Techniques and Recipes

Broil Mode

THE SECRET TO SEARING, TOASTING, AND BROWNING

The intense, radiant heat produced by the broiler can create an entire dish

from beginning to end—as with thin steaks, chops, or ﬁ sh—or add the

ﬁ nishing, browning touch to more delicate items like crostini, carnitas, and

French onion soup. It is also an alternative to grilling outdoors. Proceed

with a dash of caution, though. Food under the broiler can ﬁ nish cooking in

a matter of minutes, so it is best to keep a close eye on your sizzling fare.

BROIL MODE REVIEW

– Best for single-rack cooking

– Intense radiant heat for searing and

browning steaks, ﬁ sh, and poultry

– Also handy for toasting baked goods

– Temperature probe cannot be used

INSIDE YOUR OVEN

The top broil element provides powerful

radiant heat.

– Vegetables: For cooked, yet crisp texture and ﬂ avorful charred edges, try

broiling bok choy, tomatoes, asparagus, or zucchini. Char whole peppers to

extract a smoky ﬂ avor for salsas.

– Fruit: Create a caramelized spin on your farmers’ market favorites. Broiled

peaches and ice cream make for a blissful pairing. Charred citrus creates a

colorful salad topping.

– Meats, Poultry, and Fish: Depending on your food’s thickness, adjust the rack

position and cooking time for your desired doneness. Flip food halfway through

cooking for even browning on both sides.

– Bread: Brush both sides of a slice of bread with oil, and in mere minutes you will

have toasted crostini. Top with various cured meats, cheeses, and spreads.

Quick tip: Try these broiled creations

MODES Broil