Samsung NX58*565 Series User Manual page 46

Operating the oven
Broiling guide
The size, weight, thickness, broiling temperature setting, and your preference of
doneness will affect the broiling time. The following guide is based on meats and/
or fish starting at refrigerator temperature.
Quantity
Rack
Food and/or
position* time (min.)
Thickness
Ground Beef
1 lb
(4 patties)
Well Done 6 or 7
0.5- to
0.75" thick
Beef Steaks
Medium 6
1" thick 1
to 1.5 lbs
Well Done 6
Medium 6
1.5" thick 2
to 2.5 lbs
Well Done 6
1 whole
cut-up 2 to
4
2.5 lbs Split
Chicken
lengthwise
2 breasts 5
46 English
1st side 2nd side
Comments
time (min.)
Space evenly. Up to 8
7-10 5-7 patties may be broiled at
once.
10-12 5-7 Steaks less than 1" thick
cook through before
12-14 6-8
browning.
15-18 14-17
Pan frying is
recommended.
18-22 17-19
Slash fat.
Broil skin-side-down first.
Spread open.
30-35 15-20
Brush with melted butter
before and halfway
through broiling.
15-20 7-12
Quantity
Rack
Food and/or
position*
Thickness
0.25- to
Fish Fillets 6
0.5" thick
Ham Slices
0.5" thick 6
(precooked)
Pork Chops
2 (0.5"
Well Done 6
thick)
Lamb Chops
Medium 2 (1" thick) 6
about 10 to
Well Done 6
12 oz
NOTE
* See illustration on page 34 for description of rack positions.
1st side 2nd side
Comments
time (min.) time (min.)
Handle and turn very
carefully.
6-10 3-4 Brush with lemon butter
before and during cooking,
if desired.
Increase time 5 to 10
7-10 5-6 minutes per side for 1.5"
thick or home-cured ham.
8-11 4-6 Slash fat.
8-12 5-8 -
10-16 7-11 Slash fat.