Judy, Basically just the same as using the bake setting. It just turns on the element on the top of the oven and is hotter.
Depending on what you are broiling you need to be aware of where your rack is. I always set the level of the rack before turning on the oven for either broil or bake. And of course, because it is much hotter you have to be very time aware. I have burned things by accident. With my omelets I tend to ere on the side of caution and on occasion need to put it back in for a bit to make sure it is done all the way. I pull it out and gently touch the middle and edges to judge. Also, to whoever asked why I prefer caste iron. My grandmother always used one and swore by it. I find that food cooked on it just tastes better. I mostly use it for bacon, hamburgers, frying chicken and things like that. So the flavors all seap into the iron. I once halved an omlet and cooked one on a non stick and the other in the caste iron. We all agreed that the one cooked on the caste iron tasted worlds better. Keith -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Judy Hansen Sent: Wednesday, November 18, 2009 8:39 AM To: [email protected] Subject: [CnD] Broiling I've never used the broiler. What are your experiences using it without sight? Blessings, Judie _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
