Broiling Chart; Broiling Tips - LG LSWS306ST Manual Del Usuario

24
USINg thE OVEN

Broiling Chart

Food Quantity and/ or
Thickness
1 lb. (4 patties)
Ground Beef
1/2 to 3/4" thick
Beef Steaks
1" thick
Rare
1 to 1-1/2 lbs.
Medium
Well Done
1-1/2" thick
Rare
2 to 2-1/2 lbs.
Medium
Well Done
1 whole cut up
Chicken
2 to 2-1/2 lbs.,
split lengthwise
2 Breasts
2–4
Lobster Tails
10 to 12 oz. each
1/4 to 1/2" thick
Fish Fillets
1/2" thick
Ham Slices
(precooked)
Pork Chops
2 (1/2" thick)
Well Done 2 (1" thick) about
1 lb.
Lamb Chops
Medium 2 (1" thick) about 10
Well Done to 12 oz.
Medium 2 (1-1/2" thick) about
Well Done 1 lb.
2 (1" thick)
Salmon
4 (1" thick) about
Steaks
1 lb.

Broiling Tips

Beef
y Steaks and chops should always be allowed to rest for five
minutes before being cut into and eaten. This allows the
heat to distribute evenly through the food and creates a
more tender and juicy result.
y Pieces of meat that are thicker than two inches should
be removed from the refrigerator 30 minutes prior to
cooking. This will help them cook more quickly and
evenly, and will produce less smoke when broiling.
Cooking times will likely be shorter than the times
indicated in the Broiling Chart.
y For bone-in steaks or chops that have been Frenched (all
meat removed from around the bone), wrap the exposed
sections of bone in foil to reduce burning.
Rack First Side
Position Time
(min.)
E 4–6
D 6
D 7
D 8
D 10
D 12
D 14
C 20
C 20
C 12-14
D or E 5-6
D 5
7
D or E
9-10
D or E
D 6
D 8
D 11
D 13
D or E 8
D or E 9
Seafood
y When broiling skin-on fish, always use the Medium broil
y Seafood is best consumed immediately after cooking.
y It is a good idea to rub a thin coating of oil on the surface
Vegetables
y Toss vegetables lightly in oil before cooking to improve
Second
Side
Time (min.)
3–4 Space evenly. Up to 8 patties may be
broiled at once.
Steaks less than 1" thick cook through
2–3 before browning. Pan frying is
2–3 recommended. Remove fat.
3–4
4–6
4–8
8–10
6–8 Broil skin-side-down first.
6–10
Do not turn Cut through back of shell. Spread open.
over. Brush with melted butter before broiling
and after half of broiling time.
3–4 Handle and turn very carefully. Brush with
lemon butter before and during cooking,
if desired.
3–5 Increase time 5 to 10 minutes per side for
1-1/2" thick or home-cured ham.
6–8 Remove fat.
7–9
Remove fat.
4–6
7–9
9
9–11
3–4 Grease pan. Brush steaks with melted
4–6 butter.
setting and always broil the skin side last.
Allowing seafood to rest after cooking can cause it to dry
out.
of the broiling pan before cooking to reduce sticking,
especially with fish and seafood. You can also use a light
coating of non-stick pan spray.
browning.
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