FRIGIDAIRE FGGS3065PF - Manual (Page 17)

17
OVEN CONTROLS
Setting Broil
Broiling tips:
• Broil foods with oven door closed.
• For optimum browning, preheat the broil element for 2
minutes. Broil one side until the food is browned; turn
and cook on the second side. Season and serve.
• If using a searing grill (available by mail order), preheat
oven 5 to 10 minutes before grilling.
This mode is best for meats, fish and poultry up to 1” thick.
Broiling cooks tender cuts of meat by direct heat. The broil
key controls the broil feature. An optional searing grill,
broiler pan, and insert are available via the enclosed acces-
sories brochure (See
Figure 10 ). The broil pan and broil pan
insert used together allow grease to drain 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 with a
default temperature of 550°F.
To set a broil of 500°F:
1. Place the broiler pan insert on the broiler pan and place
the food on the broiler pan insert. Do not use the broiler
pan without the insert.The exposed grease could ignite.
2. Arrange the interior oven rack and place the broiler pan
on the rack. Center the broiler pan directly under the
broiler element. Preheat for 2 minutes before broiling.
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. Broil on one side until 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.
7. To stop broiling, press off.
Figure 10: Broil pan and insert
Figure 11: Oven rack positions
1
2
3
5
4
Table 2:
Food item Rack Position Temperature
Cook time
1st side 2nd side
Doneness
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 3rd or 4th 550°F 9:00 7:00 Medium
3rd or 4th 550°F 10:00 8:00 Well