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.
Note: If a broiler pan and insert are not supplied, they may
be purchased online from http://www.frigidaire.com. An
optional searing grill is also available.
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.
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).
4. Press start. The oven will begin to broil. 5 0 0º will
appear in the display.
5. 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.
6. To stop or cancel the broil function, press off.
Broiling tips:
• Broil with the oven door closed.
• 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.
Figure 30: Rack positions (L); Broil pan and insert (R)
Table 4: Broiling Recommendations
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 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
*Use an offset rack if you choose to use an oven rack in the top position. Watch food closely and check for desired doneness.
** 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 organ-
isms 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).
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