To broil is to cook foods under an intense heat source. The high temperatures of broiling cook foods in approximately 5 to 10 minutes, so only tender meats, poultry, and fish are broiled; tougher foods require longer heating times.
Temperature is controlled by moving the rack closer or farther away from the heat source. Thicker cuts are broiled farther from the heat, thinner ones closer - on the fourth or fifth rack of a home oven. Foods are often slightly oiled to prevent drying and sticking, placed under the broiler only after it has been preheated to its full heat, and then turned over only once. Food service operations often employ a “salamander,” also called a cheesemelter, a low-intensity broiler used just prior to serving to melt or brown the top layer of a dish.
