Melting Cheese: The Perfect Broil Time

Broiling is a great way to melt cheese, but it can be a tricky process. The broiler is a tool in your oven that exposes your food to high heat, making it perfect for browning and crisping. However, it can be a gamble, especially if you don't know your oven well. Cheese burns quickly and easily due to tightening proteins, so it's important to keep a close eye on it while it's under the broiler. The time it takes to melt cheese under a broiler depends on various factors, such as the type of cheese, the distance between the rack and the heating element, and the temperature of the broiler. In general, it shouldn't take more than a few minutes to melt cheese under a broiler, and it can take less than 30 seconds for the cheese to melt.

Tips for melting cheese in the oven

Melting cheese in the oven can be a tricky task, but with a few tips, you can achieve the perfect melt without burning your cheese. Here are some guidelines to help you master the art of oven-melted cheese:

Know Your Oven

Understanding how your oven works is essential before attempting to melt cheese. Ovens vary, and some may have different settings or heat distributions. If you're using a broiler, it's a good idea to test how hot it runs. One way to do this is by placing a slice of white bread about 4 inches under the heating element. If the bread turns golden brown in 30 seconds or less, your broiler runs hot, and you'll need to adjust the cooking time accordingly.

Choose the Right Cheese

Not all cheeses are created equal when it comes to melting. Harder cheeses with higher moisture content and lower melting points, such as cheddar, Gruyère, or Swiss cheese, are excellent choices for melting. On the other hand, low-fat and low-moisture cheeses like Parmesan and Romano burn easily and are not ideal for melting into a smooth, creamy sauce.

Prepare the Cheese

To ensure even melting, it's best to grate, shred, or slice your cheese into smaller portions before placing it in the oven. This increases the surface area of the cheese, allowing it to melt more quickly and evenly. Letting the cheese come to room temperature before melting can also help it melt more uniformly.

Use the Right Tools

Always use a broiler-safe dish, and position the rack in the oven according to the instructions. For dishes that require browning on top, like casseroles or lasagna, place the rack closer to the heating element. Using a wire rack inside a baking pan can also help if you're broiling saucy foods, as it prevents the food from cooking in the sauce that drips off.

Keep a Close Eye

Cheese can go from melted to burnt in a matter of seconds, so it's crucial never to leave it unattended. Stay by the oven and keep a watchful eye on your cheese. The moment it reaches the desired level of melting, remove it from the oven immediately.

Adjust the Heat

If you're concerned about burning your cheese, you can try reducing the heat or moving the dish to a lower rack in the oven, further away from the direct heat. You can also crack the oven door to let out some heat and better monitor the cheese.

Remember, melting cheese in the oven requires patience and practice. Don't be discouraged if you don't get it right the first time. With these tips in mind and a little experimentation, you'll be well on your way to becoming a cheese-melting master.

How to avoid burning the cheese

Broilers are a great tool to expose your food to high heat, helping to brown your food. However, they can go from not melted to burnt very quickly, especially when it comes to cheese. Here are some tips to avoid burning your cheese when broiling:

Stay Close and Keep an Eye on Your Food

It is important to stay close to the oven and keep a watchful eye on your food when broiling cheese. It can take less than 30 seconds for cheese to melt under a broiler, and it goes from nice and gooey to burnt in no time. Check on your food every 20 seconds or so until it reaches your desired level of meltiness and crispiness.

Use Low Broil Setting

If your oven has a low broil setting, opt for that instead of high broil. This will give you more time to achieve the desired level of meltiness without burning. If your oven only has one broil setting, you can try cracking the oven door to let out some heat and better monitor your dish.

Adjust the Rack Position

Position the rack in your oven to control how close your food is to the heat source. For dishes that take longer to cook or have a deeper dish, move the rack farther away from the heating element. This will help ensure that the top browns without burning. For example, if you are broiling a casserole in a 2-inch deep dish, position the rack 6 inches from the heat element.

Use a Wire Rack

If you are broiling foods with sauce, place a wire rack in your baking pan and put the food on top. This will prevent the food from cooking in the sauce that drips off, reducing the chances of burning.

Line the Pan with Foil

To prevent cheese from burning and make cleanup easier, line your broiler pan with foil. This will help catch any drips or spills, and you can easily remove the foil and dispose of it when you're done cooking.

Test Your Broiler

Every broiler is different, so it's important to understand how yours works. You can use the bread test to figure out if your broiler runs hot, average, or cool. Place a slice of white sandwich bread about 4 inches under the heating element and toast it. If it turns golden brown in less than 30 seconds, your broiler runs hot, and you'll need to reduce the cooking time. If it takes longer than 2 minutes, your broiler runs cool, and you may need to increase the cooking time.

The best cheeses for melting

Broiling is a great way to melt cheese, but it's important to be cautious as cheese burns quickly and easily. It can take less than 30 seconds for cheese to melt under a broiler, so it's important to keep a close eye on it and not walk away. With that in mind, here are some of the best cheeses for melting:

Mozzarella

Mozzarella is a mild, milky cheese that is iconic for its contribution to pizza. However, its melting capabilities are not limited to flatbread. It pairs well with a variety of dishes, especially as a cheesy topping for lasagna or chicken Parmesan. For superior meltability, look for a full-fat, high-moisture mozzarella, like small balls packed in water. You can also substitute other types of mozzarella, such as stracciatella or burrata, or try other mild-flavoured melting cheeses like provolone or Gouda.

Cheddar

When full-flavoured meltability is what you're after, cheddar is a great choice. This firm cheese can be white or orange and has a sharp, nutty taste. Young cheddar will melt smoothly, making it perfect for grilled cheese sandwiches, cheesy soups, nachos, and more. Aged cheddar, on the other hand, can become oily and grainy when heated, so it's better suited for cheese platters. If you're looking for a substitute for cheddar, try Colby, Edam, or Gouda.

Fontina

Fontina is a buttery and smooth cheese with a rich and creamy finish, making it ideal for melting into sauces and soups. It's a great choice for baked pasta dishes, pizzas, and appetizers like a Fontina Asparagus Tart. While it's safe to eat the rind on fontina, removing it first will result in a smoother melting process. Provolone is the best substitute for fontina, but mozzarella or Havarti can also be used.

Gruyere

Gruyere is a firm Swiss cheese that's been aged for about six months or longer. It has an exceptionally nutty, grassy flavour that becomes creamy and rich when melted, making it perfect for French onion soup, croque-madame sandwiches, and cheesy potatoes. Stick with young Gruyere cheeses for maximum meltability, as aged versions develop a complex earthiness better suited for snacking. Substitutes for Gruyere include other Swiss cheeses like Emmenthal or French Comte.

Gouda

Gouda is a mild, almost sweet melting cheese that's similar to cheddar but without the sharp edges. It's a great choice for frittatas, quiches, and other baked egg dishes. Look for Gouda in red wax, which indicates that it hasn't been aged for long. Young cheddar, Edam, and Muenster cheese can be used as substitutes for Gouda.

Havarti

Havarti is a super buttery cheese similar to Monterey Jack, but with a light acidity that makes it versatile for both sweet and savoury dishes. It's a classic choice for turkey or panini sandwiches, burgers, and french dips. Many Havarti cheeses are infused with herbs and spices, like pepper, horseradish, or dill. If you can't find Havarti, look for Monterey Jack or brick cheese instead.

Taleggio

Taleggio is a washed-rind cheese with a very strong aroma and a mildly fruity, buttery, and tangy flavour. It has a velvety texture that makes it perfect for blending with other melty cheeses for cheesy sauces. It pairs exceptionally well with mushrooms, especially in pasta dishes. While it's safe to eat the rind on Taleggio, removing it will result in a smoother melt. Substitutes for Taleggio include Brie, Fontina, or Gruyere.

Colby

Colby is a soft and mild melting cheese similar to cheddar but with a sweet and buttery finish. It pairs well with deli meats, casseroles, and savory cobblers. It can be hard to find in the cheese section of the grocery store, but it's usually available at the deli counter. Monterey Jack and mild cheddar are similar in melting texture and flavour, respectively.

American Cheese

While American cheese is a bit controversial due to being a processed cheese, its ability to melt quickly and smoothly is undeniable. It becomes ultra-creamy, making it perfect for queso, hot sandwiches, burgers, and soup. It can be found in individually wrapped slices or blocks at the deli counter. Good alternatives to American cheese include Colby, mild cheddar, or Muenster.

How to tell if your broiler is hot enough

To tell if your broiler is hot enough to melt cheese, you can use the bread test. Place a slice of white sandwich bread about 4 inches under the heating element and turn on the broiler. If the bread turns golden brown in 30 seconds or less, your broiler runs very hot, and you will need to reduce the cooking time by a minute or two. If the bread is toasted perfectly in 1 minute, your broiler runs about average. If the bread takes 2 minutes or longer to toast, your broiler runs cool, and you may need to increase the cooking time.

You can also find out if your broiler has hot and cool spots by lining a baking sheet with slices of bread and placing it under the broiler for 1 to 2 minutes. If the slices browned evenly, your broiler is heating up consistently. If not, the lighter patches indicate cooler areas.

It's important to note that no two broilers are probably alike, and it's always best to check your owner's manual for specific instructions and guidelines. Additionally, make sure to use a broiler-safe dish, and consider the positioning of the racks and the size of the dish or pan.

When melting cheese, it's crucial to stay vigilant as it can go from not melted to burnt very quickly. It's recommended to monitor the cheese every 20 seconds until it reaches your desired level of meltiness and doneness.

How to clean your broiler

To melt cheese, it is recommended to put your oven on low broil and leave the door ajar to reduce the heat and keep an eye on your dish. It can take less than 30 seconds for cheese to melt under a broiler, so it's important to keep a close watch to prevent burning.

Cleaning a broiler can be a challenging task, but it's not impossible. Here's a step-by-step guide to help you get the job done effectively and safely:

• Allow the broiler to cool down completely: Before you start cleaning, ensure that the broiler is turned off and given enough time to cool down. This is an important safety precaution to avoid any burns or accidents. If you have an electric grill, disconnect it from the power source. For gas grills, turn off the gas supply to prevent leaks and associated risks.
• Remove the shelves and drip pan and set them to soak: Take out the shelves and drip pan, which are usually the dirtiest parts. Prepare a mixture of warm water and a few drops of dish soap in a sink or large container. Soak the shelves and drip pan in this solution for about 10-15 minutes to help loosen and remove grease and grime.
• Degrease the heating elements carefully: Cleaning the heating elements requires a gentle and slow approach to avoid damage. Apply a degreaser to a cloth or sponge and carefully scrub the heating elements. Avoid applying excessive pressure. For stubborn, burnt-on residues, consider using grill-specific cleaning products or a paste made of baking soda and water or white vinegar. Allow the paste to sit for 15-20 minutes to help break down the grease.
• Wipe down with soap and water: After degreasing, it is important to rinse away any residue with mild dish soap and warm water. This step ensures that no chemical residue is left behind, which could become toxic or burn when you use the broiler again. Dry the area with a lint-free towel or let it air dry.
• Clean the interior of the broiler: Finish up by wiping down the interior of the broiler unit or oven, depending on where your broiler is located. Pay special attention to areas with heavy grease buildup. Use a mixture of warm water and a grease-cutting dish soap for best results.

To maintain your broiler's cleanliness, consider using foil to cover trays and catch grease. Additionally, quick cleans after each use can help prevent tough buildup that may be difficult to remove later on.

Frequently asked questions