LG Electronics LDG3015SB, LDG3016ST, LDG3015ST, LDG3015SW owner manual Broiling Chart, English

HOW TO USE 27

BROILING CHART

				Upper oven
		Quantity and/or
Food			Shelf	First side	Second	Comments
		Thickness			side
			Position	(Minutes)	(Minutes)
Ground beef	1	Ib. (4 patties)	A	5-7	3-5	Space evenly. Up to 8 patties may be broiled at once.
Well done	1/2 to 3/4” thick
Beef Steaks						Steaks less than 1" thick cook through before browning.
Rare	1” thick		A	6-7	2-3	Pan frying is recommended. Slash fat
Medium	1 to 1 1/2 lbs.		A	7-8	3-4
Well Done			A	8-9	4-5
Rare	1	1/2” thick	A	8	3-4
Medium	2 to 2 1/2 lbs.
			A	9	4-5
Well Done
			A	10	5-6
Chicken	1 whole cut up 2 to		A	8-10	5-7	Broil skin-side-down first.
	21/2lbs., split lengthwise
	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 cooking, if
						desired.
Ham Slices	1/2” thick		A	6-7	2-3	Increase time 5 to 10 minutes pre side for 11⁄2” thick or
(precooked)						home-cured ham.
Pork chops	1	(1/2” thick)	A	4-6	3-5	Slash fat.
Well Done
	2	(1” thick) about 1lb.	A	7-9	5-7
Lamb Chops						Slash fat.
Medium	2	(1” thick) about	A	7-8	2-3
	10 to 12 oz.
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

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

ENGLISH

•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.)