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Fig.1
The size, weight, thickness, starting temperature, and your preference of
doneness will affect broiling time.
This guide is based on foods at refrigerator 
temperature.
For best results when broiling, use a pan 
designed for broiling (refer to the Fig.1)
RECOMMENDED BROILING GUIDE
Broiling Chart
• This chart is only for reference. Adjust cook time according to your preference.
Food
Quantity and/or
Thickness
Upper oven
Lower oven
Shelf
Position
First Side
(minutes)
Second Side
(minutes)
Comments
Ground Beef
Well done
Beef Steaks
Rare
Medium
Well done
Rare
Medium
Well done
Chicken
Lobster Tails
Fish Fillets
Ham Slices
(precooked)
Pork Chops
Well done
Lamb Chops
Medium
Well done
Medium
Well done
Salmon
Steaks
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.
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 pre side
for 1 " thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks
with melted butter
1 lb. (4 patties)
to  ” thick
1” thick
1 to 1 lbs.
1 ” thick
2 to 2 lbs.
1 whole cut up 
2 to 2 lbs., split
lengthwise 2 Breasts
2–4
10 to 12 oz. each
to  ” thick
” thick
1 ( ” thick)
2 (1” thick) about 1 lb.
2 (1” thick) about
10 to 12 oz.
2 (1 ” thick)
about 1 lb.
2 (1” thick)
4 (1” thick) about 1 lb.
B
B
B
B
A
A
A
A
A
-
B
B
B
A
B
B
A
A
B
A
5-7
3-4
4-5
5-6
8
9
10
10
9-10
-
5
4-5
7
7
4-5
5-6
9
10
6
7
3-5
2-3
2-3
3-4
3-4
4-5
5-6
4-6
3-5
-
2-3
2-3
3-5
2-4
2-3
3-4
4-5
5-6
3-5
3-5
E
E
E
E
D
D
D
C
D
B
D
D
E
D
D
D
D
D
D
D
3-5
5
5-7
6
10
10-12
12
14-16
8-9
12-14
6
6-8
5-6
9-10
6
8
10
12
8
9
2-4
2-3
3-4
4-5
4
5-6
6-8
4-6
3-5
Do not 
turn over
3-4
2-4
2-4
4-6
3-4
4-5
5-6
6-8
4-6
4-6
Shelf
Position
First Side
(minutes)
Second Side
(minutes)