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Setting Broil
Use the broil feature to cook meats that require direct
exposure to radiant heat for optimum browning results.
When broiling always remember to arrange the oven racks
while oven is still cool. Position the rack as suggested in
Table 1
below.
WARNING
Should an oven fire occur, close the oven door and turn
the oven off. If the fire continues, use a Class B/C fire
extinguisher. Do not put water or flour on the fire. Flour
may be explosive.
CAUTION
Always use oven mitts. Oven racks will become very hot
which can cause burns.
Broiling tips:
•
Always use the broiler pan with the insert when broiling.
It allows the dripping grease to be kept away from the
high heat of the broil element. Do not use the pan
without the insert.
•
Always pull the rack out to the stop position before
turning or removing food.
•
Do not cover the broil pan insert with aluminum foil. The
exposed grease could catch fire. Do not use a roasting
rack when broiling.
Table 1:
Suggested broil settings for electric ovens
Food item
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
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 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).
NOTE: 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.
Rack Position
Temp
4th
Hi
4th
Hi
4th
Hi
4th
Hi
3rd
Lo
4th
Lo
4th
Hi
4th
Hi
4th
Hi
4th
Hi
4th
Hi
OVEN CONTROLS FUNCTIONS
To set broil:
1. Arrange the oven rack while oven is still cool.
2. Press broil. The display will show — —.
3. Press
for HI broil or
be broiled at the HI broil setting. Select the LO broil
setting to avoid excess browning or drying of foods that
should be cooked to the well-done stage.
4. For optimum results, preheat oven for 2 minutes before
adding food.
5. Place the insert on the broil pan (if equipped), then
place the food on the broil pan 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 the other side. Keep the door closed.
8. When broiling is finished press clear off.
Figure 5:
Rack positions (L) Broil pan and insert (R)
IMPORTANT
If a broiler pan and insert are not supplied with this appli-
ance, they can be purchased from www.frigidaire.com
Cook time in minutes
1st side
2nd side
5
4
6
4
7
5
8
6
20
10
8
6
as directed
as directed
5
4
9
7
10
8
for LO broil. Most foods may
(See Figure
Insert
Broil pan
Internal Temp
Doneness
140°F (60°C)
Rare**
145°F (63°C)
Medium-rare
170°F (77°C)
Medium-well
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
145°F (63°C)
Rare**
145°F (63°C)
Medium-rare
170°F (77°C)
5).
Well
Well
Well
Well
Well
Well
13
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