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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.
The Broil function
temperature
may
be set at
any temperature
between
400°F
(205°C)
and
550°F
(288°C).
To set Broil with
the default
broil
oven temperature
of 550°F:
1.
Arrange
the oven racks
when
cool.
For optimum
browning
results,
preheat
oven for 2 minutes
before
adding
food.
Press Broil.
2.
Position
bakeware
in oven. Leave
door
open at the broil
stop
position
(Figure
32).
3.
Press START. To set to a lower
broil temperature,
press and
hold the
Down
arrow
key until the desired
temperature
is reached.
The
lowest
setting
the oven control
will accept
for Broil is 400°F.
To
adjust
the Broil temperature,
press
Broil again
and then
the Up or
Down
arrow
key to set the desired
temperature.
4.
Broil on one side until food
is browned;
turn an broil
other side until
done
to your
satisfaction.
5.
When
finished
broiling,
press STOP.
6.
To cancel
Broil at any time,
press STOP.
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.
•
For best results
when
broiling,
use a broil
pan with
broil
pan insert
designed
to drain
the fat from
the food
and help
avoid
spatter
and reduce
smoking
(Figure
33). To purchase
them,
call
Sears at 1-
800-4-MY-HOME
(1-800-4663)
and order
broil
pan kit
5304442087.
•
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
using the
oven. When
cooking,
the oven interior,
oven racks,
and cooktop
will
become
very
hot which
can cause burns.
Should
an oven fire occur, close the oven door
and
turn the oven off. If the fire continues,
use a fire extinguisher.
Do not put
water
or flour
on fire.
Flour may
be explosive.
Figure 32:
Broil stop position
Figure 33:
Broiler pan/insert
Figure 34:
Rack positions
Table
4:
Food
Steak, 1 inch thick
Suggested
Broil Settings 1
Doneness
Rack Position
Setting
550°F (288°C)
Cook
time
in minutes
1st side
2nd
side
5th
4th
7th 3
7th 3
5th or 6th
Internal Temperature
Rare 2
7th 3
4
4
135°F (57°C)
Medium
7th 3
8
6
145°F (63°C)
Medium-well
5th or 6th
10
8
160°F (71°C)
Well
5th or 6th
11
10
170°F (77°C)
Pork Chops, 3/4
inch thick
Medium
7th 3
550°F (288°C)
8
6
145°F (63°C)
Well
5th
12
8
170°F (77°C)
Chicken, bone-in
Well
5th
450°F (232°C)
25
15
170°F (77°C)
Chicken, boneless
10
8
170°F (77°C)
Fish
Well
550°F (288°C)
as directed
170°F (77°C)
Shrimp
Well
550°F (288°C)
as directed
170°F (77°C)
Hamburger,
1 inch
550°F (288°C)
4
4
6
6
12
10
Rare 2
Medium
Medium-well
135°F (57°C)
145°F (63°C)
160°F (71°C)
1.
Cook
times
are suggestions
and
should
only
be used
as a guide;
depending
on your
preference
you may
increase
or decrease
cooking
times
and
change
rack
positions.
If the food
you
are cooking
is not listed
in the table,
follow
your
recipe
and
watch
the food
closely.
2.
Consuming
raw
or undercooked
meats,
poultry,
seafood
or shellfish
may
increase
your
risk of foodborne
illness.
3.
Use the offset
or half
racks
(if available)
in the top
position.
24
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