Electrolux Frigidaire CGEF3030PF, Use & Care Manual

Page: 21 / 32

21
SETTING OVEN CONTROLS
Setting broil
Use the broil feature to cook meats that require direct
exposure to radiant heat for optimum browning results.
When broiling always remember to arrange the oven racks
while oven is still cool. Position the rack as suggested in
the broil settings table (See Figs. 1 & 3).
To set Broil
1. Arrange the oven rack while oven is still cool.
2. Press . “ — — “will appear in display.
3. Press and hold the or until the desired broil
setting level appears in the display. Press the
for
HI broil or the for LO broil. Most foods may
be broiled at the HI broil setting. Select the LO broil
setting to avoid excess browning or drying of foods
that should be cooked to the well-done stage.
4. For optimum results, preheat oven for 2
minutes before adding food.
5. Place the insert on the broil pan (if equipped), then
place the food on the broil pan insert (if equipped).
6. Place the broiler pan and insert on the oven rack (See
Figs. 1 & 2).
7. Open the oven door to the broil stop position when
broiling.
8. Broil on one side until food is browned. Turn and broil
food on 2nd side.
9. When broiling is finished press .
Insert
Broil pan
Fig. 1
Fig. 3
Fig. 2
NOTE
Always pull the oven rack out to the stop position
before turning or removing the food.
To insure proper results when broiling use ONLY Electrolux
Home Products, Inc. approved broil pan & insert.
The broiler pan and the insert (some models) allows grease
to drain and be kept away from the high heat of the broiler.
DO NOT
use the pan without the insert.
DO NOT
cover
the insert with foil; the exposed grease could ignite.
DO
NOT
use the broil pan without the insert or cover the
insert with
aluminum foil
. The exposed fat could ignite.
CAUTION
WARNING
Should an oven fire occur, close the oven door and
turn the oven OFF. If the fire continues, use a fire
extinguisher. DO NOT put water or flour on the fire.
Flour may be explosive.
Suggested broil settings table
Food Rack position Setting Cook time in minutes Internal
temperature
Doneness
1st side 2nd side
Steak 1” thick 7th* Hi 4 4 125°F/52°C Rare
Steak 1” thick 5th or 7th* Hi 6 4 145°F/63°C Medium
Steak 1” thick 6th or 7th* Hi 7 5 160°F/71°C Medium-well
Steak 1” thick 6th or 7th* Hi 8 7 170°F/77°C Well
Pork chops 3/4” thick 6th Hi 8 6 170°F/77°C Well
Chicken-bone in 5th Lo 20 10 170°F/77°C Well
Chicken-boneless 6th Lo 8 6 170°F/77°C Well
Fish 6th Hi 13 n/a 170°F/77°C Well
Shrimp 5th Hi 5 n/a 170°F/77°C Well
Hamburger 1” thick 7th* Hi 4 4 125°F/52°C Rare
Hamburger 1” thick 7th* Hi 9 7 145°F/63°C** Medium
Hamburger 1” thick 6th Hi 10 8 170°F/77°C Well
*Use the off-set rack if you choose to use oven rack position 7.
**We recommend following the USDA guidelines of 160°F/71°C as a safe minimum internal temperature for Ground beef. Consuming
raw or undercooked meats, poultry, seafood or shellfish may increase your risk of food borne illness.
NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from the element.
Always watch food carefully to prevent burning.