Description
Food is exposed to direct radiant heat from above, creating rapid surface browning.
Technical
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.
Culinary Significance
Professional kitchens use salamander broilers for finishing dishes with precise control. Home broilers often have uneven heat distribution requiring rotation.
Science
Primary Reaction
Simultaneous Maillard reaction and pyrolysis
Parameters
Temperature
275°C optimal
260°C to 290°C range
Commercial salamanders reach 315°C
Time
4-6 minutes
2 minutes – 10 minutes
Per side for 2.5cm thick proteins
Equipment
Salamander broilerOverhead broiler