Finishing
Top Broiling Finish
Top-down radiant heat quickly browns surfaces. It adds crunch and savory flavor. The inside avoids overcooking.
Key Points
Let the broiler preheat completely. Cold elements warm up too slowly. Hot elements sear the top instantly.
Common Failures
Placing the dish in the middle rack. The inside turns to mush before the top browns. Always use the top rack.
Watch it closely
Broilers work extremely fast. Cheese goes from pale to burnt in seconds. Never leave the oven door.
Position matters
Keep food a few inches away from the heat. Too close means instant ash. Too far means melting without color.
When to use foil
Cover edges with foil if they darken too fast. This protects thin parts. Remove it right at the end.
