22
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 25
). 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 or use potholders
when working with the 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.
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.
2. 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 25
). Preheat the oven for 2 minutes.
3. Press Broil.
4. If a lower broil temperature is desired (minimum broil
temperature setting is 400°F), enter the desired tempera-
ture before continuing to Step 5.
5. Press
. The oven will begin the broil function.
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
.
Note: If a broiler pan and insert are not supplied with this appli-
ance, they may be purchased from Sears at 1-800-4-MY-HOME
(1-800-469-4663) and order broiler pan kit 5304442087.
Figure 25: Broil pan and insert (L) Broil Stop position (R)
Figure 26: Broil set for maximum heat
Food item
Rack Position
Temperature
Cook time
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick
3rd or 4th*
550°F (288°C)
6:00
4:00
145°F (63°C)**
Medium-Rare
3rd or 4th*
550°F (288°C)
7:00
5:00
160°F (71°C)
Medium
Pork Chops 3/4 “thick
3rd or 4th*
550°F (288°C)
8:00
6:00
170°F (77°C)
Well
Chicken - Bone In
3rd
450°F (232°C)
20:00
10:00
170°F (77°C)
Well
Chicken Boneless
3rd or 4th*
450°F (232°C)
8:00
6:00
170°F (77°C)
Well
Fish
3rd
500°F (260°C)
As directed
As directed
170°F (77°C)
Well
Shrimp
3rd
550°F (288°C)
170°F (77°C)
Well
Hamburger 1” thick
3rd or 4th*
550°F (288°C)
9:00
7:00
160°F (71°C)
Medium
3rd or 4th*
550°F (288°C)
10:00
8:00
170°F (77°C)
Well
*When broiling in the top oven rack position use an offset oven rack.
* * 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 (77ºC)