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Many broilers are in a drawer under the stove, but some are in the oven itself. If this is the case, adjust your cooking rack so that the top of the broiling dish will be 4–8 inches (10–20 cm) from the top.   The closer to the heat, the quicker the cook. For example, if you want a steak that is more well-done, put it closer to the broiler. For a medium to medium-rare steak, put it further from the heat. If your broiler is in the drawer below the stove, you won't need to make any adjustments. Most ovens will reach 550 °F (288 °C). Let your oven preheat for about 10 minutes with your broiler pan inside it. This will mimic the inside of an outdoor grill.  The broiler is essentially an upside down grill, but the heat is coming from the top rather than the bottom. Put it on top of your stove and put your seasoned meat (and veggies!) into it. The broiling pan has grooves that will let the fat drip down so the meat doesn't cook in it. Leave the door to your oven slightly ajar. Most ovens will turn off the heating element once it reaches a certain temperature, which would interrupt your cooking cycle. Leaving the door cracked helps keep the hot air flowing the entire cooking time.   Like on a grill, check on your meat and turn it once while it is cooking. Most dishes cook in 8-10 minutes, so flipping the meat at the 4-5 minute mark will help ensure that both sides cook evenly.   If you are cooking vegetables, this is a good time to flip them, too. Chicken and medium-well to well cooked steaks should be at 160 °F (71 °C). A medium-rare to rare steak can be anywhere in the 135 °F (57 °C) range.  Insert the meat thermometer so the tip is resting in the middle of your piece of meat. Let it stay there until the monitor registers the heat and stays at the same temperature for a few seconds. If the meat isn't done yet, put it back in the oven for another 2-3 minutes. This lets it keep cooking for a few minutes and will help it retain its juices. If you take the temperature again, you may notice it has increased. This is called “carry-over cooking” and is normal.  Make sure to turn off your oven and broiler once your dish has grilled in the oven!
Arrange your cooking racks if your broiler is in the oven. Preheat your oven to the highest temperature and turn on your broiler. Use oven mitts to remove your broiling pan after it has preheated. Place the broiling pan back in the oven for 8-10 minutes. Use a meat thermometer to check the meat's temperature. Let your meat sit for 5-10 minutes on the stovetop before cutting into it.