Frigidaire FGGF3036TD Complete Owner s Guide - Page 26
Table 2, Broil recommendations, Food item, Position, Cook time in minutes, 1st side, 2nd side,
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SETTING OVEN CONTROLS Table 2: Broil recommendations Food item Rack Position Steak 1" thick 5 Steak 1" thick 5 or 6** Steak 1" thick 5 or 6** Pork Chops 3/4 "thick 5 Chicken - Bone In 4 Chicken Boneless 5 Fish 5 Shrimp 4 Hamburger 1" thick 5 Hamburger 1" thick 6** Hamburger 1" thick 5 Temp Cook time in minutes Internal 1st side 2nd side Temperature HI(550°F) 5:00 5:00 135°F (57°C) HI(550°F) 8:00 6:00 145ºF (63ºC) HI(550°F) 10:00 8:00 170°F (77ºC) HI(550°F) 12:00 8:00 170°F (77ºC) LO(400°F) 25:00 15:00 170°F (77ºC) LO(400°F) 10:00 8:00 170°F (77ºC) HI(550°F) as directed - 170°F (77ºC) HI(550°F) as directed -- 170°F (77ºC) HI(550°F) 5:00 5:00 135°F (57°C) HI(550°F) 12:00 10:00 145ºF (63ºC) HI(550°F) 14:00 12:00 170°F (77ºC) Doneness Rare** Medium-well Well Well Well Well Well Well Rare** 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, 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). All cook times shown are after 2 minutes of preheating. ** Use offset rack (if available) in position 6. 26