Operation, Recommended broiling guide – LG LRE30453SB User Manual

Page 21

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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

Thickness

Shelf

Position

First Side

Time (min.)

Second Side

Time (min.)

Comments

Ground Beef
Well Done

Beef Steaks
Rare
Medium
Well Done

Rare
Medium
Well Done

Chicken

Lobster Tails

Fish Fillets

Ham Slices
(precooked)

Pork Chops
Well Done

Lamb Chops
Medium
Well Done

Medium
Well Done

Salmon
Steaks

Space evenly. Up to 8 patties may be
broiled at once.

Steaks less than 1” thick cook through
before browning.
Pan frying is recommended. Slash fat.

Broil skin-side-down first.

Cut through back of shell. Spread open.
Brush with melted butter before
broiling and after half of broiling time.

Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired.

Increase time 5 to 10 minutes per side
for 1

1

/

2

” thick or home-cured ham.

Slash fat.

Slash fat.

Grease pan. Brush steaks with melted
butter.

1 lb. (4 patties)

1

/

2

to

3

/

4

” thick

1” thick

1 to 1

1

/

2

lbs.

1

1

/

2

”thick

2 to 2

1

/

2

lbs.

1 whole cut up

2 to 2

1

/

2

lbs.,

split lengthwise

2 Breasts

2–4

10 to 12 oz. each

1

/

4

to

1

/

2

” thick

1

/

2

” thick

2 (

1

/

2

” thick)

2 (1” thick) about

1 lb.

2 (1” thick) about

10 to 12 oz.

2 (1

1

/

2

” thick)

about 1 lb.

2 (1” thick)

4 (1” thick)

about 1 lb.

F or G

F
F
F

D
D
D

C

C

C

E

D

E

D

E
E

E
E

D
D

7–9

6
7
8

10
12
14

20

20

12–14

5

5

7

9–10

6
8

11
13

8
9

3–5

2–3
2–3
3–4

4–6
6–8

8–10

6–8

6–10

Do not turn

over.

3–4

3–5

6–8
7–9

4–6
7–9

9

9–11

3–4
4–6

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