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28
OVEN CONTROLS
Setting Convection Broil
Use this mode for thicker cuts of meat, fish, and poultry. The
convection broiling gently browns the exterior and seals in
the juices. Convection broiling uses the broil element and a
fan to circulate the oven’s heat evenly and continuously
within the oven. The oven can be programmed for convec-
tion broiling at any temperature between 400°F to 550°F
(204ºC to 288ºC) with a default temperature of 550°F
(288ºC). See
Table 4.
To set a convection broil temperature of 500°F (260ºC):
1. Arrange oven racks first. Press convect; 350º will be
displayed, and convect and bake will flash.
2. Press convect two more times; 550º will be displayed
and convect and broil will flash.
3. Press 5 0 0.
4. Press start. CONVECT, BROIL, 500º, and the fan icon
will be displayed.
5. After 5 minutes of preheat, place food in the oven.
Convection broiling tips:
• For optimum browning, preheat the broil element for 5
minutes.
• Always pull the rack out to the stop position before
turning or removing food.
• Always use a broiler pan and insert when broiling. It
keeps grease away from the high heat of the broil
element.
• Do not use a broil pan without the insert. Do not cover
an insert with foil. The exposed grease could catch fire.
• If using a searing grill (available by mail order), preheat
the grill for 5 to 10 minutes before placing your meat.
Broil one side until the food is browned; turn and cook
on the second side. Season and serve.
• Convection broiling is generally faster than conventional
broiling. Check for doneness at the minimum recom-
mended time.
Setting Convection Roast
This mode is best for cooking tender cuts of beef, lamb,
pork, and poultry. Use this mode when cooking speed is
desired. Convection roasting gently browns the exterior and
seals in the juices. Convection roasting uses the bake
element, convection element, broil element, and fan to
circulate the heat evenly and continuously within the oven.
The oven can be programmed for convection roasting at
any temperature between 170°F to 550°F (77ºC to 288ºC)
with a default temperature of 350°F (177ºC).
To set a convection roast temperature of 375°F:
1. Arrange oven racks and place food in the oven.
2. Press convect; 350º will be displayed; Convect and
bake will flash.
3. Press convect again. 350º will be displayed, and
convect and roast will flash.
4. Enter 3 7 5 using the number keys.
5. Press start; The actual oven temperature will be
displayed. Convect, roast, and the fan icon will be
displayed. The bake, broil, and convection elements will
also cycle for a better heat distribution.
Convection roasting tips:
• Use a broiler pan and insert, as well as a roasting rack
(available online from http://www.frigidaire.com). The
broiler pan will catch grease drippings, and the insert
will help prevent spatters. The roasting rack will hold the
meat.
• It’s not recommended to roast chicken on a roasting
rack. Use a deep pan instead.
• Make sure the roasting rack is securely seated on the
insert in the broiler pan. Do not use the broiler pan
without the insert or cover the insert with aluminum foil.
• Pull the rack out to the stop position before removing
food. Position food (fat side up) on the roasting rack.
Always use pot holders or oven mitts when using the
oven. When cooking the oven interior, oven racks and
cooktop will become very hot which can cause burns.
The preheat tone will not sound for this feature.
CAUTION
NOTE
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.
WARNING
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