Samsung NE597R0ABSR/AA User Manual Ver.1.0 (English) - Page 40

Recommended broiling guide

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Recommended broiling guide The size, weight, thickness, starting temperature, and your doneness preference 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 Brush with melted butter over. before broiling and halfway through 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 39_ Operating the oven NE597R0ABSR_120201.indd 39 28/02/2012 14:08:32

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39
_ Operating the oven
Recommended broiling guide
The size, weight, thickness, starting temperature, and your doneness preference 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
Ground Beef
Well Done
1 lb. (4 patties)
½ to ¾” thick
7
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
8
3-5
Medium
7
10
4-6
Well Done
7
12
5-7
Rare
1½”thick
2 to 2½ lbs.
6
14
7-9
Medium
6
16
8-11
Well Done
6
19
11-13
Chicken
1 whole cut up
2 to 2½ lbs.,
split lengthwise
4
23-28
13-18
Broil skin-side-down first.
2 Breasts
5
13-18
5-10
Lobster Tails
2–4
10 to 12 oz.
each
4
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
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
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
7
6-8
Slash fat.
2 (1” thick)
about 1 lb.
5
9-10
7-9
Lamb Chops
Slash fat.
Medium
2 (1” thick)
about 10 to
12 oz.
6
6
4-6
Well Done
6
8
7-9
Medium
2 (1½” thick)
about 1 lb.
6
11
9
Well Done
6
13
9-11
Salmon
Steaks
2 (1” thick)
6
8
3-4
Grease pan. Brush steaks
with melted butter.
4 (1” thick)
about 1 lb.
6
9
4-6
NE597R0ABSR_120201.indd
39
28/02/2012
14:08:32