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11
Oven Controls
Setting Broil
Use the broil function to cook meats that require direct exposure
to radiant heat for optimum browning results. The Broil function
is factory preset to broil at 500°F (260ºC).
Should an oven fire occur, close the oven door
and turn the oven off. If the fire continues, use a Class B/C fire
extinguisher. 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, and oven
racks will become very hot which can cause burns.
Broiling Tips:
• Always broil with door closed. Be sure to pull the rack out to
the stop position before turning or removing food.
• Always use the broiler pan with the insert when broiling. It
allows the dripping grease to drain away from the high
heat of the broil element. Do not use the pan without the
insert. Do not cover the insert with aluminum foil. The
exposed grease could catch fire.
• The suggested broil settings (See Table 2 ) are recommen-
dations only. Adjust times or rack positions to suit for
doneness. If the food you are broiling is not listed in the
table, follow the instructions provided in your cookbook.
To set Broil:
1. Arrange the oven racks when cool.
2. Press Broil. The display will show
— —.
3. Press or until the desired broil setting level
appears in the display: nor for normal, hi for high, and lo
for low setting. For optimum browning results, preheat oven
for 2 minutes before adding food.
4. Place the insert on the broil pan, then place the food on the
broil pan insert (See Figure 6).
5. Broil on one side until food is browned. Turn and broil food
on the other side. Keep oven door closed when broiling.
6. When finished broiling or to cancel broil at any time, press
.
Important: If a broiler pan and insert are not supplied with this
appliance, they may be purchased from Sears. Call 1-844-553-
6667 and order broiler pan kit 5304442087.
Figure 6: Rack positions (L) and broiler pan (R)
STOP
STOP
Table 2: Suggested Broil Settings for Electric Ovens
Food Item Rack position* Temp
Cook time in minutes
1st side 2nd side
Internal Temp Doneness
Steak 1” thick 4th Hi 5 4 140°F (60°C)* Rare*
Steak 1” thick 4th Hi 6 4 160°F (71°C) Medium
Steak 1” thick 4th Hi 7 5 170°F (77°C) Medium-well
Pork chops 3/4” thick 4th Hi 8 6 170°F (77°C) Well
Chicken - Bone In 3rd Lo 20 10 170°F (77°C) Well
Chicken Boneless 4th Lo 8 6 170°F (77°C) Well
Fish 4th Hi as directed
as directed
Well
Shrimp 4th Hi Well
Hamburger 1” thick 4th Hi 4 4 140°F (60°C) Rare**
Hamburger 1” thick 4th Hi 9 7 160°F (71°C) Medium
Hamburger 1” thick 4th Hi 10 8 170°F (77°C) 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 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). All cook times shown are after 2 minutes of preheating.
Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from the element. Always watch food carefully to prevent
burning.
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