OVEN CONTROLS
Setting Broil
This mode is best for meats, fish and poultry up to 1” thick. Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven.
WARNING
Should an oven fire occur, leave the oven door closed 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.
The broil key controls the broil feature. 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. Then place the food on the broiler pan insert. Do not use the broiler pan without the insert. Do not cover the broiler insert with foil. The exposed grease could ignite.
2.Arrange the interior oven rack and place the broiler pan on the rack. Be sure to center the broiler pan directly under the broiler element.
3.Preheat for 2 minutes before broiling.
4.Press broil. 550 will appear in the display
5.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.
Table 1: Recommended broil settings
6.Press start. The oven will begin to broil. 500° will appear in the display.
7.Broil on one side until food is browned; turn and cook on the second side. Season and serve.
8.To stop broiling press off.
The optional broil pan and broil pan insert used together allow dripping grease to drain and be kept away from the high heat of the oven broiler. Available at frigidaire.com.
For Broiling recommendations see Table 1
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.
•Always use a broiler pan and its cover when broiling. It allows the dripping grease to be kept away from the high heat of the broil element (Figure 6).
•Always pull the rack out to the stop position before turning or removing food.
•If using a Searing Grill (frigidaire.com), preheat the grill for 5 to 10 minutes before placing your meat.
•Do not use the broil pan without an insert.
•Do not cover the broil pan insert with foil. The exposed grease could catch fire.
Food item | Rack Position | Temperature |
| Cook time | Doneness | |
|
|
| 1st side |
| 2nd side |
|
|
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|
| |
Steak 1” thick | 3rd or 4th | 550°F | 6:00 |
| 4:00 | Rare |
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|
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| 3rd or 4th | 550°F | 7:00 |
| 5:00 | Medium |
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|
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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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|
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| 3rd or 4th | 550°F | 10:00 |
| 8:00 | Well |
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