LG LSEL6331F Owners Manual - Page 40

Recommended Broiling Guide, Quantity and/or, Thickness, Position, First, Second, Comments

Get LG LSEL6331F PDF manuals and user guides View all LG LSEL6331F manuals
Add to My Manuals
Save this manual to your list of manuals

Page 40 highlights

40 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. a Grid (sold separately) b Broiler pan (sold separately) Food Quantity and/or Thickness Rack Position Hamburgers 4 patties 1/2 to 3/4" thick 7 Rare 7 1" thick 1 to 11/2 lbs. Medium 7 Beef Steaks Well done 7 Rare 5 11/2" thick 2 to 2 1/2 lbs. Medium 5 Well done 5 Toast 1 to 9 pieces 7 Chicken 1 whole 2 to 21/2 lbs., split lengthwise 5 2 Breasts 5 Lobster Tails 2-4 10 to 12 oz. each 5 Fish Fillets 1/4 to 1/2" thick 6 Ham Slices (precooked) 1/2" thick 5 First Side (min.) 4-6 3-5 4-6 5-7 7-9 9-11 11-13 0.5-1 8-10 8-10 9-12 2-4 2-4 Second Side (min.) 2-4 2-4 2-4 3-5 4-6 6-8 8-10 0.5 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. 4-6 5-7 Do not turn over 2-4 2-4 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 per side for 1 1/2" thick or homecured ham.

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
40
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.
a
Grid (sold separately)
b
Broiler pan (sold separately)
Food
Quantity and/or
Thickness
Rack
Position
First
Side
(min.)
Second
Side
(min.)
Comments
Hamburgers
4 patties
1
/
2
to
3
/
4
" thick
7
4-6
2-4
Space evenly. Up to 8
patties may be broiled
at once.
Beef Steaks
1" thick
1 to 1
1
/
2
lbs.
Rare
7
3-5
2-4
Steaks less than 1"
thick cook through
before browning. Pan
frying is
recommended. Slash
fat.
Medium
7
4-6
2-4
Well done
7
5-7
3-5
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
Rare
5
7-9
4-6
Medium
5
9-11
6-8
Well done
5
11-13
8-10
Toast
1 to 9 pieces
7
0.5-1
0.5
Chicken
1 whole 2 to 2
1
/
2
lbs., split
lengthwise
5
8-10
4-6
Broil skin-side-down
first.
2 Breasts
5
8-10
5-7
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.