How to Broil (Rack Position, Timing, and Oven Safety)

To broil, move an oven rack so the top of the food sits about 10 to 15 cm (4 to 6 in) below the element, preheat the broiler for about 5 minutes, then cook the food on a foil-lined metal pan, flipping or rotating once and watching closely. It browns the surface in minutes, much like an upside-down grill.

The science: radiant heat and distance

Baking and roasting mostly heat food with hot air. Broiling mostly uses radiant heat: the glowing element or gas burner gives off infrared energy that travels straight down and lands on the food's surface. An electric element under full power can glow at several hundred degrees, far hotter than the oven air.

Radiant heat drops off quickly with distance. Moving food from 15 cm to 7.5 cm (6 in to 3 in) below the element can roughly double, or more, the energy hitting the surface. That is why rack position is the main control on a broiler, more than the High or Low setting.

That intense surface heat dries the outside fast and drives it past 140 °C / 285 °F, where the Maillard reaction and caramelization create browning and flavour. Meanwhile, the inside heats much more slowly by conduction. The trick is matching distance to thickness so the inside is done when the outside is perfectly browned.

Rack position guide

Measure from the element to the top of the food, not to the rack. A thick steak on a wire rack can sit 5 cm higher than you think.

Steps

1. Position the oven rack for the thickness of the food. Use the table above. When unsure, start lower; you can always move the pan up for the last minute.
2. Preheat the broiler on high for about 5 minutes. The element needs to be glowing red, or the gas flame fully established, before food goes in. A cold broiler slowly cooks the food without browning it.
3. Line a metal pan with foil and set a rack on it for fatty foods. A rimmed sheet pan or a slotted broiler pan works. Letting fat drip away from the food reduces smoke and the risk of flare-ups.
4. Pat the food dry, oil it lightly and season it. Surface water must evaporate before browning starts. A thin coat of oil, about 1 teaspoon per piece, helps the heat transfer evenly.
5. Slide the pan under the broiler and stay close. Broiled food can go from golden to burnt in 30 to 60 seconds. Use a timer and check every minute or two.
6. Flip or rotate the food once the top is well browned. Thin fish fillets often need no flip. Steaks, chops and vegetables usually get one turn. Rotate the pan if your broiler has hot spots.
7. Check the internal temperature and pull the food when it is done. Use an instant-read thermometer in the thickest part. Chicken should reach 74 °C / 165 °F. Beef steaks are safe at 63 °C / 145 °F for medium-rare, and ground meats need 71 °C / 160 °F. For fish, Health Canada recommends 70 °C / 158 °F, while USDA lists 63 °C / 145 °F. See meat internal temperatures.
8. Turn off the broiler and let meat rest briefly. A 3 to 5 minute rest lets carryover cooking finish the centre and keeps juices in.

The broiler is a finishing tool, too. Bake a casserole until hot all the way through, then give it 2 minutes up top for a bubbly, browned crust.

Broiler, grill, or roast?

Broiling is the closest indoor stand-in for a grill. It is ideal for food under about 2.5 cm (1 in) thick and for finishing dishes. For a thick roast, use roasting or a reverse sear and save the broiler for a final burst of colour.

Gas vs electric broilers

Electric broilers are usually the top element of the main oven. Some cycle off when the oven gets hot, which is why certain models broil with the door ajar. Gas ovens often have a separate drawer broiler below the oven cavity, with the flame very close to the food. Drawer broilers run hot, so start at the lowest slot.

Common mistakes and fixes

• Burnt outside, raw inside: the food was too close or too thick. Lower the rack or start the food in a 200 °C / 400 °F oven and broil only to finish.
• Pale, steamed surface: the broiler was not preheated, or the food was wet. Preheat fully and pat dry.
• Smoke: fat dripping onto a hot pan. Use a rack over foil, trim excess fat, and wipe out old grease from the oven floor.
• Burnt glaze: sugar scorches fast above about 170 °C / 340 °F. Brush on glazes only in the last 1 to 2 minutes, or use Low.
• Cracked dish: glass or ceramic not rated for the broiler. Use metal or cast iron.

If grease catches fire, turn the oven off and keep the door closed to starve the flames. Never use water on a grease fire. If the fire does not go out quickly, leave and call emergency services.