LG WCEP6423 Serie Manual Del Propietário página 41

en-us_main.book.book Page 41 Friday, February 10, 2023 10:10 AM
Quantity and/or
Food
1" thick
1
1 to 1
Beef Steaks
1
1 / " thick
2
1
2 to 2
1 whole, 2 to 2
lengthwise
Chicken
2 Breasts
2–4
Lobster Tails
10 to 12 oz each
1 1
Fish Fillets
/ to
4
Ham Slices
1
/ " thick
2
(precooked)
1
2 ( / " thick)
2
Pork Chops
Well done
2 (1" thick) about 1lb.
2 (1" thick)
about 10 to 12
oz
Lamb Chops
1
2 (1 /
2
about 1lb
2 (1" thick)
Salmon Steaks
4 (1" thick) about 1 lb
• This guide is only for reference. Adjust cook time according to your preference.
NOTE
• The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of
food-borne illness.
Rack
Thickness Position
Rare
Medium
/ lbs.
2
Well done
Rare
Medium
/ lbs
2
Well done
1
/ lbs., split
2
/ " thick
D
2
D
D
Medium
Well done
Medium
" thick)
Well done
D
D
First Second
Side Side
Time Time
(min.) (min.)
6 2-3
D
7 2-3
D
8 3-4
D
10 4-6
D
12 6-8
D
14 8-10
D
20 6-8
C
20 6-10
C
Do not
12-14
C
turn over.
or 5-6 3-4
E
5 3-5
D
or 7 6-8
E
or 9-10 7-9
E
6 4-6
D
8 7-9
D
11 9
D
13 9-11
D
8 3-4
or
E
or 9 4-6
E
OPERATION 41
Comments
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.