Broiling is a cooking technique that uses direct radiant heat to cook food. It involves placing food directly under the broiler element in your oven, which gets very hot and produces intense heat to brown and crisp the surface of foods.
Many modern ovens have a “low” broil setting in addition to traditional “high” broiling. But what exactly is broiling on low, and when should you use it?
What Is Broiling?
Before understanding low broil, it helps to first review what broiling is in general. Broiling works by exposing food to very high, direct radiant heat above the food. This heat is intense enough to brown, crisp, and char the food surface.
A broiler is a separate heat source in your oven, usually in the top compartment. It consists of a powerful heating element and emits high heat ranging from 400°F to 550°F, though some high-powered broilers can reach up to 600°F.
The high heat causes the food surface to brown quickly via the Maillard reaction. This reaction between amino acids and reducing sugars is what produces the complex, appetizing flavors and aromas associated with roasting, grilling, and broiling.
Broiling is better suited for relatively thin pieces of meat, fish, poultry, and vegetables. Thicker cuts don’t broil as evenly because the intense heat can’t penetrate far below the surface.
Benefits of Broiling
Some benefits of broiling food include:
- Browning and crisping the surface – the Maillard reaction produces flavorsome browning
- Cooking quickly – the intense heat cooks food fast
- Requiring no added fat – fat drippings aren’t needed to prevent sticking
- Creating charred, grilled marks without an actual grill
- Cooking very lean cuts effectively – the high heat cooks before meat dries out
Tips for Broiling
For best results when broiling, keep these tips in mind:
- Use a broiling pan and rack to lift food up from pan, allowing fat and juices to drain away.
- Keep food 2-6 inches from heat source – position the oven rack accordingly.
- Flip halfway through – first side should have nicely browned before flipping.
- Brush or rub food with oil to prevent sticking.
- Watch carefully to prevent burning.
- Adjust rack position and cooking times as needed if food is burning or raw inside.
What Is Low Broil?
Now that we’ve covered standard broiling, what exactly is the low broil setting? As you may have guessed, low broil is simply a lower temperature setting for broiling designed to provide more gentle, less intense heat.
While exact broiling temperatures can vary amongst different ovens, typical low broil settings reach around 350-400°F. Standard high broil often reaches 500°F or above.
Benefits of Low Broil
Low broil offers some advantages over high broil:
- More gentle heating prevents burning – food is less likely to burn on the outside before cooking through.
- Allows cooking of thicker foods – the lower heat has time to penetrate deeper into foods.
- Better for foods prone to burning – more delicate items like fish won’t dry out as quickly.
- Provides more even cooking – the surface browns more gradually so the inside can catch up.
In general, low broil is preferable when broiling thicker foods that require more gentle heat penetration without burning the exterior. The greater control over heat also allows you to better calibrate doneness.
When to Use Low Broil
Here are some guidelines for when to select the low broil setting:
Thicker Cuts of Meat
Low broil works better for thicker steaks, chops, chicken breasts, etc. A thick 2-inch steak, for example, will likely burn on the outside by the time it cooks through on high broil. Low broil lets it cook gently without charring the surface.
Bone-In Chicken
Bone-in chicken parts like drumsticks and thighs do well with low broiling. The bones conduct heat to the interior while the lower setting prevents the skin from burning.
Fish Fillets and Steaks
Delicate fish can easily dry out and burn under high broil before the center is done. The more gentle heat of low broil lets the inside cook through without over-browning the surface.
Vegetables
Many vegetables can be broiled for a crisp, charred finish. Low broil allows you to caramelize vegetables without scorching them.
Marinated Meats
Sugary marinades can burn quickly under high heat. Broiling marinated meats on low prevents charring while also nicely caramelizing the marinade.
Larger Quantities
When broiling a large batch of food, low broil ensures the entirety cooks through without the outer pieces burning first.
Less Tender Cuts
Tougher, sinewy cuts of meat often turn out leathery and tough when broiled on high. Low broiling keeps these meats juicier and more tender.
Foods Prone to Burning
Very lean meats, fatty fish like salmon, and broiled items with sugary glazes benefit from low broiling to prevent burning.
When to Avoid Low Broil
There are also times when low broil may not be optimal:
- Thin, tender cuts of meat – high heat is needed to sear and cook these quickly while keeping them moist.
- Foods you want extra crispy, charred, or blackened – high broil provides that intense heat.
- Times when you need to broil something very quickly – high broil will provide faster results.
If you want an aggressive, charred finish, stick to standard high broil. Thin cuts also usually cook so quickly on high broil that the low setting isn’t necessary.
How to Broil on Low
Broiling on the low setting is simple. Just follow typical broiling directions but use the low heat setting instead of high.
However, you’ll need to adjust cooking times since the lower heat means food will take longer to brown and cook through. Thicken cuts of meat and bone-in chicken may take twice as long under low broil compared to high.
As when broiling on any setting, keep a close eye on food as it cooks and adjust the rack height if needed. You still want the food surface to brown nicely without burning.
Step-by-Step Instructions
Follow these steps when broiling on low:
- If needed, coat food lightly with oil to prevent sticking. You want just a thin sheen.
- Place food on a broiler pan lined with aluminum foil or a broiler rack.
- Position oven rack 4-6 inches from broiler element.
- Turn on your oven’s low broil setting. It often uses around 350-400°F though check your oven’s specifics.
- Place prepared food under the preheated broiler element.
- Broil for recommended time, flipping food halfway through. Keep an eye on doneness.
- Adjust rack height and cook time as needed to prevent burning.
- Remove when desired doneness is reached. Allow to rest before serving if needed.
Low Broil Cooking Times
Cooking times can vary based on thickness and doneness preferences. Use these general guidelines for approximate broiling times on low:
| Food | Thickness | Total Cook Time |
|---|---|---|
| Chicken breast | 1 inch | 18-22 minutes |
| Chicken thighs | 1 inch | 22-28 minutes |
| Beef steak | 1 inch | 14-18 minutes |
| Pork chops | 1 inch | 16-20 minutes |
| Salmon fillet | 1 inch | 12-15 minutes |
| Shrimp | Jumbo | 5-7 minutes |
| Asparagus | Spears | 7-10 minutes |
| Brussels sprouts | Halved | 10-14 minutes |
Tips for Low Broil Success
For the most delicious results when broiling on low, keep these pointers in mind:
- Get to know your oven’s low broil capabilities – temperatures can vary.
- Use a thermometer for doneness – especially with thick meats.
- Watch food closely – some lower ovens may still burn food on low.
- Flip food halfway through cooking.
- Allow thicker foods to rest before cutting to retain juices.
- Adjust rack height as needed to fine-tune browning.
- Try broiling veggies, fruits, and lean meats which benefit from gentler heat.
Common Problems and Solutions
While low broiling prevents some of the issues of high-heat broiling, you may still encounter some problems:
Burning
If food is burning on the surface before the inside cooks, raise the oven rack to increase the distance to the broiler. You can also reduce the broiling time and finish cooking stovetop.
Undercooked Interior
If the inside remains underdone while the outside is browned, try lowering the oven rack to intensify the heat. Also extend broiling times as needed until food is cooked through.
Drying Out
For lean meats, keep surfaces basted with oil or marinades to prevent them from drying out under the broiler’s radiant heat.
Inconsistent Browning
If some portions are overly browned while others are pale, check that oven racks are level. Rotate pans frequently for even exposure to the broiler element.
Sticking
Ensure broiler pans and racks are well greased to prevent sticking. Also rub a light coat of oil over meats and veggies.
Safety Tips
Take care when broiling on any setting:
- Use broiler pans and racks to keep food from directly touching hot metal.
- Don’t leave oven unattended – food can burn quickly.
- Use oven mitts for handling hot items.
- Make sure raw meats are fully cooked to proper internal temperature.
- Turn exhaust fan on, open windows if needed, to clear smoke.
FAQs
Should I baste foods when broiling on low?
Basting meats, fish, and poultry with a flavorful liquid like oil, melted butter, or marinades during low broiling can help keep the surface moist and prevent drying out. However, brush lightly to avoid buildup that can burn.
What oven temperature is equal to low broil?
Low broil typically uses temperatures around 350-400°F. However, exact low broil temperatures can vary across different oven models.
Is low broil the same as convection roasting?
Low broil and convection roast employ different types of heat. Low broil uses radiant heat from the top heating element. Convection roasting uses hot, circulating air around the food.
Should I flip meat when broiling on low?
Yes, you should flip meats halfway through broiling on low, just as with standard broiling. This allows both sides to brown evenly while the inside cooks through.
Does low broil cook as fast as high broil?
No, low broil generally requires longer cooking times than high broil settings. The lower heat intensity means the food surface browns more slowly.
Conclusion
While high, intense heat works best for some broiling tasks, the low broil setting offers advantages when cooking thicker, more delicate foods. The lower heat gently cooks food interiors without burning exteriors.
Knowing when to opt for low broil can expand the variety of foods you can broil. With some trial and error, you can master low broil cooking times for producing perfectly cooked, browned, and crisp results.