Frigidaire FCRG3062AS Complete Owners Guide - Page 25
Postion, Temperature, Cook time, minutes, 1st side, Internal, Doneness, Important notes, Table 3:
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25 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 element does not turn on. • 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 6 5 Internal Temperature 140ºF (60ºC) Doneness Rare* Steak 1" thick 5 or 6 550°F (288°C) 7 6 Steak 1" thick 5 or 6 550°F (288°C) 8 7 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.