Broiling chart, English – LG LDG3015SW User Manual

Page 28

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27

HOW TO USE

ENGLISH

Food

Quantity and/or

Thickness

Upper oven

Comments

Shelf

Position

First side

(Min-
utes)

Second

side

(Min-
utes)

Ground beef
Well done

1 Ib. (4 patties)
1/2 to 3/4” thick

A

5-7

3-5

Space evenly. Up to 8 patties may be broiled at
once.

Beef Steaks
Rare
Medium
Well Done

1” thick
1 to 1 1/2 lbs.

A

6-7

2-3

Steaks less than 1" thick cook through before
browning.Pan frying is recommended. Slash fat

A

7-8

3-4

A

8-9

4-5

Rare
Medium
Well Done

1 1/2” thick
2 to 2 1/2 lbs.

A

8

3-4

A

9

4-5

A

10

5-6

Chicken

1 whole cut up 2 to
21/2lbs., split length-
wise

A

8-10

5-7

Broil skin-side-down first.

2 breasts

A

8-9

5-6

Fish Fillets

1/4 to 1/2” thick

A

5

2-4

Handle and turn very carefully.
Brush with lemon butter before and during cook-
ing, if desired.

Ham Slices
(precooked)

1/2” thick

A

6-7

2-3

Increase time 5 to 10 minutes pre side for 1

1

2

thick or home-cured ham.

Pork chops
Well Done

1 (1/2” thick)

A

4-6

3-5

Slash fat.

2 (1” thick) about 1lb.

A

7-9

5-7

Lamb Chops

Slash fat.

Medium

2 (1” thick) about
10 to 12 oz.

A

7-8

2-3

Well Done

A

8-9

3-4

Medium

2 (1/2” thick) about 1lb. A

6-7

2-3

Well done

A

7-8

3-4

Salmon Steaks

2 (1” thick)

A

7-9

3-5

Grease pan. Brush steaks
with melted butter.

4 (1” thick) about 1lb.

A

8-10

3-5

• 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.)

NOTE

BROILING CHART

This chart is only for reference. Adjust cook time according to your preference.

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