Broiling
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Template:Cookbook Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. Heat transfer to the food is primarily via radiant heat.
In normal electric ovens, broiling is accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Gas ovens often have a separate compartment for broiling, as a drawer below the flame. A broiler is occasionally called a salamander, especially in professional kitchens.
In American English, cooking done over an open flame on a grid-iron is sometimes called grilling, but in British English "grilling" simply means "broiling".
- See also : Cooking