Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

My oven came with 2 baking trays, and a small tray which looks like a grill (i.e, its got rows of vertical metal strips the same way as a grill does). Can I use this tray for grilling or broiling, and if so, how would I use it?

I.e If I wanted to grill a chicken breast, would I just leave the tray in the oven to heat up, marinate the breast, then put it on the tray and close the oven? Or what would I have to do?

share|improve this question
1  
Can you provide a picture of the tray? I'm guessing it's part of a broiler pan, and you'll want to use it with its pan as grease and liquid will drop all over the oven otherwise. –  Joe Sep 9 '11 at 12:18
add comment

1 Answer 1

up vote 2 down vote accepted

Here's what I do - it simulates the high direct heat and then lower, indirect to finish ( like on the real grill with multiple zones):

  • Put the 'grill' on the top rack (make sure its not coated or non-stick, that it can take high heat). (I do mean to put a pan under this to catch grease.)

  • Turn the oven to broil for a few minutes.

  • Prep your chicken.

  • Put it in the oven under the broiler for a few minutes (I can't really give you a time here because it depends on thickness and other things), but you're trying to promote that browning and a bit of char like the grill.*

  • After its been in a few minutes and browned/charred somewhat, pull it out and quickly flip it and repeat.

  • If your dish isn't fully cooked to your liking, move the item to the middle rack and turn the heat down some.

  • Pull it out when finished and Rest the meat.

  • Enjoy

To be honest though, for indoor grilling - I usually preheat the oven to 400, get some grill marks on a cast iron grill pan, and then finish in the oven. Its only when the volume is too much that I do the above method. Cast iron grill pan for a couple of servings has always been much less troublesome than the broiler which can bring items from tasty to ruined in record time for me.


*Some people close the oven door here, some don't - its the difference between if you just want to sear it or really start to cook it. I pretty nearly always close the door, but I'm also the guy who always puts the lid back on the grill.

share|improve this answer
    
I don't see any option in the oven for turning it to broil, or do I see any broiler? –  Click Upvote Sep 9 '11 at 3:27
    
@Click Oh, I assumed you had broil since you specifically mentioned it in your question. In that case, you could try your highest heat setting and the bottom rack - but it really won't be close to the same. I'd skip your grill rack then and use the cast iron method - start on the stove, finish in the oven. –  rfusca Sep 9 '11 at 3:41
    
Is there no way to finish it at the stovetop grill? –  Click Upvote Sep 9 '11 at 9:39
    
@Click - Depends on the particular dish. I do burgers completely on the stove in the pan (when doing them inside). Turning very often should generally allow you to cook more in the pan - but its just easier to finish in the oven. –  rfusca Sep 9 '11 at 13:07
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.