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).
The suggested broil settings table (Table 2) are recommenda- tions 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.
Important note:
•Always arrange oven racks when oven is cool.
•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.
Oven Controls
To set Broil with the default broil oven temperature of 550°F:
1.Arrange the oven racks when cool. For optimum browning results, preheat oven for 5 minutes before adding food.
2.Position bakeware in oven to the preferred rack position. (Figure 15).
3.Press Broil.
4.Press 
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5.Broil on one side until food is browned; turn an broil other side until done to your satisfaction.
6.When finished broiling press 
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7.To cancel Broil at any time press 
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5 
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• When broiling, always pull the oven rack out to the stop | Figure 15: Broil rack positions |
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position before turning or removing food. Note: A broiler |
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pan and insert are not supplied with this appliance. To |
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purchase them, call Sears at |
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Table 2: Suggested Broil Settings |
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Food |
| Rack Position |
| Setting |
| Cook Time in minutes |
| Preparation | |
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| 1st side | 2nd side |
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Steak 1” thick |
| 4th or 5th |
| 550°F |
| 6 | 4 |
| Medium |
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Steak 1” thick |
| 4th or 5th |
| 550°F |
| 7 | 5 |
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Steak 1” thick |
| 4th or 5th |
| 550°F |
| 8 | 7 |
| Well |
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Pork chops 3/4” thick |
| 4th |
| 550°F |
| 8 | 6 |
| Well |
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Chicken (bone in) |
| 3rd |
| 450°F |
| 20 | 10 |
| Well |
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Chicken (boneless) |
| 3rd |
| 450°F |
| 8 | 6 |
| Well |
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Fish |
| 5th |
| 550°F |
| - as directed - |
| Well | |
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| - as directed - |
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Shrimp |
| 4th |
| 550°F |
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| Well | ||
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Hamburger 1” thick |
| 5th* |
| 550°F |
| 9 | 7 |
| Medium |
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Hamburger 1” thick |
| 4th |
| 550°F |
| 10 | 8 |
| Well |
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15