The low broil temperature is usually 400 degrees Fahrenheit, delivering a slow broiling process that allows the juice to render. While the medium temp is 450 and the high temp ranges from 500 – 550 degrees Fahrenheit.
Broiling is fast becoming an important cooking step in many American homes. For this reason, many brands started including a broiling option in the oven, but proper information on usage remains scarce.
If you want to know more about broilers, why you should use them, and how to use them for cooking meat, poultry, seafood, and vegetables, read on.
What does it mean to broil?
The term broil is used to describe cooking or exposing food to direct radiant heat. It is a lot like grilling, but on a reverse scale, in the sense that grilling heats from below and broiler heats from above.
What is a broiler?
A broiler is a shelf in an oven that employs a heating element at the top of the oven. It applies high-temperature cooking to the top of dishes for quick cooking.
What is a broiler pan?
A broiling pan is a metal pan in the oven specially designed for broiling. It consists of a rack on top that allows air to circulate and a drip pan underneath.
What are the different broiling temperatures?
While some oven comes in only one cooking temp option, which is typically 550 degrees Fahrenheit. Some recent brands enable you to choose between low, medium, and high broil temp.
The low broil temp is 400 degrees Fahrenheit, the medium broil is 450 degrees Fahrenheit, and the high broil ranges from 500 – 550 degrees Fahrenheit. There are a few brands of ovens that allow users to key in temperature themselves.
How to use the broiler?
The broiler can be used to cook a meal from start to finish but can also be used to put a finishing touch on some dishes. For example, a gratin or a casserole can be put in a broiler after cooking to add that brown top at the end.
When using the broiler, flat things work best, such as; chicken breast, steak, or chicken fillet. Basically, food that is between half an inch to one and a half inches; anything thicker than that takes longer and might leave you with a burnt surface.
Now let us look at a step-by-step guide on how you can use the broiler for meats, poultry, seafood, and vegetables.
For broiling meats
Just like the grill, the broiler cooks very quickly when set at a high temp. To broil a steak that is one or one and a half inches thick; it is best to cook your meat to medium or medium rare doneness.
Step 1: Heat the broiler
Allow the broiler to heat to the required temperature, and this should be around five minutes.
Step 2: Season the meat
Ensure the meat is at room temperature before adding your seasoning. I recommend brushing it with oil or melted butter, seasoning it, and broiling it for 4 to 5 minutes.
Step 3: Flip the meat
Flip the meat with tongs and continue cooking till it reaches the desired temperature.
Step 4: Use the read thermometer to check the doneness level
Depending on the doneness level you aim to achieve, use the thermometer to check the meat.
You can also use the touch test; although they are not as accurate, simply press it with your thumb. It should have a firm feel that springs back to you; if it feels soft, allow it to broil for a minute more.
Step 5: Allow to rest before serving
Always remember to allow the meat to rest for at least 10 minutes before serving. This allows the juices to spread all around the entire meat.
For broiling poultry
Broiling a whole chicken can be done when the breast bone and backbone have been taken out. Although only a few butchers offer this service, the aim is to flatten it out, so it fits under the broiler and cooks evenly.
Step 1: Brush the chicken with melted butter
Brush the entire chicken with melted butter, and you can also season further with kosher salt and black pepper.
Step 2: Adjust your broiler pan
Place the chicken in the broiler about 8 inches away from the heat source.
Step 3: Allow to broil
Allow the chicken to broil for 50 minutes, 25 minutes on both sides or just until the chicken has a nice brown color.
Step 4: Allow to rest before serving
Remove the chicken from heat, cover with foil, and allow to rest for around 10 minutes before serving.
For broiling seafood or fish
Seafood and fish are especially good for broiling, and this is because they cook quickly. As long as you don’t overcook them, you’re good to go.
A fatty variety of fish such as salmon is the best kind for broiling. This is because they contain more fat which helps avoid drying out.
Step 1: Brush with oil
While the broiler preheats, brush the fish with olive oil and add other spices or seasoning. You can also coat it in cornmeal, this helps protect the fish from drying out in the intense heat.
Step 2: Cook for 4 minutes on each side
Broil the fish for 4 minutes per side, and allow for another 2 minutes if the fish is up to an inch thick.
Step 3: Serve and enjoy
You can serve your fish or seafood after it reaches your required doneness level. Remember not to overheat as it may affect the dryness of the fish.
For broiling vegetables
You can broil vegetables like asparagus, onions, tomatoes, zucchini, peppers, mushrooms, and eggplant. Simply slice them thinly before putting them in the broiling pan so they can cook properly.
Step 1: Brush with oil and season
Brush them with olive oil and sprinkle a little dash of salt on them.
Step 2: Allow to broil for 4 minutes.
This should give them a golden brown color, and if you allow them to stay longer, they might be blackened.
Step 3: Serve and enjoy
You can enjoy your broiled vegetables with a toss of balsamic vinaigrette.
Can you broil fruits?
Yes, you can. Just like vegetables, you can broil mangoes, peaches, pineapples, plums, nectarines, and even bananas.
Can you use glass bakeware for broiling?
They are highly unsafe. Even if it says it is oven-safe or heat-resistant, it could be tempered glass and can cause explosions. It is best to err on the safe side and avoid them.
Should you broil high or low temp?
Always use high. It is the key to fast and flavor-filled meals.
Does broiling make food crispy?
Yes, it does. Broiling gives a crispy and caramelized taste to your meal.
Conclusion: Low broil temp
The low broil temp is 400 degrees Fahrenheit which enables the food to be properly cooked and the juice to be retained. But according to the USDA, the recommended temperature for broiling ranges between 500 – 550 degrees Fahrenheit.
I hope you enjoyed this article, if you did, you should also see what temp is low, medium, and high heat settings on a stove.
Thank you for reading this article.