Temperature too low
BROILER
Broiling is a fast method of cooking. It is smokeless because the broiler flame literally consumes any smoke formed. It is cool because it is done with the oven and broiler compartment doors closed.
There are no set rules for broiler cooking time because foods vary, personal preferences differ and broiler burners vary in speed and performance characteristics according to type.
GENERAL BROILING TIPS
Always broil with full flame unless otherwise specified in recipe. If recipe requires low flame, preheat on full flame first; then lower flame to about 325 degrees to broil food. When preheating, remove the broiler pan from the broiler compartment. Preheat broiler 5 to 10 minutes. This speeds up broiling and gives browner and juicier meats. If broiler is not preheated, allow a few extra minutes on the broiling time.
Do not use aluminum foil on the broiler insert, for it will block the insert openings and prevent drainage of fat and drippings.
Allowances must be made for broiling large quantities of meat at one time by lowering broiler pan position.