LG LDG3011ST Owner's Manual - Page 26

26 HOW TO USE BROILING CHART 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 Quantity and/or Thickness 1 Ib. (4 patties) 1/2 to 3/4" thick 1" thick 1 to 1 1/2 lbs. Upper oven Shelf Position First side (Minutes) Second side (Minutes) Comments A 5-7 3-5 Space evenly. Up to 8 patties may be broiled at once. Steaks less than 1" thick cook through before browning. A 6-7 2-3 Pan frying is recommended. Slash fat A 7-8 3-4 A 8-9 4-5 1 1/2" thick 2 to 2 1/2 lbs. A 8 3-4 A 9 4-5 A 10 5-6 1 whole cut up 2 to A 21/2lbs., split lengthwise 2 breasts A 1/4 to 1/2" thick A 1/2" thick A 1 (1/2" thick) A 2 (1" thick) about 1lb. A 2 (1" thick) about A 10 to 12 oz. A 2 (1/2" thick) about 1lb. A A 2 (1" thick) A 4 (1" thick) about 1lb. A 8-10 5-7 8-9 5-6 5 2-4 6-7 2-3 4-6 3-5 7-9 5-7 7-8 2-3 8-9 3-4 6-7 2-3 7-8 3-4 7-9 3-5 8-10 3-5 Broil skin-side-down first. Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Increase time 5 to 10 minutes pre side for 11⁄2" thick or home-cured ham. Slash fat. Slash fat. Grease pan. Brush steaks with melted butter. This chart is only for reference. Adjust cook time according to your preference. NOTE • Broiling times may be affected by the size, weight, thickness, starting temperature and your preference of doneness. This guide is based on meats at refrigerated temperatures. NOTE • The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140 °F. means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)