LG LSEL6331F Owners Manual - Page 41
Tips for Broiling, Seafood, Vegetables, Quantity and/or, Thickness, Position, First, Second, Comments
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ENGLISH OPERATION 41 Food Quantity and/or Thickness Rack Position First Side (min.) Second Side (min.) Pork Chops Well done 2 (1/2" thick) 2 (1" thick) about 1lb. 6 3-6 4-7 5 5-8 5-8 2 (1" thick) Medium 6 Lamb Chops about 10 to 12 oz. Well Done 6 2 (1 1/2" thick) Medium 6 about 1lb. Well done 6 3-5 2-5 5-7 4-7 7-9 7-9 9-11 7-9 2 (1" thick) Salmon Steaks 4 (1" thick) about 1 lb. 5 8-10 3-5 5 9-11 4-6 • This guide is only for reference. Adjust cook time according to your preference. Comments Grease pan. Brush steaks with melted butter. 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) Tips for Broiling • Beef - Steaks and chops should always be allowed to rest for five minutes before being cut into and eaten. This allows the heat to distribute evenly through the food and creates a more tender and juicy result. - Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart. - 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 - When broiling skin-on fish, always use the Lo broil setting and always broil the skin side last. - Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause the food to dry out. - 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 - Toss your vegetables lightly in oil before cooking to improve browning.