How to Use Your Oven’s ‘Broil’ Setting

Growing up, I loved cooking but I completely avoided the grill. I don’t know why, but perhaps because my mother has never used it or maybe I didn’t know what it was. During all the time, I was wondering how to get a crisp and golden surface on my cheese macaroni and toast my wire hats. How did the chefs do it?

It turns out that the grill is exactly the practical tool you need to finish the dishes for a crisp, melting and golden perfection, and it was probably in your kitchen all this time.

Check to see where your flesh live

The first time I tried to grill, I was an adult and in my first apartment. I had seen enough food network to know that I was able to do so. Enthed, I installed my pan in the oven and I courageously clicked on “toast”. I was looking forward to crisp edges and sparkling cheese, but nothing happened. The oven did not feel very hot at all. The only thing I got was a hard smell.

I tried a few times more and the same thing happened. The oven worked – I could hear it – but no bubble and only an unpleasant odor. Maybe I was right to grill all the time. It’s not that great. I abandoned. A year later, I was moving and I had to pack my cooking pots. I opened the lower storage drawer of the oven and observed a collection of deformed and discolored pans. This particular oven had a Lower drawer grill And I stored pans in there.

The grill could be inside the main cavity of the oven, where the only upper heating element will trigger. It could be in a lower drawer, in which case the lower heating element of the oven will activate but the food goes below. (Do not store pots and pots in this area if this is the case.) Some ovens could have a separate mini oven where you can put food for the grill. I still think of the old Rachel Ray show where her grill was a hinge hatch in which she threw toast. Before clicking on buttons, discover where your flesh lives.

What is the grill?

The function of flesh in your oven activates a single higher heating element (in relation to food) which is transformed at a hot hot temperature, generally at around 500 ° F. Your work consists in placing the supply below, or at least nearby. It is intended to quickly heat up the top of the food, so the rest of the dish or the article must be cooked in advance. It’s hot and it’s fast. And if this does not happen quickly (as in two to five minutes), you may need to locate your grill or positioning is disabled.

When you should consider grilling

The grill grill only heats up from above, so you will use your flesh to create an surface facing the increase. The grill is excellent for the pans you want to crisp on the top. It is also ideal for finishing thick steaks to obtain color, oven grills, fish or even grill manufacturing. It uses a very high heat, so you would probably not use grill for everything you have cooked in a delicate way, like pastry cream. However, if you have garnished said custard with sugar and want to grill the top for the crème brûlée, it could be perfect use. Just keep one very Close -up on caramelizing sugar, and how much you put the pastry cream to the heating element, as This Reddit user discovered.

How to use the grill

The activation of the grill is simple. Your oven probably has a single button or a switch that says “toast”. It has a defined temperature so that you have nothing to do in addition to pressing this button and it will start automatically. My oven has a hi-lo option, so I can press it twice for a grill at the lower temperature. You may need to press the Start button, depending on your oven.

Where you place the food under the grill is a slightly more nuanced decision. Place it too close and you can burn food; Too far and the browning will take much more time and you may overcome the dish to the center. When I tried the grill for the first time, the latter was my problem. I ended up cooking and drying my cheese macaroni because I was trying to grill the top, but it was too far.

I recommend placing the surface of the element about five inches from the element of flesh. Then you can assess how it goes. The browning should occur within three minutes. It’s really fast. So, if you are not satisfied with the way it happens, you may want to move the Four in filth to bring the article closer. You can also slide a mold overturned under the dish to lift it with an inch.

Best feverish practices

Be aware of the dish you use under the grill. The coated or non-stick kitchen utensils can be damaged, so be sure to use pan dishes that can withstand grill (ceramic, tempered glass or borosilicate), cast iron or cast iron or stainless steel caps.

Be sure to define a timer for the grill. Three to five minutes are usually sufficient, and you would be surprised to see how easy it is to forget for 10 minutes. The aroma of burnt food is not loved by any. In that spirit, you are ready to grill.