Frigidaire FGMC3066UF Complete Owners Guide - Page 25
Important notes, Table 1, Position, Temperature, Cook time, minutes, 1st side, 2nd side, Internal,
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Page 25 highlights
SETTING OVEN CONTROLS Important notes: • Always arrange oven racks when the oven is cool. • 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 frigidaire.com. Table 1: Broil Suggestions Food Rack Position Temperature Steak 1" thick Steak 1" thick Steak 1" thick Pork Chops 3/4" thick Chicken bone-in Chicken boneless Fish Shrimp Hamburger 1" thick Hamburger 1" thick 5th** 5th or6th** 5th or 6th** 5th 5th 5th 5th 4th 550°F (288°C) 550°F (288°C) 550°F (288°C) 550°F (288°C) 450°F (232°C) 450°F (232°C) 550°F (288°C) 550°F (288°C) 5th** 5th 550°F (288°C) 550°F (288°C) Cook time (minutes) 1st side 2nd side 5 4 6 4 8 7 12 10 20 10 8 6 as directed as directed 9 7 10 8 Internal Temperature 140ºF (60ºC) 145ºF (63ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 145ºF (63ºC) 170°F (77ºC) Doneness Rare* Medium Well Well Well Well Well Well 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). , 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. 25
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