An American recipe I've read refers to broiling an ingredient but I have no idea how to do this?

http://en.wikipedia.org/wiki/Broil

Broiling (exclusive to American and Canadian English) or grilling (elsewhere in the English speaking world) 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 thermal radiation. As it is a way of cooking without added oil, it is popular in low-fat diets.

In electric ovens, broiling/grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Broiling in an electric oven may create much smoke and cause splattering in the oven.[1] Gas ovens often have a separate compartment for broiling, as a drawer below the flame.

The broiler in your oven is the grill. In America, a grill has the intense heat coming from the bottom. We call it a broiler when the heat is coming from above.

As far as an alternative method, it depends on what it is. I think that basically you need to try to get a slightly charred crust on the meat or vegetable or whatever the recipe is saying you should broil. I am sure that the Forman grill may work, but you should maybe think of moving the grill pan a little further away from the heat source so that there is no fire started in your oven. Maybe even brown the item in a pan and finish it in a high heated oven if needed.

use the electric oven

Broiled meat is cooked very close to the heating element. Because it uses such high, direct heat, broiled food gains a pleasantly brown exterior, and it usually takes just a few minutes to prepare. Broiling is generally used for tender steaks and chops that can be cooked quickly. Sliced ham, bacon, fish and baby beef liver also broil well.

Instructions

Difficulty: Easy

Steps

1 Preheat the broiler at least 5 to 7 minutes. It needs to be very hot to work properly.

2 Season meat with salt and pepper or desired seasonings.

3 Place on a broiler pan, or on a rack in a shallow baking pan. Line the pan with aluminum foil to reduce cleanup.

4 Put the pan in the oven about 5 inches from the heat source, depending on thickness. The thicker it is, the slower it needs to cook, so place thicker cuts further from the heat source. Cuts that are too thick must be cooked another way.

5 Cook until the side closest to the heat turns a pleasant, deep golden-brown. Broiling is fast, so take care that the meat doesn't burn. Depending on the cut, start checking after about 5 minutes on each side.

6 Flip the cut over and cook the other side to desired doneness. See Tips for doneness tests.

Tips & Warnings

Because it uses very hot, direct heat, broiling works best on quick-cooking cuts - less than 1 inch thick. Thicker cuts can be browned in the broiler and finished in a 325-degree F oven.

Test for doneness with an instant-read cooking thermometer (the most accurate way) or cut steaks or chops in the thickest portion to determine doneness. With practice, you can test for doneness by pressing with a finger. Meat firms as it cooks.

Most red meat is rare around 125 to 130 degrees F, medium rare at 140 degrees F, and medium at 150 degrees F. Pork and poultry should be completely cooked through - to at least 155 degrees F internal temperature. Fish should flake easily.

Watch food in the broiler carefully. Because of the high, direct heat, it is easy to burn food, and splattering grease can sometimes catch fire.

If something does catch fire, do not pour water on it, because this can splash flaming grease on you or on other parts of the kitchen. Shut the oven door and immediately turn off the broiler. Most broiler fires will suffocate themselves. If the fire persists, use a fire extinguisher.

ntroduction

Broiled meat is cooked very close to the heating element. Because it uses such high, direct heat, broiled food gains a pleasantly brown exterior, and it usually takes just a few minutes to prepare. Broiling is generally used for tender steaks and chops that can be cooked quickly. Sliced ham, bacon, fish and baby beef liver also broil well.

Instructions

Difficulty: Easy

Steps

1

Step One

Preheat the broiler at least 5 to 7 minutes. It needs to be very hot to work properly.

2

Step Two

Season meat with salt and pepper or desired seasonings.

3

Step Three

Place on a broiler pan, or on a rack in a shallow baking pan. Line the pan with aluminum foil to reduce cleanup.

4

Step Four

Put the pan in the oven about 5 inches from the heat source, depending on thickness. The thicker it is, the slower it needs to cook, so place thicker cuts further from the heat source. Cuts that are too thick must be cooked another way.

5

Step Five

Cook until the side closest to the heat turns a pleasant, deep golden-brown. Broiling is fast, so take care that the meat doesn't burn. Depending on the cut, start checking after about 5 minutes on each side.

6

Step Six

Flip the cut over and cook the other side to desired doneness. See Tips for doneness tests.

Tips & Warnings

* Because it uses very hot, direct heat, broiling works best on quick-cooking cuts - less than 1 inch thick. Thicker cuts can be browned in the broiler and finished in a 325-degree F oven.

* Test for doneness with an instant-read cooking thermometer (the most accurate way) or cut steaks or chops in the thickest portion to determine doneness. With practice, you can test for doneness by pressing with a finger. Meat firms as it cooks.

* Most red meat is rare around 125 to 130 degrees F, medium rare at 140 degrees F, and medium at 150 degrees F. Pork and poultry should be completely cooked through - to at least 155 degrees F internal temperature. Fish should flake easily.

Usually, broiling something requires it to be put on the very top rack of the oven and the broil setting, usually on a baking sheet. This usually gives items a brown appearance and a crispy coating/exterior. I broil with my door ajar so I can keep an eye on it cause things do burn very easily if not watched closely-I do nothing else when I am broiling!

Broiling is putting the cooking pan/sheet on the very top rung of the oven. You may have to move the oven rack up, then setting the temp guage all the way over to broil. Then follow instructions on package for bbq thing.

Normally electric ovens have a "broil" setting...If yours doesn't have this:

Place an oven rack at the highest notch the oven has.

Turn the oven on to the highest temperature (500?)

Put the dish on the high oven rack, and leave the oven door cracked open a little bit.

Now WATCH the food as it cooks, because it can burn FAST.

If the grill section of your oven is catching fire and over smoking it needs to be cleaned (follow manufacture instructions). In the meanwhile you can use the George Foreman Grill with a similar effect. Good Luck!

You can use the George Foreman grill. It'll work fine,just be sure to turn it all the way up and let it really warm up all the way before you grill this item. What the recipes is likely looking for is the grill marks that are the seared points of the meat or such. This part offers a sharper, contrasting flavor to the dish. Good luck. Remember, make sure it's hot.

George Forman will work. Broiling is cooking quickly at high heat and crisping the outside while draining fat.