If your meat has not been cooked yet, make sure your meat is thawed and has been out of the refrigerator at room temperature for 30 minutes before broiling. This will keep the meat from charing on the outside but being undercooked on the inside. Avoid using too much — this could cause excessive smoke in your oven. Sweetened marinades may also burn before cooking is complete.
Prepare your broiler pan by lining the top and bottom halves with aluminum foil, then spraying or brushing with a light coat of oil. Use a knife to carefully pierce the foil on the top half of the broiler pan. This will allow excess fats, oils or marinade to drain away. Cook your meat according to your recipe. You can watch its progress through the oven door; if you need to turn your meat, use tongs or a wide spatula to keep the meat intact.
Ensure your meat is cooked by using a meat thermometer. If the surface of the meat has good browning but the center is too cool, move the rack away from the broil element and continue cooking. Once your meat is done, remove it from the pan right away to avoid overcooking. You can let the meat rest for minutes to complete the cooking process. For juicier results, make a foil tent over the meat while it rests. Choose the fruits or vegetables you wish to broil.
Some examples include bell peppers, onions, tomatoes, peaches, mangoes or pineapples. Cut your fruit or vegetables into large chunks. Prepare your broiler pan as you would for meat — line with foil and spray or brush with a light coat of oil. Remember to perforate the foil to allow juices to drain away. For added flavor, toss your vegetables with olive oil and salt or dried herbs. For fruit, sprinkle evenly with sugar. Once the broiler is ready, place your produce in the oven and cook or char them based on your recipe.
Monitor your fruit or vegetables regularly and turn them frequently to prevent burning. Once your produce has cooked, remove it from the broiling pan and let it rest. You can then serve the produce as is or cut it into smaller pieces for use in recipes. Place the bread in the broiler for minutes. Monitor your bread during this time to ensure it does not scorch or burn.
Foods can still easily burn and even catch fire. Keep a fire-resistant mitt close by and stay close to the oven while broiling. An instant-read thermometer is also a very good thing to have on hand. Broiling might take longer than grilling because the temperatures might not be as high, but don't assume that it will take longer.
The one big difference with your broiler is that the smoke it makes is inside your home and not rising out of the backyard. While keeping a close eye on your broiling will help prevent burning and smoke, you should consider avoiding as much fat as possible with those items you broil. This means trimming excess fat from meats, but it also means cutting back on oil-based marinades. Avoiding overcooking will also reduce the amount of smoke.
While broiling won't give foods the same great grilled flavor, in a pinch it can be a very good way to cook. Pay attention to what you are doing and you will quickly master this alternate method. Actively scan device characteristics for identification. Use precise geolocation data.
Select personalised content. Create a personalised content profile. Broiling generally creates a huge mess inside the oven from all the splattering, as well as tons of smoke outside the oven and therefore in the kitchen , which is why most people use the grill instead of the oven's broiler. Sign up for our Newsletter! Mobile Newsletter banner close.
Mobile Newsletter chat close. Mobile Newsletter chat dots. Mobile Newsletter chat avatar. Mobile Newsletter chat subscribe. Updated: Apr 9, When you're cooking in the oven, you need to be sure to know the difference between the bake and broil settings, or you could end up burning your dish. In baking , you are trying to heat food by surrounding the food with hot air. Similarly, certain vitamins and minerals appear to degrade to a slightly less extent during baking compared with other cooking methods 3.
Moreover, neither broiling or baking require you to add oil during cooking, reducing the total fat content of your meal. Not adding fat to foods before cooking also helps reduce the formation of aldehydes. These toxic substances, which form when oil is heated at high temperatures, may increase the risk of cancer and other diseases 4. However, while broiling limits the formation of aldehydes, it may give rise to potentially carcinogenic polycyclic aromatic hydrocarbons PAHs.
PAHs form when fat from foods touch a hot surface. Therefore, promptly removing meat drippings, cutting excess fat from meats before broiling, and avoiding oil-based marinades are good ways to limit PAH development 5.
Trim the fat from meat, limit oil-based marinades, and remove drippings to keep harmful PAHs from developing. Both baking and broiling use dry heat to cook foods, which means they work best with naturally moist foods.
Baking allows the interior of an otherwise liquid or semi-liquid food to solidify while the exterior slowly browns.
Baking is also great for cooking one-pot meals, including casseroles, quiches, pot pie, enchiladas, lasagna, and stuffed vegetables. Broiling is a convenient alternative to grilling on a barbecue. It cooks foods quickly and can be used to char and caramelize them, providing a distinct flavor and texture.
Broiling works best on:. Broiling certain foods may create a significant amount of smoke. To prevent this, trim excess fat from meats beforehand. Also, pay close attention to your foods throughout the cooking process and flip them halfway to prevent them from burning.
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