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Setting Oven Controls
Setting Broil
Use the broil function to cook meats that require direct exposure
to radiant heat. If smoke appears when broiling, position food
one rack lower. The Broil feature is factory preset to broil at
550°1:. The Broil function temperature may be set at any temper-
ature between 400°F and 550°F (205°C to 288°C). The
suggested broil settings table in Table 3 are recommendations
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. Be sure to
close oven door when broiling.
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. Do not use the pan without the insert. Do not cover
the insert with foil - the exposed grease could ignite.
• When broiling, always pull the oven rack out to the stop
position before turning or removing food.
To set Broil with the default broil oven temperature of 550°F:
1. Arrange the oven racks when cool. For optimum browning
results, preheat oven for 5 minutes before adding food.
2. Position bakeware in oven to the preferred rack position (See
Figure 28).
3. Press Broil. Broil with oven door closed.
4. Press START•
5. Broil on one side until food is browned; turn and broil other side
until done to your satisfaction. Keep the oven door closed.
m
6. When finished broiling press stop"
Z To cancel Broil at any time press
Figure 28: Broil rack positions (L) and broil pan with insert (R)
If a broiler pan and insert are not supplied with this appliance
you may purchase them. Call Sears at 1-844-553-6667 and
order broiler pan kit 5304442087.
Table 3: Suggested Broil Settings
Food _ack Position
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork chops 3/4" thick
Chicken (bone in)
Chicken (boneless)
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
Cth or 5th*
Cth or 5th *
Cth or 5th _
4th _
3rd
3rd
5th_
4th _
4th *
4th
_etting
_50°F/288°C
_50°F/288°C
_50°F/288°C
_50°F/288°C
¢50°F/232°C
¢50°F/232°C
_50°F/288°C
_50°F/288°C
_50°F/288°C
_50°F/288°C
1st side
6
7
8
8
20
8
Cook Time in minutes
2ncl side
4
5
7
6
10
6
- as directed -
- as directed -
9 7
10 8 Well
Internal
Temperature
145°F (63°C) _
160°F (71°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
Preparation
Medium
Medium-well
Well
Well
Well
Well
Well
Well
Medium
*When broiling, use the offset or half rack only in the 5th (or top) position. * * 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 (77°C).
*Broiling is direct heat and will produce some smoke. If smoke is excessive, place food further away from the element. Always watch food carefully to prevent burn-
ing.
24
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