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

USING THE OVEN

BROILING GUIDE

Broiling times will be affected by the size, weight, thickness, starting temperature and your preference of doneness. This guide is based on meats at refrigerated temperatures.

G

F

E

D

C

B

A

Your oven has 7 rack

positions.

Food

Quantity and/or

Rack

First Side

Second Side

Comments

Thickness

Position

Time (min.)

Time (min.)

 

 

Ground Beef

1 lb. (4 patties)

F

7~8

5-6

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

7

5

before browning.

Medium

1 to 11/2 lb.

F

12

5-6

Pan frying is recommended.

Well Done

 

F

13

8-9

Slash fat.

Rare

11/2” thick

D

10

6-7

 

Medium

2 to 21/2 lb.

D

12-15

10-12

 

Well Done

 

D

25

16–18

 

Bacon

1/2 lb.

D

8

3

Arrange in single layer.

 

(about 8 thin slices)

 

 

 

 

Pork Chops

 

 

 

 

Slash fat.

Well Done

2 (1/2” thick.)

D

10

8

 

 

2 (1” thick)

D

13

8~9

 

 

about 1 lb.

 

 

 

 

Lamb Chops

 

 

 

 

Slash fat.

Medium

2 (1” thick) about

E

6

4–7

 

Well Done

10 to 12 oz.

E

10

10

 

Medium

2 (11/2” thick) about

E

10

4-6

 

Well Done

1 lb

E

17

12-14

 

Chicken

1 whole

B

35-40

25

Brush each side with melted butter.

 

2 to 21/2 lbs.,

 

 

 

Broil skin-side-down first.

 

split lengthwise

 

 

 

 

 

4 bone-in breasts

B

25-30

10-15

 

Lobster Tails

2–4

C

13–16

Do not turn

Cut through back of shell. Spread

 

6 to 8 oz. each

 

 

over.

open. Brush with melted butter before

 

 

 

 

 

broiling and after half of broiling time.

Fish Fillets

1/4 to 1/2” thick

E

7~8

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

10

5

Increase time 5 to 10 minutes per side

(precooked)

1/2” thick

D

7

4

for 11/2” thick or home-cured ham.

† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140˚F(60˚C). means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)

16

* See illustration for description of rack positions.

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LG Electronics LRG3093SW, LRG3093SB, LRG3093ST manual Broiling Guide, Beef Steaks
Page 15 Page 17

LRG3093ST, LRG3093SW, LRG3093SB specifications

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