Frigidaire FCFG3083AS Complete Owners Guide - Page 27

Important notes, Table 3: Broil recommendations, Postion, Temperature, Cook time, minutes, 1st side

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27 SETTING OVEN CONTROLS Important notes: • Always arrange oven racks when the oven is cool. • Broil with oven door closed. If broiling with door open, an alarm will sound alerting you to close the door. If left open, the Broil function will be canceled. • For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the food and help avoid spatter and reduce smoking. • When broiling, always pull the oven rack out to the stop position before turning or removing food. • If a broiler pan and insert are not supplied with this appliance they may be purchased from www.frigidaire.com. Table 3: Broil recommendations Food Rack Postion Temperature Steak 1" thick 6 550°F (288°C) Cook time minutes 1st side 2nd side 5 4 Internal Temperature 140ºF (60ºC) Doneness Rare* Steak 1" thick 5 or 6 550°F (288°C) 6 5 Steak 1" thick 5 or 6 550°F (288°C) 7 6 Pork Chops 3/4" thick Chicken bone-in Chicken boneless 5 450°F (232°C) 12 10 4 450°F (232°C) 20 10 5 450°F (232°C) 8 6 145ºF (63ºC) 170°F (77ºC) 145ºF (63ºC) 165°F (74°C) 165°F (74°C) Medium Well Well Well Well Fish Shrimp 5 550°F (288°C) 145°F (63°C) 4 550°F (288°C) as directed 145°F (63°C) Well Well Hamburger 1" thick 4 550°F (288°C) 6 Hamburger 1" thick 4 550°F (288°C) 7 5 145ºF (63ºC) 6 160 °F (71ºC) Medium Well * 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." (Source: Safe Food Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). Allow cooked meat to rest for at least 3 minutes before serving. NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from element. Always watch foods carefully to prevent burning.

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27
SETTING OVEN CONTROLS
Important notes:
•
Always arrange oven racks when the oven is cool.
•
Broil with oven door closed. If broiling with door open, an alarm will sound alerting you to close the
door. If left open, the Broil function will be canceled.
•
For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the
food and help avoid spatter and reduce smoking.
•
When broiling, always pull the oven rack out to the stop position before turning or removing food.
•
If a broiler pan and insert are not supplied with this appliance they may be purchased from
www.frigidaire.com.
Table 3: Broil recommendations
Food
Rack
Postion
Temperature
Cook time
minutes
1st side
2nd
side
Internal
Temperature
Doneness
Steak 1” thick
6
550°F (288°C)
5
4
140ºF (60ºC)
Rare*
Steak 1” thick
5 or 6
550°F (288°C)
6
5
145ºF (63ºC)
Medium
Steak 1” thick
5 or 6
550°F (288°C)
7
6
170°F (77ºC)
Well
Pork Chops 3/4”
thick
5
450°F (232°C)
12
10
145ºF (63ºC)
Well
Chicken bone-in
4
450°F (232°C)
20
10
165°F (74°C)
Well
Chicken boneless
5
450°F (232°C)
8
6
165°F (74°C)
Well
Fish
5
550°F (288°C)
as directed
145°F (63°C)
Well
Shrimp
4
550°F (288°C)
145°F (63°C)
Well
Hamburger 1” thick
4
550°F (288°C)
6
5
145ºF (63ºC)
Medium
Hamburger 1” thick
4
550°F (288°C)
7
6
160 °F (71ºC)
Well
* 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.” (Source: Safe Food Book, Your Kitchen Guide)
The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F
(77ºC). Allow cooked meat to rest for at least 3 minutes before serving.
NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away
from element. Always watch foods carefully to prevent burning.