Recommended Broiling Guide - LG LSE309OST Owner's Manual

USING T HE OVEN
27
RECOMMENDED BROILING GUIDE
The size, weight, thickness, starting temperature, and
your preference of doneness will affect broiling times.
This guide is based on meats at refrigerator temperature.
For best results when broiling, use a pan designed for
broiling (refer to Fig.l)
Fig.1
Broiling Chart
Quantity and/or
Thickness
Ground Beef 1 lb. (4 patties)
Well Done 1/2to 3A'thick
Beef Steaks
Rare
Medium
Well Done
1"thick
1 to 11/2 Ibs.
11/S'thick
2 to 21/2Ibs.
Rare
Medium
Well Done
Shelf
position
nrStS de
Time I min:}
7-9
Second Side
Time (mira)
3-5
Comments
Space evenly. Up to 8 patties may be
broiled at once.
F
F
F
D
D
D
6
7
8
10
12
14
2-3
2-3
3-4
4-6
6-8
8-10
Steaks less than 1"thick cook through
before browning.
Pan frying is recommended. Slash fat.
Chicken 1 whole cut up C 20 6-8 Broil skin-side-down first.
2 to 21/2Ibs.,
split lengthwise
2 Breasts C 20 6-10
Lobster Tails 2-4 C 12-14 Do notturn Cutthrough back of shell. Spread open.
10 to 12 oz. each over. Brush with melted butter before broiling
and after half of broiling time.
Fish Fillets 1/4to 1/2"thick E 5 3-4 Handle and turn very carefully. Brush with
lemon butter before and during cooking,
if desired.
Ham Slices 1/2"thick D 5 3-5 Increase time 5 to 10 minutes per side for
(precooked) 11/2"thick or home-cured ham.
Pork Chops 2 (1/2"thick) E 7 6-8 Slash fat.
Well Done 2 (1"thick) about D 9-10 7-9
lib.
Slash fat.
Lamb Chops
Medium
Well Done
Medium
Well Done
2 (l"thick) about
10to 12 oz.
2 (11/2" t hick)
about 1 lb.
E
E
E
E
6
8
11
13
4-6
7-9
9
9-11
Salmon Steaks 2 (1 "thick) D 8 3-4 Grease pan. Brush steaks with melted
4 (1 "thick) D 9 4-6 butter.
about 1 lb.