Samsung NX58R5601SS/AA User Manual - Page 47

Broiling guide The size, weight, thickness, broiling temperature setting, and your preference of doneness will affect the broiling time. The following guide is based on meats and/ or fish starting at refrigerator temperature. Food Quantity and/or Thickness Rack position* Ground Beef Well Done 1 lb (4 patties) 0.5- to 0.75" thick 6 or 7 Beef Steaks Medium 1" thick 1 6 Well Done to 1.5 lbs 6 Medium 6 1.5" thick 2 Well Done to 2.5 lbs 6 1 whole Chicken cut-up 2 to 2.5 lbs Split 4 lengthwise 2 breasts 5 1st side time (min.) 7-10 10-12 12-14 15-18 18-22 30-35 15-20 2nd side time (min.) 5-7 5-7 6-8 14-17 17-19 15-20 7-12 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. Spread open. Brush with melted butter before and halfway through broiling. Food Quantity and/or Thickness Rack position* Fish Fillets 0.25- to 0.5" thick 6 Ham Slices (precooked) 0.5" thick 6 Pork Chops Well Done 2 (0.5" thick) 6 Lamb Chops Medium 2 (1" thick) 6 about 10 to Well Done 12 oz 6 1st side time (min.) 6-10 7-10 8-11 8-12 10-16 2nd side time (min.) Comments Handle and turn very carefully. 3-4 Brush with lemon butter before and during cooking, if desired. Increase time 5 to 10 5-6 minutes per side for 1.5" thick or home-cured ham. 4-6 Slash fat. 5-8 - 7-11 Slash fat. NOTE * S ee illustration on page 35 for description of rack positions. Operating the oven English 47