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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 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.
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
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