Frigidaire FPGH3077RF Complete Owner's Guide - Page 21

Using the Broil Feature Use the broil feature to cook meats requiring direct exposure to radiant heat for optimum browning results. WARNING Should an oven fire occur, do not open oven door, 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. CAUTION Always use pot holders or oven mitts when working with a hot oven. When broiling, the oven interior, oven racks and cooktop will become hot enough to cause burns. Do not use the broiler pan without the insert. Do not cover the broil pan or insert with aluminum foil or any other material; the exposed grease could ignite. 6 5 4 3 2 1 OVEN CONTROLS To set broil: 1. Arrange oven racks while oven is cool. 2. Turn the mode selector knob to broil. The corresponding indicator light will flash. 3. Turn the temperature selector knob to broil. The indicator light will turn on and remain lit. For optimum browning results, preheat oven for 5 minutes before adding food. 4. Place the broiler pan on the rack. Be sure to center the broiler pan directly under the broiler flame. 5. Broil with door closed. 6. Pull the oven rack out to the stop position before turning or removing food. 7. Turn the temperature and the selector knobs to OFF when cooking is completed or to cancel broil. Recommended Broiling Times Depending on the type, the thickness, and the desired doneness of meat, it might be necessary to increase or decrease recommended broiling times or adjust the broiling pan to different rack positions. If a broiler pan and insert are not supplied with this appliance, they may be purchased from frigidaire.com. Figure 22: Rack positions (L); and broil pan and insert (R) Table 2: Broiling Suggestions Food Rack Position Steak 1" thick Steak 1" thick Pork Chops 3/4" thick Chicken bone-in Chicken boneless Fish Shrimp Hamburger 1" thick Hamburger 1" thick Hamburger 1" thick 5th or 6th* 5th or 6th* 5th 4th 4th 5h 5h 6th (flat rack) 6th* 6th* Temperature 550F (288ºC) 550F (288ºC) 550F (288ºC) 550F (288ºC) 550F (288ºC) 550F (288ºC) 550F (288ºC) 550F (288ºC) 550F (288ºC) 550F (288ºC) Cook time (minutes) 1st side 2nd side 6 4 8 7 8 6 20 10 8 6 13 n/a 5 n/a 4 4 9 7 10 8 Internal Temperature 145ºF (63ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 135°F (57°C) 145ºF (63ºC) 170°F (77ºC) Doneness Medium* Well Well Well Well Well Well Rare** Medium Well * Use offset rack in top position unless indicated otherwise. ** 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, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). Suggested broiling times do not include the 2 minutes for preheating. 21