LG LDG4313ST Owner's Manual
36 OPERATION
Recommended Broiling Guide
The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times.
The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times.
This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan designed for
broiling.
Food
Quantity and/or Thickness
Upper oven
Comments
Rack
Position
First Side
(minutes)
Second
Side
(minutes)
Ground Beef
Well done
1 lb. (4 patties)
1
/
2
to
3
/
4
" thick
2
5-7
3-5
Space evenly. Up to 8 patties may be
broiled at once.
Beef Steaks
Rare
Rare
2
4-6
2-3
Steaks less than 1" thick cook
through before browning. Pan frying is
recommended. Slash fat.
Medium
1" thick
2
5-7
3-4
Well Done
1 to 1
1
/
2
lbs.
2
6-8
4-5
Rare
1
1
/
2
" thick
1
8
3-4
Medium
2 to 2
1
/
2
lbs.
1
9
4-5
Well Done
1
10
5-6
Chicken
1 whole cut up 2 to
2
2
1
/
2
lbs., split lengthwise
1
8-10
5-7
Broil skin-side-down first.
2 breasts
1
8-9
5-6
Fish Fillets
1
/
4
to
1
/
2
" thick
1
5
2-4
Handle and turn very carefully.
Brush with lemon butter before and during
cooking, if desired.
Ham Slices
(precooked)
1
/
2
" thick
1
6-7
2-3
Increase time 5 to 10 minutes per side for
1
1
/
2
" thick or home-cured ham.
Pork chops Well
Done
1 (
1
/
2
" thick)
1
4-6
3-5
Slash fat.
2 (1" thick) about 1lb.
1
7-9
5-7
Lamb Chops
Slash fat.
Medium
2 (1" thick) about
1
7-8
2-3
Well Done
10 to 12 oz.
1
8-9
3-4
Medium
2 (
1
/
2
" thick) about 1lb.
1
6-7
2-3
Well done
1
7-8
3-4
Salmon Steaks
2 (1" thick)
1
7-9
3-5
Grease pan. Brush steaks with melted
butter.
4 (1" thick) about 1lb.
1
8-10
3-5
•
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.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
The USDA has indicated the following as safe minimum internal temperatures for consumption:
•
Ground beef, veal, pork, or lamb: 160 °F (71.1 °C)
•
Poultry: 165 °F (73.9 °C)
•
Beef, veal, pork, or lamb: 145 °F (62.8 °C)
•
Fish / Seafood: 145 °F (62.8 °C)