LG LDG3037ST Owner's Manual page 26

26 HOWTO USE
BROILING CHART
SEe/
CUt Thickness
Tenderloin/Filet
NY Strip Steak/Strip-
loin
Ribeye/Detmonico
Bone-In Steaks
Skirt Steak
Flank Steak
Flank Steak
Hamburgers
1 1/2"
2"
3/4"- 1"
1 1/2"
3/4"- 1"
1 1/2"
3/4"- 1"
1 1/2"
1/2"-3/4"
1 1/2"
3/4" thick
Doneness
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
Medium Rare
Medium
Medium Well
Wetl Done
setting
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High
Comments
• Steaks and chops should always be
allowed to rest for 5 minutes before
you cut into them and begin eating.
This allows the heat to distribute
evenly through the food and creates
a more tender and juicy result
• For very thick pieces of meat, con-
sider removing them from the fridge
30 minutes prior to cooking. This
wilt hetp them cook more quickly,
more evenly, and wilt produce less
smoke. Please note that cooking
times will likely be shorter than the
times indicated in this above chart.
For bone-in steaks or chops that
have been "Frenched" (a portion of
meat removed from the bone), wrap
the exposed sections of bone in foil
to reduce burning.