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27
OVEN CONTROLS
Setting Broil
Use the broil feature to cook meats requiring direct exposure to
radiant heat for optimum browning results. The broil pan and insert
used together allow grease to drain away from the high heat of the
oven broiler. If a broiler pan and insert are not supplied, they may
be purchased online from http://www.frigidaire.com.
To set broil at 500°F (260ºC):
1. Preheat for 5 minutes before broiling. If using a searing
grill, first preheat oven for 5 to 10 minutes.
2. Arrange the interior oven rack and place the broiler pan
on the rack. Center the broiler pan directly under the
broiler element. Close the oven door.
3. Press broil. 550º will appear in the display. If a lower
temperature is desired, press the desired temperature
before continuing. The minimum broil temperature
setting is 400°F (204ºC). Press start. The oven will
begin to broil. 5 0 0º will appear in the display.
4. Broil on one side until food is browned; turn and cook on
the second side. Season and serve. Pull the rack out to
the stop position before turning or removing food.
5. To stop or cancel the broil function, press off.
• For optimum browning, preheat the broil element for 5
minutes. Broil one side until the food is browned; turn
and cook on the second side. Season and serve.
Should an oven fire occur, close oven door 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.
Use potholders or oven mitts when using a hot oven.
When broiling, the oven interior, racks and cooktop will
become hot enough to cause burns. Do not use the pan
without the insert. Do not cover the broil pan or insert with
aluminum foil; the exposed grease could ignite.
WARNING
CAUTION
Figure 30: Rack positions (L); Broil pan and insert (R)
1
2
3
5
4
Table 4: Broiling Recommendations
a
,
b
,
c
Food item Rack Position Temperature
Cook time (minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 4th or 5th 550°F (288ºC) 6 4 145ºF (63ºC) Medium
Steak 1” thick
4th or 5th 550°F (288ºC)
7 5 160ºF (71ºC)
Medium-well
Steak 1” thick 4th or 5th 550°F (288ºC) 8 7 170°F (77ºC) Well
Pork Chops 3/4” thick 4th or 5th 550°F (288ºC) 8 6 170°F (77ºC) Well
Chicken - Bone In 3rd 450°F (232ºC) 20 10 170°F (77ºC) Well
Chicken - Boneless 3rd or 4th 450°F (232ºC) 8 6 170°F (77ºC) Well
Fish 3rd 500°F (260ºC) 13 — 170°F (77ºC) Well
Shrimp 3rd 550°F (288ºC) 5 — 170°F (77ºC) Well
Hamburger 1” thick 5th 550°F (288ºC) 5 4 135ºF (57ºC) Rare
Hamburger 1” thick 3rd or 4th 550°F (288ºC) 9 7 145ºF (63ºC) Medium
Hamburger 1” thick 3rd or 4th 550°F (288ºC) 10 8 170°F (77ºC) Well
a. 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).
b. Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from the element. Always watch
food carefully to prevent burning.
c. Use the off-set rack only in rack position 5, if an off-set rack is provided.
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