Loading ...
Loading ...
Loading ...
18
SETTING OVEN CONTROLS
Using the Broil Feature
Use the broil feature to cook meats requiring direct expo-
sure to radiant heat for optimum browning results. Broiling
will produce some smoke. If smoke is excessive, place the
food further away from the broil element. Always watch food
carefully to prevent burning. Always arrange oven racks
when the oven is cool. The door must be closed for broil to
operate. If the door is left open the display will show "d-O".
Close the door for the function to resume. When broiling,
always pull the oven rack out to the stop position before
turning or removing food.
To set broil:
1. Arrange oven racks while oven is cool. Turn the mode
selector knob to BROIL. The indicator light will flash.
2. Turn the temperature selector knob to BROIL. The
indicator light will turn on and remain lit. For optimum
browning results, preheat oven for 2 minutes before
adding food.
3. Place the broiler pan on the rack. Be sure to center the
broiler pan directly under the broiler element.
4. Broil with the oven door closed. Always pull the oven
rack out to the stop position before turning or removing
food.
5. Turn the temperature and the selector knobs to OFF
when broiling is complete or to cancel broil.
Note: If a broiler pan and insert are not supplied with this
appliance, they may be purchased from frigidaire.com.
Table 2: Recommended Broiling Times
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. The insert is slotted
and allows the grease to drain away from the meat and
the high heat of the broiler into the broiler pan. Do not
cover the broil pan or insert with aluminum foil; the
exposed grease could ignite.
If an oven fire occurs, close the oven door. 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
can be explosive; water can cause a grease fire to spread
possibly causing personal injury.To prevent grease splat
-
tering, use the broil pan and insert when broiling
CAUTION
WARNING
Figure 12: Rack positions (L) Broil pan and insert (R)
5
6
4
3
2
1
5
Food Rack Position Temperature Cook time (minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 5th or 6th* 550F (288ºC) 5 4 145ºF (63ºC) Medium*
Steak 1” thick 5th or 6th* 550F (288ºC) 8 7 160°F (71ºC) Medium-Well
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 4th 550F (288ºC) 13 n/a 170°F (77ºC) Well
Shrimp 4th 550F (288ºC) 5 n/a 170°F (77ºC) Well
Hamburger 1” thick 6th* 550F (288ºC) 5 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
Depending on the type, the thickness, and the desired doneness of meat, it might be necessary to increase or decrease suggested broiling times or adjust the
broiling pan to different rack positions.
*Use offset rack in top position. 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.
Loading ...
Loading ...
Loading ...