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13
OVEN CONTROLS FUNCTIONS
Setting Broil
Use the broil feature to cook meats that require direct
exposure to radiant heat for optimum browning results.
When broiling always remember to arrange the oven racks
while oven is still cool. Position the rack as suggested in
Table 1 below.
Broiling tips:
• 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. Do not use the pan
without the insert.
• Always pull the rack out to the stop position before
turning or removing food.
• Do not cover the broil pan insert with aluminum foil. The
exposed grease could catch fire. Do not use a roasting
rack when broiling.
To set broil:
1. Arrange the oven rack while oven is still cool.
2. Press broil. The display will show — —.
3. Press for HI broil or for LO broil. Most foods may
be broiled at the HI broil setting. Select the LO broil
setting to avoid excess browning or drying of foods that
should be cooked to the well-done stage.
4. For optimum results, preheat oven for 2 minutes before
adding food.
5. Place the insert on the broil pan (if equipped), then
place the food on the broil pan insert (
See Figure 5).
6. Place the broiler pan and insert on the oven rack.
7. Broil on one side until food is browned. Turn and broil
food on the other side. Keep the door closed.
8. When broiling is finished press clear off.
Should an oven fire occur, close the oven door and 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 explosive.
Always use oven mitts. Oven racks will become very hot
which can cause burns.
WARNING
CAUTION
Figure 5: Rack positions (L) Broil pan and insert (R)
If a broiler pan and insert are not supplied with this appli-
ance, they can be purchased from www.frigidaire.com
Insert
Broil pan
IMPORTANT
Table 1: Suggested broil settings for electric ovens
Food item Rack Position Temp
Cook time in minutes
1st side 2nd side
Internal Temp Doneness
Steak 1” thick 4th Hi 5 4 140°F (60°C) Rare**
Steak 1” thick 4th Hi 6 4 145°F (63°C) Medium-rare
Steak 1” thick 4th Hi 7 5 170°F (77°C) Medium-well
Pork Chops 3/4 “thick 4th Hi 8 6 170°F (77°C) Well
Chicken - Bone In 3rd Lo 20 10 170°F (77°C) Well
Chicken Boneless 4th Lo 8 6 170°F (77°C) Well
Fish 4th Hi as directed
as directed
170°F (77°C) Well
Shrimp 4th Hi 170°F (77°C) Well
Hamburger 1” thick 4th Hi 5 4 145°F (63°C) Rare**
Hamburger 1” thick 4th Hi 9 7 145°F (63°C) Medium-rare
Hamburger 1” thick 4th Hi 10 8 170°F (77°C) 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 the element. Watch food to prevent burning.
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