LG LRE3027ST Manual Del Usuario página 28

28 USING T HE OVEN
Broiling chart (For conventional broil model :
Item ....
Cut; Size/Thickness Doneness Broiler
. . . Setting
Beef Beef Steack 1 - 1 1/2 Ibs., 1" thick Rare Hi
Medium Hi
Well done Hi
2- 2 1/2 Ibs., 1 1/2" thick Rare Hi
Medium Hi
Well done Hi
Hamburger lib. (4 patties), Well done Hi
1/2" to 3/4" thick
Chicken 1 Whole cut up 2- 2 1/2 Ibs. Broiler Hi
2 Breast 1/2" - 3/4" Broiler Hi
Porks Pork Chops 2(1/2" thick) Well done Hi
2(1" thick) Well done Hi
about 1 lb.
Ham Slices 1/2" thick Broiler Hi
(precooked)
Lamb Lamb Chops 2 (1" thick) Medium Hi
about 10 - 12 oz. Well clone Hi
2 (1 1/2" thick) Medium Hi
about 1 lb. Well done Hi
Seafood Salmon Steaks 2 (1"thick) Broiler Hi
4 (1" thick) about lib. Broiler Hi
Fish Fillets 1/4" - 1/2" thick Broiler Hi
Lobster Tails 2-4 Broiler Hi
10- 12 oz. each
LRE3083, LRE3021)
Rack
Position
F
F
F
D
D
D
G
C
E
E
D
E
E
E
E
E
E
D
E
C
Side, ISIS2 ! ..........
4 _ Steaks less than 1" thick cook
5 [ 3 - 4 [ through before browning.
-- 1-----1 Pan frying is recommended.
1_ Jr_-_ Slash fat.
4 - 5 Space evenly. Up to 8 patties
[ [ may be broiled at once.
820__._ J r___ Broil skin-side-downfirst.
IS-6 I
7_____ _ Slash fat.
9-I0 !6-8[
5 12- 4 l Increase time 5 to 10 minutes
I I per side for 1 1/2" thick or
86 _ _a?he;aCtUre ham"
7-8= Grease pan. Brush steaks with
9!4-6! melted butter.
5 12-4
I Handle and turn very care-
I I fully. Brush with lemon butter
I I before and during cooking, if
L=_ desired.
12- 14 _ Cut throug backofshell.
Spread open. Brush with
melted butter before broiling
and after half broiling time.
This chart is only for reference. Adjust cook time according to your preference.
Broiling Tips
Beef
, Steaks and chops should always be allowed to rest for
five minutes before cutting into them and eating. This
allows the heat to distribute evenly through the food
and creates a more tender and juicy result.
, Consider removing thick pieces of meat from the
refrigerator 30 minutes prior to cooking. This will help
them cook more quickly and evenly, and will produce
less smoke when broiling. Please note that cooking times
will likely be shorter than the times indicated in the
Broiling Chart.
, 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.
Seafood
, When broiling skin-on fish, always usethe Medium broil
setting and always broil the skin side last.
, Seafood is best consumed immediately after cooking.
Allowing seafood to rest after cooking can cause the food
to dry out.
, It is a good idea to rub a thin coating of oil on the surface
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.
Vegetables
, Toss your vegetables lightly in oil before cooking to
improve browning.