Samsung FE710DRS User Manual (user Manual) (ver.1.0) (English) - Page 47

Recommended broiling guide

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04 OPERATING THE OVEN 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 Quantity and/ or thickness Shelf position Single Upper First side time (min.) Second side time (min.) Comments 1 lb. (4 patties) 7 or 6 B ½ to ¾˝ thick 8-10 Space evenly. Up to 8 4-6 patties may be broiled at once. Beef steaks Rare Medium 1˝ thick 7 7 Well done 1 to 1½ lbs. 7 Rare 1½˝ thick 6 Medium 6 Well done 2 to 2½ lbs. 6 1 whole cut up Chicken 2 to 2½ lbs., 4 split lengthwise 2 Breasts 5 Lobster tails 2-4 10 to 12 oz. 4 each B 8 B 10 Steaks less than 1˝ thick. 3-5 Cook through before 4-6 browning. B 12 A 14 5-7 Pan frying is 7-9 recommended. A 16 8-11 Slash fat. A 19 11-13 A 23-28 13-18 Broil skin-side-down first. A 13-18 5-10 Cut through back of shell. Spread open. A 14-18 Do not Brush with melted butter turn over. before broiling and halfway through broiling time. Fish fillets ¼ to ½˝ thick 6 A 5-9 Handle and turn very 3-4 carefully. Brush with lemon butter before and during cooking, if desired. Ham slices (Precooked) ½˝ thick 6 A 5-7 Increase time 5 to 10 3-5 minutes per side for 1½˝ thick or home-cured ham. Pork chops 2 (½˝ thick) 6 A 7 2 (1˝ thick) Well done 5 A 9-10 about 1 lb. 6-8 Slash fat. 7-9 Lamb chops Medium 2 (1˝ thick) 6 A 6 about 10 to 12 Well done oz. 6 A 8 4-6 Slash fat. 7-9 Medium 2 (1½˝ thick) 6 A 11 9 Well done about 1 lb. 6 A 13 9-11 Salmon 2 (1˝ thick) 7 B 8 4 (1˝ thick) Steaks 7 B 9 about 1 lb. 3-4 Grease pan. Brush steaks 4-6 with melted butter. FE710DRS_XAA_DG68-00333A-01.indd 47 Operating the oven _47 2011-03-16 �� 2:46:51

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Operating the oven _
47
04 OPERATING THE OVEN
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
Quantity and/
or thickness
Shelf position
First
side time
(min.)
Second
side time
(min.)
Comments
Single
Upper
Ground
beef
Well done
1 lb. (4 patties)
½ to ¾˝ thick
7 or 6
B
8-10
4-6
Space evenly. Up to 8
patties may be broiled at
once.
Beef steaks
Steaks less than 1˝ thick.
Cook through before
browning.
Pan frying is
recommended.
Slash fat.
Rare
1˝ thick
1 to 1½ lbs.
7
B
8
3-5
Medium
7
B
10
4-6
Well done
7
B
12
5-7
Rare
1½˝ thick
2 to 2½ lbs.
6
A
14
7-9
Medium
6
A
16
8-11
Well done
6
A
19
11-13
Chicken
1 whole cut up
2 to 2½ lbs.,
split lengthwise
4
A
23-28
13-18
Broil skin-side-down first.
2 Breasts
5
A
13-18
5-10
Lobster
tails
2–4
10 to 12 oz.
each
4
A
14-18
Do not
turn over.
Cut through back of shell.
Spread open.
Brush with melted butter
before broiling and
halfway through broiling
time.
Fish fillets
¼ to ½˝ thick
6
A
5-9
3-4
Handle and turn very
carefully. Brush with
lemon butter before and
during cooking, if desired.
Ham slices
(Precooked)
½˝ thick
6
A
5-7
3-5
Increase time 5 to 10
minutes per side for 1½˝
thick or home-cured ham.
Pork chops
Well done
2 (½˝ thick)
6
A
7
6-8
Slash fat.
2 (1˝ thick)
about 1 lb.
5
A
9-10
7-9
Lamb
chops
Slash fat.
Medium
2 (1˝ thick)
about 10 to 12
oz.
6
A
6
4-6
Well done
6
A
8
7-9
Medium
2 (1½˝ thick)
about 1 lb.
6
A
11
9
Well done
6
A
13
9-11
Salmon
Steaks
2 (1˝ thick)
7
B
8
3-4
Grease pan. Brush steaks
with melted butter.
4 (1˝ thick)
about 1 lb.
7
B
9
4-6
FE710DRS_XAA_DG68-00333A-01.indd
47
2011-03-16
�� 2:46:51