LG LDG4315 Owner's Manual page 36

36 OPERATION
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.
Ground Beef
Well done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Fish Fillets
Ham Slices
(precooked)
Pork chops Well
Done
Lamb Chops
Medium
Well Done
Medium
Well done
Salmon Steaks
1 lb. (4 patties) 2 5-7 3-5
1/2to 3/4" thick
1" thick
1 to 11/2Ibs.
1lh" thick
2 to 21/2 Ibs.
1 whole cut up 2 to
21/2Ibs., split lengthwise
2 breasts
1/4to 1/2"thick
W' thick
1 (W' thick)
2 (1" thick) about lib.
2 (1" thick) about
10 to 12 oz.
2 (W' thick) about 1lb.
2 (1" thick)
4 (1" thick) about lib.
2
2
2
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
4-6 2-3
5-7 3-4
6-8 4-5
8 3-4
9 4-5
10 5-6
8-10 5-7
8-9
5
6-7
4-6
7-9
5-6
2-4
2-3
3-5
5-7
7-8 2-3
8-9 3-4
6-7 2-3
7-8 3-4
7-9 3-5
8-10 3-5
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 first.
Handle and turn very carefully.
Brush with lemon butter before and during
cooking, if desired.
Increase time 5 to 10 minutes per side for
1W' thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks with melted
butter.
• This guide is only for reference. Adjust cook time according to your preference.
_-- NOTE
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-
borne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
Ground beef, veal, pork, or lamb: 160 °F (71.1 °C)
• Poultry: 165 °F (73.9 °C)
Beef, veal, pork, or lamb: 145 °F (62.8 °C)
,, Fish / Seafood: 145 °F (62.8 °C)