LG LDG3037ST Owner's Manual page 27

HOWTO USE 2-/
BROILING CHART
CUt
Bone-in Chops
Salmon portion/
steak, skin-on
Salmon portion/
steak, skin-off
Halibut portion, skin-
off
Shrimp, skin on
Shrimp, skin off
Lobster tail
Pork Chop
Pork Tenderloin
Sausage
Ham slices
Breast, boneless,
skinless
Asparagus spears
Summer squash,
zucchini
Toast
English muffin
Size/
Thickness
6-8 oz.,
2 bone
3/4"- 1"
1 1/2"
3/4"- 1"
1 1/2"
3/4"- 1"
1 1/2"
< 10/tb.
10-20/lb.
21-30/lb.
< 10/tb.
10-20/lb.
21-30/tb.
1/3/lb.
1 "
12-16 oz.,
1.5"
1/4/tb., 1.5"
1/2" thick
1/2" - 3/4"
1/2" thick
1/2" strips
4 pieces
2 split
' Bro er
Doneness --i Setting
...... ...... j ........... ...........
$
÷o__ j.. _i]_
Well done Medium
Well done Medium
Well done Medium
Well done Medium
Well done Medium
Well done High
Well done ii High
Well done j_ High
Well done High
Well done High
Well done High
Well done High
Well done High
Well done High
Well done
Well done
Well done
High
High
High
Well done High
_ei[ .... High
High
High
Time J-
_c_ Comments
4-
7:00 6:00
6:00 j.. 4:00
8:00 4:00
(Flesh (Skin
side) side)
6:00 ._. 4:00
6:00 j_ 6:00
6:00 ._. 5:00
7:00 j_ 6:00
4:00 ._. 3:00
3:00 ._. 3:00
3:00 j.. 2:00
4:00 ._. 2:00
3:00 ._. 2:00
3:00 j.. 1:00
6:00 Do not
turn over
6:00 ._. 5:00
9:00 8:00
6:00 ._. 4:00
5:00 ._. 4:00
6:00 4:00
4:00 .1 3:00
7:00
1:00 ._. 1:00
• When broiling skin-on fish, always
use the Medium broil setting and
always broil the skin side last.
• Seafood is best consumed im-
mediately after cooking. Allowing
seafood to rest after cooking can
cause the food to dry out.
• It is a good idea to rub a thin coat-
ing of oil on the surface of the broil-
ing pan before cooking to reduce
sticking, especially with fish and
seafood. You can also use a light
coating of non-stick pan spray.
• Toss your vegetables lightly in oil
before cooking to improve brown-
ing.
This chart is only for reference. Adjust cook time according to your preference.
.-- @
NOTE
• Broiling times may be affected by the size, weight, thickness, starting temperature and your preference of doneness.
This guide is based on meats at refrigerated temperatures.
....... @ NOTE
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of foodborne 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