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32
SETTING OVEN CONTROLS
Important notes:
• Always arrange oven racks when the oven is cool.
• For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the food and help
avoid spatter and reduce smoking.
• When broiling, always pull the oven rack out to the stop position before turning or removing food.
• If a broiler pan and insert are not supplied with this appliance they may be purchased from frigidaire.com.
Fig. 29 Broil Suggestions
Food Rack
Position
Temperature Cook time
(minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 7th** 550°F (288°C) 5 4 140ºF (60ºC) Rare*
Steak 1” thick 6th or7th** 550°F (288°C) 6 4 145ºF (63ºC) Medium
Steak 1” thick 6th or 7th** 550°F (288°C) 8 7 170°F (77ºC) Well
Pork Chops 3/4” thick 6th 550°F (288°C) 12 10 170°F (77ºC) Well
Chicken bone-in 5th 450°F (232°C) 20 10 170°F (77ºC) Well
Chicken boneless 6th 450°F (232°C) 8 6 170°F (77ºC) Well
Fish 6th 550°F (288°C) as directed
as directed
170°F (77ºC) Well
Shrimp 5th 550°F (288°C) 170°F (77ºC) Well
Hamburger 1” thick 7th** 550°F (288°C) 9 7 145ºF (63ºC) Medium
Hamburger 1” thick 6th 550°F (288°C) 10 8 170°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 organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide) The lowest tem-
perature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).
**Use the offset or half-racks (if available) only in the top position,
NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from ele-
ment. Always watch foods carefully to prevent burning.
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