Owner’s Manual
Table Of Contents
- IMPORTANT SAFETY INSTRUCTIONS
- PRODUCT OVERVIEW
- INSTALLATION
- OPERATION
- Control Panel
- Changing Oven Settings
- Cooktop
- Precautions When Using the Cooktop
- Cooking Areas
- Benefits of Induction Surface Cooking
- Induction Cookware
- Cookware Placement
- Pan Sensing
- Minimum and Maximum Pan Size
- Cookware Compatibility Indicator
- Home Canning
- Using the Cooking Elements
- The Recommended Surface Cooking Setting
- Power Management
- Turning on the Warm Zone
- Oven
- SMART FUNCTIONS
- LG ThinQ Application
- Smart DiagnosisTM Feature
- MAINTENANCE
- TROUBLESHOOTING
- LIMITED WARRANTY
46 OPERATION
• Do not use the gliding rack in position 7.
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.
- Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes
prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when
broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart.
- 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
- When broiling skin-on fish, always use the Lo broil setting and always broil the skin side last.
- Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause
the food to dry out.
- 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 fish and seafood. You can also use a light coating of non-stick pan spray.
• Vegetables
- Toss your vegetables lightly in oil before cooking to improve browning.
Proof
This feature maintains a warm oven for rising
yeast-leavened products before baking. (Set
temperature: 92 °F)
Setting the Proof Function
1 Use rack position b or c for proofing.
2 Turn the oven mode knob to select Proof/
Warm until Proof appears in the display.
3 Press 1 to set Proof.
4 Press START.
5 Turn the oven mode knob to the OFF position
when proofing is finished.
NOTE
• To avoid lowering the oven temperature and
lengthening proofing time, do not open the oven
door unnecessarily. Check bread products early
to avoid over proofing.
• Do not use the Proofing mode for warming food
or keeping food hot. The proofing oven