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26
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, shown as 550°. The suggested broil set-
tings are recommendations only. Increase or decrease broiling
times or move to a different rack position to suit for doneness.
The Broil function temperature may be set at any temperature
between 400°F (205°C) and 550°F (288°C).
To set Broil:
1. Arrange the oven racks when cool. For optimum browning
results, preheat oven for 2 minutes before adding food.
2. Position cookware in oven. Leave door open at broil stop
position.
3. Press Broil. 550° will appear in display.
4. Enter temperature with numeric keys or press or
until the desired temperature appears in the display.
Press START to accept.
5. Broil on one side until food is browned. Turn and broil food
on other side. When finished broiling, press STOP.
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 1-844-553-6667 and order broil pan kit
5304442087.
• When broiling, always pull the oven rack out to the stop
position before turning or removing food.
Figure 5: Door open for broiling
Figure 6: Broiler pan and
insert
Figure 7: Rack positions
7
1
2
3
4
5
6
7
Table 2: Suggested Broil Settings
1
Food Rack Position Setting
Cook time in minutes
1st side 2nd side
DonenessYou
Steak, 1 inch thick
7th
1
550°
54Rare
Steak, 1 inch thick
6th or 7th
550°
86Medium
Steak, 1 inch thick
5th or 6th
550°
11 10 Well
Pork Chops, 3/4 inch thick
5th
550°
12 8 Well
Chicken, bone-in
5th
400°
25 15 Well
Chicken, boneless
5th
400°
108Well
Fish
5th
550°
as directed Well
Shrimp
4th
550°
as directed Well
Hamburger, 1 inch
7th
1
550°
54Rare
Hamburger, 1 inch
6th or 7th
550°
86Medium
Hamburger, 1 inch
5th or 6th
550°
11 10 Well
1.For steaks, cook times are suggestions and should only be used as a guide. The USDA states, "Rare fresh beef is popular, but you should know that cooking it to
only 140° means some food poisoning organisms may survive." (Source; Safe Food Book, Your Kitchen Guide USDA) The lowest temperature recommended by
the USDA is 145° for medium rare fresh beef. For well done 170°.
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