26
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 33
).
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 34
). 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 33: Broil stop position
Figure 34: Broiler pan/insert
Figure 35: Rack positions
1
2
3
4
5
6
7
Table 4:
Suggested Broil Settings
1
Food
Doneness
Rack Position
Setting
Cook time in minutes
1st side 2nd side
Internal Temperature
Steak, 1 inch thick
Rare
2
Medium
Medium-well
Well
7th
3
7th
3
5th or 6th
5th or 6th
550°F (288°C)
4
8
10
11
4
6
8
10
135°F (57°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
Pork Chops, 3/4 inch thick
Medium
Well
7th
3
5th
550°F (288°C)
8
12
6
8
145°F (63°C)
170°F (77°C)
Chicken, bone-in
Chicken, boneless
Well
5th
450°F (232°C)
25
10
15
8
170°F (77°C)
170°F (77°C)
Fish
Well
5th
550°F (288°C)
as directed
170°F (77°C)
Shrimp
Well
4th
550°F (288°C)
as directed
170°F (77°C)
Hamburger, 1 inch
Rare
2
Medium
Medium-well
7th
3
7th
3
5th or 6th
550°F (288°C)
4
6
12
4
6
10
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.
