Frigidaire 318200404 Benutzerhandbuch

General 

9

 

Information

Open door to the “Broil Stop”

position when broiling.

Preheating is suggested when searing rare steaks.  (Remove the broiler pan before preheating.  Foods will
stick if placed on hot metal.)  To preheat, set the oven control(s) to BROIL as instructed in the Owner’s
Guide.  Wait for the element to become red-hot, usually about 2 minutes.  Preheating is not necessary
when broiling meats well-done.

Broil on one side until the food is browned; turn and cook on the second side.  Season and serve.  Always
pull rack out to the “stop” position before turning or removing food.

Broiling times vary, so watch the food closely.  Time not only depends on the distance from the element,
but on the thickness and aging of meat, fat content and doneness preferred.  The first side usually requires
a few minutes longer than the second.  Frozen meats also require additional time.

The broiler pan and its grid allow dripping
grease to drain and be kept away from the
high heat of the broiler.

Should an oven fire occur, close the oven door and turn off the oven.  If the fire
continues, throw baking soda on the fire or use a fire extinguisher.  DO NOT put

water or flour on the fire.  Flour may be explosive.

Set broiler pan and grid on the supports and slide back.

•

To make cleaning easier, line the bottom of the broiler pan with aluminum foil.  DO NOT cover the
broiler grid with foil.

•

To prevent grease from baking on, remove the broiler pan from the oven as soon as cooking is
completed.  Use hot pads because the broiler pan is extremely hot.  Pour off grease.  Soak the pan in
HOT, soapy water.

•

Clean the broiler pan as soon as possible after each use.  If necessary, use soap-filled steel wool pads.
Heavy scouring may scratch the grid.

For oven settings, refer to the timer section or the electronic oven control.

Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven.