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20
OVEN CONTROLS
Setting Broil (upper oven only)
Broil is best for cooking meats, fish and poultry up to 1”
thick by direct heat. The broil key controls the broil feature
in the upper oven only. The oven can be programmed to
broil at any temperature from 400°F(204°C) to 550°F
(288°C) with a default temperature of 550°F.
Broiling tips:
• Broil foods with oven door closed.
• For optimum browning, preheat broil for 2 minutes. .
To set a broil:
1. Place the broiler pan insert on the broiler pan and place
the food on the broiler pan insert. Do not use the broiler
pan without the insert. The exposed grease could ignite.
2. Arrange the interior oven rack and place the broiler pan
on the rack. Center the broiler pan directly under the
broiler element.
3. Select upper oven. Press broil. 550 will appear in the
display.
NOTE: If a lower broil temperature is desired (minimum
broil temperature setting is 400°F (204°C), enter the desired
temperature.
4. Press start.The oven will begin to broil. 550° will appear
in the display. Preheat for 2 minutes before broiling.
5. Broil food (with oven door closed) on first side until food
is browned; turn and cook on the second side. Always
pull the rack out to the stop position before turning or
removing food. Broiling is direct heat cooking and will
produce smoke. If smoke is excessive, place food
further away from direct heat.
6. To stop broiling, press off.
Note: If a broiler pan and insert
(shown here) are not supplied with
this appliance, they may be
purchased at frigidaire.com.
Always wear oven mitts when broiling. Should an oven
fire occur, close the oven door and turn the oven off. 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. The broiler pan and the insert (some
models) allow grease to drain and be kept away from the
high heat of the broiler. Do not use the pan without the
insert. Do not cover the insert with aluminum foil; the
exposed grease could ignite.
Figure 15: Upper oven rack positions
WARNING
Upper Oven
2
1
2
Table 2: Suggested Broiling Settings
Food item Rack Position Temperature
Cook time in minutes
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 1st or 2nd* 550°F (288°C) 6 4 140°F (60°C) Rare**
1st or 2nd* 550°F (288°C) 7 5 160°F (71°C) Medium
Pork Chops 3/4” thick 1st or 2nd* 550°F (288°C) 8 6 170°F (77°C) Well
Chicken - Bone In 2nd* 450°F (232°C) 20 10 170°F (77°C) Well
Chicken Boneless 1st or 2nd* 450°F (232°C) 8 6 170°F (77°C) Well
Fish 2nd* 500°F (260°C) 13 -n/a 170°F (77°C) Well
Shrimp 2nd* 550°F (288°C) 5 -n/a 170°F (77°C) Well
Hamburger 1” thick 1st or 2nd* 550°F (288°C) 9 7 145°F (63°C) Medium
*Use the off-set rack if you choose to use an oven rack in position 2 in upper oven. **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.” The lowest temperature recommended by the USDA is 145°F (63°C) for
medium rare fresh beef. For well done 170°F (77ºC)
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