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32 OPERATION
• 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:
- Ground beef: 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)
Tips for Broiling
• Beef
- Steaks and chops should always be allowed to rest for five minutes before being cut into and eaten.
This allows the heat to distribute evenly through the food and creates a more tender and juicy result.
Pork Chops
Well done
2 (
1
/
2
" thick)
7 8-10 5-8
Oil the top of the pork
chops with
1
/
2
Tbsp of
oil when seasoning to
improve searing and
prevent sticking when
using the broiler.
2 (1" thick) about 1lb.
6 11-13 7-9
Lamb Chops
2 (1" thick)
about 10 to 12
oz.
Medium 6 6-8 3-5
Oil the top of the lamb
chops with
1
/
2
Tbsp of
oil when seasoning to
improve searing in
the broiler.
Well done
6 8-10 6-8
2 (1
1
/
2
" thick)
about 1lb.
Medium 6 7-9 7-9
Well done 6 10-14 10-14
Lobster Tails 2-4
10 to 12 oz. each
6 15-17 12-17 Lobster cook time can
vary based on size.
Brush the lobster
meat with butter
halfway through the
cooking process.
Recommendation –
Cut and crack the
lobster shells on the
top of each tail. Do
not spread the meat
until after cooking to
retain moisture in the
lobster.
Salmon Steaks 2 (1" thick) N/A 6 10-14 8-12 Grease pan. Brush
steaks with melted
butter.
4 (1" thick)
about 1 lb.
6 12-14 6-8
Food
Quantity and/or
Thickness
Rack
Position
First
Side
(minutes
)
Second
Side
(minutes
)
Comments
en-us_main.book.book Page 32 Thursday, November 2, 2023 10:36 AM
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Productinformatie
| Merk | LG |
| Model | LSGL5830S |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 15322 MB |
