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24
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.
To set broil:
1. Arrange oven racks while oven is cool.
2. Turn the mode selector knob to broil. The corre-
sponding indicator light will flash.
3. 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.
4. Place the broiler pan on the rack. Be sure to center the
broiler pan directly under the broiler element. Broil with
the oven door closed.
5. Pull oven rack out to the stop position before turing food
to broil on second side.
6. Turn the temperature and the selector knobs to OFF
when broiling is complete or to cancel broil.
Recommended Broiling Times
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. If a broiler pan and insert are not
supplied with this appliance, they may be purchased from
frigidaire.com.
Table 3: Broiling Suggestions
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 or any
other material; the exposed grease could ignite.
Should an oven fire occur, do not open oven door, 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.To
prevent grease splattering, use the broil pan and insert
when broiling
Figure 23: Rack positions (L); and broil pan and insert (R)
CAUTION
WARNING
1
2
3
4
5
6
To prevent food from contacting the broil element and to
prevent grease splattering, do not use the roasting rack
when broiling.
WARNING
Food Rack Position Temperature Cook time (minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 6th* 550F (288ºC) 6 4 145ºF (63ºC) Medium*
Steak 1” thick 6th* 550F (288ºC) 8 7 170°F (77ºC) Well
Pork Chops 3/4” thick 6th 550F (288ºC) 8 6 170°F (77ºC) Well
Chicken bone-in 5th 550F (288ºC) 20 10 170°F (77ºC) Well
Chicken boneless 5th 550F (288ºC) 8 6 170°F (77ºC) Well
Fish 4th 550F (288ºC) 13 n/a 170°F (77ºC) Well
Shrimp 4th 550F (288ºC) 5n/a 170°F (77ºC) Well
Hamburger 1” thick 6th* 550F (288ºC) 5 5 135°F (57°C) Rare**
Hamburger 1” thick 6th* 550F (288ºC) 9 7 145ºF (63ºC) Medium
Hamburger 1” thick 6th* 550F (288ºC) 10 8170°F (77ºC) Well
*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.
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