Frigidaire CFEF3052TW, Use & Care Manual

Page: 23 / 36

23
SETTING OVEN CONTROLS
Setting Broil
Broiling is direct heat cooking and will produce some
smoke. If smoke is excessive, place food further away from
the element. Watch food to prevent burning. Always
remember to arrange the oven racks while oven is still cool.
Position the rack as suggested in
Table 3 .
To set Broil
1. Arrange the oven rack while oven is still cool.
2. Press Broil . — — will appear in display.
3. Press for HI broil or for LO broil. Most
foods may be broiled at the HI broil setting.
4. For optimum results, preheat Broil for 2 to 5 minutes
before adding food. Broil with oven door open to broil
stop position.
5. Place the insert on the broil pan (if equipped), then
place the food on the broil pan insert (if using a broiler
pan and insert).
6. Place the broiler pan and insert on the oven rack.
7. Broil on one side until food is browned. Turn and broil
food on 2nd side.
8. When broiling is finished press OFF
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 explo-
sive.
The broiler pan and the insert (some models) allow
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 aluminum foil; the exposed grease
could ignite.
Always use oven mitts. Oven racks will become very hot
which can cause burns.
Always pull the oven rack out to the broil stop position
before turning or removing food.
WARNING
CAUTION
To purchase a broiling pan and insert, visit frigidaire.com
Figure 13: Broil pan and insert (L) Broil stop position (R)
NOTE
Table 3: Broil recommendations
Food item Rack Position Temperature Cook time in minutes
1st side 2nd side
Doneness
Steak 1” thick 3rd or 4th
3rd or 4th HI 6:00
7:00 4:00
5:00 Rare
Medium
Pork Chops 3/4 “thick 3rd or 4th HI 8:00 6:00 Well
Chicken - Bone In 3rd HI 20:00 10:00 Well
Chicken Boneless 3rd or 4th HI 8:00 6:00 Well
Fish 3rd HI 13:00 -- Well
Shrimp 3rd HI 5:00 -- Well
Hamburger 1” thick 3rd or 4th HI 9:00 7:00 Medium
** 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 organ-
isms 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).