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28
SETTING OVEN CONTROLS
Important notes:
• Always arrange oven racks when the oven is cool.
• Broil with oven door closed. If broiling with door open, an alarm will sound alerting you to close the
door. If left open, the broil element will turn o .
• 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
www.frigidaire.com.
Table 4: Broil recommendations
Food Rack
Postion
Temperature Cook time
minutes
1st side 2nd
side
Internal
Temperature
Doneness
Steak 1” thick 6 HI 7 2 140ºF (60ºC) Rare*
Steak 1” thick 5 or 6 HI 6 5 145ºF (63ºC) Medium
Steak 1” thick 5 or 6 HI 7 6 170°F (77ºC) Well
Pork Chops 3/4”
thick
5 LO 12 10 145ºF (63ºC) Well
Chicken bone-in 4 LO 20 10 165°F (74°C) Well
Chicken boneless 5 LO 8 6 165°F (74°C) Well
Fish 5 HI
as directed
145°F (63°C) Well
Shrimp 4 HI 145°F (63°C) Well
Hamburger 1” thick 4 HI 6 5 145ºF (63ºC) Medium
Hamburger 1” thick 4 HI 7 6 160 °F (71ºC) 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 temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F
(77ºC). Allow cooked meat to rest for at least 3 minutes before serving.
NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away
from element. Always watch foods carefully to prevent burning.
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