22
SETTING OVEN CONTROLS
Using the Broil Feature
Use the broil feature to cook meats requiring direct expo-
sure to radiant heat for optimum browning results.
To set broil:
1.
Arrange oven racks while oven is cool.
2.
Turn the mode selector knob to
broil
. The corre-
sponding indicator light will flash.
3.
Turn the temperature selector knob to
broil
. The
indicator light will turn on and remain lit. For optimum
browning results, preheat oven for 2 minutes before
adding food.
4.
Place the broiler pan on the rack. Be sure to center the
broiler pan directly under the broiler element. Broil with
door open to the stop position (
). Always pull
the oven rack out to the stop position before turning or
removing food.
5.
Turn the temperature and the selector knobs to
OFF
when broiling is complete or to cancel broil
.
Recommended Broiling Times
Depending on the type, the thickness, and the desired
doneness of meat, it might be necessary to increase or
decrease suggested broiling times or adjust the broiling pan
to different rack positions. If a broiler pan and insert are not
supplied with this appliance, they may be purchased from
frigidaire.com.
Table 3:
Broiling Suggestions
Always use pot holders or oven mitts
when working with a
hot oven. When broiling, the oven interior, oven racks and
cooktop will become hot enough to cause burns. Do not
use the broiler pan without the insert. The insert is slotted
and allows the grease to drain away from the meat and
the high heat of the broiler into the broiler pan. Do not
cover the broil pan or insert with aluminum foil; the
exposed grease could ignite.
If an oven fire occurs, close the oven door. If the fire
continues, throw baking soda on the fire or use a fire
extinguisher. Do not put water or flour on the fire. Flour
can be explosive; water can cause a grease fire to spread
possibly causing personal injury.To prevent grease splat-
tering, use the broil pan and insert when broiling
Figure 19: Rack positions (L); and broil pan and insert (R)
CAUTION
WARNING
1
5
7
6
4
3
2
Figure 20: Door open to broil stop position
Food
Rack Position Temperature
Cook time (minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick
6th or 7th*
550F (288ºC)
6
4
145ºF (63ºC)
Medium*
Steak 1” thick
6th or 7th*
550F (288ºC)
8
7
170°F (77ºC)
Well
Pork Chops 3/4” thick
6th
550F (288ºC)
8
6
170°F (77ºC)
Well
Chicken bone-in
5th
550F (288ºC)
20
10
170°F (77ºC)
Well
Chicken boneless
5th
550F (288ºC)
8
6
170°F (77ºC)
Well
Fish
4th
550F (288ºC)
13
n/a
170°F (77ºC)
Well
Shrimp
4th
550F (288ºC)
5
n/a
170°F (77ºC)
Well
Hamburger 1” thick
7th*
550F (288ºC)
5
5
135°F (57°C)
Rare**
Hamburger 1” thick
7th*
550F (288ºC)
9
7
145ºF (63ºC)
Medium
Hamburger 1” thick
7th*
550F (288ºC)
10
8
170°F (77ºC)
Well
*Use offset rack in top position. 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 organisms 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). All cook times shown are after 2 minutes of preheating.
