Broiling; Broiling Tips; Broiling Chart; To Set Oven To Broil - Kenmore 30-inch electric wall ovens Owner's Manual

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Broiling is a method of cooking tender meats by direct heat.
The cooking time is determined by the distance between the
meat and the broil element, the desired degree of doneness
and the thickness of the meat.
Broiling Tips
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to drain to
the pan below to prevent spatters, smoke and flare-ups.
Improper use may cause grease fires.
For easier clean up, line the broiler pan with foil and spray
the insert with a non-stick vegetable spray. Do not cover the
broiler insert with aluminum foil as this prevents fat from
draining into pan below.
Trim excess fat and slash remaining fat to help keep meat
from curling and to reduce smoking and spattering. Season
meat after cooking.
Place oven rack in the correct rack position when oven is
cool. For darker browning, place meat closer to the broil
element. Place meat further down if you wish meat to be well
done or if excessive smoking or flaring occurs.
See Care and Cleaning Chart on page 16 for instructions on
cleaning the broiler pan and insert.
To set oven to broil:
1. Press the BROIL pad.
000 ° and BROIL indicator words will appear in the display.
2. Press the A pad to select HI for normal broiling or press
the V pad to select Lo for low temperature broiling.
3. For optimum browning results, remove the broiler pan
and preheat the broil element for 3 minutes.
4. Broil with the oven door opened to the broil stop position
(opened about 6-inches). Tum meat once about half way
through cooking. Check for doneness by cutting a slit in
the meat near the center for desired color.
5. At the end of cooking, remove the broiler pan and press
the CANCEL pad to cancel the broil operation. The
current time of day will reappear in the display.
Use HI BROIL for most broil operations. Select Lo BROIL
when broiling longer cooking foods such as poultry. The
lower temperature allows food to cook to the well done stage
without excessive browning. Cooking time will increase ff Lo
BROIL is selected.
Broil times will increase if oven is installed on a 208-volt
circuit.
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BACON #4 Well Done 6 to 10
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CHICKEN LO BROIL
Pieces #3 or #4 Well Done 30 to 45
"FISH I i i::,:,' ! " : : ' .........
Fillets .... ? i :i! :i: #4::::: :::: : t : : Faky 8to12
Steaks, 1-inch thick .... ........ :: ' ' :
.............. ...... .,, #4 Flaky 1o to 15
GROUND BEEF PATTIES
314-inch thick
.... HAM SUCE, precooked : :
1/2-inch thick .... : .....
PORK CHOPS
1-inch thick
#4 Well Done
#4 Well Done
The top rack position is position #5.
** Broiling times are approximate and may vary depending on the meat.
15to 18
8to 12
22 to 26