My oven's broiler gives lovely color to cheese and vegetables, but the surface can scorch while the middle is still lukewarm. I'm trying to use it as a finishing step after cooking most of the dish through, rather than as a shortcut for the whole process. How far from the element do you place a casserole, and when do you switch between broiling and ordinary baking? I don't trust recipes that just say ‘broil until golden.’
Using a broiler without burning the top before the center warms through
- practical-cooking
- broiler
- burning
- center
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4 replies
I keep the rack in the upper third for the last bit of color, not right under the element. If the top is browning too fast, slide the dish d...
I keep the rack in the upper third for the last bit of color, not right under the element. If the top is browning too fast, slide the dish down a notch and give it a little more time. Recipes do love to act like “golden” is a temperature.
I usually bake first, broil second. The filling or center needs to be basically done before the broiler comes out, or you're just racing heat against surface color. That's when the top burns and the middle stays confused.
My oven broiler is basically a tiny sun with opinions, so I stand there and watch it the whole time. If cheese starts to blister in one spot...