Frigidaire FGGF3058RF Complete Owner's Guide - Page 24

SETTING OVEN CONTROLS Broil Use the broil feature to cook meats that require direct exposure to flame heat for optimum browing results. When broiling, always remember to arrange the oven racks while the oven is still cool. To set broil: Step Press 1. Arrange the oven racks when cool (See Figs. 2 & 4). For optimum browning results, preheat the oven for about 5 minutes before adding food. 2. Be sure to place prepared food directly under upper oven burner. Close the oven door. 3. Press broil (See Fig. 1). 4. Press start to activate. 5. Broil food on one side until browned. Turn and broil food on other side. Fig. 1 To stop broil at any time press cancel. 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. 6 Insert 5 4 Fig. 2 Broil pan Fig. 3 NOTES • For better access to food while broiling, use oven mitts and pull the oven rack out to the rack stop position before turning or removing the food. • If needed, lower the oven temperature to avoid over browning or drying of food items that should be cooked to the well-done stage. • bake time or start time instructions cannot be added to the broil feature. • When broiling the oven control does not provide a preheat indicator or reminder tone when the oven reaches set temperature. • When broiling with a pan, be sure to use only Electrolux Home Products, Inc. approved broil pan & insert (Fig. 3). Suggested broil settings table (gas oven) Food Rack position Setting Cook time in minutes 1st side 2nd side Internal temperature Doneness Steak 1" thick 5th 550°F 5 5 125°F/52°C Rare Steak 1" thick 5th or 6th* 550°F 8 6 145°F/63°C Medium Steak 1" thick 5th or 6th* 550°F 10 8 160°F/71°C Medium-Well Steak 1" thick 5th or 6th* 550°F 11 10 170°F/77°C Well Pork chops 3/4" thick 5th 550°F 12 8 170°F/77°C Well Chicken-bone in 4th 450°F 25 15 170°F/77°C Well Chicken-boneless 5th 450°F 10 8 170°F/77°C Well Fish 5th 550°F - as directed - 170°F/77°C Well Shrimp 4th 550°F - as directed - 170°F/77°C Well Hamburger 1" thick 5th 550°F 5 5 125°F/52°C** Rare Hamburger 1" thick 6th* 550°F 12 10 145°F/63°C** Medium Hamburger 1" thick 5th 550°F 14 12 170°F/77°C Well * Use the off-set rack if you choose to use rack position 6. Fig. 4 **We recommend following the USDA guidelines of 160°F/71°C as a safe minimum internal temperature for Ground beef. Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of food borne illness. ***Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from the element. Always watch food carefully to prevent burning. 24