LG Electronics LRE30453SW Recommended Broiling Guide, Ground Beef, Beef Steaks, Chicken, Salmon

			OPERATION
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 (refer to the Fig. 1)
			Fig.1 (Optional)
Food	Quantity and/ or	Shelf	First Side	Second Side	Comments
	Thickness	Position	Time (min.)	Time (min.)

Ground Beef	1 lb. (4 patties)	F or G	7–9	3–5	Space evenly. Up to 8 patties may be
Well Done	1/2 to 3/4” thick				broiled at once.
Beef Steaks					Steaks less than 1” thick cook through
Rare	1” thick	F	6	2–3	before browning.
Medium	1 to 11/2 lbs.	F	7	2–3	Pan frying is recommended. Slash fat.
Well Done		F	8	3–4
Rare	11/2”thick	D	10	4–6
Medium	2 to 21/2 lbs.	D	12	6–8
Well Done		D	14	8–10
Chicken	1 whole cut up	C	20	6–8	Broil skin-side-down first.

2to 21/2 lbs., split lengthwise

	2 Breasts	C	20	6–10
Lobster Tails	2–4	C	12–14	Do not turn	Cut through back of shell. Spread open.
	10 to 12 oz. each			over.	Brush with melted butter before
					broiling and after half of broiling time.
Fish Fillets	1/4 to 1/2” thick	E	5	3–4	Handle and turn very carefully. Brush
					with lemon butter before and during
					cooking, if desired.
Ham Slices	1/2” thick	D	5	3–5	Increase time 5 to 10 minutes per side
(precooked)					for 11/2” thick or home-cured ham.
Pork Chops	2 (1/2” thick)	E	7	6–8	Slash fat.
Well Done	2 (1” thick) about	D	9–10	7–9
	1 lb.
Lamb Chops					Slash fat.
Medium	2 (1” thick) about	E	6	4–6
Well Done	10 to 12 oz.	E	8	7–9
Medium	2 (11/2” thick)	E	11	9
Well Done	about 1 lb.	E	13	9–11
Salmon	2 (1” thick)	D	8	3–4	Grease pan. Brush steaks with melted
Steaks	4 (1” thick)	D	9	4–6	butter.
	about 1 lb.

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