Recommended Broiling Guide - LG LDE4415ST Manual Del Propietário

OPERATION 31
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. For best results when broiling, use a pan designed for
broiling.
Ground Beef 1 lb. (4 patties)
Well done 1/2 to 3/4" thick
Beef Steaks
Rare
Medium
Well done
Rare
Medium
Well done
Chicken
Lobster
Tails
Fish Fillets
Ham Slices
(precooked)
Pork Chops
Well done
Lamb Chops
Medium
Well done
Medium
Well done
1" thick
1 to 11/2 Ibs.
11/2" thick
2 to 21/2 Ibs.
1 whole cut up
2 to 21/2 Ibs., split
lengthwise
2 Breasts
2-4
10 to 12 oz. each
1/4 to 1/2" thick
1/2" thick
1 (1/2" thick)
2 (1" thick)
about 1 lb.
2 (1" thick) about
10 to 12 oz.
2 (11/2" thick)
about 1 lb.
Salmon 2 (1" thick)
Steaks 4 (1" thick)
about 1 lb.
6-8
3-4
4-5
5-6
8
9
10
10
8-10
5
4-5
7
7
4-5
5-6
9
10
6
7
2-3
2-3
3-4
3-4
4-5
5-6
4-6
3-5
2-3
2-3
3-5
2-4
2-3
3-4
4-5
5-6
3-5
3-5
4
4
3
3
3
I:1
4
3
3
m
4-7
4-5
4-7
6
10
10-12
12
14-16
8-9
14
6
6-8
5-6
9-10
6
8
10
12
8
9
2-3
3-4
5-6
6-8
4-6
3-5
Do not
turn over
3-4
2-4
4
3-4
4-5
6-8
5-6
• This guide is only for reference. Adjust cook time according to your preference.
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.
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.
Increase time 5 to 10
minutes per side for 11/2"
thick or home-cured ham.
Grease pan. Brush steaks
with melted butter.