Important notes:
•
Always arrange oven racks when the oven is cool.
•
For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the food and help
avoid spatter and reduce smoking.
•
When broiling, always pull the oven rack out to the stop position before turning or removing food.
•
If a broiler pan and insert are not supplied with this appliance they may be purchased from frigidaire.com.
Food
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4" thick
Chicken bone-in
Chicken boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
* 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) The lowest tem-
perature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).
**Use the offset or half-racks (if available) only in the top position,
NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from ele-
ment. Always watch foods carefully to prevent burning.
Rack Position
Temperature
5th**
550°F (288°C)
5th or6th**
550°F (288°C)
5th or 5th**
550°F (288°C)
5th
550°F (288°C)
4th
450°F (232°C)
5th
450°F (232°C)
5th
550°F (288°C)
4th
550°F (288°C)
6th**
550°F (288°C)
5th
550°F (288°C)
SETTING OVEN CONTROLS
Cook time (minutes)
1st side
2nd side
5
5
8
6
11
10
12
8
25
15
10
8
as directed
as directed
12
10
14
12
Internal
Doneness
Temperature
140ºF (60ºC)
Rare*
145ºF (63ºC)
Medium
170°F (77ºC)
Well
170°F (77ºC)
Well
170°F (77ºC)
Well
170°F (77ºC)
Well
170°F (77ºC)
Well
170°F (77ºC)
Well
145ºF (63ºC)
Medium
170°F (77ºC)
Well
29