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Oven Controls
Setting Broil
Use the broil function to cook meats that require direct exposure
to radiant heat for optimum browning results. The Broil feature is
factory preset to broil at 550°F. The Broil function temperature
may be set at any temperature between 400°F (205°C) and
550°F (288°C). Broil is only available in the upper oven.
The suggested broil settings in Table 4 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.
To set Broil with the default broil oven temperature of 550OF:
1. Arrange the oven racks when cool. For optimum browning
results, preheat oven for 2 minutes before adding food.
2. Press Upper Oven.
3. Press Broil.
4. Press START. Place the food in the oven, and be sure to close
the oven door when broiling.
5. Broil on one side until food is browned; turn and broil other side
until done to your satisfaction.
6. When finished broiling, press STOR Always pull the rack out to
the stop position before turning or removing food.
7. To cancel Broil at any time, press STOP.
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.
Table 4: Suggested broil settings 1, 2
Figure 50: 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 1-800-4-MY-HOME (1-
800-469-4663) and order broiler pan kit 5304442087.
Food
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
1. The U.S. Department of Ac
2,
Upper Oven Rack
Position
1st
1st
1st
1st
2nd
1st
1st
2nd
1st
1st
Setting
550°F/288°C
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
Cook Time in minutes
1st side
6:00
7:00
8:00
8:00
20:00
8:00
13:00
5:00
9:00
10:00
2nd side
4:00
5:00
7:00
6:00
10:00
6:00
n/a
n/a
7:00
8:00
Internal Temp
SeMing
135°F/57°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
170°F/77°C
145°F/63°C
170°F/77°C
Preparation
Rare
Medium
Well
Well
Well
Well
Well
Well
Medium
Well
riculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poison-
ing 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 beef medium 160°F, well done 170°F.
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.
23
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