Frigidaire CFEF2422RS, Инструкция по использованию и уходу

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SETTING OVEN CONTROLS
Setting Broil
Use to cook meats that require direct exposure to radiant
heat for optimum browning results. Position the rack as
suggested in
Table 3 .
To set broil
1. Arrange the oven rack while oven is still cool. Turn the
oven mode knob to the broil position ( Figure 13 ).
2. Turn the oven temp knob to the desired temperature
position ( Figure 14 ). For optimum results, preheat broil
for 2-to-5 minutes before adding food.
3. 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). To purchase a broiling pan and insert,
visit frigidaire.com
4. Place the broiler pan and insert on the oven rack.
Center the broiler pan directly under the broiler element.
Broil on one side until food is browned. Always pull the
oven rack out to the stop position before turning or
removing food. Turn and broil food on the second side.
5. To cancel the broiling function, turn the oven mode and
oven temp knobs to the OFF positions.
Keep the oven door closed when broiling. The escaping
heat could damage appliance knobs and controls.
NOTE
Figure 18: Broil accessories
Should an oven fire occur, keep oven door closed and
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.
The broiler pan and the insert 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 pot holders or oven mitts when using the
oven. When cooking, the oven interior, oven racks, and
cooktop will become very hot which can cause burns.
Searing
Grill
Broiler
Pan
Broiler Pan
& Insert
Broiler
Insert
WARNING
CAUTION
Table 3: Broil recommendations
a
Food item Rack Position Temperature Cook time in minutes
1st side 2nd side
Doneness
Steak 1” thick 3rd
4th 480°F
480°F
7:00
8:00 6:00
7:00 Rare
Medium
Pork Chops 3/4 “thick 3rd or 4th 480°F 8:00 6:00 Well
Chicken - Bone In 3rd 450°F 20:00 10:00 Well
Chicken Boneless 3rd or 4th 450°F 8:00 6:00 Well
Fish 3rd 480°F 13:00 -- Well
Shrimp 3rd 480°F 5:00 -- Well
Hamburger 1” thick 3rd
3rd or 4th
480°F
480°F 7:00
9:00 6:00
7:00 Rare
Medium
a.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 beef medium 160°F, well done 170°F.