LG LDG3037ST El Manual Del Propietario página 26

26
HOW TO USE
BROILING CHART
Size/
Cut
Thickness
1"
1 1/2"
Tenderloin/Filet
2"
3/4" - 1"
NY Strip Steak/Strip-
loin
1 1/2"
3/4" - 1"
Ribeye/Delmonico
1 1/2"
3/4" - 1"
Bone-In Steaks
1 1/2"
Skirt Steak 1/2"-3/4"
Flank Steak 1"
Flank Steak 1 1/2"
Hamburgers 3/4" thick
Broiler
Doneness
Setting
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well Medium
Well Done Medium
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well Medium
Well Done Medium
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well Medium
Well Done Medium
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well Medium
Well Done Medium
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well High
Well Done High
Medium Rare High
Medium High
Medium Well High
Well Done High
Time
Side 1 Side 2
5:00 3:00
5:00 4:00
6:00 4:00
6:00 5:00
6:00 4:00
7:00 4:00
7:00 5:00
7:00 6:00
7:00 5:00
8:00 6:00
8:00 10:00
10:00 12:00
5:00 3:00
5:00 4:00
6:00 4:00
6:00 5:00
• Steaks and chops should always be
6:00 5:00
allowed to rest for 5 minutes before
7:00 6:00
you cut into them and begin eating.
8:00 10:00
This allows the heat to distribute
8:00 12:00
evenly through the food and creates
5:00 3:00
a more tender and juicy result.
5:00 4:00
6:00 4:00
• For very thick pieces of meat, con-
6:00 5:00
sider removing them from the fridge
6:00 5:00
30 minutes prior to cooking. This
7:00 6:00 will help them cook more quickly,
8:00 10:00 more evenly, and will produce less
smoke. Please note that cooking
8:00 12:00
times will likely be shorter than the
5:00 4:00
times indicated in this above chart.
6:00 5:00
7:00 6:00
• For bone-in steaks or chops that
8:00 7:00
have been "Frenched" (a portion of
8:00 8:00
meat removed from the bone), wrap
10:00 8:00
the exposed sections of bone in foil
10:00 12:00
to reduce burning.
10:00 15:00
4:00 3:00
5:00 3:00
5:00 4:00
6:00 4:00
7:00 5:00
8:00 6:00
8:00 8:00
9:00 9:00
8:00 6:00
8:00 8:00
9:00 9:00
10:00 10:00
5:00 3:00
5:00 4:00
6:00 4:00
6:00 5:00
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