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28
USING THE OVEN
Broiling chart (For conventional broil model : LRE3083, LRE3021, LRE6321)
* This chart is only for reference. Adjust cook time according to your preference.
Broiling Tips
Beef
y Steaks and chops should always be allowed to rest for
ve minutes before cutting into them and eating. This
allows the heat to distribute evenly through the food
and creates a more tender and juicy result.
y Consider removing thick pieces of meat from the
refrigerator 30 minutes prior to cooking. This will help
them cook more quickly and evenly, and will produce
less smoke when broiling. Please note that cooking times
will likely be shorter than the times indicated in the
Broiling Chart.
y For bone-in steaks or chops that have been “Frenched”
(all meat removed from around the bone), wrap the
exposed sections of bone in foil to reduce burning.
Seafood
y When broiling skin-on sh, always use the Medium broil
setting and always broil the skin side last.
y Seafood is best consumed immediately after cooking.
Allowing seafood to rest after cooking can cause the food
to dry out.
y It is a good idea to rub a thin coating of oil on the surface
of the broiling pan before cooking to reduce sticking,
especially with sh and seafood. You can also use a light
coating of non-stick pan spray.
Vegetables
y Toss your vegetables lightly in oil before cooking to
improve browning.
Item Cut Size / Thickness Doneness Broiler
Setting
Rack
Position
Time (min)
Comments
Side
1
Side
2
Beef Beef Steack 1 - 1 1/2 lbs., 1" thick Rare Hi F 4 2 - 3 Steaks less than 1” thick cook
through before browning.
Pan frying is recommended.
Slash fat.
Medium Hi F 5 3 - 4
Well done Hi F 6 4 - 5
2 - 2 1/2 lbs., 1 1/2" thick Rare Hi D 10 4 - 6
Medium Hi D 12 6 - 8
Well done Hi D 14 8 - 10
Hamburger 1lb. (4 patties),
1/2" to 3/4" thick
Well done Hi G 4 - 5 3 - 4 Space evenly. Up to 8 patties
may be broiled at once.
Chicken 1 Whole cut up 2 - 2 1/2 lbs. Broiler Hi C 20 6 - 8 Broil skin-side-down rst.
2 Breast 1/2" - 3/4" Broiler Hi E 8 - 9 5 - 6
Porks Pork Chops 2(1/2" thick) Well done Hi E 7 4 - 6 Slash fat.
2(1" thick)
about 1 lb.
Well done Hi D 9 - 10 6 - 8
Ham Slices
(precooked)
1/2" thick Broiler Hi E 5 2 - 4 Increase time 5 to 10 minutes
per side for 1 1/2" thick or
home-cure ham.
Lamb Lamb Chops 2 (1" thick)
about 10 - 12 oz.
Medium Hi E 6 4 - 6 Slash fat
Well done Hi E 8 7 - 9
2 (1 1/2" thick)
about 1 lb.
Medium Hi E 11 9
Well done Hi E 13 9 - 11
Seafood Salmon Steaks 2 (1" thick) Broiler Hi E 7 - 8 4 - 6 Grease pan. Brush steaks with
melted butter.
4 (1" thick) about 1lb. Broiler Hi D 9 4 - 6
Fish Fillets 1/4" - 1/2" thick Broiler Hi E 5 2 - 4 Handle and turn very care-
fully. Brush with lemon butter
before and during cooking, if
desired.
Lobster Tails 2~4
10 - 12 oz. each
Broiler Hi C 12 - 14 Cut throug back of shell.
Spread open. Brush with
melted butter before broiling
and after half broiling time.
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