LG LDG3017ST Owner's Manual page 169

28 HOWTO USE
BROILING CHART
Size/
Thickness
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
6-8 OZ.,
2 bone
3/4"- 1"
1 1/2"
3/4"- 1"
1 1/2"
3/4"- 1"
1 1/2"
< 10/lb.
10-20/lb.
21-30/lb.
< 10/lb.
10-20/lb.
21-30/lb.
1/3/tb.
Broiler
Doneness Setting
Medium
Wetldone
Wetldone
1 "
12-16 oz.,
1.5"
1/4/tb., 1.5"
1/2" thick
1/2" - 3/4"
Wetldone
Wetldone
Wetldone
Wetldone
Wetldone
Wetldone
Wetldone
Wetldone
Wetldone
Wetldone
Wetldone
High
Medium
Medium
Medium
Medium
Medium
Medium
High
High
High
High
High
High
High
Pork Chop Wetl done High
Pork Tenderloin Wetl done High
Wetldone
Wetldone
Wetldone
Wetldone
Browning, well
Browning, wetl
Browning, wetl
Sausage
Ham slices
Breast, boneless,
skinless
Asparagus spears
Summer squash,
zucchini
Toast
English muffin
1/2" thick
1/2" strips
4 pieces
2 split
High
High
High
High
High
High
High
Side 1 Side 2
7:00 6:00
6:00 4:00
8:00 4:00
(Flesh side) (Skin side)
6:00 4:00
6:00 6:00
6:00 5:00
7:00 6:00
4:00 3:00
3:00 3:00
3:00 2:00
4:00 2:00
3:00 2:00
3:00 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 3:00
7:00
1:00 1:00
2:00
• When broiling skin-on fish, always use the
Medium 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.
• Toss your vegetables lightly in oil before
cooking to improve browning.
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: I45°F