Complete Owner's Guide

12
SETTING OVEN CONTROLS
SETTING BROIL
This mode is best for meats, sh, and poultry up to 1"
thick. Broiling cooks tender cuts of meat by direct heat.
The Broil pad controls the Broil feature. An optional
Searing Grill, Broiler Pan, and Insert may be purchased
at frigidaire.com. The optional broil pan and broil pan
insert used together allow grease to drain away from
the high heat of the oven broiler. The oven can be
programmed to broil at any temperature from 400°F to
550°F with a default temperature of 550°F.
To set a Broil of 500°F:
1. Place the broiler pan insert on the broiler pan and
place the food on the broiler pan insert. Do not
use the broiler pan without the insert. The exposed
grease could ignite.
2. Arrange the interior oven rack and place the broiler
pan on the rack. Center the broiler pan directly under
the broiler element and close the door.
3. Press the Broil. 500 will appear in the display.
4. Press 5 0 0. If a lower broil temperature is desired
(minimum broil temperature setting is 400°F), press
the desired temperature before continuing.
Accessories available via the enclosed brochure:
Searing
Grill
Broiler
Pan
Broiler Pan
& Insert
Broiler
Insert
WARNING
Should an oven re occur, keep the oven door closed and
turn off the oven. If the re continues, throw baking soda
on the re or use a re extinguisher. DO NOT put water
or our on the re. Flour may be explosive and water can
cause a grease re to spread and cause personal injury.
CAUTION
Use potholders or oven mitts when using a hot oven.
When broiling, the oven interior, racks and cooktop will
become hot enough to cause burns. Do not use the pan
without the insert. Do not cover the broil pan or insert
with aluminum foil; the exposed grease could ignite.
5. Press Start. The oven will begin to broil. 500°F will
appear in the display. Broil with the oven door
closed.
6. Broil on one side until food is browned; turn and cook
on the second side. Season and serve. Always pull
the rack out to the stop position before turning or
removing food.
7. To stop broiling, press Off.
Broiling Tips:
• Broiling is direct heat cooking and will produce smoke.
If smoke is excessive, place food further away from
the broil element.
• For optimum browning, preheat the broil element for 2
minutes. Broil one side until the food is browned; turn
and cook on the second side. Season and serve.
• If using a Searing Grill (available by mail order),
preheat the grill for 5 to 10 minutes before placing
your meat.
Electric Oven Broiling Table Recommendations
Food Item
Rack
Position
Temperature
Setting
Cook Time (minutes)
Internal
Temperature
Doneness
1st side 2nd side
Steak 1" thick
4th 550°F (288°C) 6 4 145°F (63°C) Medium*
Steak 1" thick
4th 550°F (288°C) 7 5 160°F (71°C) Medium-Well
Steak 1" thick
4th 550°F (288°C) 8 7 170°F (77°C) Well
Pork Chops 3/4" thick
4th 550°F (288°C) 8 6 170°F (77°C) Well
Chicken - Bone In 3rd 450°F (232°C) 20 10 170°F (77°C) Well
Chicken - Boneless 3rd or 4th 450°F (232°C) 8 6 170°F (77°C) Well
Fish 3rd 500°F (260°C) 13 n/a 170°F (77°C) Well
Shrimp 3rd 550°F (288°C) 5 n/a 170°F (77°C) Well
Hamburger 1" thick
4th 550°F (288°C) 6 4 135°F (57°C) Rare*
Hamburger 1" thick
3rd or 4th 550°F (288°C) 9 7 145°F (63°C) Medium*
Hamburger 1" thick
3rd or 4th 550°F (288°C) 10 8 170°F (77°C) 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 organism may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1995.) The lowest recommended by the
USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77°C).