Bedienungsanleitung Frigidaire FPGH3077RF (Seite 21 von 36) (Englisch)

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OVEN CONTROLS

Using the Broil Feature

Use the broil feature to cook meats requiring direct expo-

sure to radiant heat for optimum browning results.

To set broil:

1. Arrange oven racks while oven is cool.

2. Turn the mode selector knob to broil. The corre-

sponding indicator light will flash.

3. Turn the temperature selector knob to broil. The

indicator light will turn on and remain lit. For optimum

browning results, preheat oven for 5 minutes before

adding food.

4. Place the broiler pan on the rack. Be sure to center the

broiler pan directly under the broiler flame.

5. Broil with door closed.

6. Pull the oven rack out to the stop position before turning

or removing food.

7. Turn the temperature and the selector knobs to OFF

when cooking is completed or to cancel broil

Recommended Broiling Times

Depending on the type, the thickness, and the desired

doneness of meat, it might be necessary to increase or

decrease recommended broiling times or adjust the broiling

pan to different rack positions. If a broiler pan and insert are

not supplied with this appliance, they may be purchased

from frigidaire.com.

Table 2: Broiling Suggestions

Should an oven fire occur, do not open oven door, 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, and water can cause a

grease fire to spread and cause personal injury.

Always use pot holders or oven mitts when working with a

hot oven. When broiling, the oven interior, oven racks and

cooktop will become hot enough to cause burns. Do not

use the broiler pan without the insert. Do not cover the

broil pan or insert with aluminum foil or any other

material; the exposed grease could ignite.

Figure 22: Rack positions (L); and broil pan and insert (R)

WARNING

CAUTION

Food Rack Position Temperature Cook time (minutes)

1st side 2nd side

Internal

Temperature

Doneness

Steak 1” thick 5th or 6th* 550F (288ºC) 6 4 145ºF (63ºC) Medium*

Steak 1” thick 5th or 6th* 550F (288ºC) 8 7 170°F (77ºC) Well

Pork Chops 3/4” thick 5th 550F (288ºC) 8 6 170°F (77ºC) Well

Chicken bone-in 4th 550F (288ºC) 20 10 170°F (77ºC) Well

Chicken boneless 4th 550F (288ºC) 8 6 170°F (77ºC) Well

Fish 5h 550F (288ºC) 13 n/a 170°F (77ºC) Well

Shrimp 5h 550F (288ºC) 5 n/a 170°F (77ºC) Well

Hamburger 1” thick 6th (flat rack) 550F (288ºC) 4 4 135°F (57°C) Rare**

Hamburger 1” thick 6th* 550F (288ºC) 9 7 145ºF (63ºC) Medium

Hamburger 1” thick 6th* 550F (288ºC) 10 8 170°F (77ºC) Well

* Use offset rack in top position unless indicated otherwise. ** The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cook-

ing it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest

temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). Suggested broiling times do not include the 2 min-

utes for preheating.

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