Broilers: How do you judge distance from the flame?

Recipes often call for "four inches from the flame" and the like. I can't measure the distance without being on the floor, on my back, with the distinct possibility of burning off my eyelashes (erm, not that I've ever done that). I just use the middle level (my old-school oven has three). It doesn't matter all that much when I'm just finishing a dish with a little browning, but when something is cooked in the broiler only, I'd like to have a better notion of where to put that rack. Any ideas?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.