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Broiler Question

caitlin Oct 30, 2006 10:40 PM

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. MMRuth RE: caitlin Oct 30, 2006 10:42 PM

    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. rose water RE: caitlin Oct 30, 2006 10:50 PM

      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
        MMRuth RE: rose water Oct 30, 2006 11:12 PM

        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
          Pei RE: MMRuth Oct 31, 2006 02:11 AM

          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. c
        caitlin RE: caitlin Oct 31, 2006 08:28 PM

        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!

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