Place your food on the included broiler pan. That thing has a weird slit pattern. It’s not a mistake—the slots let fat drip away, preventing a grease fire.
Distance matters. Move the rack to the top slot for thin foods like fish fillets. Lower it for thicker cuts like steak or chicken thighs. Too close, and you get a charcoal briquette. Too far, and you get warm air.
Your target: 1 to 4 inches from the flame. That’s the sweet spot between “perfectly seared” and “fire alarm symphony.”
How To Use A Broiler In A Gas Oven at Kathaleen Velasquez blog
