Frigidaire FGGF3058RW Manuale Proprietario
24
SETTING OVEN CONTROLS
Use the broil feature to cook meats that require direct
exposure to flame heat for optimum browing results.
When broiling, always remember to arrange the oven
racks while the oven is still cool.
Broil
1. Arrange the oven racks when cool (See Figs. 2 & 4).
For optimum browning results, preheat the oven for
about 5 minutes before adding food.
2. Be sure to place prepared food directly under upper
oven burner. Close the oven door.
3. Press
broil (See Fig. 1).
4. Press
start to activate.
5. Broil food on one side until browned.
Turn and broil food on other side.
To set broil:
Step
Press
Insert
Broil
pan
Fig. 2
Fig. 4
Fig. 3
NOTES
Fig. 1
4
5
6
To stop broil at any time press cancel.
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.
• 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.
• If needed, lower the oven temperature to avoid over
browning or drying of food items that should be cooked
to the well-done stage.
• bake time or start time instructions cannot be added
to the broil feature.
• When broiling the oven control does not provide a
preheat indicator or reminder tone when the oven
reaches set temperature.
• When broiling with a pan, be sure to use only
Electrolux Home Products, Inc. approved broil pan &
insert (Fig. 3).
Suggested broil settings table (gas oven)
Food
Rack position
Setting
Cook time in minutes
Internal
temperature
Doneness
1st side
2nd side
Steak 1
”
thick
5th
550°F
5
5
125°F/52°C
Rare
Steak 1
”
thick
5th or 6th*
550°F
8
6
145°F/63°C
Medium
Steak 1
”
thick
5th or 6th*
550°F
10
8
160°F/71°C
Medium-Well
Steak 1
”
thick
5th or 6th*
550°F
11
10
170°F/77°C
Well
Pork chops 3/4
”
thick
5th
550°F
12
8
170°F/77°C
Well
Chicken-bone in
4th
450°F
25
15
170°F/77°C
Well
Chicken-boneless
5th
450°F
10
8
170°F/77°C
Well
Fish
5th
550°F
- as directed -
170°F/77°C
Well
Shrimp
4th
550°F
- as directed -
170°F/77°C
Well
Hamburger 1
”
thick
5th
550°F
5
5
125°F/52°C**
Rare
Hamburger 1
”
thick
6th*
550°F
12
10
145°F/63°C**
Medium
Hamburger 1
”
thick
5th
550°F
14
12
170°F/77°C
Well
* Use the off-set rack if you choose to use rack position 6.
**We recommend following the USDA guidelines of 160°F/71°C as a safe minimum internal temperature for Ground beef. Consuming raw or
undercooked meats, poultry, seafood or shellfish may increase your risk of food borne illness.
***Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from the element. Always watch
food carefully to prevent burning.