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20
Oven Controls
Setting Broil
Use the Broil function to cook meats that require direct exposure
to flame heat for optimum browning results. The Broil function is
factory 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 rack when cool. For optimum browning
results, preheat oven for two minutes before adding food.
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. Preheat for 2 minutes. Broil with the door closed.
6. Turn food over and broil on the other side.
7. When finished broiling or to cancel at any time, press .
Remember:
Broiling is direct heat cooking and will produce smoke. If smoke
is excessive, place food further away from the broil element.
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 fire continues, use a fire extin-
guisher. Do not put water or flour on fire. Flour may be explosive
and water can cause a grease fire to spread and cause personal
injury.
Important notes:
•Always arrange oven racks when the oven is cool.
•Do not use a broil pan without the broil pan insert. Inserts
are designed to drain the grease from the food and help
avoid splatter and reduce smoking. Do not cover 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 purchase broil pan and insert call Sears at
1-800-4-MY-HOME® (1-800-469-4663) and order broiler
kit 5304442087.
STOP
STOP
Figure 14: Broiler pan and insert Figure 15: Rack positions
1
2
3
5
4
Table 3: Suggested Broil Settings1
Food Rack Position Setting Cook time in minutes
1st side 2nd side
Internal
Temperature
Doneness
Steak, 1 inch thick 4th or 5th2Hi 8 6 145ºF (63ºC) Medium
Steak, 1 inch thick 4th or 5th2Hi 10 8 160ºF (71ºC) Medium-well
Steak, 1 inch thick 4th or 5th2Hi 11 10 170ºF (77ºC) Well
Pork Chops, 3/4 inch thick 4th Hi 12 8 170ºF (77ºC) Well
Chicken, bone-in 4th Lo 25 15 170ºF (77ºC) Well
Chicken, boneless 4th Lo 10 8 170ºF (77ºC) Well
Fish 4th Hi as directed 170ºF (77ºC) Well
Shrimp 3rd Hi as directed 170ºF (77ºC) Well
Hamburger, 1 inch thick 4th or 5th Hi 9 7 145ºF (63ºC) Medium
Hamburger, 1 inch thick 4th or 5th H10 8170ºF (77ºC) Well
1. Cook times are suggestions and should only be used as a guide. the USDA states, “Rare fresh beef is popular, but you should know that cooking it to only
140ºF (60ºC) means some food poisoning organisms may survive.” (Source: Safe Food Book: Your Kitchen Guide. USDA Rev. June 1985). The lowest tem-
perature recommended by the USDA is 145ºF (63ºC) for medium rare fresh beef, and 170ºF (77ºC) for well done.
2. Use an offset rack (if available) if you choose to use an oven rack in the top position. Watch food closely and check for desired doneness.
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