Grilling in a cooking range is done using the grill or broil function, which applies strong top heat to brown and cook food quickly. With correct rack position, preheating, and timing, you can achieve charred surfaces and juicy interiors similar to outdoor grilling. This guide works for gas and Electric Cooking Ranges.
Before You Start (Preparation)
• Choose foods suitable for grilling
• Pat food dry to reduce steaming
• Cut items to even thickness
• Prepare a drip tray to catch fat
Dry surfaces and uniform size help food grill evenly.
Step 1: Select the Grill / Broil Function
On the cooking range control panel, select:
• Grill or Broil mode
• Use high grill if levels are available
This activates the upper heating element only.
Step 2: Preheat the Cooking Range
• Preheat the grill for 10–15 minutes
• Door may be closed or slightly open depending on model
Preheating is essential for proper browning and grill marks.
Step 3: Position the Oven Rack Correctly
Rack position controls heat intensity:
• Upper-middle rack → most foods
• Higher rack → thinner items
• Lower rack → thicker cuts
Food should be about 10–15 cm (4–6 inches) below the grill element.
Step 4: Set Up the Grill Pan
• Place food on a wire rack or grill tray
• Put a tray underneath to collect drippings
• Lightly oil the rack to prevent sticking
Air circulation around food improves grilling results.
Step 5: Grill the Food
Typical grilling times (turn halfway):
• Vegetables → 8–15 minutes
• Fish fillets → 10–15 minutes
• Chicken pieces → 15–30 minutes
• Meat cuts → depends on thickness
Always base timing on thickness, not weight.
Step 6: Turn and Baste
• Turn food once halfway through
• Baste lightly with oil or marinade if needed
• Avoid frequent turning
This helps maintain moisture and even browning.
Step 7: Check for Doneness
Food is ready when:
• Surface is evenly browned
• Interior is fully cooked
• Juices run clear for meats
Use a thermometer for accuracy when grilling meat.
Optional Final Browning
If more color is needed:
• Move food slightly closer to the grill
• Grill for 1–2 additional minutes
• Watch closely to prevent burning
Common Mistakes to Avoid
• Skipping preheating
• Placing food too close to the element
• Using sugary marinades too early
• Overcrowding the grill rack
• Leaving food unattended
Gas vs Electric Cooking Range Notes
Gas Cooking Ranges:
• Strong top heat
• Monitor closely to avoid burning
Electric cooking ranges:
• More even grill heat
• Slightly longer grilling time
Rest Before Serving
After grilling meat:
• Remove from oven
• Rest for 5 minutes
• Serve hot
Resting keeps juices inside the food.
Summary
To make grill in a cooking range:
Select grill/broil mode
Preheat for 10–15 minutes
Position rack correctly
Use a grill rack and drip tray
Grill and turn halfway
Check doneness carefully
With proper heat control and timing, a cooking range can deliver flavorful, evenly grilled results without an outdoor grill.