Broil - Kenmore 790.9301 Series Use & Care Manual

Broil
_Should an oven fire occur, close the oven door
and turn the oven off. If the fire continues, use a fire extin-
guisher. Do not put water or flour on the fire. Flour may be
explosive.
_Always use pot holders or oven mitts when using
the oven. When cooking, the oven interior, exterior, oven racks,
and cooktop will become very hot which can cause burns.
Important notes:
• Always arrange oven racks when the oven is cool.
• For best results when broiling, use a quality broil pan along
with a broil pan insert. A broil pan is designed to drain the
fat from the food, help avoid spatter and reduce smoking.
Use the broil function to cook meats that require direct exposure
to radiant heat for optimum browning results. The Broil function
is factory preset to broil at 550°F.To purchase them, call Sears
at 1-800-4-MY-HOME (1-800- 469-4663) and order broiler pan
kit 530444208Z
Figure 8: Broil pan and insert
To set Broil:
1. Arrange the oven racks when cool. For optimum browning
results, preheat oven for 5 minutes before adding food.
2.
3.
4.
Position cookware in oven. Leave oven door open at broil
stop position when broiling (See Figure 10).
Press Broil. ---- will appear in display.
Press A or V until the desired broil setting level
appears in the display: nor for normal, hi for high, and Io
for low setting. Most foods can be broiled at the hi broil
setting. Select the Io broil setting to avoid excess browning
or drying of foods that should be broiled to the well-done
stage.
5. Broil on one side until food is browned. Turn and broil food
on 2nd side.
6. When finished broiling or to cancel broil at any time, press
STOP • •
The suggested broil settings (Table 3) are provided for recom-
mendations only. Increase or decrease broiling times or move to
a different rack position to suit for doneness.
i i i!i!iiiii iilil i ii I II
i i Z iii ii ii ii ii ii
iiii! iii ii!i i iiiiiiiiiii
Figure 9: Rack positions Figure 10: Broil stop position
Table 3: Suggested Broil Settings
Food _ack Position
Steak, 1 inch thick
Steak, 1 inch thick
Steak, 1 inch thick
Pork Chops, 3/4 inch thick
Chicken, bone-in
Chicken, boneless
Fish
Shrimp
Hamburger, 1 inch thick
Hamburger, 1 inch thick
or 5 _
4 or 5 _
4 or 5 _
5
5
5
5
4
5
Setting
55O
55O
55O
55O
450
450
55O
55O
55O
55O
oF
oF
oF
oF
oF
oF
oF
oF
oF
oF
_Use offset rack only (if provided) in rack position 7.
Cook time in minutes
1st side
7
B
B
20
B
I0
2nd side
5
7
S
IO
S
as directed
as directed
7
3
Doneness
Medium
Medium-well
Well
Well
Well
Well
Well
Well
Medium
Well
(Cook times listed are approximate and should be used only as guide)
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