Frigidaire FGEW2765PF Use & Care Manual page 14

OVEN CONTROLS
Table 2: Broiling recommendations
Food item
Steak 1" thick
Steak 1" thick
Pork Chops 3/4" thick
Chicken - Bone In
Chicken - Boneless
Fish
Shrimp
Hamburger 1" thick
a. Use the off-set or half-rack (if available) only in the top position.
b. 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.
c. 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 beef medium 160°F, well done 170°F.
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a b c
, ,
Rack
Position Temperature
3rd or 4th 550°F
3rd or 4th 550°F
3rd or 4th 550°F
3rd 450°F
3rd or 4th 450°F
3rd 500°F
3rd 550°F
3rd or 4th 550°F
Cook time
1st side 2nd side
6:00 4:00
7:00 5:00
8:00 6:00
20:00 10:00
8:00 6:00
13:00 -
5:00 -
9:00 7:00
Internal Temp Doneness
135°F (57°C) Rare
145°F (63°C) Medium
170°F (77°C) Well
170°F (77°C) Well
170°F (77°C) Well
170°F (77°C) Well
170°F (77°C) Well
145°F (63°C) Medium