Frigidaire CFEF3011TSA, Use & Care Manual

20

OVEN CONTROLS

Setting Broil

Broiling is direct heat cooking and will produce some 
smoke. If smoke is excessive, place food further away from 
the element. Watch food to prevent burning. Always 
remember to arrange the oven racks while oven is still cool. 
Position the rack as suggested in 

Table 2

.

To set Broil

1.

Arrange the oven rack while oven is still cool.

2.

Press 

Broil

. 

— —

 will appear in display.

3.

Press 

 for 

HI

 broil or 

 for 

LO

 broil. Most 

foods may be broiled at the HI broil setting. 

4.

For optimum results, preheat Broil for 2 to 5 minutes 
before adding food. Broil with oven door open to broil 
stop position.

5.

Place the insert on the broil pan (if equipped), then 
place the food on the broil pan insert (if using a broiler 
pan and insert). 

6.

Place the broiler pan and insert on the oven rack. 

7.

Broil on one side until food is browned. Turn and broil 
food on 2nd side.

8.

When broiling is finished press

 OFF

Should an oven fire occur, close the oven door and turn 
the oven off. If the fire continues, use a fire extinguisher. 
Do not put water or flour on the fire. Flour may be explo-
sive.

The broiler pan and the insert (some models) allow 
grease to drain and be kept away from the high heat of 
the broiler. Do not use the pan without the insert. Do not 
cover the insert with aluminum foil; the exposed grease 
could ignite. 

Always use oven mitts. Oven racks will become very hot 
which can cause burns.

Always pull the oven rack out to the broil stop position 
before turning or removing food.

WARNING

CAUTION

To purchase a broiling pan and insert, visit frigidaire.com

Figure 10:

Broil pan and insert (L) Broil stop position (R)

NOTE

Table 2:

Broil recommendations

Food item

Rack Position

Temperature 

Cook time in minutes

1st side                 2nd side

Doneness

Steak 1” thick

3rd or 4th
3rd or 4th

HI

6:00
7:00

4:00
5:00

Rare

Medium

Pork Chops 3/4 “thick

3rd or 4th

HI

8:00

6:00

Well

Chicken - Bone In

3rd

HI

20:00

10:00

Well

Chicken Boneless

3rd or 4th

HI

8:00

6:00

Well

Fish

3rd

HI

13:00

--

Well

Shrimp

3rd

HI

5:00

--

Well

Hamburger 1” thick

3rd or 4th

HI

9:00

7:00

Medium

** The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organ-

isms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is 145°F 
(63°C) for medium rare fresh beef. For well done 170°F (77ºC).