Loading ...
Loading ...
Loading ...
15
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.
(Table 2)
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 6). Do not use the broil pan without the
insert. Do not cover the broil pan insert with foil. The exposed
grease could catch fire. To purchase them, call Sears at 1-800-
4-MY-HOME (1-800-469-4663) and order broiler pan kit
5304442087.
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 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, leave the oven door
closed 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. Arrange the interior oven rack.
2. Press Broil. If a lower broil temperature is desired (minimum
broil temperature setting is 400°F), press the desired
temperature before continuing. Close the oven door.
3. Preheat the oven for 5 minutes.
4. Place the broiler pan insert on the broiler pan. Then place
the food on the broiler pan insert. Be sure to center the
broiler pan directly under the broiler element...
Important: When broiling foods, keep the oven door closed.
Broiling is direct heat cooking and will produce some smoke. If
smoke is excessive, place food further away from the broil
element. Always watch food carefully to prevent burning
Figure 6: Broil pan and insert
Table 2: Suggested broil temperature settings
Food item Rack Position Temperature Cook time
1st side 2nd side
Doneness
Steak 1” thick 3rd or 4th 550°F 6:00 4:00 Rare
3rd or 4th 550°F 7:00 5:00 Medium
Pork Chops 3/4 “thick 3rd or 4th 550°F 8:00 6:00 Well
Chicken - Bone In 3rd 450°F 20:00 10:00 Well
Chicken Boneless 3rd or 4th 450°F 8:00 6:00 Well
Fish 3rd 500°F 13:00 - Well
Shrimp 3rd 550°F 5:00 - Well
Hamburger 1” thick 3rd or 4th 550°F 9:00 7:00 Medium
3rd or 4th 550°F 10:00
8:00
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 poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA). The lowest temperature
recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).
Loading ...
Loading ...
Loading ...