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21
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 is provided for recommendations
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.
Always use pot holders or oven mitts when using
the oven. When cooking the oven interior, oven racks and cook-
top 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.
Important notes:
•Always arrange oven racks when the oven is cool.
•For best results when broiling, use a broil pan with broil pan
insert designed to drain the fat from the food and help
avoid spatter and reduce smoking.
•When broiling, always pull the oven rack out to the stop
position before turning or removing food.
Important note: To purchase broil pan and insert call Sears at 1-
844-553-6667 and order broiler kit 5304442087.
To set Broil
1. Arrange the oven racks when cool. For optimum browning
results, preheat oven for 5 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.
5. Press START. Broil on one side until food is browned. Turn
and broil food on other side. When finished broiling or
cancel at any time press .
STOPSTOP
6
5
4
3
2
1
Table 3: Suggested Broil Settings
Food Rack Position Setting Cook time in minutes
1st side 2nd side
Doneness
Steak, 1 inch thick 6th* Hi 6 5 Rare
Steak, 1 inch thick 5th or 6th* Hi 8 6 Medium
Steak, 1 inch thick 5th or 6th* Hi 10 8 Medium-well
Steak, 1 inch thick 5th or 6th* Hi 11 10 Well
Pork Chops, 3/4 inch
thick
5th Hi 12 8 Well
Chicken, bone-in 5th Lo 25 15 Well
Chicken, boneless 5th Lo 10 8 Well
Fish 5th Hi as directed Well
Shrimp 4th Hi as directed Well
Hamburger, 1 inch 5th or 6th Hi 12 10 Medium
Hamburger, 1 inch 6th Hi 6 6 Rare
For steaks, cook times are suggestions and should only be used as a guide. 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).
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