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18
Oven Controls
Setting Broil
Use the Broil function to cook meats that require direct exposure
to heat for optimum browning results. The Broil function is fac-
tory preset to broil at 550 °F.
The suggested broil settings found in
Table 3 below are recom-
mendations only. Increase or decrease broiling times, or move to
a different rack position to suit for doneness. If the food you are
broiling is not listed in the table, follow the instructions provided
in your cookbook and watch the item closely.
To set Broil:
1. Arrange the oven racks when cool. For optimum browning
results, preheat oven for two minutes before adding food. If
using multiple racks, arrange food on the racks as seen in
Figure 9.
2
. Position cookware in oven. Close oven door when broiling.
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 and release arrow key.
5. Turn and broil food on other side.
6. When finished broiling or to cancel at any time, press .
Always use pot holders or oven mitts when using
the oven. When cooking the oven interior, oven racks and
cooktop will become very hot which can cause burns.
Should an oven fire occur, close the oven door
and turn the oven off. If fire continues, use a fire extinguisher. Do
not put water or flour on fire. Flour may be explosive.
I
mportant notes:
• Always arrange oven racks when the oven is cool.
•
Do not use a broil pan without the broil pan insert. It is
designed to drain the grease from the food and help avoid
splatter and reduce smoking. Do not cover insert with foil.
• When broiling, always pull the oven rack out to the stop
position before turning or removing food.
•
To purchase broil pan and insert call Sears at
1-800-4-MY-HOME® (1-800-469-4663) and order broiler
kit 5304442087.
STOP
Figure 10: Broiler pan and
insert
Figure 11: Rack positions
1
2
3
5
4
Table 3: Suggested Broil Settings
1
Food
Rack Position Setting
Cook time in minutes
1st side 2nd side
Doneness
Steak, 1 inch thick
4th or 5th
2
Hi 8 6 Medium
Steak, 1 inch thick
4th or 5th
2
H
i 10 8 Medium-well
Steak, 1 inch thick
4th or 5th
2
Hi 11 10 Well
Pork Chops, 3/4 inch thick 4th Hi 12 8 Well
Chicken, bone-in 4th Lo 25 15 Well
Chicken, boneless 4th L
o 10 8 Well
Fish 4th Hi as directed Well
Shrimp 3rd Hi as directed Well
Hamburger, 1 inch 4th or5th H
i 12 10 Medium
1.Cook times are suggestions and should only be used as a guide.
2.Use offset rack (if available) only in rack position 5.
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