Kenmore 790.4114 series Use & Care Manual page 16

Setting Oven Controls
Using the Broil Feature
Use the broil feature to cook meats requiring direct exposure to
radiant heat for optimum browning results. Broiling is direct heat
cooking and can produce smoke. If smoke is excessive, place
food further away from the broil element. Always watch food
carefully to prevent burning. 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.
Always use pot holders or oven mitts when
working with a hot oven. When broiling, the oven interior, oven
racks and cooktop will become hot enough to cause burns. Do
not use the broiler pan without the insert. The insert is slotted
and allows the grease to drain away from the meat and the
high heat of the broiler into the broiler pan. Do not cover the
broil pan or insert with aluminum foil; the exposed grease could
ignite.
If an oven fire occurs, close the oven door. 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 can be
explosive; water can cause a grease fire to spread possibly
causing personal injury. To prevent grease splattering, use the
broil pan and insert when broiling
6
5 5
4
3
2
1
Figure 17: Rack positions
Table 2: Broiling Suggestions
Food Rack Position
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4" thick
Chicken bone-in
Chicken boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
Hamburger 1" thick
*Use flat handle rack in top position. The U.S. Department of Agriculture states, **Rare and medium-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.
Temperature
5th or 6th* 550F (288ºC)
5th or 6th* 550F (288ºC)
5th or 6th* 550F (288ºC)
5th 550F (288ºC)
4th 550F (288ºC)
4th 550F (288ºC)
4th 550F (288ºC)
4th 550F (288ºC)
6th* 550F (288ºC)
6th* 550F (288ºC)
6th* 550F (288ºC)
To set broil:
1. Arrange oven racks while oven is cool.
2. Turn the oven mode selector knob to broil. The indicator
light will flash.
3. Turn the temperature selector knob to broil. The indicator
light will turn on and remain lit. For optimum browning
results, preheat oven for 2 minutes before adding food.
4. Place the broiler pan on the rack. Be sure to center the
broiler pan directly under the broiler element.
5. Broil with the door closed.
Turn the temperature and the selector knobs to OFF when
6.
broiling is complete or to cancel broil
Recommended Broiling Times
Depending on the type, the thickness, and the desired doneness
of meat, it might be necessary to increase or decrease
suggested broiling times or adjust the broiling pan to different
rack positions.
If a broiler pan and insert are not supplied with this appliance,
they may be purchased from Sears.
In the U.S.A. call 1-844-4-553-6667 (in Canada 1-800-469-
4663) and order broiler pan kit 5304442087.
Cook time (minutes) Internal Temperature
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
16
.
Broiler Pan
and Insert
Doneness
145ºF (63ºC) Medium*
160°F (71ºC) Medium-Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
135°F (57°C) Rare**
145ºF (63ºC) Medium-rare
170°F (77ºC) Well