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Setting Oven
Controls
Setting Broil
The Broil key controls
the broil feature.
When
broiling,
heat
radiates
downward
from the oven broiler
for even coverage.
The broil temperature
may be set between
400°F
(205°C)
and
550°F
(288°C).
The broil pan and broil pan insert used together
allow dripping
grease
to drain
and be kept away
from
the high heat of the
oven broiler
(Figure
28). Do not use the broil
pan without
the
insert. Do not cover the broil pan insert with foil. The exposed
grease
could catch fire.
The broil burner
may appear
to have cooled
after
it has been turned
off. The burners
may still be hot and
burns may occur
if these burners are touched
before
they have
cooled
sufficiently.
Always
wear oven mitts when working
with a
hot oven.
Should an oven fire occur, leave the 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.
Figure 28:
Broil pan and insert (L) Broil Stop position
(R)
To set the
oven
to broil
at 550°F.
1.
Place the broiler
pan insert on the broiler
pan. Then place
the food
on the broiler
pan insert. Arrange
the interior
oven
rack and place the broiler
pan on the rack. Be sure to center
the broiler
pan directly
under the broiler
element.
Make
sure
the oven door is in the broil stop position
(Figure 28).
Preheat
the oven for 2 minutes. When
broiling
in the top
position
(4) use offset
rack.
2.
Press Broil.
3.
If a lower broil temperature
is desired
(minimum
broil
temperature
setting
is 400°F),
press the desired
tempera-
ture before
continuing
to step 5.
4.
Press _.
The oven will begin
the broil function.
Figure 29:
Broil set for maximum
heat
5.
Broil on one side until food
is browned.
Turn and cook on the
second
side, season and serve.
Note: Always
pull the rack out to the stop position
before
turning
or removing
food.
6.
To cancel
broiling
or if finished
broiling
press O.
Important
note:
If a broiler
pan and insert are not supplied
with
this appliance,
they may be purchased
from Sears. Order
by
calling
1-800-4-MY-HOME
(1-800-469-4663)
and order
broiler
pan kit 5304442087.
Food item
Rack Position
Steak
1" thick
3rd or 4th _
3rd
or 4th _
Pork Chops
3/4
"thick
3rd
or 4th _
Chicken
- Bone In
3rd
Chicken
Boneless
3rd
or 4th _
Fish
3rd
Shrimp
3rd
Hamburger
1" thick
Temperature
550°F
(288°C)
550°F
(288°C)
550°F
(288°C)
450°F
(232°C)
450°F
(232°C)
500°F
(260°C)
550°F
(288°C)
3rd
or 4th _
550°F
(288°C)
3rd
or 4th _
550°F
(288°C)
_:When broiling
in the top oven rack position
use an offset
oven rack.
1st side
6:00
7:00
8:00
20:00
8:00
Cook
time
2nd
side
4:00
5:00
6:00
10:00
6:00
As directed
As directed
9:00
7:00
10:00
8:00
Internal
Temperature
145°F (63°C) _
160°F (71°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
Doneness
Medium-Rare
Medium
Well
Well
Well
Well
Well
Medium
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
poi-
soning 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 (77°C)
20
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