LG LDG3017ST - Manual (Page 28)

27 HOW TO USE
ENGLISH
BROILING CHART
Cut
Size/
Thickness
Doneness
Broiler
Setting
Time
Comments
Side 1 Side 2
Tenderloin/Filet
1"
Medium Rare High 5:00 3:00
• Steaks and chops should always be
allowed to rest for 5 minutes before
you cut into them and begin eating.
This allows the heat to distribute
evenly through the food and creates
a more tender and juicy result.
• For very thick pieces of meat, con-
sider removing them from the fridge
30 minutes prior to cooking. This
will help them cook more quickly,
more evenly, and will produce less
smoke. Please note that cooking
times will likely be shorter than the
times indicated in this above chart.
• For bone-in steaks or chops that
have been “Frenched” (a portion of
meat removed from the bone), wrap
the exposed sections of bone in foil
to reduce burning.
Medium High 5:00 4:00
Medium Well High 6:00 4:00
Well Done High 6:00 5:00
1 1/2"
Medium Rare High 6:00 4:00
Medium High 7:00 4:00
Medium Well High 7:00 5:00
Well Done High 7:00 6:00
2"
Medium Rare High 7:00 5:00
Medium High 8:00 6:00
Medium Well Medium 8:00 10:00
Well Done Medium 10:00 12:00
NY Strip Steak/Strip-
loin
3/4" - 1"
Medium Rare High 5:00 3:00
Medium High 5:00 4:00
Medium Well High 6:00 4:00
Well Done High 6:00 5:00
1 1/2"
Medium Rare High 6:00 5:00
Medium High 7:00 6:00
Medium Well Medium 8:00 10:00
Well Done Medium 8:00 12:00
Ribeye/Delmonico
3/4" - 1"
Medium Rare High 5:00 3:00
Medium High 5:00 4:00
Medium Well High 6:00 4:00
Well Done High 6:00 5:00
1 1/2"
Medium Rare High 6:00 5:00
Medium High 7:00 6:00
Medium Well Medium 8:00 10:00
Well Done Medium 8:00 12:00
Bone-In Steaks
3/4" - 1"
Medium Rare High 5:00 4:00
Medium High 6:00 5:00
Medium Well High 7:00 6:00
Well Done High 8:00 7:00
1 1/2"
Medium Rare High 8:00 8:00
Medium High 10:00 8:00
Medium Well Medium 10:00 12:00
Well Done Medium 10:00 15:00
Skirt Steak 1/2"-3/4"
Medium Rare High 4:00 3:00
Medium High 5:00 3:00
Medium Well High 5:00 4:00
Well Done High 6:00 4:00
Flank Steak 1"
Medium Rare High 7:00 5:00
Medium High 8:00 6:00
Medium Well High 8:00 8:00
Well Done High 9:00 9:00
Flank Steak 1 1/2"
Medium Rare High 8:00 6:00
Medium High 8:00 8:00
Medium Well High 9:00 9:00
Well Done High 10:00 10:00
Hamburgers 3/4" thick
Medium Rare High 5:00 3:00
Medium High 5:00 4:00
Medium Well High 6:00 4:00
Well Done High 6:00 5:00