Whenever possible, check the manufacturer's recommendation. Using a broiler properly improves food quality and saves energy and time. Improper use can be hazardous. The best instructions are in the manufacturer's manual, which makes specific safety and usage recommendations. Food cooks in its own juices with no added liquid or fat.
Broilers cook by radiant heat.
The wave length produced by a heat source determines how a particular food will cook. In broiling, heating first occurs at the surface of the food where the radiant energy is absorbed. Broiling is a fast cooking method because of the high temperature of the heat source and the radiant waves that pass through the thermal barrier that surrounds the food. The broiler usually cooks one side of the food at a time. An operator places the food on a sliding metal grill that rolls in and out of the broiler.