The Difference Between High Heat Roasting and Broiling
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It is only a matter of degrees between Broiling and quick High Heat Roasting (about 50 degrees Fahrenheit to be exact).

Broiling, which uses High Heafrom above, tends to be practiced at or above 500˚ F (260˚ C). High Heat Roasting, which utilizes Convection, is practiced anywhere from 400˚ F to 499˚ (204˚ C to 259˚ C).

A second important distinction between the two techniques is the placement of the heat source. In modern ovens, when the “Broil” setting is chosen, the bottom heating element turns off and power flows only to the upper element so that the heat is literally “from above.” Broiling the food item from above with direct Radiant Heat means that only the top of the food, the side facing the heating element, will be Browned and Caramelized.

In High Heat Oven Roasting, both heating elements (top and bottom) are powered up. Because the hot air circulates all around the product when Roasting with High Heat, especially if the product is raised (with a Mirepoix, Roasting Rack, Trivet, etc.), every side will be Browned and Caramelized.

Join Smart Kitchen to learn more about Broiling and all the various ways to practice Roasting.