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Setting Oven Controls
Setting Broil
The Broil key controls the broil feature. When broiling, heat
radiates downward from the oven broiler for even coverage.
The broil temperature may be set between 400°F and 550°F.
The broil pan and broil pan insert used together allow dripping
grease to drain and be kept away from the high heat of the
oven broiler (Figure 31). Do not use the broil pan without the
insert. Do not cover the broil pan insert with foil. The exposed
grease could catch fire.
The broil burner may appear to have cooled
after it has been turned off. The burners may still be hot and
burns may occur if these burners are touched before they have
cooled sufficiently. Always wear oven mitts when working with a
hot oven.
Should an oven fire occur, close the oven door
and turn off the oven. If the fire continues, throw baking soda on
the fire or use a fire extinguisher. Do not put water or flour on
the fire. Flour may be explosive and water can cause a grease
fire to spread and cause personal injury.
To set the oven to broil at 550°F.
1. Place the broiler pan insert on the broiler pan. Then place
the food on the broiler pan insert.
2. Arrange the interior oven rack and place the broiler pan on
the rack. Be sure to center the broiler pan directly under the
broiler element. Make sure the oven door is open to the broil
stop position when broiling (Figure 31).
3. Press Upper or Lower Oven.
4. If a lower broil temperature is desired (minimum broil
temperature setting is 400°F), enter the desired tempera-
ture with the numeric keys before continuing to step 5.
5. Press (_). The oven will begin the broil function. Preheat
the oven for 2 minutes.
6. Broil on one side until food is browned. Turn and cook on the
second side. Season and serve.
Note: Always pull the rack out to the stop position before
turning or removing food.
7. To cancel broiling press_.
Note: If a broiler pan and insert were not supplied with this
appliance, they may be purchased from Sears. Order by calling
1-800-4-MY-HOME (1-800-469-4663) and order broiler pan kit
5304442087.
Figure 31: Broil pan and insert (L) Broil Stop position (R)
Food item Rack Position
Steak 1" thick 3rd or 4th*
3rd or 4th*
Pork Chops 3/4 "thick 3rd or 4th*
Chicken - Bone In 3rd
Chicken Boneless 3rd or 4th*
Fish 3rd
Shrimp 3rd
Hamburger 1" thick 3rd or 4th*
3rd or 4th*
Temperature
550°F (288°C)
550°F (288°C)
550°F (288°C)
450°F (232°C)
450°F (232°C)
500°F (260°C)
550°F (288°C)
550°F (288°C)
550°F (288°C)
*When broiling in the top oven rack position use an offset oven rack.
Cook time
1st side
6:00
7:00
8:00
20:00
8:00
2nd side
4:00
5:00
6:00
10:00
6:00
As directed
As directed
9:00 7:00
10:00 8:00
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)
Doneness
Medium-Rare
Medium
Well
Well
Well
Well
Well
Medium
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 poi-
soning 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)
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