Broiling Chart - LG LRG3085ST Owner's Manual
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HOWTO
USE
25
Broiling Chaff
Broiling times will be affected by the size, weight, thickness,
starting
temperature
and your preference
of doneness. This guide is based on
meats at refrigerated
temperatures.
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Your oven has 7 rack
positions.
Ground Beef
1 lb. (4 patties)
F
7~8
5-6
Space evenly. Up to 8 patties may be broiled at once.
Well Done
1/2to
3/4"
thick
Beef Steaks
Steaks less than 1" thick cook through before
Rare
1 " thick
F
7
5
browning.
Medium
1 to 11/2
lb.
F
12
5-6
Pan frying is recommended.
Well Done
F
13
8-9
Slash fat.
Rare
11/2" thick
D
10
6-7
Medium
2 to 21/2lb.
D
12-15
10-12
Well Done
D
25
16-18
Bacon
1/2lb.
D
8
3
Arrange in single layer.
(about 8 thin slices)
Pork Chops
Slash fat.
Well Done
2 (1/2" thick.)
D
10
8
2 (1" thick)
D
13
8~9
about 1 lb.
Lamb Chops
Slash fat.
Medium
2 (1" thick) about
E
6
4-7
Well Done
10 to 12 oz.
E
10
10
Medium
2 (11/2" thick)about
E
10
4-6
Well Done
1 Ib
E
17
12-14
Chicken
1 whole
B
35-40
25
Brush each side with melted butter.
2 to 21/2Ibs.,
Broil skin-side down.
split lengthwise
4 bone-in breasts
B
25-30
10-15
Lobster Tails
2-4
C
13-16
Do not turn
Cut through back of shell. Spread open. Brush with
6 to 8 oz. each
over.
melted butter before broiling and after half of broiling
time.
Fish Fillets
1/4 to 1/2" thick
E
7~8
6
Handle and turn very carefully. Brush with lemon
butter before and during cooking, if desired. Preheat
............................................................................................................................................................................................
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.......................................................
m
1
Ham Slices
1" thick
C
10
5
Increase time 5 to 10
inures per side for 1 /2" thick
(precooked)
1/2" thick
D
7
4
or home-cured ham.
This chart is only for reference. Adjust cook time according to your preference.
,, _
NOTE
The USDA(The United States Department
of Agriculture) advises that consuming raw or undercooked
fish, meat, or poultry
can increase your risk of food borne illness.
The USDA has indicated the following as safe minimum
internal temperatures
for consumption:
Ground beef, veal, pork, or lamb: 160 °F
Poultry: 165 °F
Beef, veal, pork, or lamb: 145 °F
Fish/seafood:
145°F
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