13
Setting Oven Controls
Setting Broil
Use the broil function to cook meats that require direct exposure
to heat for optimum browning results. The Broil function is
factory preset to broil at 550°F. 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 5
). Do not
use the broil pan without the insert. Do not cover the insert with
foil; the exposed grease could catch fire.
Always use pot holders or oven mitts when
using the oven. The oven interior and exterior and oven racks
can become very hot and can cause burns.
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.
To set the oven to broil at 550°F.
1.
Arrange the interior oven rack to the desired broil position.
2. Press UPPER or LOWER OVEN.
3. Place the broiler pan and insert on the rack. Be sure to
center the broiler pan directly under the broiler element.
Press Broil. Close door and preheat the oven for 2 minutes.
4. Place the food on the broiler pan insert and center under
broil element.
5. If a lower broil temperature is desired (minimum broil
temperature setting is 400°F), press the down arrow until
desired temperature appears.
6. 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.
7. To cancel broiling or if finished broiling press
.
Important: If a broiler pan and insert are not supplied with this
appliance, they may be purchased from Sears. Call 1-844-553-
6667 and order broiler pan kit 5304442087.
Figure 5: Broil pan and insert (L); oven rack positions (R)
Food
Rack Position
Temperature
Cook time (minutes)
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick
4th*
550F (288ºC)
4
4
140ºF (60ºC)
Rare*
Steak 1” thick
4th*
550F (288ºC)
6
4
145ºF (63ºC)
Medium*
Steak 1” thick
4th*
550F (288ºC)
8
7
170°F (77ºC)
Well
Pork Chops 3/4” thick
4th
550F (288ºC)
8
6
170°F (77ºC)
Well
Chicken bone-in
4th
550F (288ºC)
20
10
170°F (77ºC)
Well
Chicken boneless
4th
550F (288ºC)
8
6
170°F (77ºC)
Well
Fish
3rd
550F (288ºC)
13
n/a
170°F (77ºC)
Well
Shrimp
3rd
550F (288ºC)
5
n/a
170°F (77ºC)
Well
Hamburger 1” thick
4th*
550F (288ºC)
4
4
140°F (60°C)
Rare*
Hamburger 1” thick
4th*
550F (288ºC)
9
7
145ºF (63ºC)
Medium
Hamburger 1” thick
4th*
550F (288ºC)
10
8
170°F (77ºC)
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 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. Broiling will produce some smoke. If
smoke is excessive, place the food further away from the broil element. Watch food carefully to prevent burning.
