A broiler gives all of the heat from the top, and none from the bottom. If you really wanted to try to achieve a similar effect, and your oven didn't have a broiler option, I'd do the following:
- Adjust one rack in the oven to the desired height from the top element.
- Adjust a second rack slightly below that other one (as close as possible, so you can still comply with the next step)
- Spread out a bunch of sheet trays (preferably shiny or light in color) on the lower rack, attempting to fill the rack entirely. You could also wrap the rack in heavy duty foil, if you didn't have sheet pans of an appropriate size)
- Turn the oven up as high as it can go.
- Prop the door of the oven open (if the sheet pans stick out too far because you rotated them, so much the better)
... and you'll waste a lot of heat, and might not be so fun in the summer time, but it'll give you something similar to a broiler. And as tempted as you'd be to close the door of the oven, don't do it; if the oven gets up to temperature, it'll shut the heating element off.