How to Broil in the Oven: method, techniques and tips.
My new oven has a temperature range from 400 to 575, and the factory set default temps on each of the three broiling options.The old oven had one temperature and worked well.
I have a lot to learn about broiling in the oven if there is a large range given.I grill outdoors.I need someone with a similar type of oven broiler to help me figure it out.We are having salmon steaks.Thanks a lot.
Chefkev, you are so kind and appreciate the lesson you have given me.I have an electric oven with six rack positioning.I will take your advice and go through some trial runs, I think I understand what you are trying to say.
Salmon would be thicker if the temp was higher for thicker fattier food and lower for thinner non-fat food.
Have to disagree with someone.It's all about how quickly you want it and how much.If you burn the outside before the inside gets done, it will be too late.If it takes too long to cook the food, it will be cooked on the inside, but it won't get the desired browning.
I like to broil on high or medium high, watch it like a hawk, and when the food is a nice light brown, I'll switch to lower temp bake so it can cook through without burning.
If it's a thick piece, I would cook it on high so that it doesn't overcook.If the steak still needed more cooking, I would put it in the oven and turn it down.I might broil some roasted potatoes to get some additional browning.
The difference in speed of cooking and browning is due to the distance from the Broiler element.Sometimes higher up cooks faster than lower down.It's a good idea to watch out for foods with a lot of sugar in them, or anything with chunks of garlic.Sometimes a little lower heat and slightly lower down is a better bet.If chicken cooks at too high a temp, the outside can get very tough even when the inside is perfect.
You're just going to have to experiment and get to know your oven.Hth.