Recommended Broiling Guide - LG LSE3090ST Owner's Manual

RECOMMENDED BROILING GUIDE

The size, weight, thickness, starting temperature, and
your preference of doneness will affect broiling times.
This guide is based on meats at refrigerator temperature.
Broiling Chart
Well Done ½ to ¾" thick
Rare 1" thick
1 to 1½ lbs.
Well Done
Rare 1½" thick
2 to 2½ lbs.
Well Done
1 whole cut up
2 to 2½ lbs.,
split lengthwise
2 Breasts
10 to 12 oz. each
¼ to ½" thick
½" thick
(precooked)
2 (½" thick)
Well Done 2 (1" thick) about
1 lb.
2 (1" thick) about
Well Done 10 to 12 oz.
2 (1½" thick)
Well Done about 1 lb.
2 (1" thick)
about 1 lb.
7–9 3–5
6 2–3
7 2–3
D 10
D 12
D
C 20
C 20 6–10
C Do not turn
over.
5
D 5 3–5
7
D 9–10 7–9
6
7–9
11 9
13 9–11
D
D 9
USING THE OVEN
broiled at once.
Steaks less than 1" thick cook through
before browning.
Pan frying is recommended. Slash fat.
Cut through back of shell. Spread open.
Brush with melted butter before broiling
and after half of broiling time.
Handle and turn very carefully. Brush with
lemon butter before and during cooking,
if desired.
Increase time 5 to 10 minutes per side for
Slash fat.
Slash fat.
Grease pan. Brush steaks with melted
butter.
27