Kenmore 970-5984 - Manual (Page 18)

Setting Oven Controls
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).
Be aware that the suggested broil settings table (Fig. 3) are
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.
Example; 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 cookware in oven. Leave the oven door open at
the broil stop position when broiling (See Fig. 2).
3. Press Broil key pad.
4. Press START .
5. Broil on one side until food is browned; turn and broil on
other side.
6. When finished broiling press
stop .
To cancel Broil at anytime press
stop .
Fig. 1
ii WARNING j Should an oven fire occur, close the oven
door and turn the oven OFF. If the fire continues, use a fire
extinguisher. DO NOT put water or flour on the fire. Flour
may be explosive.
ik CAUTION I Always use pot holders or oven mitts when
using the oven. When cooking, the oven interior, exterior,
oven racks and cooktop will become very hot which can
cause burns
Important notes:
• Always arrange oven racks when the oven is cool.
• For best results when broiling, use a quality broil pan
along with a broil pan insert. A broil pan is designed to
drain the fat from the food, help avoid spatter and
reduce smoking.
• When broiling, always pull the oven rack out to the stop
position before turning or removing food.
• Cook Time or Delay Start will not operate with the Broil
function.
Suggested broil settings table (electric oven)
Food Rack position Setting Cook time in minutes
Steak 1” thick
Steak 1” thick
Steak 1” thick
Pork chops 3/4” thick
Chicken-bone in
Chicken-boneless
Fish
Shrimp
Hamburger 1” thick
Hamburger 1” thick
*Use the off-set rack only in rack position 7.
Fig. 1) 1st side 2nd side Doneness
6th or 7th* 550°F 6 4 Medium
6th or 7th* 550°F 7 5 Medium-well
6th or 7th* 550°F 8 7 Well
6th 550°F 8 6 Well
5th 450°F 20 10 Well
6th 450°F 8 6 Well
6th 550°F - as directed - Well
5th 550°F - as directed - Well
7th* 550°F 9 7 Medium
6th 550°F 10 8 Well
Fig. 3
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