LG LRG3091ST Owner's Manual - Page 16

OPERATING INSTRUCTIONS USING THE OVEN BROILING GUIDE Broiling times will be affected by the size, weight, thickness, starting temperature and your preference of doneness. This guide is based on meats at refrigerated temperatures. G F E D Your oven has 7 rack C positions. B A Food Ground Beef Well Done Beef Steaks Rare† Medium Well Done Quantity and/or Thickness 1 lb. (4 patties) 1/2 to 3/4" thick 1" thick 1 to 11/2 lb. Rack Position* F F F F First Side Second Side Time (min.) Time (min.) 7~8 5-6 7 5 12 5-6 13 8-9 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. Rare† Medium Well Done Bacon Pork Chops Well Done Lamb Chops Medium Well Done 11/2" thick D 2 to 21/2 lb. D D 1/2 lb. D (about 8 thin slices) 2 (1/2" thick.) D 2 (1" thick) D about 1 lb. 2 (1" thick) about E 10 to 12 oz. E 10 12-15 25 8 10 13 6 10 6-7 10-12 16-18 3 8 8~9 4-7 10 Arrange in single layer. Slash fat. Slash fat. Medium Well Done Chicken Lobster Tails Fish Fillets Ham Slices (precooked) 2 (11/2" thick) about E 1 lb E 1 whole B 2 to 21/2 lbs., split lengthwise 4 bone-in breasts B 2-4 C 6 to 8 oz. each 1/4 to 1/2" thick E 1" thick C 1/2" thick D 10 17 35-40 4-6 12-14 25 Brush each side with melted butter. Broil skin-side-down first. 25-30 13-16 7~8 10 7 10-15 Do not turn over. 6 5 4 Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time. Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning. Increase time 5 to 10 minutes per side for 11/2" thick or home-cured ham. † The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140˚F(60˚C). means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) * See illustration for description of rack positions. 16