LG LDG3036ST Manual Del Propietário página 28

26
HOW TO USE
BROILING CHART
Quantity and/or
Food
Thickness
Ground beef 1 Ib. (4 patties)
Well done 1/2 to 3/4" thick
Beef Steaks
Rare
Medium 1" thick
Well Done 1 to 1 1/2 lbs.
Rare 1 1/2" thick
Medium 2 to 2 1/2 lbs.
Well Done
Chicken 1 whole cut up 2 to
21/2lbs., split length-
wise
2 breasts
Fish Fillets 1/4 to 1/2" thick
Ham Slices 1/2" thick
(precooked)
Pork chops 1 (1/2" thick)
Well Done
2 (1" thick) about 1lb.
Lamb Chops
Medium 2 (1" thick) about
10 to 12 oz.
Well Done
Medium 2 (1/2" thick) about 1lb. A
Well done
Salmon Steaks 2 (1" thick)
4 (1" thick) about 1lb.
This chart is only for reference. Adjust cook time according to your preference.
NOTE
• Broiling times may be affected by the size, weight, thickness, starting temperature and your preference of doneness.
This guide is based on meats at refrigerated temperatures.
NOTE
• The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140 °F. means
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Upper oven
Second
First side
Shelf side
(Min-
Position (Min-
utes)
utes)
A 5-7 3-5
A 6-7 2-3
A 7-8 3-4
A 8-9 4-5
A 8 3-4
A 9 4-5
A 10 5-6
A 8-10 5-7
A 8-9 5-6
A 5 2-4
A 6-7 2-3
A 4-6 3-5
A 7-9 5-7
A 7-8 2-3
A 8-9 3-4
6-7 2-3
A 7-8 3-4
A 7-9 3-5
A 8-10 3-5
Comments
Space evenly. Up to 8 patties may be broiled at
once.
Steaks less than 1" thick cook through before
browning.Pan frying is recommended. Slash fat
Broil skin-side-down first.
Handle and turn very carefully.
Brush with lemon butter before and during cook-
ing, if desired.
Increase time 5 to 10 minutes pre side for 1
thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks
with melted butter.
1
⁄ "
2