Temperature Control

The object of broiling is not just to cook the meat to the desired doneness but also to form a brown, flavorful, crusty surface.

The goal of the broiler cook is to create the right amount of browning—not too much or too little—by the time the inside is cooked to the desired doneness. The key to accomplishing this is to broil the item at the right temperature.

In general, the shorter the cooking time, the higher the temperature, or else the meat won’t have time to brown. The longer the cooking time, the lower the temperature, or the meat will brown too much before the inside is done.