LG LTG4715BD Owners Manual - Page 36

Recommended Broiling Guide

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36 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. Food Ground Beef Well done Beef Steaks Rare Medium Well Done Rare Medium Well Done Chicken Fish Fillets Ham Slices (precooked) Pork chops Well Done Lamb Chops Medium Well Done Medium Well done Salmon Steaks Bread Upper oven Quantity and/or Thickness Rack Position First Side (minutes) Second Side (minutes) Comments 1 lb. (4 patties) 1/2 to 3/4" thick 2 5-7 3-5 Space evenly. Up to 8 patties may be broiled at once. 1" thick 1 to 11/2 lbs. Steaks less than 1" thick cook 2 4-6 2-3 through before browning. Pan frying is recommended. Slash fat. 2 5-7 3-4 2 6-8 4-5 1 8 3-4 11/2" thick 1 9 4-5 2 to 21/2 lbs. 1 10 5-6 1 whole cut up, 2 to 1 8-10 5-7 Broil skin-side-down first. 21/2 lbs., split lengthwise 2 breasts 1 8-9 5-6 1/4 to 1/2" thick 1 5 2-4 Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. 1/2" thick 1 6-7 2-3 Increase time 5 to 10 minutes per side for 11/2" thick or home-cured ham. 1 (1/2" thick) 1 4-6 3-5 Slash fat. 2 (1" thick) about 1lb. 1 7-9 5-7 2 (1" thick) about 10 to 12 oz. Slash fat. 1 7-8 2-3 1 8-9 3-4 2 (1/2" thick) about 1lb. 1 6-7 2-3 1 7-8 3-4 2 (1" thick) 4 (1" thick) about 1lb. 1 7-9 3-5 Grease pan. Brush steaks with melted butter. 1 8-10 3-5 1/2" thick 1 0.5-2 0.5-2 •• 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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36
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.
Food
Quantity and/or Thickness
Upper oven
Comments
Rack
Position
First Side
(minutes)
Second
Side
(minutes)
Ground Beef
Well done
1 lb. (4 patties)
1
/
2
to
3
/
4
" thick
2
5-7
3-5
Space evenly. Up to 8 patties may be
broiled at once.
Beef Steaks
Rare
1" thick
2
4-6
2-3
Steaks less than 1" thick cook
through before browning. Pan frying is
recommended. Slash fat.
Medium
1 to 1
1
/
2
lbs.
2
5-7
3-4
Well Done
2
6-8
4-5
Rare
1
8
3-4
Medium
1
1
/
2
" thick
1
9
4-5
Well Done
2 to 2
1
/
2
lbs.
1
10
5-6
Chicken
1 whole cut up, 2 to
2
1
/
2
lbs., split lengthwise
1
8-10
5-7
Broil skin-side-down first.
2 breasts
1
8-9
5-6
Fish Fillets
1
/
4
to
1
/
2
" thick
1
5
2-4
Handle and turn very carefully.
Brush with lemon butter before and during
cooking, if desired.
Ham Slices
(precooked)
1
/
2
" thick
1
6-7
2-3
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)
1
4-6
3-5
Slash fat.
2 (1" thick) about 1lb.
1
7-9
5-7
Lamb Chops
2 (1" thick) about
10 to 12 oz.
Slash fat.
Medium
1
7-8
2-3
Well Done
1
8-9
3-4
Medium
2 (
1
/
2
" thick) about 1lb.
1
6-7
2-3
Well done
1
7-8
3-4
Salmon Steaks
2 (1" thick)
1
7-9
3-5
Grease pan. Brush steaks with melted
butter.
4 (1" thick) about 1lb.
1
8-10
3-5
Bread
1
/
2
" thick
1
0.5-2
0.5-2
•
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)