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Oven Broiler Temperature Choice

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I have a new electric oven that allows you to adjust the broiler temperature anywhere between 400 to 575 degrees. It can be set in regular, convection or maxi broil modes, but for each, the temp can be changed. Can anyone tell me what the normal temperature for broiling is? Do different meats do better with lower/higher broiling temps? How can I find out what temp to set the broiler to? Thanks so much in advance.

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  1. Most oven broilers automatically shut off at 500 degrees, so I'm assuming broiling temperature is 500 degrees. The problem with this is, as soon as the broiler element shuts off, you're no longer boiling, you're baking, at best. So the temperature of the broiler setting should really be the highest (at least 500, 575 should be fine) with the door propped open a notch to keep the broiler from shutting off. That way you get the consistent, intense heat.

    I cannot think of any meat suitable for broiling that would do better at a lower temperature. The only reason I could think of lowering it is if you were doing a lot of melted cheese or something and wanted it to melt consistently before it started to bubble up.

    Hope that helps!

    3 Replies
    1. re: afoodyear

      What about fish? Would you broil fish at such high temperatures?

      1. re: yayadave

        A firm fish with skin intact, sure. Maybe not as close to the broiler, but with the broiler always engaged.

    2. My gas oven has the same feature, but I've always ignored it and simply broil everything on "High," or 500 degrees. I think you have better control over temperature and cooking time by being careful about how far the food is from the flame. Just do as Alton Brown says and think of your broiler as an upside-down grill: if you know how to control temperature and cooking time when you're grilling something, just apply the same principles to broiling. (Including, helpfully, indirect heat: I often finish thick steaks or the like by moving the grill pan way over to the side of the oven after I've seared them, so they neither burn nor stay too red in the center..)