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Setting Broil
This mode is best for meats, fish and poultry up to 1" thick.
Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven.
Should an oven fire occur, leave the oven door closed
and turn off the oven. 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 may be explosive and
water can cause a grease fire to spread and cause
personal injury.
i i
The broil key controls the broil feature. The oven can be
programmed to broil at any temperature from 400°F to
550°F with a default temperature of 550°F.
To set a Broil:
.
.
3.
Place the broiler pan insert on the broiler pan. Then
place the food on the broiler pan insert. Do not use the
broiler pan without the insert. Do not cover the broiler
insert with foil. The exposed grease could ignite.
Preheat for 2 minutes before broiling.
Arrange the interior oven rack and place the broiler pan
on the rack. Be sure to center the broiler pan directly
under the broiler element.
.
,
Press broil. --- will appear and UPPER and BROIL will
appear in the display
Press up or down arrow until the desired broiling
temperature appears in the display. Press start. Broil on
one side until food is browned; turn and cook on the
second side. Season and serve.
6. To stop broiling press clear off.
The optional broil pan and broil pan insert used together
allow dripping grease to drain and be kept away from the
high heat of the oven broiler. Available at frigidaire.com.
For Broiling recommendations see Table 1
Broiling Tips:
• For optimum browning, preheat the broil element for 2
minutes.
Always use a broiler pan and its cover when broiling.
(Figure 4).
Always pull the rack out to the stop position before
turning or removing food.
Do not use the broil pan without an insert. Do not cover
the broil pan insert with foil. The exposed grease could
catch fire.
Figure 4:
Broiler _---.
Insert __._
" _,',-,:._
_ "_, ,,.\ _.
Broil accessories
Broiler
Pan
Table 1: Recommended broil settings
Food item Rack Position
Temperature
Doneness
1st side
6:00
7:00
8:00
20:00
8:00
13:00
5:00
9:00
10:00
Cook time
2nd side
4:00
5:00
6:00
10:00
6:00
Steak 1" thick 3rd or 4th 550°F Rare
3rd or 4th 550°F Medium
Pork Chops 3/4 "thick 3rd or 4th 550°F Well
Chicken - Bone In 3rd 450°F Well
Chicken Boneless 3rd or 4th 450°F Well
Fish 3rd 500 °F Well
Shrimp 3rd 550 °F Well
Hamburger 1" thick 3rd or 4th 550°F 7:00 Medium
3rd or 4th 550°F 8:00 Well
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