Owner's Guide
21
SETTING OVEN CONTROLS
Table 2: Broil recommendations
Food item Rack
Position
Temp Cook time in minutes Internal
Temperature
Doneness
1st side 2nd side
Steak 1” thick 5th** 550°F (288°C) 5:00 4:00 141°F (60°C) Rare**
Steak 1” thick 5th or
6th**
550°F (288°C) 6:00 4:00 145ºF (63ºC) Medi-
um-well
Steak 1” thick 5th or
6th**
550°F (288°C) 8:00 7:00 170°F (77ºC) Well
Pork Chops 3/4 “thick 5th 550°F (288°C) 12:00 10:00 170°F (77ºC) Well
Chicken - Bone In 4th 450°F (232°C) 20:00 10:00 170°F (77ºC) Well
Chicken Boneless 5th 450°F (232°C) 8:00 6:00 170°F (77ºC) Well
Fish 5th 550°F (288°C) as directed 170°F (77ºC) Well
Shrimp 4th 550°F (288°C) as directed 170°F (77ºC) Well
Hamburger 1” thick 4th** 550°F (288°C) 9:00 7:00 145ºF (63ºC) Medium
Hamburger 1” thick 4th 550°F (288°C) 10:00 8:00 170°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 temperature rec-
ommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).
**Use the oset 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 element.
Always watch foods carefully to prevent burning.
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.
• 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.