I'm working on improving my searing skills, both outdoors and indoors. Got me to wondering about that unused broiler in my oven. I'm sure this is an old topic but I couldn't find anything on it. I'm curious to know the pro's and con's of my oven broiler for searing. Also wondering if this might be a simple way to get a nice crust back on a steak that has been resting too long.
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Depends on the oven. It’s not really ideal. Mine seems to have a small flame, which means the center of what ever I am cooking is seared but not the edges. -
The broiler in my kitchen oven is terrible. I avoid it unless I have no other choice. It’s a gas oven and not a particularly good one to be fair. A Fridgidare. Not that old though. About five years. So maybe a better quality oven would deliver better results. 🤷♂️Comment
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Thanks STEbbq. I will fool around with mine a bit.
Came across this article in my research this morning. Answered most of my questions about the broiler. https://www.americastestkitchen.com/...ks-in-the-ovenComment
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I've done some SV bacon-wrapped pork loins in the winter, and seared in the oven under the broiler, rotating a couple of times. Doesn't take long, and I have to move the pan down towards the bottom of the oven, as otherwise I am too close to the electric broiler element, and things burn. My goal was to crisp the bacon on the outside of the SV pork loin, and it worked for that.Comment
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I have an amana electric, and I use my broil often for various meals. I keep a shelf more towards the middle of my oven depending on size of vessel going in. I also use a pizza steel in my oven to hold more heat, but I bake a pizza on 525 broil in 8 minutesComment
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I have used my (elec) oven broiler to crisp a bacon wrapped meatloaf that was smoked on the PBC. Worked very well n only took a few min. If I was not paying attn, it would have burned.Comment
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