Broiling chart, English – LG LDG3015SW User Manual
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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.