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26
SETTING OVEN CONTROLS
Important notes:
•
Always arrange oven racks when the oven is cool.
•
Broil with oven door closed. If broiling with door open, an alarm will sound alerting you to close the
door. If left open, the Broil element does not turn on.
•
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
www.frigidaire.com.
Table 3: Broil recommendations
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 temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F
(77ºC). Allow cooked meat to rest for at least 3 minutes before serving.
NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away
from element. Always watch foods carefully to prevent burning.
Rack
Temperature
Postion
6
HI
5 or 6
HI
5 or 6
HI
5
LO
4
LO
5
LO
5
HI
4
HI
4
HI
4
HI
Cook time
minutes
Temperature
1st side 2nd
side
5
3
140ºF (60ºC)
6
5
145ºF (63ºC)
7
6
170°F (77ºC)
12
10
145ºF (63ºC)
20
10
165°F (74°C)
8
6
165°F (74°C)
145°F (63°C)
as directed
145°F (63°C)
6
5
145ºF (63ºC)
7
6
160 °F (71ºC)
Internal
Doneness
Rare*
Medium
Well
Well
Well
Well
Well
Well
Medium
Well
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