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When you broil things in an oven, you have to keep a real careful eye on them, I generally do not close the oven door.
Broiler wires are generally just a couple loops at the top and you have to put the food pretty close to them to get any serious broiling done. You’ll find that a part of something that is 2 inches from the heat will broil quite a bit faster than a part that is 4 inches away. Unless you’re frequently moving things, it’s hard to get an even char.
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