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Broiler Question

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Please help! I just moved into a new apartment and I have an ancient gas oven with the broiler drawer underneath. My problem is, the drawer seems TINY and I'm afraid if I put anything in there, it will catch on fire. I really don't want to burn down the building. Are these still safe to use? Are there certain meats I should avoid in the drawer?

I used to use a broiler for fish all the time, and I'm not sure how I will cope without it.

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  1. I have the same kind of broiler and use it only very sparingly even though it is a new oven ... bread with cheese for French onion soup is about it ... I have the same fear that you do. I guess I end up baking, roasting or sauteeing fish. Maybe another poster will come up with a solution for us!

    1. sorry, no great solutions here, but your posts resonate with me, because i share those fears!

      i have the same kind of broiler, and i've done okay. i guess that's because i regularly check on things in two minute intervals. compulsively. bread (for bread salad) takes about two minutes, vegetables about four.

      i also wonder about how tall/high things can be--just about everything seems uncomfortably close to the heat. just imagining soup bowls in my broiler makes me very nervous!

      2 Replies
      1. re: rose water

        I did discover the other day that my broiler pan has a piece that can be removed that reveals a "well" - thus allowing somewhat thicker things to be broiled - discovered this when broiling somewhat thicker pieces of bread (for truffled egg toasts!).

        1. re: MMRuth

          I always take that rack out and place the pan of whatever needs broiling in the "well." I've successfully charred the outside of oven-baked ribs, broiled fish, finished soups, and a few other things. The one thing I haven't been able to master is creme brulee in the broiler.

          I don't know how big everyone else's oven is, but I try to leave an inch between the flame and the food, and there have been no fires so far.

      2. Thanks so much for your inputs. I'm going to test out a salmon fillet tonight and report back about the results. I'll just avoid putting any type of sugary glaze that could catch on fire... and I'll keep a big pail of water handy!