Frigidaire FFGF3056TW Owner's Manual download pdf (Page 28)

SETTING OVEN CONTROLS

Table 2: Broil recommendations

Food item Rack

Position

Temp Cook time in minutes

1st side 2nd side

Internal

Temperature

Doneness

Steak 1” thick 5 HI(550°F) 6:00 5:00 135°F (57°C) Rare**

Steak 1” thick 5 or 6 HI(550°F) 7:00 5:00 145ºF (63ºC) Medium-well

Steak 1” thick 5 or 6 HI(550°F) 8:00 7:00 170°F (77ºC) Well

Pork Chops 3/4

“thick

5 HI(550°F) 8:00 6:00 170°F (77ºC)

Well

Chicken - Bone In 4 LO(450°F) 20:00 10:00 170°F (77ºC) Well

Chicken Boneless 5 LO(450°F) 8:00 6:00 170°F (77ºC) Well

Fish 5 HI(550°F) 13:00 -- 170°F (77ºC) Well

Shrimp 4 HI(550°F) 5:00 -- 170°F (77ºC) Well

Hamburger 1” thick 5 HI(550°F) 6:00 5:00 135°F (57°C) Rare**

Hamburger 1” thick 6 HI(550°F) 9:00 7:00 145ºF (63ºC) Medium

Hamburger 1” thick 5 HI(550°F) 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.

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Frigidaire FFGF3056TW Owner's Manual Page 28