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24
OVEN CONTROLS
Setting Broil
Use the Broil function to cook meats that require direct
exposure to radiant heat for optimum browning results. The
Broil feature is factory preset to broil at 550°F. The Broil
function temperature may be set at any temperature
between 400°F (205°C) and 550°F (288°C).
Important notes:
• Broiling is direct heat cooking and will produce smoke. If
smoke is excessive, place food further away from the
broil element.
• Always arrange oven racks when the oven is cool.
• For best results use a broil pan with broil pan insert
designed to drain the fat from the food and help avoid
spatter and reduce smoking (
Figure 27). If a broiler pan
and insert are not supplied with this appliance, they may
be purchased from frigidaire.com.
• Always pull the oven rack out to the stop position before
turning or removing food.
To set Broil with the default broil oven temperature of
550°F:
1. Arrange the oven racks when cool. For optimum
browning results, preheat oven for 2 minutes before
adding food.
2. Position bakeware in oven. Press Broil.
Important: Broil with the door closed. If oven door is open
for more than one minute during Broil the control will beep.
If door is not closed it will turn off Broil element after another
30 seconds.
3. Press start. The lowest setting the oven control will
accept for Broil is 400°F. To adjust the Broil tempera-
ture, press Broil again and then enter the desired
temperature using the number keys. Press Start to
accept change.
4. Broil on one side until food is browned; turn an broil
other side until done to your satisfaction. When finished
broiling, press off.
5. To cancel Broil at any time, press off.
Should an oven fire occur, close the oven door and turn
the oven off. If the fire continues, use a fire extinguisher.
Do not put water or flour on fire. Flour may be explosive.
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.
WARNING
CAUTION
Figure 27: Broiler pan/
insert
Figure 28: Rack positions
1
2
3
4
5
6
7
8
Food Rack Position Temperature Cook time (minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 8th 550°F (288°C) 5 5 140ºF (60ºC) Rare*
Steak 1” thick 7th or 8th 550°F (288°C) 8 6 145ºF (63ºC) Medium
Steak 1” thick 7th or 8th 550°F (288°C) 10 9 170°F (77ºC) Well
Pork Chops 3/4” thick 7th 550°F (288°C) 10 8 170°F (77ºC) Well
Chicken bone-in 5th or 6th 450°F (232°C) 22 12 170°F (77ºC) Well
Chicken boneless 5th or 6th 450°F (232°C) 10 8 170°F (77ºC) Well
Fish 7th 500°F (260°C) 15 n/a 170°F (77ºC) Well
Shrimp 7th 550°F (288°C) 7 n/a 170°F (77ºC) Well
Hamburger 1” thick 8th 550°F (288°C) 11 9 145ºF (63ºC) Medium
Hamburger 1” thick 7th 550°F (288°C) 12 10 170°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 organ-
isms 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). 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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