O P E R AT I N G I N S T RU C T I O N S

USING THE OVEN

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.

E

D

C

B

A

R

The oven has 6 shelf

positions.

Food

Quantity and/or

Shelf*

First Side

Second Side

Comments

Thickness

Position

Time (min.)

Time (min.)

 

 

Bacon

1/2 lb.

C

4

3

Arrange in single layer.

 

(about 8 thin slices)

 

 

 

 

Ground Beef

1 lb. (4 patties)

C

10

7-10

Space evenly. Up to 8 patties take

Well Done

1/2 to 3/4” thick

 

 

 

about the same time.

Beef Steaks

1” thick

C

9

7

Steaks less than 1” thick cook through

Rare

before browning.

Medium

1 to 11/2 lbs.

C

12

5-6

Pan frying is recommended.

Well Done

 

C

13

8-9

Remove fat.

Rare

11/2” thick

C

10

6-7

 

Medium

2 to 21/2 lbs.

C

12-15

10-12

 

Well Done

 

C

25

16-18

 

Chicken

1 whole

B

30-35

15-20

Brush each side with melted butter.

 

2 to 21/2 lbs.,

 

 

 

Broil skin-side-down first.

 

split lengthwise

B

25-30

10-15

 

 

4 bone-in breasts

 

Lobster Tails

2–4

C

13-16

Do not turn

Cut through back of shell. Spread open.

 

6 to 8 oz. each

 

 

over.

Brush with melted butter before

 

 

 

 

 

broiling and after half of broiling time.

Fish Fillets

1/4 to 1/2” thick

D

6

6

Handle and turn very carefully. Brush

 

 

 

 

 

with lemon butter before and during

 

 

 

 

 

cooking, if desired. Preheat broiler to

 

 

 

 

 

increase browning.

Ham Slices

1” thick

C

8

8

Increase time 5 to 10 minutes per side

(precooked)

1/2” thick

D

6

6

for 11/2” thick or home-cured ham.

Pork Chops

2 (1/2” thick)

D

10

8

Remove fat.

Well Done

2 (1” thick)

D

15

8

 

 

about 1 lb.

 

 

 

 

Lamb Chops

2 (1” thick) about

D

6

4-7

Remove fat.

Medium

Well Done

10 to 12 oz.

D

10

10

 

Medium

2 (11/2” thick) about

D

10

4-6

 

Well Done

1 lb.

D

17

12-14

 

†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.)

16

* See illustration for description of shelf positions.

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LG Electronics LRG30355SB, LRG30355SW manual Broiling Guide, At refrigerator temperature
Page 15 Page 17

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