LG LRGL5821 Series Owner's Manual page 35

R e c o m m e n d e d B r o i l i n g Gu i d e
The size, weight, thickness, starting temperature, and 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.
F o o d Q u a n t i t y a n d / o r T h i c k n e s s
Gr o u n d B e e f 1 lb. (4 patties)
1 / to 3 / " thick
2 4
B e e f St e a k s
Rare
1" thick
Medium
1 to 1 1 / lbs.
2
Well Done
Rare
1 1 / " thick
2
Medium
2 to 2 / lbs.
1
2
Well Done
T o a s t
1 to 9 pieces
C h i c k e n
1 whole 2 to 2
split lengthwise
4 bone-in breasts
F i s h F i l l e t s 1 / to 1 / " thick
4 2
Ha m Sl i c e s 1" thick
(precooked) 1 / " thick
2
P o r k c h o p s 2 ( 1 / " thick)
2
Well Done
2 (1" thick) about 1lb.
La m b C h o p s
Medium
2 (1" thick) about
10 to 12 oz.
Well Done
Medium
2 ( 1 / " thick) about 1lb.
2
Well done
B a c o n 1 / lb. (about 8 thin slices)
2
Lo b s t e r T a i l s 2-4
6 to 8 oz. each
• This guide is only for reference. Adjust cook time according to preference.
NO T E
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase the risk of food-
borne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
• Ground meat : 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)
R a c k F i r s t Si d e
P o s i t i o n ( m i n u t e s )
6 4-6
6 7
6 12
6 13
4 10
4 12-15
4 25
5 1-2
2 35-40
1 / lbs.,
2
2 25-30
5 7-8
3 10
4 7
4 10
4 13
5 6
5 10
5 10
5 17
4 8
3 13-16
Se c o n d
Si d e C o m m e n t s
( m i n u t e s )
Space evenly. Up to 9 patties may be
3-5
broiled at once.
Steaks less than 1" thick cook
through before browning. Pan frying is
5
recommended. Slash fat.
5-6
8-9
6-7
10-12
16-18
1-2
25 Brush each side with melted butter.
Broil skin-side down.
10-15
6 Handle and turn very carefully.
Brush with lemon butter before and during
cooking, if desired.
5 Increase time 5 to 10 minutes per side for
4 1 1 / " thick or home-cured ham.
2
8 Slash fat.
8-9
Slash fat.
4-7
10
4-6
12-14
3 Arrange in single layer.
Do not Cut through back of shell. Spread open.
turn over. Brush with melted butter before broiling
and after half of broiling time.
OPERATION 3 5