Setting oven controls, Warning – FRIGIDAIRE FGGF3032MB User Manual
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SETTING OVEN CONTROLS
Fig. 1
*Use the off-set rack if you choose to use oven rack position 7.
Insert
Broil
pan
Fig. 3
Fig. 2
• For better access to food while broiling, use oven mitts
and pull the oven rack out to the rack stop position
before turning or removing the food.
• bake time or start time instructions cannot be
added to the broil feature.
• The oven control will not provide a preheat indicator
or reminder tone when broiling.
• When using a pan made especially for broiling, be
sure to use only Electrolux Home Products, Inc.
approved broil pan & insert (See Fig. 4).
NOTES
7
6
5
To set broil:
1. Arrange the oven rack while oven is still cool.
2. Press broil keypad. " — — "will appear in display.
3. Press and hold the
or
keypad until the desired
broil setting level appears in the display. Press
the
keypad for HI broil or the
keypad for LO
broil. Most foods may be broiled at the HI broil setting.
Select the LO broil setting to avoid excess browning or
drying of foods that should be cooked to the well-done
stage.
4. For optimum results, preheat oven for 5 minutes
before adding food.
5. Place prepared food directly under upper element.
6. Leave oven door open at broil stop position (Fig. 2).
7. Broil food on one side until desired browness is
obtained. Turn food and broil on other side.
Use the broil feature to cook meats that require direct
exposure to radiant heat for optimum browning results.
When broiling, always remember to arrange the oven
racks while the oven is still cool. Position the rack as
suggested in the broil settings table (See Figs. 1 & 4).
To stop broil at anytime press cancel.
Broil
Should an oven fire occur, close the oven door and turn
the oven OFF. If the fire continues, use a fire
extinguisher. DO NOT put water or flour on the fire.
Flour may be explosive.
WARNING
Suggested broil settings table (gas oven)
Food
Rack position
Setting
Cook time in minutes
1st side
2nd side
Doneness
Steak 1
"
thick
5th or 6th*
550°F
8
6
Medium
Steak 1
"
thick
5th or 6th*
550°F
10
8
Medium-well
Steak 1
"
thick
5th or 6th*
550°F
11
10
Well
Pork chops 3/4
"
thick
5th
550°F
12
8
Well
Chicken-bone in
4th
450°F
25
15
Well
Chicken-boneless
5th
450°F
10
8
Well
Fish
5th
550°F
- as directed -
Well
Shrimp
4th
550°F
- as directed -
Well
Hamburger 1
"
thick
6th*
550°F
12
10
Medium
Hamburger 1
"
thick
5th
550°F
14
12
Well
Fig. 4