Recommended broiling guide – LG LSE3090ST User Manual
Page 27
27
ENGLISH
USING THE OVEN
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.
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Broiling Chart
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5JNF NJO
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Well Done
MC QBUUJFT
½ to ¾” thick
'
7–9
3–5
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broiled at once.
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Rare
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Well Done
Rare
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Well Done
1” thick
1 to 1½ lbs.
1½” thick
2 to 2½ lbs.
'
'
'
D
D
D
6
7
10
12
2–3
2–3
o
o
o
o
Steaks less than 1” thick cook through
before browning.
Pan frying is recommended. Slash fat.
$IJDLFO
1 whole cut up
2 to 2½ lbs.,
split lengthwise
2 Breasts
C
C
20
20
o
6–10
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o
10 to 12 oz. each
C
o
Do not turn
over.
Cut through back of shell. Spread open.
Brush with melted butter before broiling
and after half of broiling time.
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¼ to ½” thick
&
5
o
Handle and turn very carefully. Brush with
lemon butter before and during cooking,
if desired.
)BN4MJDFT
(precooked)
½” thick
D
5
3–5
Increase time 5 to 10 minutes per side for
wUIJDLPSIPNFDVSFEIBN
1PSL$IPQT
Well Done
2 (½” thick)
2 (1” thick) about
1 lb.
&
D
7
9–10
o
7–9
Slash fat.
-BNC$IPQT
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Well Done
.FEJVN
Well Done
2 (1” thick) about
10 to 12 oz.
2 (1½” thick)
about 1 lb.
&
&
&
&
6
11
13
o
7–9
9
9–11
Slash fat.
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2 (1” thick)
wUIJDL
about 1 lb.
D
D
9
o
o
Grease pan. Brush steaks with melted
butter.
ENGLISH