When the weather outside isn’t suitable for grilling, broil your favorite meat, poultry and fish. The difference between grilling and broiling is that the heat is on opposite side of the food. Oven broiling heats food from above, while grilling heats it from below. Broiling is a quick way to cook and creates a crisp crust on meats, poultry, fish and vegetables.

Here’s how. Set the oven on broil and preheat to 500° F. To avoid burning the food, make sure it is between four to six inches from the heat source. Because of the high temperature, keep the oven door slightly open while broiling. Watch the food carefully as it will cook quickly.

Following are some helpful tips:

• Use a double broiler pan to allow fat and juices to drain. This will help prevent a fire in the oven.
• Food will cook more evenly if it is room temperature before broiling. Also, be sure to blot off excess moisture.
• Meats that have been broiled may have a dryer texture. To add flavor and moisture serve broiled meats with your favorite butter sauce.
• Thin cuts of meat broil the best. The crust of thick cuts of meat will burn before the inside is fully cooked, so it’s important to check the meat’s interior temperature.
• For easy clean up, line broiling pan with foil to catch drippings. Simply throw the foil away once it cools.