A domestic oven will leave foods to cook in their own steam, when a certain temperature is reached.
Grilling needs constant direct heat. To keep your broiler burning, prop open the door. This allows heat to escape and will keep the oven from reaching its highest temperature. This will keep foods from baking and it keeps the burner burning.
To make the grease and fat to drip away, use a broiling pan. Preheat the broiler pan. Since you are cooking by direct heat you don't have to worry about preheating the oven itself. Unless you are cooking something very thin you might still need to flip it half way through the cooking process to get it even.
Keep a close eye while broiling as foods can still easily burn. Keep a fire resistant mitt close by and stay close to the oven while broiling. An instance read thermometer is also a very good thing to have on hand.
Broiling might take longer than grilling because the temperatures might not be as high, but don’t assume that it will take longer.
Avoid as much fat as possible, trimming excess fat from meats, and cutting back on oil-based marinades. Avoid overcooking foods to reduce the amount of smoke.
Read more tips. Read more meat in the oven tips and how to fry meat in a skillet. Read more meat recipes.
