LG LRE3083BD Owners Manual - English Spanish - Page 29

28 using the oven Broiling chart (For conventional broil model : LRE3083, LRE3021, LRE6321) Item Cut Size / Thickness Doneness Broiler Rack Setting Position Time (min) Side Side 1 2 Beef Beef Steack 1 - 1 1/2 lbs., 1" thick Rare Hi F Medium Hi F Well done Hi F 2 - 2 1/2 lbs., 1 1/2" thick Rare Hi D Medium Hi D Well done Hi D 4 2 - 3 5 3 - 4 6 4 - 5 10 4 - 6 12 6 - 8 14 8 - 10 Chicken Porks Hamburger 1 Whole cut up 2 Breast Pork Chops Ham Slices (precooked) 1lb. (4 patties), 1/2" to 3/4" thick 2 - 2 1/2 lbs. 1/2" - 3/4" 2(1/2" thick) 2(1" thick) about 1 lb. 1/2" thick Well done Hi G Broiler Hi C Broiler Hi E Well done Hi E Well done Hi D Broiler Hi E 4-5 3-4 20 6 - 8 8-9 5-6 7 4 - 6 9 - 10 6 - 8 5 2 - 4 Lamb Lamb Chops 2 (1" thick) about 10 - 12 oz. Medium Hi E Well done Hi E 2 (1 1/2" thick) about 1 lb. Medium Hi E Well done Hi E Seafood Salmon Steaks 2 (1" thick) Broiler Hi E 4 (1" thick) about 1lb. Broiler Hi D Fish Fillets 1/4" - 1/2" thick Broiler Hi E 6 4 - 6 8 7 - 9 11 9 13 9 - 11 7-8 4-6 9 4 - 6 5 2 - 4 Lobster Tails 2~4 10 - 12 oz. each Broiler Hi C 12 - 14 Comments Steaks less than 1" thick cook through before browning. Pan frying is recommended. Slash fat. Space evenly. Up to 8 patties may be broiled at once. Broil skin-side-down first. Slash fat. Increase time 5 to 10 minutes per side for 1 1/2" thick or home-cure ham. Slash fat Grease pan. Brush steaks with melted butter. Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Cut throug back of shell. Spread open. Brush with melted butter before broiling and after half broiling time. * This chart is only for reference. Adjust cook time according to your preference. Broiling Tips Beef yy Steaks and chops should always be allowed to rest for five minutes before cutting into them and eating. This allows the heat to distribute evenly through the food and creates a more tender and juicy result. yy Consider removing thick pieces of meat from the refrigerator 30 minutes prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when broiling. Please note that cooking times will likely be shorter than the times indicated in the Broiling Chart. yy For bone-in steaks or chops that have been "Frenched" (all meat removed from around the bone), wrap the exposed sections of bone in foil to reduce burning. Seafood yy When broiling skin-on fish, always use the Medium broil setting and always broil the skin side last. yy Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause the food to dry out. yy 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. Vegetables yy Toss your vegetables lightly in oil before cooking to improve browning.