Frozen Meal(Upper Oven Only) - LG PrintProof WDEP9423 Series Owner's Manual

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Owner's manual (109 pages)

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Table Of Contents

Table of Contents

Food

2 (1" thick)

about 10 to 12

Lamb Chops

2 (1

about 1lb

2 (1" thick)

Salmon Steaks

4 (1" thick) about 1 lb

• 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: 160 ℉ (71.1 ℃)

- Poultry: 165 ℉ (73.9 ℃)

- Beef, veal, pork, or lamb: 145 ℉ (62.8 ℃)

- Fish / Seafood: 145 ℉ (62.8 ℃)

Tips for Broiling

Beef

• Steaks and chops should always be allowed to rest for five minutes before being cut into and eaten. This

allows the heat to distribute evenly through the food and creates a more tender and juicy result.

• Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes

prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when

broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart.

• For bone-in steaks or chops that have been frenched (all meat removed from around the bone), wrap the

exposed sections of bone in foil to reduce burning.

Seafood

• When broiling skin-on fish, always use the Lo broil setting and always broil the skin side last.

• Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause

the food to dry out.

• It is a good idea to rub a thin coating of oil on the surface of the broiling pan before cooking to reduce

sticking, especially with fish and seafood. You can also use a light coating of non-stick pan spray.

Vegetables

Toss your vegetables lightly in oil before cooking to improve browning.