Frigidaire CFES365EC To Set for Broiling, Broil Rack Position Table Refer to Fig Food category

Setting Oven Controls (cont’d)

To Set for Broiling:

1. Arrange the oven rack while oven is still cool. Position the rack as suggested in the Broil Rack Position Table below.

Broil

2.Press Griller . " — — "will appear in display.

3.Press and hold the or until the desired broil setting level appears in the

display. Press the for HI broil or the for LO broil. Most foods may be broiled at the HI broil setting. Select the LO broil setting to avoid excess browning or drying of foods that should be cooked to the well-done stage.

4.For optimum browning, preheat broil element or burner for 3 - 4 minutes before adding food.

5.Place the insert on the broil pan, then place the food on the insert (See Fig. 1). DO NOT use the broil pan without the insert or cover the insert with aluminum foil. The exposed fat could ignite.

6.Be sure to center the broiler pan directly under the broiler element. GAS

MODELS: Close the oven door. ELECTRIC MODELS: Make sure the oven door is in the broil stop position (See Fig. 2).

7.Broil on one side until food is browned. Turn and broil food on 2nd side.

Note: Always pull the oven rack out to the stop position before turning or removing the food.

Clear/Off

8. When broiling is finished, press Annuler .

Broil Rack Position Table (Refer to Fig. 3)

Rack Position	Food category
3rd rack position	Medium-rare steaks & hamburgers
2nd rack position	Fish, medium steaks & pork chops
2nd rack position	Well-done foods such as chicken & lobster

Should an oven fire occur, close the oven door and turn the oven OFF. If the fire continues, use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.

Fig. 1

Note: The broiler pan and the insert allows 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 foil; the exposed grease could ignite.

Broil Stop Position

Fig. 2

Rack positions

4

3

2

1

Fig. 3

5