What You Need to Know
Broiling operates at 260-290°C, inducing Maillard reactions (150-180°C) and caramelization (170-190°C) simultaneously. The IR radiation penetrates ~1mm, creating a thermal gradient that keeps interiors moist while developing crust.
Professional kitchens use salamander broilers for finishing dishes with precise control. Home broilers often have uneven heat distribution requiring rotation.
Key Parameters
Temperature
275°C
260°C - 290°C
Time
4-6 minutes
2 minutes - 10 minutes
Equipment
Salamander broilerOverhead broilerCast iron skillet (alternative)
Steps
- 1.
Cheddar rarebit (England): Creates bubbling, browned cheese crust
- 2.
Broiled grapefruit (USA): Caramelizes surface sugars
- 3.
Yakitori negima (Japan): Charred exterior with juicy interior
The Science
Primary Reaction
Simultaneous Maillard reaction and pyrolysis