About Broiling

Broiling is a form of cooking that is similar to grilling. Both techniques use a direct heat source to cook foods, allowing the meat or vegetables to reach safe temperatures and retain their natural flavors at the same time. One of the advantages of broiling is that no matter what the weather is outside, everyone who has an oven can broil.

Benefits

Broiling is a healthy way of cooking because the fat content of most meats and fish melts away from the flesh. Broiling renders a flavorful meal without the added worry of unhealthy fats.

Equipment

A broiling pan that includes a slotted tray or cover is recommended for best results. The slotted tray allows fat to drain away from the meat as the meal cooks. Most ovens have a broil setting; some even have a separate broiling compartment.

Temperature

Temperatures at which to broil will depend on the individual oven. Some ranges have a standard top-broil setting that cooks at 500 degrees F. Ovens with a broiling compartment may allow the cook to set the temperature between 350 and 500 degrees F.

Process

Dishes that are top-broiled may need to be turned over halfway through the cooking time. Self-container broilers radiate heat from both the top and the bottom of the pan and do not require flipping. A 1-inch steak broiled to medium usually takes approximately 10 minutes on the first side and 4 to 5 minutes on the second side. Cooking times for broiled meats and vegetables vary in terms of personal preference.

Menu Ideas

Boneless chicken breasts, pork chops, steaks and fish fillets are all easy to broil. Cuts of meat that are a uniform thickness will cook more evenly and retain more juice. Serve broiled meats with whole grain rice and fresh vegetables to round out a healthy dinner.

References

• Premier Range FAQ about broiliing
• Mayo Clinic, healthy cooking techniques