Use and Care Manual
28
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 function will be canceled.
• 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 1: Broil Suggestions
Food Rack
Position
Temperature Cook time
(minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 6th** 550°F (288°C) 5 4 140ºF (60ºC) Rare*
Steak 1” thick 5th or 6th** 550°F (288°C) 6 5 145ºF (63ºC) Medium
Steak 1” thick 5th or 6th** 550°F (288°C) 7 6 170°F (77ºC) Well
Pork Chops 3/4” thick 5th 550°F (288°C) 12 10 170°F (77ºC) Well
Chicken bone-in 4th 450°F (232°C) 20 10 170°F (77ºC) Well
Chicken boneless 5th 450°F (232°C) 8 6 170°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 4th** 550°F (288°C) 6 5 145ºF (63ºC) Medium
Hamburger 1” thick 4th 550°F (288°C) 7 6 170°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).
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.