broiler at a lower temperature.
  6. Adjust your oven racks so that the top of your meat is 3-6 inches from the heat source.
  7. Unless food is extremely thin, turn food when broiling. Turning and rotating food allows for even cooking and prevents it from burning.
  8. Cook meat on one side until it looks like the meat is cooked about half way through. Then turn it once to finish cooking.

Tips and Warnings

Bear the following tips and warnings in mind while using the broiler.

  1. Use tongs for turning to avoid piercing the meat and causing the juices to escape. Watch your meat closely to avoid charring or burning. Your goal is to get an outside that is brown and crusty and an inside that is juicy and tender.
  2. Broil the following foods: meats like beef, chicken, veal, lamb and pork, sausages, bacon, seafood, vegetables, garlic breads and toast.
  3. Lower your baking rack on your oven to increase the space between the food or broiler pan and the top element.
  4. Remove excess fat from meats and other fatty food before broiling.
  5. Cut back on the oil based marinades.
  6. Avoid overcooking foods.
  7. Clean your broiler pan after every use.
  8. Remove plastic and paper from food items before broiling.
  9. Use fire retardant oven mitts when checking your food to turn it during cooking or to remove your broiling pan after cooking.
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