Owners Guide
ManualsBrandsFrigidaire ManualsCooking Appliances30 Inch Freestanding Gas Range with 5 Sealed Burners, 5.6 Cu. Ft. Oven Capacity, Storage Drawer, Continuous Grates, Air Fry, True Convection, Quick Preheat, Self Clean, Griddle, Quick Boil Burner, ANSI Certified, CSA Certified, ADA Compliant, and Star-K C
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SETTING OVEN CONTROLS
Table 3: Broil recommendations
Food item Rack
Posi-
tion
Temp Cook time in minutes Internal
Temperature
Doneness
1st side 2nd side
Steak 1” thick
6 550°F (288°C) 6:00 5:00 141°F (60°C) Rare**
5 or 6 550°F (288°C) 7:00 5:00 145ºF (63ºC) Medi-
um-well
5 or 6 550°F (288°C) 8:00 7:00 170°F (77ºC) Well
Pork Chops 3/4
thick
5 550°F (288°C) 12:00 10:00 170°F (77ºC) Well
Chicken - Bone In 4 450°F (232°C) 20:00 10:00 170°F (77ºC) Well
Chicken Boneless 5 450°F (232°C) 8:00 6:00 170°F (77ºC) Well
Fish 5 550°F (288°C) as directed 170°F (77ºC) Well
Shrimp 5 550°F (288°C) as directed 170°F (77ºC) Well
Hamburger 1” thick 6 550°F (288°C) 9:00 7:00 145ºF (63ºC) Medium
Hamburger 1” thick 5 550°F (288°C) 10:00 8:00 170°F (77ºC) Well
The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cooking 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). All cook times shown are after 2 minutes of preheating.
Important notes:
• Always arrange oven racks when the oven is cool.
• For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the
food and help avoid spatter and reduce smoking.
• When broiling, always pull the oven rack out to the stop position before turning or removing food.