24
Setting Oven Controls
Setting Broil
T
he 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 and 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 (
). 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
the oven.
Should an oven fire occur, close the oven door
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.
2. Press Upper or Lower Oven. Press
. The oven will begin
the broil function at 550°F (288°C). If a lower broil temper-
ature is desired (minimum broil temperature setting is
400°F), enter the desired temperature with the numeric
keys.
3. Preheat the oven for 2 minutes when broiling in the upper
oven, and preheat for 5 minutes when using the lower oven.
Preheat oven with door closed.
4. Once the oven is preheated, place the broiler pan insert on
the broiler pan. Then place the food on the broiler pan
insert 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 open to the broil stop position
when broiling (
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 press
.
Note: If a broiler pan and insert were 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.
Figure 30: Broil pan and insert (L) Broil Stop position (R)
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 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)
