I have an Antique Cast iron Garland stove that my organization needs to
Broiler Best Practices. Most recipes that utilize the broiler will tell you to position your oven rack four or five inches beneath the broiler. In most ovens, this will be the top rack position of the oven. If your oven has a drawer broiler the rack won't be adjustable, though it has likely been designed to be at that four- to five-inch.
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Preheat, preheat, preheat. Always turn on the broiler and let it heat up before you put the food in. It's also helpful to put the pan in the oven while it is heating. Then, just slide the food.
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To use it, you'll need to move an oven rack to the highest possible position in the oven, which is typically three to four inches from the broiler. In other ovens, the heating element is on the bottom of the oven and the broiler is a separate compartment underneath the actual oven. Ours is a sliding tray that looks like a drawer under the oven.
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Bring all food to room temperature before broiling, as this helps promote more even cooking. Pat food dry, removing marinade or moisture, before cooking. After broiling and as soon as the broiler compartment has cooled down enough, wipe it out with a damp cloth to remove any spatters.
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A broiler is an element in your oven - usually located near the top - that provides high, direct heat much like a grill. Broiling places food close to your oven's heating element so that it can quickly cook, brown, char or caramelize. This can give food more complex flavors or help you achieve certain textures.
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