Use and Care Manual

SETTING OVEN CONTROLS

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.

• Always grill foods with the oven door closed. If you use the grill function with the door open, an alarm will sound to

warn you to close the door. If left open, the broiling function will be canceled.

• 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 Rack Position Temperature Cook time (minutes)

1st side 2nd side

Internal

Temperature

Doneness

Steak 1” thick 6th** 550°F (288°C) 5 5 140ºF (60ºC) Rare*

Steak 1” thick 5th or6th** 550°F (288°C) 8 6 145ºF (63ºC) Medium

Steak 1” thick 5th or 6th** 550°F (288°C) 11 10 170°F (77ºC) Well

Pork Chops 3/4” thick 5th 550°F (288°C) 12 8 170°F (77ºC) Well

Chicken bone-in 4th 450°F (232°C) 25 15 170°F (77ºC) Well

Chicken boneless 5th 450°F (232°C) 10 8 170°F (77ºC) Well

Fish 5th 550°F (288°C) as directed

as directed

170°F (77ºC) Well

Shrimp 4th 550°F (288°C) 170°F (77ºC) Well

Hamburger 1” thick 6th** 550°F (288°C) 12 10 145ºF (63ºC) Medium

Hamburger 1” thick 5th 550°F (288°C) 14 12 170°F (77ºC) Well

* 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.