LG LRE30955ST Owner's Manual - Page 25

English OPERATION 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) Fig.1 Food 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 Quantity and/ or Thickness 1 lb. (4 patties) 1/2 to 3/4" thick 1" thick 1 to 11/2 lbs. Shelf Position F or G F F F First Side Second Side Time (min.) Time (min.) 7-9 3-5 6 2-3 7 2-3 8 3-4 Comments 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. 11/2"thick D 2 to 21/2 lbs. D D 1 whole cut up C 2 to 21/2 lbs., split lengthwise 2 Breasts C 2-4 C 10 to 12 oz. each 1/4 to 1/2" thick E 1/2" thick D 2 (1/2" thick) E 2 (1" thick) about D 1 lb. 2 (1" thick) about E 10 to 12 oz. E 10 4-6 12 6-8 14 8-10 20 6-8 Broil skin-side-down first. 20 12-14 5 5 7 9-10 6 8 6-10 Do not turn over. 3-4 3-5 6-8 7-9 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 11/2" thick or home-cured ham. Slash fat. Slash fat. 4-6 7-9 2 (11/2" thick) E 11 about 1 lb. E 13 2 (1" thick) D 8 4 (1" thick) D 9 about 1 lb. 9 9-11 3-4 4-6 Grease pan. Brush steaks with melted butter. Español - 25 -