Owner's Guide

20
OVEN CONTROLS
Using the Broil Feature
Use the broil feature to cook meats requiring direct expo-
sure to radiant heat for optimum browning results.
Caution: Always use pot holders or oven mitts when
working with a hot oven. When broiling, the oven interior,
oven racks and cooktop will become hot enough to cause
burns. Do not use the broiler pan without the insert. The
insert is slotted and allows the grease to drain away from the
meat and the high heat of the broiler into the broiler pan. Do
not cover the broil pan or insert with aluminum foil; the
exposed grease could ignite.
WARNING! If an oven fire occurs, turn oven off. If the fire
continues, throw baking soda on the fire or use a fire extin
-
guisher. Do not put water or flour on the fire. Flour can be
explosive and water can cause a grease fire to spread
possibly causing personal injury.To prevent grease splat
-
tering, use the broil pan and insert when broiling.
To set broil:
1. Arrange oven racks while oven is cool.
2. Turn the mode selector knob to broil. The corre-
sponding indicator light will flash.
3. Turn the temperature selector knob to broil. The
indicator light will turn on and remain lit. For optimum
browning results, preheat oven for 2 minutes before
adding food.
4. Place the broiler pan on the rack. Be sure to center the
broiler pan directly under the broiler flame. Broil with
door closed. Always pull the oven rack out to the stop
position before turning or removing food.
5. Turn the temperature and the selector knobs to OFF
when cooking is completed or to cancel broil
.
Recommended Broiling Times
Depending on the type, the thickness, and the desired
doneness of meat, it might be necessary to increase or
decrease recommended broiling times or adjust the broiling
pan to different rack positions. If a broiler pan and insert are
not supplied with this appliance, they may be purchased
from frigidaire.com.
Table 2: Broiling Suggestions
Figure 19: Rack positions (L); and broil pan and insert (R)
1
6
5
4
3
2
Food Rack Position Temperature Cook time (minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 5th or 6th* 550F (288ºC) 6 4 145ºF (63ºC) Medium*
Steak 1” thick 5th or 6th* 550F (288ºC) 8 7 170°F (77ºC) Well
Pork Chops 3/4” thick 5th 550F (288ºC) 8 6 170°F (77ºC) Well
Chicken bone-in 4th 550F (288ºC) 20 10 170°F (77ºC) Well
Chicken boneless 4th 550F (288ºC) 8 6 170°F (77ºC) Well
Fish 5h 550F (288ºC) 13 n/a 170°F (77ºC) Well
Shrimp 5h 550F (288ºC) 5 n/a 170°F (77ºC) Well
Hamburger 1” thick 6th (flat rack) 550F (288ºC) 4 4 135°F (57°C) Rare**
Hamburger 1” thick 6th* 550F (288ºC) 9 7 145ºF (63ºC) Medium
Hamburger 1” thick 6th* 550F (288ºC) 10 8 170°F (77ºC) Well
* Use offset rack in top position unless indicated otherwise. * The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest
temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). Suggested broiling times do not include the 2 min
-
utes for preheating.