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21
Oven Controls
Setting Broil
Use the broil function to cook meats that require direct exposure
to flame heat for optimum browning results. The Broil function is
factory preset to broil at Hi. The suggested broil settings are
recommendations only. Increase or decrease broiling times or
move to a different rack position to suit for doneness.
To set Broil:
1. Arrange the oven racks when cool. For optimum browning
results, preheat oven for 5 minutes before adding food.
2. Position cookware in oven. Keep the oven door closed.
3. Press Broil. HI will appear in display.
4. Press or until the desired broil setting level
appears in the display. Press for HI broil or for
LO broil setting.
5. Press START. Broil on one side until food is browned. Turn
and broil food on other side. When finished broiling, press
STOP.
Important note:
When the oven door is opened, D-0 will appear in the display.
This is just a reminder that the door is open. This will not stop
any cooking function. Once the door is closed, the set tempera-
ture will reappear in the display.
Always use pot holders or oven mitts when using
the oven. When cooking, the oven interior, oven racks, and cook-
top 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 extin-
guisher. Do not put water or flour on fire. Flour may be explo-
sive.
Important notes:
• 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. 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.
Figure 16: Broiler pan/insert Figure 17: Rack positions
6
5
4
3
2
1
Table 3: Suggested Broil Settings
1
Food Rack Position Setting
Cook time in minutes
1st side 2nd side
Doneness
Steak, 1 inch thick
5th or 6th* Hi 8 6 Medium
Steak, 1 inch thick
4th or 5th* Hi 10 8 Medium-well
Steak, 1 inch thick
4th or 5th* Hi 11 10 Well
Pork Chops, 3/4 inch thick
5th Hi 12 8 Well
Chicken, bone-in
4th Lo 25 15 Well
Chicken, boneless
5th Lo 10 8 Well
Fish
5th Hi as directed Well
Shrimp
4th Hi as directed Well
Hamburger, 1 inch
5th or 6th Hi 12 10 Medium
For steaks, cook times are suggestions and should only be used as a guide.
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).
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