|1.||chiefly (US), (Canadian) Usual equivalent (in Britain and other countries): grill to cook (meat, fish, etc) by direct heat, as under a grill or over a hot fire, or (of meat, fish, etc) to be cooked in this way|
|2.||to become or cause to become extremely hot|
|3.||(intr) to be furious|
|4.||the process of broiling|
|[C14: from Old French bruillir to burn, of uncertain origin]|
cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. Broiling differs from roasting and baking in that the food is turned during the process so as to cook one side at a time. Temperatures are higher for broiling than for roasting; the broil indicator of a household range is typically set around 550 F (288 C), whereas larger commercial appliances broil between 700 and 1,000 F (371 and 538 C)
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