Samsung NX58J5600S Serie Manual Del Usuario página 46

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
Ground Beef
Well Done
Beef Steaks
Medium
Well Done
Medium
Well Done
chicken
fish fillets
Ham Slices
(precooked)
pork chops
Well Done
Lamb chops
Medium
Well Done
See illustration on page 33 for description of rack positions.
*
46_ operating the oven
Quantity and/ rack
or thickness position*
1 lb (4 patties) 6 or 7
0.5- to 0.75-in
thick
1-in thick 1 to
1.5 lbs
1.5-in thick 2 to
2.5 lbs
1 whole cut-up
2 to 2.5 lbs
Split lengthwise
2 breasts
0.25- to 0.5-in
thick
0.5-in thick
2 (0.5-in thick)
2 (1-in thick)
about 10 to
12 oz
1st 2nd
side side
time time
(min.) (min.)
7-10 5-7
6 10-12 5-7
6 12-14 6-8
6 15-18 14-17
6 18-22 17-19
4 30-35 15-20
5 15-20 7-12
6 6-10 3-4
6 7-10 5-6
6 8-11 4-6
6 8-12 5-8
6 10-16 7-11
comments
Space evenly. Up to 8
patties may be broiled
at once.
Steaks less than 1-in
thick cook through
before browning.
Pan frying is
recommended.
Slash fat.
Broil skin-side-down
first.
Spread open.
Brush with melted
butter before and
halfway through
broiling.
Handle and turn very
carefully.
Brush with lemon
butter before and
during cooking, if
desired.
Increase time 5 to 10
minutes per side for
1.5-in thick or home-
cured ham.
Slash fat.
Slash fat.