Tips for testing and using an oven’s broiler
Q: A recipe called for a broiler setting of low. My broiler doesn’t have low and high. What temperature would that be?
A: Great question. Using a broiler is effective for browning the tops of foods, like casseroles or melting cheese (think French onion soup), cooking chicken, steaks and fish. While no two broilers are probably alike, I read an article a few years ago at www.cooksillustrated.com that advised using the bread test to figure out if your broiler runs hot, average or on the cool side. Keep in mind it’s always best to check your owner’s manual.
To check the broiler, they placed a slice of white sandwich bread about 4 inches under the heating element. “If the bread toasts to golden brown in 30 seconds or less, your broiler runs very hot, and you will need to reduce the cooking time by a minute or two. If the bread toasts perfectly in 1 minute, your broiler runs about average. If the bread takes 2 minutes or longer to toast, your broiler runs cool, and you may need to increase the cooking time by a minute or two.”
You can also find out if your broiler has hot and cool spots. Turn the broiler on and line a baking sheet with slices of bread. Place it under the broiler and broil about 1 to 2 minutes. Remove and take a look at the bread and see if the slices browned evenly. Where it’s not brown is where there’s a temperature change.
Both my old and new oven have high and low broiler settings. According to my manual, the high setting is 550 degrees, and the low is 450. One thing I learned (the hard way, of course) about my new oven is that the door has to remain closed for the broiler to operate. I also found out the hard way that my broiler runs pretty hot.
Here are a few broiler tips:
› Make sure the dish you use is broiler safe.
› Consult your owner’s manual for positioning the racks. For foods that take longer to cook, position the rack further away from the heat element. This will ensure that the top browns, not burns.
› Always factor in the dish or pan size. If you are browning the top of casserole that’s in a 2-inch deep dish, position the rack 6 inches from the heat element.
› If broiling foods that have a sauce on them or are brushed in sauce, set a wire rack in the baking pan and place the food on top. This way the food won’t cook in the sauce that drips off.
› For easy cleanup, line the broiler pan with foil.
Guinness and Onion Soup With Irish Cheddar Toasts
2 tablespoons olive oil 5 cloves garlic, peeled and
minced 8 cups thinly sliced
onions
Sea salt to taste 1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar 1 1/2 cups Guinness
Draught, divided 6 cups fat-free beef
broth or stock 6 slices thick country
bread, toasted Olive oil for brushing on
bread
7 ounces of aged Irish cheddar such as Kerrygold brand, shredded or grated, divided
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté about 30 seconds or until fragrant. Add onions, season with salt and cook for about 5 minutes, stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar and 1 cup of Guinness. Reduce the Guinness by half and add the beef broth. Bring to a simmer and cook for 10 minutes. Add the remaining 1/2 cup of Guinness and cook a few minutes more.
Preheat the broiler. If desired, using a biscuit cutter, cut out rounds from the bread. Brush both sides with olive oil. Place under the broiler and lightly toast, turn over and toast on the other side. Watch carefully — this takes only a minute or two. Then sprinkle cheese on top of rounds. Broil until the cheese melts and browns slightly. Divide soup into individual servings, sprinkle with more cheese and top or serve with the toasts.
Serves: 6. Preparation time: 15 minutes. Total time: 1 hour.
— Adapted from www.foodnetwork.com