Samsung FCQ321HTUX User Manual (user Manual) (ver.1.0) (English) - Page 24
Recommended broiling guide, Operating the oven
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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. Food Ground Beef Well Done Beef Steaks Rare Medium Well Done Rare Medium Well Done Chicken Quantity and/ or thickness Shelf position First side time (min.) 1 lb. (4 patties) ½ to ¾" thick 7 8-10 7 1" thick 1 to 1½ lbs. 7 7 6 1½"thick 2 to 2½ lbs. 6 6 1 whole cut up 2 to 2½ lbs., 4 split lengthwise 8 10 12 14 16 19 23-28 Second side time (min.) 4-6 3-5 4-6 5-7 7-9 8-11 11-13 13-18 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. Broil skin-side-down first. 2 Breasts 5 13-18 5-10 2-4 Lobster Tails 10 to 12 oz. 4 each Fish Fillets ¼ to ½" thick 6 Ham Slices ½" thick 6 (precooked) 14-18 5-9 5-7 Cut through back of shell. Spread open. Do not turn over. Brush with melted butter before broiling and after half of broiling time. Handle and turn very 3-4 carefully. Brush with lemon butter before and during cooking, if desired. Increase time 5 to 10 3-5 minutes per side for 1½" thick or home-cured ham. Pork Chops 2 (½" thick) 6 Well Done 2 (1" thick) about 1 lb. 5 Lamb Chops Medium Well Done 2 (1" thick) 6 about 10 to 12 oz. 6 Medium Well Done 2 (1½" thick) 6 about 1 lb. 6 7 9-10 6 8 11 13 6-8 Slash fat. 7-9 4-6 7-9 9 9-11 Slash fat. Salmon Steaks 2 (1" thick) 6 8 4 (1" thick) about 1 lb. 6 9 3-4 Grease pan. Brush steaks with melted butter. 4-6 24_ Operating the oven