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    Broiling or Grilling is the use of radiant heat for cooking, usually called grilling in British and Australian English and broiling in US English. Typically this is done in an electric oven, using only the upper heating element, with the door partially open. Gas ovens often provide a less-effective lower drawer for broiling. Broiling is used to retain the juices of meat while developing flavor. Broiling does not soften the fibers of tough meat. It is best used for tender meat, including poultry. Broiling is not the most economical way of cooking, and the browning of meat can create carcinogenic (albeit tasty) chemicals.