Table of Contents
Advertisement
Using the Broil Feature
Use the broil feature to cook meats requiring direct expo-
sure to radiant heat for optimum browning results.
WARNING
Should an oven fire occur, do not open oven door, turn off
the oven. 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 may be explosive, and water can cause a
grease fire to spread and cause personal injury.
CAUTION
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. Do not cover the
broil pan or insert with aluminum foil or any other
material; the exposed grease could ignite.
Figure 22: Rack positions (L); and broil pan and insert (R)
Table 2:
Broiling Suggestions
Food
Steak 1" thick
Steak 1" thick
Pork Chops 3/4" thick
Chicken bone-in
Chicken boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
Hamburger 1" thick
* Use offset rack in top position unless indicated otherwise. ** The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cook-
ing 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). Suggested broiling times do not include the 2 min-
utes for preheating.
6
5
4
3
2
1
Rack Position
Temperature
5th or 6th*
550F (288ºC)
5th or 6th*
550F (288ºC)
5th
550F (288ºC)
4th
550F (288ºC)
4th
550F (288ºC)
5h
550F (288ºC)
5h
550F (288ºC)
6th (flat rack)
550F (288ºC)
6th*
550F (288ºC)
6th*
550F (288ºC)
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 5 minutes before
adding food.
4. Place the broiler pan on the rack. Be sure to center the
broiler pan directly under the broiler flame.
5. Broil with door closed.
6. Pull the oven rack out to the stop position before turning
or removing food.
Turn the temperature and the selector knobs to OFF
7.
when cooking is completed 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 recommended 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.
Cook time (minutes)
1st side
2nd side
6
4
8
7
8
6
20
10
8
6
13
n/a
5
n/a
4
4
9
7
10
8
OVEN CONTROLS
.
Internal
Doneness
Temperature
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
135°F (57°C)
Rare**
145ºF (63ºC)
Medium
170°F (77ºC)
Well
21
Advertisement
Table of Contents
