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?

  • 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
    Commented Sep 9, 2011 at 12:18

1 Answer 1


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.

  • I don't see any option in the oven for turning it to broil, or do I see any broiler? Commented Sep 9, 2011 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
    Commented Sep 9, 2011 at 3:41
  • Is there no way to finish it at the stovetop grill? Commented Sep 9, 2011 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
    Commented Sep 9, 2011 at 13:07

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