LG LRG30355SB Owner's Manual (English) - Page 16

Broiling Guide - 30

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OPERATING INSTRUCTIONS USING THE OVEN 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. E D C B A R The oven has 6 shelf positions. Food Bacon Ground Beef Well Done Beef Steaks Rare Medium Well Done Quantity and/or Thickness 1/2 lb. (about 8 thin slices) 1 lb. (4 patties) 1/2 to 3/4" thick 1" thick 1 to 11/2 lbs. Shelf* Position C C C C C First Side Time (min.) 4 10 9 12 13 Second Side Time (min.) 3 7-10 7 5-6 8-9 Comments Arrange in single layer. Space evenly. Up to 8 patties take about the same time. Steaks less than 1" thick cook through before browning. Pan frying is recommended. Remove fat. Rare 11/2" thick C Medium 2 to 21/2 lbs. C Well Done C Chicken 1 whole B 2 to 21/2 lbs., split lengthwise 4 bone-in breasts B Lobster Tails 2-4 C 6 to 8 oz. each Fish Fillets 1/4 to 1/2" thick D Ham Slices 1" thick C (precooked) 1/2" thick D Pork Chops 2 (1/2" thick) D Well Done 2 (1" thick) D about 1 lb. Lamb Chops Medium 2 (1" thick) about D Well Done 10 to 12 oz. D Medium 2 (11/2" thick) about D Well Done 1 lb. D 10 12-15 25 30-35 25-30 13-16 6 8 6 10 15 6-7 10-12 16-18 15-20 Brush each side with melted butter. Broil skin-side-down first. 10-15 Do not turn over. 6 8 6 8 8 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. Preheat broiler to increase browning. Increase time 5 to 10 minutes per side for 11/2" thick or home-cured ham. Remove fat. 6 4-7 Remove fat. 10 10 10 4-6 17 12-14 † The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) * See illustration for description of shelf positions. 16

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16
OPERATING INSTRUCTIONS
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.
USING THE OVEN
Food
Quantity and/or
Thickness
Shelf*
Position
First Side
Time (min.)
Second Side
Time (min.)
Comments
Bacon
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
Arrange in single layer.
Space evenly. Up to 8 patties take
about the same time.
Steaks less than 1” thick cook through
before browning.
Pan frying is recommended.
Remove fat.
Brush each side with melted butter.
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. Preheat broiler to
increase browning.
Increase time 5 to 10 minutes per side
for 1
1
/
2
” thick or home-cured ham.
Remove fat.
Remove fat.
1
/
2
lb.
(about 8 thin slices)
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
2 to 2
1
/
2
lbs.,
split lengthwise
4 bone-in breasts
2–4
6 to 8 oz. each
1
/
4
to
1
/
2
” thick
1” thick
1
/
2
” thick
2(
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.
C
C
C
C
C
C
C
C
B
B
C
D
C
D
D
D
D
D
D
D
4
10
9
12
13
10
12-15
25
30-35
25-30
13-16
6
8
6
10
15
6
10
10
17
3
7-10
7
5-6
8-9
6-7
10-12
16-18
15-20
10-15
Do not turn
over.
6
8
6
8
8
4-7
10
4-6
12-14
E
D
C
B
A
R
The oven has 6 shelf
positions.
† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning
organisms may survive.” (Source: Safe F
ood Book,
Y
our Kitchen Guide
, USDA Rev. June 1985.)
* See illustration for description of shelf positions.