Broiling is an intense, direct heat cooking method done in your oven. Broiling times are usually very short, so be sure to watch your meat carefully as it can burn easily. Meats cooked using this method are ones that do not need long cooking times. They are usually thinner, leaner and more tender cuts.
Check your oven manufacturer’s instructions as some broilers need to be preheated and some need the oven door to be left slightly open. Some ovens have a choice of a high or low broiler setting. In other ovens, the temperature may be controlled by the distance of the meat from the broiler element.
If your recipe does not give a distance from the element to the top of your meat, remember that the typical distance is 5 - 8 inches (12.5 - 20 cm) and should never be less than 3 inches (7.5 cm).