Samsung NX58F5300SS-AA - Manual (Page 41)

operating the oven _41
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recommended broiling guide
The size, weight, thickness, broiling temperature setting, and your preference of
doneness will affect the broiling time. The following guide is based on meats and/
or fish starting at refrigerator temperature.
Food Quantity and/
or thickness
rack
position*
1st
side
time
(min.)
2nd
side
time
(min.)
comments
Ground Beef
Well Done
1 lb (4 patties)
0.5- to 0.75-in
thick
6 or 7 7-10 5-7 Space evenly. Up to 8
patties may be broiled
at once.
Beef Steaks
Medium
1-in thick 1 to
1.5 lbs
6 10-12 5-7 Steaks less than 1-in
thick cook through
before browning.
Pan frying is
recommended.
Slash fat.
Well Done 6 12-14 6-8
Medium 1.5-in thick 2 to
2.5 lbs
6 15-18 14-17
Well Done 6 18-22 17-19
chicken 1 whole cut-up
2 to 2.5 lbs
Split lengthwise
4 30-35 15-20 Broil skin-side-down
first.
Spread open.
Brush with melted
butter before and
halfway through
broiling.
2 breasts 5 15-20 7-12
Fish Fillets 0.25- to 0.5-in
thick
6 6-10 3-4 Handle and turn very
carefully.
Brush with lemon
butter before and
during cooking, if
desired.
Ham Slices
(precooked)
0.5-in thick 6 7-10 5-6 Increase time 5 to 10
minutes per side for
1.5-in thick or home-
cured ham.
pork chops
Well Done
2 (0.5-in thick) 6 8-11 4-6 Slash fat.
Lamb chops
Medium
2 (1-in thick)
about 10 to
12 oz
6 8-12 5-8
Well Done 6 10-16 7-11 Slash fat.
* See illustration on page 30 for description of rack positions.
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