21
OVEN CONTROLS
Using the Broil Feature
Use the broil feature to cook meats requiring direct expo-
sure to radiant heat for optimum browning results.
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 5 minutes before
adding food.
4.
Place the broiler pan on the rack. Be sure to center the
broiler pan directly under the broiler flame.
5.
Broil with door closed.
6.
Pull the oven rack out to the stop position before turning
or removing food.
7.
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
Should an oven fire occur, do not open oven door, turn off
the oven. If the fire continues, throw baking soda on the
fire or use a fire extinguisher. Do not put water or flour on
the fire. Flour may be explosive, and water can cause a
grease fire to spread and cause personal injury.
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. Do not cover the
broil pan or insert with aluminum foil or any other
material; the exposed grease could ignite.
Figure 22: Rack positions (L); and broil pan and insert (R)
WARNING
CAUTION
1
2
3
4
5
6
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.
