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 5). 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
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.
To set the oven to broil at 550°F.
1.Place the broiler pan insert on the broiler pan. Then place the food on the broiler pan insert.
2.Arrange the interior oven rack and place the broiler pan on the rack. Be sure to center the broiler pan directly under the broiler element. Preheat the oven for 5 minutes.
3.Press Broil.
4.If a lower broil temperature is desired (minimum broil temperature setting is 400°F), press the desired tempera- ture before continuing.
5.Press 
. The oven will begin the broil function and the broil icon will appear in the display..
6.Broil on one side until food is browned; turn and cook on the second side. Season and serve. Note: Always pull the rack out to the stop position before turning or removing food.
7.To cancel broiling or if finished broiling press 
.
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.
Figure 5: Broil pan and insert
Table 2: Suggested broil temperature settings
Food item | Rack Position | Temperature |
| Cook time | Doneness | |
|
|
| 1st side |
| 2nd side |
|
|
|
|
|
|
| |
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 |
|
|
|
|
|
|
|
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