Frigidaire FGIF3036TD Complete Owner s Guide - Page 27
Steak 1 thick, HI550°F, 135°F 57°C, Medium-well, Pork Chops 3/4, thick, Chicken - Bone In, LO400°F
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Page 27 highlights
SETTING OVEN CONTROLS Table 2: Broil recommendations Food item Rack Position Steak 1" thick 5 or 6 Steak 1" thick 5 or 6 Steak 1" thick 5 or 6 Pork Chops 3/4 5 "thick Chicken - Bone In 4 Chicken Boneless 5 Fish 5 Shrimp 4 Hamburger 1" thick 6 Hamburger 1" thick 6 Hamburger 1" thick 5 Temp Cook time in minutes Internal 1st side 2nd side Temperature HI(550°F) 6:00 5:00 135°F (57°C) HI(550°F) 7:00 5:00 145ºF (63ºC) HI(550°F) 8:00 7:00 170°F (77ºC) HI(550°F) 8:00 6:00 170°F (77ºC) LO(400°F) LO(400°F) HI(550°F) HI(550°F) HI(550°F) HI(550°F) HI(550°F) 20:00 8:00 13:00 5:00 6:00 9:00 10:00 10:00 6:00 --5:00 7:00 8:00 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 135°F (57°C) 145ºF (63ºC) 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. 27
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