LG LDG3017ST Owner's Manual page 27

HOWTOUSZ 27
BROILING CHART
cut Size/
Thickness
1"
Tenderloin/Filet 1 1/2"
2"
3/4"- 1"
NY Strip Steak/Striploin
1 1/2"
3/4"- 1"
Ribeye/Delmonico
1 1/2"
3/4"- 1"
Bone-In Steaks
1 1/2"
Skirt Steak 1/2"-3/4"
Flank Steak 1"
Flank Steak 1 1/2"
3/4" thick
Hamburgers
Broiler
Doneness Setting
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
Medium Rare
Medium
Medium Wetl
Well Done
High
High
High
High
High
High
High
High
High
High
Medium
Medium
High
High
High
High
High
High
Medium
Medium
High
High
High
High
High
High
Medium
Medium
High
High
High
High
High
High
Medium
Medium
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
High
Time
Comments
5:00
5:00
6:00
6:00
6:00
7:00
7:00
7:00
7:00
8:00
8:00
10:00
5:00
5:00
6:00
6:00
6:00
7:00
8:00
8:00
5:00
5:00
6:00
6:00
6:00
7:00
8:00
8:00
5:00
6:00
7:00
8:00
8:00
10:00
10:00
10:00
4:00
5:00
5:00
6:00
7:00
8:00
8:00
9:00
8:00
8:00
9:00
10:00
5:00
5:00
6:00
6:00
3:00
4:00
4:00
5:00
4:00
4:00
5:00
6:00
5:00
6:00
10:00
12:00
3:00
4:00
4:00
5:00
5:00
6:00
10:00
12:00
3:00
4:00
4:00
5:00
5:00
6:00
10:00
12:00
4:00
5:00
6:00
7:00
8:00
8:00
12:00
15:00
3:00
3:00
4:00
4:00
5:00
6:00
8:00
9:00
6:00
8:00
9:00
10:00
3:00
4:00
4:00
5:00
• Steaks and chops should always be al-
lowed to rest for 5 minutes before you cut
into them and begin eating. This allows
the heat to distribute eventy through the
food and creates a more tender and juicy
result.
• For very thick pieces of meat, consider
removing them from the fridge 30 min-
utes prior to cooking. This will hetp them
cook more quickly, more evenly, and will
produce less smoke. Please note that
cooking times will likely be shorter than
the times indicated in this above chart.
• For bone-in steaks or chops that have
been "Frenched" (a portion of meat re-
moved from the bone), wrap the exposed
sections of bone in foil to reduce burning.