Manual

16
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).
The suggested broil settings table (Table 2) are recommenda-
tions only. Depending on cooking preferences you can increase
or decrease cooking times or move food to a different rack
position. If the food you are broiling is not listed in the table,
follow the instructions provided in your cookbook and watch the
item closely.
Should an oven fire occur, close the oven door
and turn the oven off. If the fire continues, use a fire extin-
guisher. Do not put water or flour on the fire. Flour may be
explosive.
Always use pot holders or oven mitts when
using the oven. When cooking, the oven interior, exterior, oven
racks and oven will become very hot which can cause burns.
Important note:
• Always arrange oven racks when oven is cool.
• For best results when broiling, use quality broil pan along
with a broil pan insert. A broil pan is designed to drain the
fat from food, helping to reduce smoking and avoid
splatter.
• When broiling, always pull the oven rack out to the stop
position before turning or removing food. Note: A broiler
pan and insert are not supplied with this appliance. To
purchase them, call Sears at 1-800-4-MY-HOME (1-800-
469-4663) and order broiler pan kit 5304442087.
To set Broil with the default broil oven temperature of 550°F:
1. Arrange the interior oven rack.
2. Press Broil. If a lower broil temperature is desired (minimum
broil temperature setting is 400°F), press the desired
temperature before continuing. Close the oven door.
3. Preheat the oven for 5 minutes.
4. Place the broiler pan insert on the broiler pan. Then place
the food on the broiler pan insert. Be sure to center the
broiler pan directly under the broiler element. Close the
oven door.
Important: Broiling is direct heat cooking and will produce some
smoke. If smoke is excessive, place food further away from the
broil element. Always watch food carefully to prevent burning.
Figure 16: Broil rack positions Figure 17: Broil pan and insert
1
2
3
5
4
Table 2: Suggested Broil Settings
Food Rack Position Setting
Cook Time in minutes
1st side 2nd side
Preparation
Steak 1” thick 4th or 5th 550°F 6 4 Medium
Steak 1” thick 4th or 5th 550°F 7 5 Medium-well
Steak 1” thick 4th or 5th 550°F 8 7 Well
Pork chops 3/4” thick 4th 550°F 8 6 Well
Chicken (bone in) 3rd 450°F 20 10 Well
Chicken (boneless) 3rd 450°F 8 6 Well
Fish 5th 550°F - as directed -
- as directed -
Well
Shrimp 4th 550°F Well
Hamburger 1” thick 5th* 550°F 9 7 Medium
Hamburger 1” thick 4th 550°F 10 8 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). The lowest temperature
recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).