LG LSE4615ST Owners Manual - Page 33

Recommended Broiling Guide

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ENGLISH OPERATION 33 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. Food Ground Beef Well done Beef Steaks Rare Medium Well done Rare Medium Well done Toast Chicken Lobster Tails Quantity and/or Thickness 1 lb. (4 patties) 1/2 to 3/4" thick 1" thick 1 to 11/2 lbs. Rack Position First Side (minutes) Second Side (minutes) Comments 7 3-6 2-4 Space evenly. Up to 8 patties may be broiled at once. Steaks less than 1" thick cook through before browning. 7 3-5 2-4 Pan frying is recommended. Slash fat. 7 4-6 2-4 7 5-7 3-5 11/2" thick 5 2 to 21/2 lbs. 5 5 7 1 whole cut up 5 2 to 21/2 lbs., split lengthwise 2 Breasts 5 2-4 5 10 to 12 oz. each 7-9 9-11 11-13 0.5-1 8-10 4-6 6-8 8-10 0.5 4-6 Broil skin-side-down first. 8-10 9-12 5-7 Do not turn over Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time. Fish Fillets 1/4 to 1/2" thick 6 Ham Slices (precooked) 1/2" thick 5 Pork Chops Well done 1 (1/2" thick) 6 2 (1" thick) 5 about 1 lb. Lamb Chops Medium Well done 2 (1" thick) about 6 10 to 12 oz. 6 Medium Well done 2 (11/2" thick) 6 about 1 lb. 6 Salmon Steaks 2 (1" thick) 5 4 (1" thick) 5 about 1 lb. 2-4 2-4 3-6 5-8 3-5 5-7 7-9 9-11 8-10 9-11 2-4 Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. 2-4 Increase time 5 to 10 minutes per side for 11/2" thick or home-cured ham. 4-7 5-8 2-5 4-7 7-9 7-9 3-5 Grease pan. Brush steaks with melted butter. 4-6 •• This guide is only for reference. Adjust cook time according to your preference. NOTE The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of foodborne illness. The USDA has indicated the following as safe minimum internal temperatures for consumption: •• Ground beef: 160 °F (71.1 °C) •• Poultry: 165 °F (73.9 °C) •• Beef, veal, pork, or lamb: 145 °F (62.8 °C) •• Fish / Seafood: 145 °F (62.8 °C)

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33
OPERATION
ENGLISH
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.
Food
Quantity and/or
Thickness
Rack
Position
First Side
(minutes)
Second
Side
(minutes)
Comments
Ground Beef
Well done
1 lb. (4 patties)
1
/
2
to
3
/
4
"
thick
7
3-6
2-4
Space evenly. Up to 8 patties may be broiled at once.
Beef Steaks
Rare
Medium
Well done
Rare
Medium
Well done
1
"
thick
1 to 1
1
/
2
lbs.
1
1
/
2
"
thick
2 to 2
1
/
2
lbs.
7
7
7
5
5
5
3-5
4-6
5-7
7-9
9-11
11-13
2-4
2-4
3-5
4-6
6-8
8-10
Steaks less than 1" thick cook through before browning.
Pan frying is recommended. Slash fat.
Toast
7
0.5-1
0.5
Chicken
1 whole cut up
2 to 2
1
/
2
lbs., split
lengthwise
2 Breasts
5
5
8-10
8-10
4-6
5-7
Broil skin-side-down first.
Lobster Tails
2–4
10 to 12 oz. each
5
9-12
Do not
turn over
Cut through back of shell. Spread open. Brush with
melted butter before broiling and after half of broiling
time.
Fish Fillets
1
/
4
to
1
/
2
"
thick
6
2-4
2-4
Handle and turn very carefully. Brush with lemon butter
before and during cooking, if desired.
Ham Slices
(precooked)
1
/
2
"
thick
5
2-4
2-4
Increase time 5 to 10 minutes per side for 1
1
/
2
" thick or
home-cured ham.
Pork Chops
Well done
1 (
1
/
2
"
thick)
2 (1
"
thick)
about 1 lb.
6
5
3-6
5-8
4-7
5-8
Lamb Chops
Medium
Well done
Medium
Well done
2 (1
"
thick) about
10 to 12 oz.
2 (1
1
/
2
"
thick)
about 1 lb.
6
6
6
6
3-5
5-7
7-9
9-11
2-5
4-7
7-9
7-9
Salmon Steaks
2 (1
"
thick)
4 (1
"
thick)
about 1 lb.
5
5
8-10
9-11
3-5
4-6
Grease pan. Brush steaks with melted butter.
•
This guide is only for reference. Adjust cook time according to your preference.
NOTE
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-
borne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
•
Ground beef: 160 °F (71.1 °C)
•
Poultry: 165 °F (73.9 °C)
•
Beef, veal, pork, or lamb: 145 °F (62.8 °C)
•
Fish / Seafood: 145 °F (62.8 °C)