LG LRG3091ST/03 Owner's Manual page 23

Broiling Chart
Broiling times will be affected by the size, weight, thickness, starting
temperature and your preference of doneness. This guide is based on
meats at refrigerated temperatures.
Quantity and/or
Food
Thickness
Ground Beef
1 lb. (4 patties)
Well Done 1 /2 to 3 /4 " thick
Beef Steaks
Rare 1" thick
Medium 1 to 1 1 /2 lb.
Well Done
Rare 1 1 /2 " thick
1 /2
Medium 2 to 2 lb.
Well Done
Bacon 1 /2 lb.
(about 8 thin slices)
Pork Chops
Well Done 2 ( 1 /2 " thick.)
2 (1" thick)
about 1 lb.
Lamb Chops
Medium 2 (1" thick) about
Well Done 10 to 12 oz.
Medium 2 (1 1 /2 " thick) about
Well Done 1 lb
Chicken 1 whole
2 to 2 1 /2 lbs.,
split lengthwise
4 bone-in breasts
Lobster Tails 2–4
6 to 8 oz. each
1 /4
Fish Fillets to 1 /2 " thick
Ham Slices
1" thick
1 /2
(precooked) " thick
This chart is only for reference. Adjust cook time according to your preference.
NOTE
The USDA(The United States Department of Agriculture) 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
Poultry: 165 °F
Beef, veal, pork, or lamb: 145 °F
Fish/seafood: 145°F
Rack First Side Second Side
Position Time (min.) Time (min.)
F 7~8 5-6
F 7 5
F 12 5-6
F 13 8-9
D 10 6-7
D 12-15 10-12
D 25 16–18
D 8 3
D 10 8
D 13 8~9
E 6 4–7
E 10 10
E 10 4-6
E 17 12-14
B 35-40 25
B 25-30 10-15
C 13–16 Do not turn
over.
E 7~8 6
C 10 5
D 7 4
HOW TO USE
G
F
E
Your oven has 7 rack
D
positions.
C
B
A
Comments
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.
Arrange in single layer.
Slash fat.
Slash fat.
Brush each side with melted butter.
Broil skin-side down.
Cut through back of shell. Spread open. Brush with
melted butter before broiling and after half of broiling
time.
Handle and turn very carefully. Brush with lemon
butter before and during cooking, if desired. Preheat
broiler to increase browning.
Increase time 5 to 10 minutes per side for 1
or home-cured ham.
23
1 /2 " thick