Setting Broil - Kenmore 790.7258 SERIES Use & Care Manual

Oven Controls

Setting Broil

Use the broil function to cook meats that require direct exposure
to radiant heat for optimum browning results. The Broil feature is
factory preset to broil at 550°F (288°C). The suggested broil
settings in Table 3 are recommendations only. Depending on
cooking preferences you can increase or decrease cooking times
or move food to a different rack position. If the food you are
broiling is not listed in n Table
in your cookbook and watch the item closely.
To set Broil:
Always use pot holders or oven mitts when using
the oven. When cooking, the oven interior, oven racks, and cook-
top will become very hot which can cause burns.
Should an oven fire occur, keep oven door
closed and 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.
1. Position bakeware in oven to the preferred rack position
(Figure 29). Always broil with the oven door closed.
Turn the oven mode selector knob to Broil. The indicator
2.
light will flash. 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. brl will appear in the display.
Place the broiler pan on the rack. Be sure to center the
3.
broiler pan directly under the broiler burner.
Suggested Broil Settings
Table 3:
Food
Steak, 1 inch thick
Steak, 1 inch thick
Steak, 1 inch thick
Pork Chops (3/4" thick)
Chicken (bone-in)
Chicken (boneless)
Fish
Shrimp
Hamburger, 1 inch
Hamburger, 1 inch
Hamburger, 1 inch
1. 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 poison-
ing 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.
2. 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.
3. Use the off-set or half-rack (if available) only in the top position.
3, follow the instructions provided
1 2 3
, ,
Rack Position
5th
5th
5th
5th
4th
4th
4th
3rd
5th
5th
5th
Turn the temperature and the selector knobs to OFF when
4.
broiling is complete or to cancel broil
Important notes:
• Broiling is direct heat cooking and will produce smoke. If
smoke is excessive, place food further away from the broil
element.
• Always arrange oven racks when the oven is cool. The door
must be closed for broil to operate. If the door is left open
the display will show "d-O". Close the door for the function
to resume. When broiling, always pull the oven rack out to
the stop position before turning or removing food
• Broiler pans and inserts allow grease to drain away from
the high heat of the broiler. Do not use the pan without the
insert. Do not cover the insert with foil-the exposed grease
could ignite. To purchase them, in the U.S.A. call 1-844-
553-6667 and in Canada 1-800-469-4663 and order
broil pan kit 5304442087.
Figure 28: Broiler pan/insert
Cook time in minutes
1st side 2nd side
5 4
8 7
8 7
8 6
20 10
8 6
13 n/a
5 n/a
5 4
9 7
10 8
22
.
6
5
4
3
2
1
Figure 29: Rack positions
Internal
Doneness
Temperature
145°F (63°C) Medium
160°F (71°C) Medium-well
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
170°F (77°C) Well
135°F (57°C) Rare
145°F (63°C) Medium
170°F (77°C) Well