Frigidaire FCRE3083AS Complete Owners Guide - Page 29

29 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 4: Broil recommendations Food Rack Postion Temperature Steak 1" thick 6 HI Cook time minutes 1st side 2nd side 5 4 Internal Temperature 140ºF (60ºC) Doneness Rare* Steak 1" thick Steak 1" thick Pork Chops 3/4" thick Chicken bone-in Chicken boneless 5 or 6 5 or 6 5 4 5 HI 6 5 145ºF (63ºC) Medium HI 7 6 170°F (77ºC) Well LO 12 10 145ºF (63ºC) Well LO 20 10 165°F (74°C) Well LO 8 6 165°F (74°C) Well Fish Shrimp 5 HI 145°F (63°C) Well 4 HI as directed 145°F (63°C) Well Hamburger 1" thick 4 Hamburger 1" thick 4 Hamburger 1" thick 4 HI 4 4 145ºF (63ºC) Rare* HI 6 5 160 °F (71ºC) Medium HI 7 6 170°F (77ºC) 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). 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.