My gas broiler is beneath my oven and doesn't have a lot space, and because of the lack of space, it often burns food quickly. Any tips our there?
When roasting meat, some recipes call for roasting the meat slow and long then broil at the end for a few minutes to get the crisp, crunchier exterior you would otherwise get for a high temp roast.
I have a gas broiler in a drawer beneath my oven. There isn't a lot of space, get's very hot, and often burns the food in seconds. Anyone else use this kind of broiler and any tips for achieving quality browning? Thanks!