Samsung FCQ321HTUB User Manual page 24

Recommended broiling guide
The size, weight, thickness, starting temperature, and your preference of doneness will affect
broiling times.
This guide is based on meats at refrigerator temperature.
Ground Beef
We!l Done
Beef Steaks
Medium
Well Done
Rare
Medium
Well Done
Chicken
Lobster Tails
1 lb. (4 patties)
1/2to sA" thick
1" thick
1 to 11/2Ibs.
1 whole cut up
2 to 21/2Ibs.,
split lengthwise
2 Breasts
2-4
10 to 12 oz.
each
7
7
7
6
6
6
8-10
8
10
12
14
16
19
23-28
13-18
14-18
4-6
3-5
4-6
5-7
7-9
8-11
11-13
13-18
5-10
Do not turn
over.
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.
Fish Fillets 1/4to 1/2"thick 6 5-9 3-4
Ham Slices
1/2"thick 6 5-7 3-5
(precooked)
Pork Chops 2 (1/3 thick) 6 7 6-8
Slash fat.
Well Done 2 (1" thick) 5 9-10 7-9
about 1 lb.
6
6
6
6
6
2 (1" thick)
about 10 to
12 oz.
6
8
11
13
8
2 (11/2"thick)
about 1 lb.
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 per side for 11/2"
thick or home-cured ham.
Lamb Chops
Medium
Well Done
Medium
Well Done
SaJmon
Steaks
Slash fat.
4-6
7-9
9
9-11
3-4
2 (1" thick)
Grease pan. Brush steaks
with melted butter.
4 (1" thick) 6 9 4-6
about 1 lb.
24 Operatng the oven