LG LRE6385ST Owner's Manual page 29

Broiling chart (For conventional broil model: LRE6383, LRE6321)
Item Cut
Beef Beef Steack 1 - 1 1/2 lbs., 1" thick
2 - 2 1/2 lbs., 1 1/2" thick Rare
Hamburger 1lb. (4 patties),
1/2" to 3/4" thick
Chicken 1 Whole cut up 2 - 2 1/2 lbs.
2 Breast 1/2" - 3/4"
Porks Pork Chops 2(1/2" thick)
2(1" thick)
about 1 lb.
Ham Slices 1/2" thick
(precooked)
Lamb Lamb Chops 2 (1" thick)
about 10 - 12 oz.
2 (1 1/2" thick)
about 1 lb.
Seafood Salmon Steaks 2 (1" thick)
4 (1" thick) about 1lb.
Fish Fillets 1/4" - 1/2" thick
Lobster Tails 2~4
10 - 12 oz. each
* This chart is only for reference. Adjust cook time according to your preference.
Broiling Tips
Beef
y Steaks and chops should always be allowed to rest for
five minutes before cutting into them and eating. This
allows the heat to distribute evenly through the food
and creates a more tender and juicy result.
y Consider removing thick pieces of meat from the
refrigerator 30 minutes prior to cooking. This will help
them cook more quickly and evenly, and will produce
less smoke when broiling. Please note that cooking times
will likely be shorter than the times indicated in the
Broiling Chart.
y 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.
Size / Thickness Doneness
Rare
Medium
Well done
Medium
Well done
Well done
Broiler
Broiler
Well done
Well done
Broiler
Medium
Well done
Medium
Well done
Broiler
Broiler
Broiler
Broiler
Broiler Rack
Time (min)
Setting Position
Side
1
Hi F 4
Hi F 5
Hi F 6
Hi D 10
Hi D 12
Hi D 14
Hi G 4 - 5
Hi C 20
Hi E 8 - 9
Hi E 7
Hi D 9 - 10
Hi E 5
Hi E 6
Hi E 8
Hi E 11
Hi E 13
Hi E 7 - 8
Hi D 9
Hi E 5
Hi C 12 - 14
Seafood
y When broiling skin-on fish, always use the Medium broil
setting and always broil the skin side last.
y Seafood is best consumed immediately after cooking.
Allowing seafood to rest after cooking can cause the food
to dry out.
y 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
y Toss your vegetables lightly in oil before cooking to
improve browning.
using the oven
Comments
Side
2
2 - 3 Steaks less than 1" thick cook
through before browning.
3 - 4
Pan frying is recommended.
4 - 5
Slash fat.
4 - 6
6 - 8
8 - 10
3 - 4 Space evenly. Up to 8 patties
may be broiled at once.
6 - 8 Broil skin-side-down first.
5 - 6
4 - 6 Slash fat.
6 - 8
2 - 4 Increase time 5 to 10 minutes
per side for 1 1/2" thick or
home-cure ham.
4 - 6 Slash fat
7 - 9
9
9 - 11
4 - 6 Grease pan. Brush steaks with
melted butter.
4 - 6
2 - 4 Handle and turn very care-
fully. Brush with lemon butter
before and during cooking, if
desired.
Cut throug back of shell.
Spread open. Brush with
melted butter before broiling
and after half broiling time.
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