LG LDG3037ST Owner's Manual page 27

BROILING CHART (LDG3037ST Only)
Size/
Cut
Thickness
1"
Tenderloin/Filet 1 1/2"
2"
3/4" - 1"
NY Strip Steak/Strip-
loin
1 1/2"
3/4" - 1"
Ribeye/Delmonico
1 1/2"
3/4" - 1"
Bone-In Steaks
1 1/2"
Skirt Steak 1/2"-3/4"
Flank Steak 1"
Flank Steak 1 1/2"
Hamburgers 3/4" thick
Broiler
Doneness
Setting
Side 1
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well Medium
Well Done Medium 10:00
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well Medium
Well Done Medium
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well Medium
Well Done Medium
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High 10:00
Medium Well Medium 10:00
Well Done Medium 10:00
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well High
Well Done High 10:00
Medium Rare High
Medium High
Medium Well High
Well Done High
Time
Side 2
5:00 3:00
5:00 4:00
6:00 4:00
6:00 5:00
6:00 4:00
7:00 4:00
7:00 5:00
7:00 6:00
7:00 5:00
8:00 6:00
8:00 10:00
12:00
5:00 3:00
5:00 4:00
6:00 4:00
6:00 5:00
6:00 5:00
7:00 6:00
allowed to rest for 5 minutes before
8:00 10:00
you cut into them and begin eating.
This allows the heat to distribute
8:00 12:00
evenly through the food and creates
5:00 3:00
a more tender and juicy result.
5:00 4:00
6:00 4:00
6:00 5:00
sider removing them from the fridge
6:00 5:00
30 minutes prior to cooking. This
7:00 6:00
will help them cook more quickly,
more evenly, and will produce less
8:00 10:00
smoke. Please note that cooking
8:00 12:00
times will likely be shorter than the
5:00 4:00
times indicated in this above chart.
6:00 5:00
7:00 6:00
8:00 7:00
have been "Frenched" (a portion of
8:00 8:00
meat removed from the bone), wrap
the exposed sections of bone in foil
8:00
to reduce burning.
12:00
15:00
4:00 3:00
5:00 3:00
5:00 4:00
6:00 4:00
7:00 5:00
8:00 6:00
8:00 8:00
9:00 9:00
8:00 6:00
8:00 8:00
9:00 9:00
10:00
5:00 3:00
5:00 4:00
6:00 4:00
6:00 5:00
27
HOW TO USE
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