Frigidaire GCFG3060BF Complete Owners Guide - Page 39

39 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. Table 7: Broil recommendations Food item Rack Position Temp Cook time in Internal minutes Tempera- 1st side 2nd side ture Doneness Steak 1" thick 5 550°F 4:00 4:00 140ºF (60ºC) Rare** (288°C) Steak 1" thick 5 550°F 6:00 4:00 145°F (63°C) Medium (288°C) Steak 1" thick 5 550°F 7:00 5:00 160ºF (71ºC) Medi- (288°C) um-well Steak 1" thick 5 550°F 8:00 6:00 170°F (77ºC) Well (288°C) Pork Chops 3/4 "thick 5 550°F 12:00 10:00 170°F (77ºC) Well (288°C) Chicken - Bone In 5 450°F (232°C) 20:00 10:00 170°F (77ºC) Well Chicken Boneless 5 450°F 8:00 6:00 170°F (77ºC) Well (232°C) Fish 5 550°F (288°C) as directed 170°F (77ºC) Well Shrimp 5 550°F (288°C) as directed 170°F (77ºC) Well Hamburger 1" thick 5 550°F (288°C) 9:00 7:00 145ºF (63ºC) Medium Hamburger 1" thick 5 550°F (288°C) 10:00 8:00 170°F (77ºC) 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.