OVEN CONTROLS
Setting Broil
This mode is best for meats, fish, and poultry up to 1” thick. Broiling cooks tender cuts of meat by direct heat. The broil key controls the broil feature. An optional searing grill, broiler pan, and insert may be purchased at frigidaire.com. The broil pan and broil pan insert used together allow grease to drain away from the high heat of the oven broiler. The oven can be programmed to broil at any temperature from 400°F to 550°F with a default temperature of 550°F.
To set a broil of 500°F:
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. Preheat for 5 minutes before broiling.
3.Press broil. 550 will appear in the display.
Table 4: Broiling recommendations
4.Press 5 0 0. If a lower broil temperature is desired (minimum broil temperature setting is 400°F), press the desired temperature before continuing to Step 5.
5.Press start. The oven will begin to broil. 500° will appear in the display.
6.Broil on one side until food is browned; turn and cook on the second side. Season and serve. Always pull the rack out to the stop position before turning or removing food.
7.To stop broiling, press off.
Broiling tips:
•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.
•If using a searing grill (available by mail order), preheat oven 5 to 10 minutes before grilling.
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Food item | Rack Position | Temperature | 1st side | 2nd side | Doneness |
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Steak 1” thick | 3rd or 4th | 550°F | 6:00 | 4:00 | Rare |
| 3rd or 4th | 550°F | 7:00 | 5:00 | Medium |
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Pork Chops 3/4” thick | 3rd or 4th | 550°F | 8:00 | 6:00 | Well |
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Chicken - Bone In | 3rd | 450°F | 20:00 | 10:00 | Well |
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Chicken - Boneless | 3rd or 4th | 450°F | 8:00 | 6:00 | Well |
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Fish | 3rd | 500°F | 13:00 | - | Well |
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Shrimp | 3rd | 550°F | 5:00 | - | Well |
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Hamburger 1” thick | 3rd or 4th | 550°F | 9:00 | 7:00 | Medium |
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Broiler | Searing | |
Insert | ||
Grill | ||
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Broiler | Broiler Pan |
Pan | & Insert |
Figure 23: Broil accessories
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