If you have the food properly positioned, you should be able to broil with the door closed. Some people leave the door ajar to watch for flare-ups, especially when cooking fatty cuts, or so the food does not get overly brown. Of course, leaving the door open can created a greasy splatter mess to clean up outside the oven. If you are just browning the top (such as a casserole, etc.), then you might want to leave it open and watch it closely to remove it at just the right moment. Here are some broiling tips:
• When instructions call for broiling 4 inches from the heat source, this means 4 inches from the heating source to the top of the food. Use a ruler to judge properly.
• Begin broiling with the food at room temperature.
• To make clean-up easier, spray the broiler and drip tray with cooking spray or cover with foil.
• Trim off excess fat to avoid flare-ups. Putting a slice of bread in the drip pan will soak up oil drips and also help to avoid flare-ups.
• Be sure to preheat broiler and pan.
• For thin cuts of meat/fish/poultry, place closer to the heat source. Thicker cuts should be farther away so that the interior can cook through without the exterior being burned to a crisp.
• If you are using a basting liquid, warm it a bit. Cold basting liquid will slow down the browning and cooking. (Low-fat dressing makes a good basting liquid.)