I have a significant problem - our broiler is flat out dangerous. The oven/broiler came with our house. Every single thing we've put under it has been burnt (it says it's 550, but I think it could be far hotter). A few minutes ago I put lobster mac and cheese under it for less than 90 seconds to brown up the top.
It started a fire, ruining the dish, filling the house with smoke, and causing us to dump some water we luckily had nearby on the dish to put out the foot high flames (cracking the glass dish, awesome!). If that hadn't worked, I would have had the fire extinguisher.
We're ok, but I will NEVER touch that damn broiler again.
So, that leaves me just using our oven, once I can get the smoke smell out. Should I just crank it as high as the oven can go (500 degrees)? Is it supposed to be lower? I know the addage is that a broiler is "an upside down grill" but grilling can be anywhere from 350 to 600 degrees depending on the grill, so that's a pretty bad comparison.
Any help would be appreciated. I'm kind of frazzled at the moment.