FRIGIDAIRE 318205852 - Manual (Page 23)

23
SETTING OVEN CONTROLS
SETTING BROIL
This mode is best for meats, fi sh and poultry up to 1” thick.
Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven. The high heat
cooks quickly and gives a rich, brown outer appearance.
The BROIL pad controls the Broil feature. An optional
Searing Grill, Broiler Pan and Insert are available via the
enclosed accessories brochure (Figure 1 & 2). The optional
broil pan and broil pan insert used together allow dripping
grease to drain and be kept away from the high heat of the
oven broiler. The oven can be programmed to broil at any
temperature from 400°F to 550°F (204°C to 288°C) with a
default temperature of 550°F.
Broiling Tips:
• For optimum browning, preheat the broil burner for 5
minutes.
• Broil one side until the food is browned; turn and cook on
the second side. Season and serve.
• Always pull the rack out to the “stop” position before
turning or removing food.
• Always use the broiler pan and its cover when broiling. It
allows the dripping grease to be kept away from the high
heat of the broil element (see Figure 1).
• If using a Searing Grill (available by mail order), preheat
the grill for 5 to 10 minutes before placing your meat.
• DO NOT use the broil pan without the insert. DO NOT
cover the broil pan insert with foil. The exposed grease
could catch fi re.
Accessories available via the enclosed brochure:
Searing
Grill
Broiler
Pan
Broiler Pan
& Insert
Broiler
Insert
Figure 1 Figure 2
WARNING
Should an oven fi re occur, leave the oven door closed and
turn off the oven. If the fi re continues, throw baking soda
on the fi re or use a fi re extinguisher. DO NOT put water
or fl our on the fi re. Flour may be explosive and water can
cause a grease fi re to spread and cause personal injury.
Oven Broiling Table Recommendations
Food Item
Rack
Position
Temperature
Setting
Cook Time
Doneness
1st side 2nd side
Steak 1” thick 3rd or 4th 550° F 6:00 4:00 Rare
3rd or 4th 550° F 7:00 5:00 Medium
Pork Chops 3/4” thick 3rd or 4th 550° F 8:00 6:00 Well
Chicken - Bone In 3rd 450° F 20:00 10:00 Well
Chicken - Boneless 3rd or 4th 450° F 8:00 6:00 Well
Fish 3rd 500° F 13:00 - Well
Shrimp 3rd 550° F 5:00 - Well
Hamburger 1” thick 4th 550° F 9:00 7:00 Medium
4th 550° F 10:00 8:00 Well

NOTE
To assure your electronic controls safety when broiling,
a high speed cooling fan will blow air through the trims
above the door(s) if the oven door is opened.
To set a Broil of 500°F:
1. Place the broiler pan insert on the broiler pan. Then place
the food on the broiler pan insert. DO NOT use the broiler
pan without the insert. DO NOT cover the broiler insert
with foil. The exposed grease could ignite.
2. Arrange the interior oven rack and place the broiler pan
on the rack. Be sure to center the broiler pan directly
under the broiler element. Make sure the oven door
is closed.
3. Press BROIL. “550” will appear in the display.
4. Press 5 0 0. If a lower broil temperature is desired
(minimum broil temperature setting is 400°F), press
the desired temperature before continuing to step 5.
5. Press START. The oven will begin to broil. “500°” will
appear in the display.
6. Preheat for 5 minutes before broiling.
7. Broil on one side until food is browned; turn and cook
on the second side. Season and serve. Note: Always
pull the rack out to the stop position before turning or
removing food.
8. To stop broiling press CANCEL.