26
SETTING OVEN CONTROLS
Table 2:
Broil recommendations
Food item
Rack
Position
Temp
Cook time in minutes
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick
5
HI(550°F)
5:00
5:00
135°F (57°C)
Rare**
Steak 1” thick
5 or 6**
HI(550°F)
8:00
6:00
145ºF (63ºC)
Medium-well
Steak 1” thick
5 or 6**
HI(550°F)
10:00
8:00
170°F (77ºC)
Well
Pork Chops 3/4 “thick
5
HI(550°F)
12:00
8:00
170°F (77ºC)
Well
Chicken - Bone In
4
LO(400°F)
25:00
15:00
170°F (77ºC)
Well
Chicken Boneless
5
LO(400°F)
10:00
8:00
170°F (77ºC)
Well
Fish
5
HI(550°F)
as directed
-
170°F (77ºC)
Well
Shrimp
4
HI(550°F)
as directed
--
170°F (77ºC)
Well
Hamburger 1” thick
5
HI(550°F)
5:00
5:00
135°F (57°C)
Rare**
Hamburger 1” thick
6**
HI(550°F)
12:00
10:00
145ºF (63ºC)
Medium
Hamburger 1” thick
5
HI(550°F)
14:00
12:00
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, 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). All
cook times shown are after 2 minutes of preheating.
** Use offset rack (if available) in position 6.
Содержание Frigidaire FGGF3047TF
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