An oven's grill function typically runs at 200-230°C, used for 3-8 minutes depending on the food; since it only activates the top heating element, heat comes straight from above and browns the surface quickly.
How is grilling different from regular baking?
In top-and-bottom mode, heat spreads evenly from both elements, while in grill mode only the top element runs, usually paired with a fan. That's why grill mode isn't for cooking food through — it's for browning a surface that's already cooked or nearly there.
How long for which foods?
Browning the cheese on baked pasta or a casserole takes 3-5 minutes; browning the top of raw meat, like grilled chicken wings, takes 15-20 minutes with a flip partway through. Toasting bread slices takes only 1-2 minutes and needs constant watching.
Under the grill, the tray usually sits near the top of the oven — the closer to the element, the faster it browns. Thicker pieces should go on a lower rack, or the outside can burn before the inside catches up.
Why does it need constant watching?
Grill heat is intense and direct enough that food can go from lightly browned to burnt within seconds, so it's worth leaving the oven door slightly ajar and watching the whole time. A timer helps, but relying on it alone under the grill is risky.
Is a fan-assisted grill different from a plain one?
A fan-assisted (turbo) grill circulates hot air, spreading heat more evenly and finishing about 10-15% faster than a plain grill. Without a fan, the centre of the tray can brown more slowly than the edges, so rotating the tray partway through helps.
What if the oven's grill has no temperature setting?
Some ovens run the grill at a fixed temperature, leaving only time to adjust — in that case, control comes down entirely to timing and rack position. With a fixed-temperature grill, moving the tray down a rack indirectly lowers the effective heat.
Should the food be covered with foil?
Food under the grill should never be covered with foil — it reflects heat and can cause uneven browning or even melt where it sits too close to the element. If certain edges need protecting from browning, small pieces of foil can shield just those spots.