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21
SETTING OVEN CONTROLS
Important notes:
• Always arrange oven racks when the oven is cool.
• Broil with oven door closed. If broiling with door open, an alarm will sound alerting you to close the door. If left open,
the Broil function will be canceled.
• For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the food and help
avoid spatter and reduce smoking.
• When broiling, always pull the oven rack out to the stop position before turning or removing food.
• If a broiler pan and insert are not supplied with this appliance they may be purchased from frigidaire.com.
Fig. 14 Broil Suggestions
Food Rack
Position
Temperature Cook time
(minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 4 550°F (288°C) 5 4 140ºF (60ºC) Rare*
Steak 1” thick 4 or 5 550°F (288°C) 6 4 145ºF (63ºC) Medium
Steak 1” thick 4 or 5 550°F (288°C) 8 7 170°F (77ºC) Well
Pork Chops 3/4” thick 4 550°F (288°C) 12 10 170°F (77ºC) Well
Chicken bone-in 3 450°F (232°C) 20 10 170°F (77ºC) Well
Chicken boneless 4 450°F (232°C) 8 6 170°F (77ºC) Well
Fish 4 550°F (288°C) as directed
as directed
170°F (77ºC) Well
Shrimp 4 550°F (288°C) 170°F (77ºC) Well
Hamburger 1” thick 4 550°F (288°C) 9 7 145ºF (63ºC) Medium
Hamburger 1” thick 4 550°F (288°C) 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.” (Source: Safe Food Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is
145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).
NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from element. Always watch
foods carefully to prevent burning.
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