Recommended Broiling Guide - LG LRE3021ST Owner's Manual

24
USING THE OVEN

RECOMMENDED BROILING GUIDE

The size, weight, thickness, starting temperature, and your preference of doneness will a ect broiling times. The following
guide is based on meats at refrigerator temperature.
Broiling chart
Food Quantity and/or
Thickness
Ground Beef 1 lb. (4 patties)
1/2 to 3/4" thick
Well Done
Beef Steaks
1" thick
1 to 11/2 lbs.
Rare
Medium
Well Done
1 1/2"thick
Rare
2 to 2 1/2 lbs.
Medium
Well Done
Chicken 1 whole cut up
2 to 21/2 lbs., split
lengthwise 2 Breasts
Lobster Tails
2–4
10 to 12 oz. each
Fish Fillets 1/4 to 1/2" thick
Ham Slices
1/2" thick
(precooked)
Pork Chops
2 (1/2" thick)
Well Done 2 (1" thick) about 1 lb.
Lamb Chops 2 (1" thick) about
10 to 12 oz.
Medium
Well Done
Medium 2 (11/2" thick)
about 1 lb.
Well Done
Salmon 2 (1" thick)
4 (1" thick)
Steaks
about 1 lb.
*This chart is for reference only. Adjust cook time according to your preference.
Shelf First Side Second Side
Position Time (min.) Time (min.)
G 4-5 3-4
F 4 2-3
F 5 3-4
F 6 4-5
D 10 4-6
D 12 6-8
D 14 8-10
C 20 6-8
E 8-9 5-6
C 12-14 Do not turn
over
E 5 2-4
E 5 2-4
E 7 4-6
D 9-10 6-8
E 6 4-6
E 8 7-9
E 11 9
E 13 9-11
E 7-8 4-6
D 9 4-6
*o set rack
Comments
Space evenly. Up to 8 patties
may be broiled at once.
Steaks less than 1" thick cook
through before browning.
Pan frying is recommended.
Slash fat.
Broil skin-side-down rst.
Cut through back of shell.
Spread open.
Brush with melted butter
before broiling and after half
of broiling time.
Handle and turn very care-
fully. Brush with lemon butter
before and during cooking, if
desired.
Increase time 5 to 10 minutes
per side for 1 1/2" thick.
Slash fat.
Slash fat.
Grease pan. Brush steaks with
melted butter.