LG LDE3015ST Owner's Manual - Page 26

Recommended Broiling Guide

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OPERATING INSTRUCTIONS 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. For best results when broiling, use a pan designed for broiling (refer to the Fig.1) NOTE: When doing the broil cook on the rack Fig.1 position 'E' in the lower oven, choose the offset rack provided for better cooking result. Broiling Chart (E : Standard rack, E*: Offset rack) Food Quantity and/or Thickness Upper oven Shelf First Side Second Side Position (minutes) (minutes) Lower oven Shelf First Side Second Side Position (minutes) (minutes) Comments Ground Beef 1 lb. (4 patties) B Well done 1⁄2 to 3⁄4" thick 6-8 5-7 E* 6-8 5-7 Space evenly. Up to 8 patties may be broiled at once. Beef Steaks Rare 1" thick B 3-4 2-3 E* 5 2-3 Steaks less than 1" thick cook Medium 1 to 11⁄2 lbs. B 4-5 2-3 E* 5-7 3-4 through before browning. Well done B 5-6 3-4 E* 6 4-5 Pan frying is recommended. Slash fat. Rare 11/2" thick A Medium 2 to 21⁄2 lbs. A Well done A Chicken 1 whole cut up 2 to 21⁄2 A lbs., split lengthwise 2 Breasts A Lobster Tails 2-4 - 10 to 12 oz. each Fish Fillets 1⁄4 to 1⁄2" thick B Ham Slices 1⁄2" thick B (precooked) Pork Chops 1 (1⁄2" thick) B Well done 2 (1" thick) about 1 lb. A Lamb Chops Medium 2 (1" thick) about B Well done 10 to 12 oz. B 8 3-4 9 4-5 10 5-6 10 4-6 9-10 3-5 - - 5 2-3 4-5 2-3 7 3-5 7 2-4 4-5 2-3 5-6 3-4 D 10 4 D 10-12 5-6 D 12 6-8 C 14-16 4-6 Broil skin-side-down first. D 8-9 3-5 B 12-14 Do not Cut through back of shell. Spread turn over open. Brush with melted butter before broiling and after half of broiling time. D 6 3-4 Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. D 6-8 2-4 Increase time 5 to 10 minutes pre side for 11⁄2" thick or home-cured ham. E* 5-6 2-4 Slash fat. D 9-10 4-6 D 6 3-4 Slash fat. D 8 4-5 Medium 2 (11⁄2" thick) A Well done about 1 lb. A Salmon Steaks 2 (1" thick) B 4 (1" thick) about 1 lb. A 9 4-5 D 10 5-6 D 6 3-5 D 7 3-5 D 10 5-6 12 6-8 8 4-6 Grease pan. Brush steaks 9 4-6 with melted butter. • This chart is only for reference. Adjust cook time according to your preference. 26

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26
OPERATING INSTRUCTIONS
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.
For best results when broiling, use a pan
designed for broiling (refer to the Fig.1)
NOTE:
When doing the broil cook on the rack
position ‘E’ in the lower oven, choose the offset rack provided for better
cooking result.
Broiling Chart (E : Standard rack, E*: Offset rack)
Fig.1
Ground Beef
Well done
Beef Steaks
Rare
Medium
Well done
Rare
Medium
Well done
Chicken
Lobster Tails
Fish Fillets
Ham Slices
(precooked)
Pork Chops
Well done
Lamb Chops
Medium
Well done
Medium
Well done
Salmon
Steaks
1 lb. (4 patties)
1
⁄
2
to
3
⁄
4
” thick
1” thick
1 to 1
1
⁄
2
lbs.
1
1
/
2
” thick
2 to 2
1
⁄
2
lbs.
1 whole cut up 2 to 2
1
⁄
2
lbs., split lengthwise
2 Breasts
2–4
10 to 12 oz. each
1
⁄
4
to
1
⁄
2
” thick
1
⁄
2
” thick
1 (
1
⁄
2
” thick)
2 (1” thick) about 1 lb.
2 (1” thick) about
10 to 12 oz.
2 (1
1
⁄
2
” thick)
about 1 lb.
2 (1” thick)
4 (1” thick) about 1 lb.
B
B
B
B
A
A
A
A
A
-
B
B
B
A
B
B
A
A
B
A
6-8
3-4
4-5
5-6
8
9
10
10
9-10
-
5
4-5
7
7
4-5
5-6
9
10
6
7
5-7
2-3
2-3
3-4
3-4
4-5
5-6
4-6
3-5
-
2-3
2-3
3-5
2-4
2-3
3-4
4-5
5-6
3-5
3-5
E*
E*
E*
E*
D
D
D
C
D
B
D
D
E*
D
D
D
D
D
D
D
6-8
5
5-7
6
10
10-12
12
14-16
8-9
12-14
6
6-8
5-6
9-10
6
8
10
12
8
9
5-7
2-3
3-4
4-5
4
5-6
6-8
4-6
3-5
Do not
turn over
3-4
2-4
2-4
4-6
3-4
4-5
5-6
6-8
4-6
4-6
Space evenly. Up to 8 patties
may be broiled at once.
Steaks less than 1" thick cook
through before browning.
Pan frying is recommended. Slash fat.
Broil skin-side-down first.
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 pre side
for 1
1
⁄
2
" thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks
with melted butter.
Food
Quantity and/or
Thickness
Comments
Upper oven
Lower oven
Shelf
Position
First Side
(minutes)
Second Side
(minutes)
Shelf
Position
First Side
(minutes)
Second Side
(minutes)
• This chart is only for reference. Adjust cook time according to your preference.