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11
OVEN CONTROL FUNCTIONS
Setting Broil
Use the Broil feature to cook meats that require direct
exposure to radiant heat. Use
Table 2 on this page to
determine the best rack positions for your broiling needs
To set Broil:
1. Position the oven rack as needed while the oven is cool.
2. Press Broil. The display will show — — —.
3. Press and hold or until the desired broil setting
appears in the display. Press for HI broil or for
LO broil. For optimum results, preheat oven for 2
minutes. Broil with the oven door closed.
4. Place the insert on the broil pan (if equipped), then
place the food on the broil pan insert (
Figure 6).
5. Broil on one side until food is browned. Turn and broil
food on the other side.
6. When broiling is finished press Clear Off. Most foods
may be broiled at the HI setting. Select LO to avoid
excess browning or drying out of foods that should be
cooked to the well done stage.
If a broiler pan and insert are not supplied with this appli-
ance, they can be purchased from www.frigidaire.com.
If an oven fire occurs do not open the door; turn the oven
off. If the fire continues, use a class B/C fire extinguisher.
Do not put water or flour on the fire. Flour may be explo
-
sive. Do not cover the broil pan insert with aluminum foil.
The exposed grease could catch fire.
Always use oven mitts when using the oven. Oven racks
become very hot and can cause burns. Remember to
arrange the oven racks while oven is cool.
Always pull the rack out to its stop position before turning
or removing food. Always use the broiler pan with the
insert when broiling. It allows the dripping grease to be
kept away from the high heat of the broil element.
WARNING
CAUTION
IMPORTANT
Figure 6: Rack positions (L) and broiler pan (R)
Table 2: Suggested Broil Settings for Electric Ovens
Food item Rack Position Temperature Cook time in minutes
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 4th Hi 5 4 140°F (60°C) Rare**
Steak 1” thick 4th Hi 6 4 145ºF (63ºC) Medium-rare
Steak 1” thick 4th Hi 7 5 160°F (71ºC) Medium-well
Pork Chops 3/4 “thick 4th Hi 8 6 170°F (77ºC) Well
Chicken - Bone In 3rd Lo 20 10 170°F (77ºC) Well
Chicken Boneless 4th Lo 8 6 170°F (77ºC) Well
Fish 4th Hi 13 n/a 170°F (77ºC) Well
Hamburger 1” thick 4th Hi 4 4 140°F (60°C) Rare**
Hamburger 1” thick 4th Hi 9 7 145ºF (63ºC) Medium-rare
Hamburger 1” thick 4th Hi 10 8 170°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.” The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef.
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.
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