Before Using the Oven

Because the oven temperature cycles, an oven thermometer placed in the oven cavity may not show the same temperature that is set on the oven.It is normal for the convection fan to run while preheating during a regular bake cycle.The convection fan motor may run periodically during a regular bake cycle.The heat turns off if the door is left open during baking. If the door is left open for longer than 30 seconds during baking, the heat turns off. The heat turns back on automatically once the door is closed.Avoid opening the oven door more than necessary during use. This helps the oven maintain temperature, prevents unnecessary heat loss, and saves on energy use.Areas near the vent may become hot during operation and may cause burns. Avoid placing plastics near the vent as heat may distort or melt the plastic.It is normal for steam to be visible when cooking foods with high moisture content.Do not block the vent opening.

Using Heavy Duty Oven Racks

The racks have a turned-up back edge that prevents them from being pulled out of the oven cavity.Reposition oven racks before turning the oven on to prevent burns.Do not cover the racks with aluminum foil, or any other material, or place anything on the bottom of the oven. Doing so will result in poor baking and may damage the oven bottom.Only arrange oven racks when the oven is cool.Do not place objects heavier than 33 lb (15 kg) on the racks. Do not place heavy objects on the corners of the racks. Doing so can damage the racks.Pull the rack straight out until it stops.Lift up the front of the rack and pull it out.Place the end of the rack on the support.Tilt the front end up and push the rack in.

Using Gliding Oven Racks

The gliding racks slide in and out on a frame. This keeps heavy cookware level and prevents it from sliding forward when the rack is completely extended.Place oven racks in the desired location before turning on the oven to avoid burns.Do not cover the racks with aluminum foil, or any other material, or place anything on the bottom of the oven. Doing so will result in poor baking and may damage the oven bottom.Start with the rack in the closed position. Hold the rack with one hand at the center front and the other hand at the back right corner.Carefully insert the rack between the rack guides, and slide it back until the shelf drops into place.Rack guidesOnce the rack is secured in the back, pull the entire rack forward until the rack locks into place.With the rack in the closed position, grasp the front of the rack and frame and lift it. Slowly push the rack towards the back wall until it is free of the rack stop.After disengaging the rack stop, lift the back of the rack and pull the rack and frame out between the rack guides.

Instaview

This feature is only available on the lower oven.Knock twice on the center of the glass panel to reveal the contents of the oven without opening the door.Do not hit the glass door panel with excessive force. Do not allow hard objects like cookware or glass bottles to hit the glass door panel. The glass could break, resulting in a risk of personal injury.Knocking twice on the glass panel turns the interior light on or off.The light turns off automatically after 150 seconds.The InstaView function is disabled when the oven door is opened and for one second after closing the door.The InstaView function is disabled during Self Clean, Lockout, Sabbath Mode and initial power input (on some models only).Tapping the edges of the glass panel may not activate the InstaView function.The taps on the glass panel must be hard enough to be audible.Loud noises near the oven may activate the InstaView function.

Convection Bake and Roast Mode

The convection system uses a fan to circulate the heat evenly within the oven. Improved heat distribution allows for even cooking and excellent results while cooking with single or multiple racks.The oven can be programmed to bake at any temperature from 170 ℉ (80 ℃) to 550 ℉ (285 ℃). The default temperature is 350 ℉ (175 ℃).Touch Convection Bake or Convection Roast in the cooking mode screen.Set the temperature. Scroll through the numbers on the display or touch the number pad icon to enter the numbers directly.Number pad iconIf desired, set the cook time and delayed start time using the same method. Touch the arrow key on the right side of the display to see the delayed start time settings.Touch Start. The oven starts to preheat.If the cook time is set, the remaining time appears in the display. If a delayed start time is set, the start time appears in the display.A chime sounds once preheating is complete.A chime sounds at the end of the set cook time and a notification appears in the display. Open the oven door and remove the food.If no cook time is set, the oven turns off automatically after 12 hours.The heating elements and fan turn off immediately when the door is opened. They turn on again approximately 1 second after the door is closed.Touch Stop in the display to cancel Convection Bake and Convection Roast at any time.When preparing meats for roasting, use the broiler pan and grid. The broiler pan catches grease spills and the grid helps prevent grease splatters.The oven fan runs while convection baking and convection roasting. The fan stops when the door is opened. In some cases, the fan may shut off during a convection bake cycle.Touch Edit in the display to bring up the Cook Settings screen.Adjust the settings using the number pad or scroll function.Touch Start.Touch Stop in the display, and select Yes.Use Convection Bake for faster and more even multiple-rack cooking of pastries, cookies, muffins, biscuits, and breads of all kinds.Bake cookies and biscuits on pans with no sides or very low sides to allow heated air to circulate around the food. Food baked on pans with a dark finish will cook faster.When using Convection Bake with a single rack, place oven rack in position C. If cooking on multiple racks, place the oven racks in positions B and D.Multiple oven rack cooking may slightly increase cook times for some foods.Cakes, cookies and muffins have better results when using multiple racks.The Convection Roast feature is designed to give optimum roasting performance. Convection Roast combines cooking with the convection fan to roast meats and poultry. The heated air circulates around the food from all sides, sealing in juices and flavors. Foods are crispy brown on the outside while staying moist on the inside. Convection roasting is especially good for large tender cuts of meat, uncovered.Use a broiler pan and grid when preparing meats for convection roasting. The broiler pan catches grease spills and the grid helps prevent grease splatters.Place the oven rack in position A or B.Place the grid a in the broiler pan b.Place the broiler pan on the oven rack.Do not use a broiler pan without a grid.Do not cover the grid with aluminum foil.Position food (fat side up) on the grid.

Bake Mode

Bake is used to prepare foods such as pastries, breads and casseroles.The oven can be programmed to bake at any temperature from 170 ℉ (80 ℃) to 550 ℉ (285 ℃). The default temperature is 350 ℉ (175 ℃).Touch Bake in the cooking mode screen.Set the oven temperature. Scroll through the numbers on the display or touch the number pad icon to enter the numbers directly.Number pad iconIf desired, set the cook time and delayed start time using the same method. Touch the arrow key on the right side of the display to see the delayed start time settings.Touch Start. The oven starts to preheat.If the cook time is set, the remaining time appears in the display. If a delayed start time is set, the start time appears in the display.A chime sounds once preheating is complete.A chime sounds at the end of the set cook time and a notification appears in the display. Open the oven door and remove the food.If no cook time is set, the oven turns off automatically after 12 hours.Touch Edit in the display to bring up the Cook Settings screen.Adjust the settings using the number pad or scroll function.Touch Start.Touch Stop in the display, and select Yes.It is normal for the convection fan to operate periodically throughout a normal bake cycle in the oven. This is to ensure even baking results.For best results, food should be placed on a single rack with at least 1” to 1 1/2” of air space between the pans and oven walls.Baking time and temperature will vary depending on the characteristics, size, and shape of the baking pan used.Check for food doneness at the minimum recipe time.Use metal bakeware (with or without a nonstick finish), heatproof glass-ceramic, ceramic or other bakeware recommended for oven use.Dark metal pans or nonstick coatings will cook food faster with more browning. Insulated bakeware will slightly lengthen the cooking time for most foods.The oven bottom has a porcelain-enamel finish. To make cleaning easier, protect the oven bottom from excessive spillovers by placing a cookie sheet on the rack below the rack you are cooking on. This is particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit fillings or other foods that are highly acidic may cause pitting and damage to the porcelain-enamel surface and should be wiped up immediately.

Recommended Baking Guide

Baking results will be better if baking pans are centered in the oven as much as possible. If cooking on multiple racks, place the oven racks in the positions shown.Multiple-rack cooking saves time and energy. Whenever possible, cook foods requiring the same cooking temperature together in one oven.If baking with more than one pan, place the pans so that each one has at least 1" (25 mm) to 1 1/2" (38 mm) of air space around them.Type of FoodRack PositionAngel food cake, frozen piesCBundt or pound cakesBBiscuits, muffins, brownies, cookies, cupcakes, layer cakes, piesCCasserolesBTurkey, roasts, or hamAFrozen pizzaCRoast chickenBWhen baking cakes and cookies on multiple racks, use the Convection Bake mode and place racks in positions B and D.

Broil Mode

Broiling uses an intense, radiant heat to cook food. Both the inner and outer broil elements heat during full broiling. Only the inner broil element heats during center broiling. The element(s) cycle on and off at intervals to maintain the oven temperature. The meat probe cannot be used with this mode.Keep the oven door closed while broiling. Let the oven preheat for approximately 5 minutes before cooking food.Do not use a broiler pan without a grid. Oil can cause a grease fire.Do not cover the grid and broiler pan with aluminum foil. Doing so will cause a fire.Always use a broiler pan and grid for excess fat and grease drainage. This will help to reduce splatter, smoke, and flare-ups.Should an oven fire occur, leave the oven door closed and turn the oven off. If the fire continues, throw baking soda on the fire or use a fire extinguisher.DO NOT put water or flour on the fire. Flour may be explosive and water can cause a grease fire to spread and cause personal injury.When using your broiler, the temperature inside the oven will be extremely high. Take caution to avoid possible burns by:Keeping the door closed when broilingAlways wearing oven mitts when inserting or removing food itemsThis appliance is designed for closed-door broiling. Close the door to set the Broil function. If the door is open, the Broil function cannot be set and DOOR OPEN appears on the display. Close the door and reset the Broil function. If the door is opened during broiling, the broil burner turns off after five seconds. The broiler turns back on automatically once the door is closed.Place the food on the broiler pan grid.Touch Broil in the cooking mode screen.Scroll to set the desired temperature: Low, Medium, or High. If desired, scroll to set a cook time.If desired, set the cook time and delayed start time using the same method. Touch the arrow key on the right side of the display to see the delayed start time settings.Touch Start. The oven door must be closed to use the Broil function.Let the oven preheat for approximately 5 minutes before cooking the food.If the cook time is set, the remaining time appears in the display. If a delayed start time is set, the start time appears in the display.Touch Stop to cancel at any time or when cooking is complete.If the cook time is not set, the oven automatically turns off after 3 hours.The heating element(s) turn off immediately when the door is opened. They turn on again approximately 1 second after the door is closed.Touch Stop in the display to cancel Broil at any time.Touch Edit in the display to bring up the Cook Settings screen.Adjust the settings.Touch Start.Touch Stop in the display, and select Yes.Due to the intense heat associated with broiling, it is normal to experience smoke during the cooking process. This smoke is a natural byproduct of searing and should not cause you to worry. If you are experiencing more smoke than you are comfortable with, use the following tips to reduce the amount of smoke in your oven.Always use a broiler pan. Do not use saute pans or regular baking sheets for safety reasons.The broiler pan should always be thoroughly cleaned and at room temperature at the beginning of cooking.ALWAYS run your cooktop ventilation system or vent hood during broiling.Keep the interior of your oven as clean as possible. Leftover debris from prior meals can burn or catch fire.Avoid fatty marinades and sugary glazes. Both of these will increase the amount of smoke you experience. If you would like to use a glaze, apply it at the very end of cooking.If you are experiencing significant smoke with any food item, consider:Lowering the broiler to the LO setting.Lowering the rack position to cook the food farther away from the broiler.Using the HI broil setting to achieve the level of searing you desire, and then either switching to the LO broil setting, or switching to the Bake function.As a rule, fattier cuts of meat and fish will produce more smoke than leaner items.Adhere to the guidelines in the Recommended Broiling Guide section whenever possible.

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. For best results when broiling, use a pan designed for broiling.GridBroiler panFoodQuantity and/or ThicknessRack PositionFirst Side Time (min.)Second Side Time (min.)CommentsGround Beef1 lb (9 patties) 1/2 to 3/4" thickE4-63-4Space evenly. Up to 9 patties may be broiled at once.Beef Steaks 1" thick 1 to 11/2 lbs.RareD62-3Steaks less than 1" thick cook through before browning. Pan frying is recommended. Slash fat.MediumD72-3Well doneD83-411/2" thick 2 to 2 1/2 lbsRareD104-6MediumD126-8Well doneD148-10Chicken1 whole, 2 to 21/2 lbs., split lengthwise C206-8Broil skin-side-down first.2 BreastsC206-10Lobster Tails2–410 to 12 oz eachC12-14Do not turn over.Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time.Fish Fillets1/4 to 1/2" thickD or E5-63-4Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired.Ham Slices (precooked) 1/2" thickD 53-5 Increase time 5 to 10 minutes per side for 1 1/2" thick or home-cured ham.Pork Chops Well done2 (1/2" thick)D or E76-8Slash fat.2 (1" thick) about 1lb.D or E9-107-9Lamb Chops 2 (1" thick) about 10 to 12 ozMediumD64-6Slash fat.Well doneD87-92 (1 1/2" thick) about 1lbMediumD119Well doneD139-11Salmon Steaks2 (1" thick)D or E83-4Grease pan. Brush steaks with melted butter.4 (1" thick) about 1 lbD or E94-6This guide is only for reference. Adjust cook time according to your preference.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 ℉ (71.1 ℃)Poultry: 165 ℉ (73.9 ℃)Beef, veal, pork, or lamb: 145 ℉ (62.8 ℃)Fish / Seafood: 145 ℉ (62.8 ℃)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.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.Toss your vegetables lightly in oil before cooking to improve browning.

Warm Mode

This function will maintain an oven temperature of less than 200 ℉ (93.3 ℃). It will keep cooked food warm for serving up to 3 hours after cooking has finished. Touch Warm in the cooking mode screen.Scroll to set the desired temperature: Low, Medium, or High. If desired, scroll to set a run time.High: 200 ℉ (93.3 ℃)Medium: 170 ℉ (76.7 ℃)Low: 140 ℉ (60 ℃)If desired, set the warming time and delayed start time using the same method. Touch the arrow key on the right side of the display to see the delayed start time settings.Touch Start. If the run time was set, the remaining time appears in the display.Touch Edit in the display to bring up the Cook Settings screen.Adjust the settings as desired.Touch Start.Touch Stop in the display, and select Yes.The Warm function is intended to keep food warm. Do not use it to cool food down.If the cook time is not set, the oven automatically turns off after 3 hours.

Proof Mode

This feature maintains a warm oven for rising yeast-leavened products before baking.Touch Proof in the cooking mode screen.Read the instruction and touch the arrow key on the right side of the display.Scroll through the numbers to set a proofing time or touch the number pad icon to enter the numbers directly.Number pad iconIf desired, set the cook time and delayed start time using the same method.Touch Start. The remaining proofing time appears in the display.If the proofing time is not set, the oven automatically turns off after 12 hours.Touch Stop in the display, and select Yes.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 temperature is not hot enough to keep foods at safe temperatures. Use the Warm feature to keep food warm. Proofing does not operate when the oven is above 125 ℉. OVEN IS HOT shows in the display.It is normal for the fan to operate during the Proof function.The proof feature automatically provides the optimum temperature for the proofing process, and therefore does not have a temperature adjustment.For best results, cover the dough with a cloth or with plastic wrap. (The plastic may need to be anchored underneath the container so the oven fan does not blow it off.)

Air Fry

This feature automatically increases the entered temperature by 45 ℉ for optimal performance when using Air Fry.The Air Fry mode can be programmed to cook at any temperature from 300 ℉ (150 ℃) to 500 ℉ (260 ℃). The default temperature is 400 ℉ (205 ℃).The Air Fry function is specially designed for oil-free frying.Touch Air Fry in the cooking mode screen.Set the oven temperature. Scroll through the numbers on the display or touch the number pad icon to enter the numbers directly.Number pad iconIf desired, set the cook time and delayed start time using the same method. Touch the arrow key on the right side of the display to see the delayed start time settings.Touch Start.If the cook time is set, the remaining time appears in the display. If a delayed start time is set, the start time appears in the display.Touch Edit in the display to bring up the Cook Settings screen.Adjust the settings using the number pad or scroll function.Touch Start.Touch Stop in the display, and select Yes.No preheating is required when using the Air Fry mode.If cooking multiple batches, the later batches may take less time to cook.Wet batters and coatings will not crisp or set when using the Air Fry mode.For best results, use the provided air fry tray.The mesh section of the air fry tray can be cleaned in a dishwasher.Air Fry TrayHeavy Duty RackIf you don't have the air fry tray, place food on a wire rack inside a foil-lined broiler pan.c Broiler PanFor best results, cook food on a single rack placed in positions suggested in the chart in this manual.Spread the food out evenly in a single layer.Use either the optional air fry tray available from LG or a dark baking tray with no sides or short sides that does not cover the entire rack. This allows for better air circulation.If desired, spray the baking tray or air fry tray with a pan spray. Use an oil that can be heated to a high temperature before smoking, such as avocado, grapeseed, peanut or sunflower oil.Place a foil-lined baking tray on a rack in position 1 to catch the oil falling from the food. For high-fat foods like chicken wings, add a few sheets of parchment paper to absorb the fat.Check food often and shake it or turn it over for crisper results.Prepared frozen foods may cook faster with the Air Fry mode than stated on the package. Reduce the cooking time by about 20 percent, check food early, and adjust cooking time as needed.Use a food thermometer to make sure food has reached a safe temperature for consumption. Eating undercooked meats can increase your risk of food-borne illness.For the crispiest results, dredge fresh chicken wings or tenders in seasoned flour. Use 1/3 cup flour for 2 pounds of chicken.Foods high in fat will smoke when using the Air Fry mode. For best results, follow these recommendations when air frying foods that are high in fat, such as chicken wings, bacon, sausage, hot dogs, turkey legs, lamb chops, ribs, pork loin, duck breasts, or some plant-based proteins.Never cover slots, holes, or passages in the oven bottom or cover entire racks with materials such as aluminum foil. Doing so blocks airflow through the oven and can result in carbon monoxide poisoning. Aluminum foil can also trap heat, causing a fire hazard or poor oven performance.Turn on your exhaust hood at a high fan setting before you start Air Fry and leave it on for 15 minutes after you're done.Open a window or sliding glass door, if possible, to make sure the kitchen is well-ventilated.Clean the grease filters on your exhaust hood regularly.Keep the oven free from grease buildup. Wipe down the interior of the oven before and after air frying (once the oven has cooled).Run oven cleaning cycles (EasyClean or SelfClean) regularly, depending on how often and what types of food you Air Fry.Avoid opening the oven door more than necessary to help maintain the oven temperature, prevent heat loss, and save energy.Air-frying fresh chicken pieces such as wings or drumsticks with the skin left on can produce smoke as the fat renders at high temperatures. If the smoke is excessive, use the Convection Roast mode instead of Air Fry.

Recommended Air Frying Guide

Arrange food evenly in a single layer.Put a foil-lined baking pan on a rack in position B to catch drips. If needed, add parchment paper to absorb oil and reduce smoking.Flip food over during cooking to avoid burning it.High-fat items may produce more smoke when cooked using Air Fry. For less smoke, cook using Convection Roast mode.Recommended ItemsQuantity (oz)Temp. (°F)Rack PositionTimeGuidePOTATOES-FrozenFrozen French Fries (Shoestring)20425C15-25Frozen French Fries (Crinkle cut, 10x10 mm)35400C18-28Frozen Sweet Potato Fries25400C15-25Frozen Tater Tots50425C18-28Frozen Hash Browns40425C18-28POTATOES-Fresh/HomemadeHomemade French Fries (10x10 mm)25425C20-30Cut the potatoes and soak for 30 minutes in hot tap water. Drain and pat dry.Brush or lightly spray with 3 tbsp. of oil. Add salt and pepper to taste.Homemade Potato Wedges60425C30-40CHICKEN-FrozenFrozen Chicken Nuggets, Crispy30400C15-25Frozen Chicken Strips35400C25-35Frozen Hot Wings, Bone-in50400C25-35CHICKEN-Fresh, Skin onFresh Chicken Wings*140450C25-35Brush or lightly spray with 1 tbsp. of oil. Add salt and pepper to taste.Fresh Chicken Drumsticks*170450C30-40Thighs40450C25-35Breasts40450C25-35OTHERFrozen Onion Rings, Breaded20400C15-25Frozen Spring Rolls (0.7 oz each)45400C15-25Thin Sausage (2.5 oz each, diameter 0.8")90400C15-25Frozen Coconut Shrimp25400C15-25Brush or lightly spray the surface of food with oil.Fresh Scallops on the half shell (35.3 oz)35400C15-25Melt 4 tbsp. of butter and brush on scallops. Mix 1/2 cup bread crumbs, 1 tbsp. minced garlic, 1/4 cup grated parmesan cheese and season to taste. Sprinkle mixture over scallops.Fresh Shrimp50400C15-25Mixed Vegetables35425C13-23Brush or lightly spray with 4 tbsp. of olive oil. Add salt and pepper to taste.

Probe Mode

The probe accurately measures the internal temperature of meat, poultry and casseroles. Always unplug and remove the probe from the oven before removing food. Before using, insert the probe into the center of the thickest part of meat or into the inner thigh or breast of poultry, away from fat or bone. Place food in the oven and connect the meat probe to the jack. Keep the probe as far away from heat sources as possible.The probe cannot be used in the Broil, Sous Vide, Steam Maintenance, Rapid Heat Roast +,Self Clean, Speed Cleaning, Warm or Proof modes.For thin cuts of meat, insert probe in thickest side of meat.Always use an oven mitt to remove the temperature probe. Do NOT touch the broil element. Failure to follow this warning can result in severe personal injury.To avoid damage to the meat probe, do not use tongs to pull on the probe when removing it.Do not store the meat probe in the oven.Insert the probe into the food.Connect the probe to the jack in the oven. “Probe is connected” pops up in the display and the probe icon appears at the top of the display.Probe icon Touch an appropriate cooking mode.Set the oven temperature and the probe temperature. Scroll through the numbers on the display or touch the number pad icon to enter the numbers directly.The default probe temperature is 150 ℉ (65 ℃), but can be changed to any temperature between 80 ℉ (27 ℃) and 210 ℉ (100 ℃).Number pad iconIf desired, set the delayed start time using the same method. Touch the arrow key on the right side of the display to see the additional settings.Touch Start. If a delayed start time has been set, the start time appears in the display.When the set probe temperature is reached, the oven shuts off automatically.Calculating a total cooking time by weight is no longer necessary using this feature. See the Recommended Probe Temperature Chart to set the probe temperature.Touch Edit in the display to bring up the Cook Settings screen.Adjust the settings as desired.Touch Start.Touch Stop in the display, and select Yes.Touch Stop in the display at any time to cancel a cooking operation.To avoid breaking the probe, make sure food is completely defrosted before inserting.While the meat probe mode is running, SpeedClean does not respond.

Recommended Probe Guide

CategoryExamples of FoodProbe PlacementGround Meat & Meat MixturesMeatloafInsert in the thickest partMeatballsFresh Beef, Veal, LambSteaks, Roasts, ChopsInsert in the thickest part, away from bone, fat and gristlePoultryWhole Chicken or TurkeyInsert in the thickest part of thigh, avoiding bonePoultry Breasts or RoastsDuck, Goose, PheasantStuffing (Alone or in Bird)Insert in the thickest part of the dishPork & HamFresh PorkInsert in the thickest part, away from bone, fat and gristleFresh Ham (Raw)Precooked Ham (Reheat & Serve)Leftovers & CasserolesLeftoversInsert in the thickest part of the dishCasserolesSeafoodWhole FishInsert in the thickest part of the fishFish Fillet (Side of Fish)Fish Steaks or PortionsCategoryExamples of FoodTarget Internal Temp.Desired DonenessGround Meat & Meat MixturesMeatloaf160 ℉ (71 ℃)Meatballs165 ℉ (74 ℃)Fresh Beef, Veal, LambRoasts145 ℉ (63 ℃)Rare: 120 ℉ (49 ℃)Medium rare: 125 ℉ (52 ℃)Medium: 130 ℉ (54 ℃)Medium well done: 135 ℉ (57 ℃)Well done: 140 ℉ (60 ℃)PoultryWhole Chicken or Turkey165 ℉ (74 ℃)Poultry Breasts or RoastsDuck, Goose, PheasantStuffing (Alone or in Bird)Pork & HamFresh Pork145 ℉ (63 ℃)Well done: 170 ℉ (77 ℃)Fresh Ham (Raw)Well done: 160 ℉ (71 ℃)Precooked Ham (Reheat & Serve)140 ℉ (60 ℃)Leftovers & CasserolesLeftovers165 ℉ (74 ℃)CasserolesSeafoodWhole Fish145 ℉ (62.8 ℃)Fish Fillet (Side of Fish)Fish Steaks or Portions

Favorite Mode

For frequently used cooking menus, you can combine up to three different temperatures and cooking modes into one hot key.When combining two or more cooking modes, a cooking time or probe temperature must be set before selecting an additional cooking mode.The Probe function cannot be used with the Broil, Sous Vide, Steam Maintenance, Warm, or Proof modes.Touch Favorite in the Cooking Modes screen.Touch Create to make a new hot key.Select a cook mode listed in the display and set the desired cook temperature.Touch Set Cook Time or Set Probe.If there are no additional cooking stages, touch Done. To add another cooking stage, set a cooking time or probe temperature for the previous stage. Then touch Add Cook Stage.Repeat steps 3-5 until all desired cooking stages have been entered. Then touch Done.Enter a name for your recipe using the keyboard and touch Save.The recipe name is added to the Favorite menu.If the probe was inserted in the oven jack to add a probe temperature, remember to remove it.After the steam mode is used for 8 hours, a reminder to descale the product appears in the display the next time the steam mode is selected. You will not be able to use the steam mode until the Descaling function is run. To avoid this delay, run the Descaling function after every 2-3 uses of the steam mode.If the descaling reminder appears, press OK to run the Descaling function.Proofing doesn't operate when the oven is above 125 ℉ (52 ℃).If using Proof after cooking, wait for the oven to cool first.The Proof mode can only be set as a single stage, not as part of multi-stage cooking.The Edit function cannot add or remove cooking stages to a recipe. Only the oven temperature, probe temperature and cook time can be changed.Touch Favorite in the Cooking Modes screen.Select the recipe to edit then touch the pencil icon at the bottom left of the screen.Edit the settings for the first cooking stage and touch Done to proceed to the next cooking stage, if any.Edit the next cooking stage, touch Done, and proceed through all cooking stages in the same way.Once the last cooking stage has been edited, enter a new name for the recipe or keep the previous name. Then touch Save.Touch Favorite in the Cooking Modes screen.Select the recipe and touch the trash can icon at the bottom left of the screen.Touch Yes.

Auto Cook Mode

The Auto Cook function provides guidance for cooking foods or dishes that may be unfamiliar. It contains preset programs for cooking many popular food items, with information on recommended preheating, accessories, and rack position for optimal results.This function provides pre-programmed timing and power levels for Probe recipes only. For non-probe recipes, oven must be turned off manually when finished cooking.Touch Auto Cook in the Cooking Modes screen.Touch a category to filter the options.Scroll through or tap the letters to find and select an item.Follow the recommendations in the display regarding accessories and rack position.Touch Start.

Auto Cook Guide

Preheat oven first for most items.Preheat for 5 minutes when broiling.If using probe, insert after preheating.When cooking thin cuts of meat, insert the probe into the thickest part of the meat. If the probe is inserted incorrectly, the oven could turn off too soon. See the Probe section for instructions.MenuAccessories/CookwareShelf PositionCooking time in min.BeefBeef TenderloinRareGrid on broiler panB30~60Medium rareB35~65MediumB40~70Medium well doneB45~75Well doneB50~80Pot RoastOvenproof pot with coverB50~80Roast BeefRareGrid on broiler panB40~70Medium rareB45~75MediumB50~80Medium well doneB55~85Well doneB60~90London BroilRareE3~10 + 3~10Medium rareE5~15 + 3~10MediumE5~15 + 5~10Medium well doneE8~15 + 5~10Well doneE10~15 + 8~15SteakRareE3~10 + 3~10Medium rareE5~15 + 3~10MediumE5~15 + 5~10MediumE8~15 + 5~10Well doneE10~15 + 8~15Beef MarinadeC20~50Meat LoafLoaf panB40~60PorkPork ButtCasserole dishB60~90Pork ChopsGrid on broiler panD30~50Pork LoinB50~80Pork TenderloinB20~40LambRackB10~30Bone-in Leg of LambD20~40VealVeal Top SirloinB80~100Veal ChopsE4~15 + 3~10Veal Rolled RoastB50~70Veal Rib RoastB50~80Veal TenderloinB50~80FishFish FilletBaking dishD10~15WholeD15~30ShrimpGrid on broiler panE5~15Lobster TailsD20~30Salmon SteakRareBaking dishD15~20Medium rareD20~25Well doneD15~30PoultryChickenLegs & ThighsD20~40Wings (Fresh)Grid on broiler panE8~20Wings (Frozen)D20~40BreastsBaking dishD20~40CutletCasserole dishD20~30WholeGrid on broiler panB60~80Whole TurkeyB150~240CasseroleLasagna (Fresh)Baking dishC50~70PizzaFrozen Thin CrustDirectly on rackC10~20On pizza panC10~20On pizza stoneC10~20Frozen Rising CrustDirectly on rackC10~20On pizza panC10~20On pizza stoneC10~20From Scratch/HomemadeDirectly on rackC10~20On pizza panC10~20On pizza stoneC10~20DessertsBrowniesBaking dishC30~40CheesecakeCake panC60~70Fruit pieWhole PiePie panC25~45Par Bake Bottom Crust OnlyC20~40Fruit tartTart panC20~40CakesLayer CakeCake panC25~45Angel Food CakeC30~40Muffins/CupcakesMuffin panC20~30Puff PastryBaking sheetC20~40CookiesSingle TrayC15~20Multiple TrayB+D20~28Biscuits/SconesC10~20SouffleSouffle dishB60~80MiscellaneousProofOvenproof bowl with coverC30~40Drying/Dehydrating (Fruit or Vegetable)Baking sheetC120~480Slow RoastingGrid on broiler panB120~240Bread (Steam)White BreadHomemadeLoaf panC20~50FrozenC20~50Par BakedC20~50BaguetteHomemadePerforated baguette panC15~35FrozenC15~35Par BakedC15~35Cinnamon Raisin BreadLoaf panC20~40Walnut BreadLoaf pan or perforated trayC40~50Whole Grain BreadHomemadeLoaf panC25~45FrozenC25~45Par BakedC25~45Banana BreadHomemadeC25~50Take care when opening the oven door during or after steam cooking. Hot steam can cause scalding.After any steam cooking cycle, the drying function will run automatically. It is normal to hear the steam pump running during the drying function.

Steam Function

Steam cooking uses the moist heat of steam to cook food. This is an ideal cooking method for delicate food items such as seafood, which can lose nutrients when boiled.The oven provides 2 methods of steam cooking: Steam Bake and Sous Vide.Take care when opening the oven door during or after steam cooking. Hot steam can cause scalding.After any steam cooking cycle, the drying function will run automatically. It is normal to hear the steam pump running during the drying function.The steam feeder tank is located over the oven cavity.Gently push the front of the steam feeder tank to slide it out.Remove the tank and place it on a flat surface.Remove the tank cover or flip open the fill lid at the front of the tank cover.Fill the tank to the max line located at the front of the tank. Use softened, filtered water, if possible. Hard water may clog the steam generator more quickly with scale buildup.Assemble the cover or snap closed the fill lid.Tank coverFill lidMake sure the steam feeder tank cover and fill lid are closed before putting the tank in the oven.Use potable water only.Do not fill the steam feeder tank with any fluid or mixture other than water.Do not fill the steam feeder tank with hot water.Fill the steam feeder tank up to the line indicated on the front.Do not tilt the steam feeder tank while it is full.Discard any remaining water and clean the steam feeder tank after cooking.Use the steam feeder tank only for its intended purpose of providing water for steam cooking.Monitor the water level in the tank and refill as needed for steam cooking. Use oven mitts to avoid burns when handling the hot tank.Carefully insert the tank into the steam feeder slot, making sure to keep the tank level while carrying it. If the tank is not kept level, water will drain out of the tubes in the back.Slide the tank into the slot until it clicks into place.

Steam Bake Mode

The Steam Bake mode heats food gradually, using both the oven heating elements and moist steam heat. The oven can be programmed to cook at any temperature from 210 ℉ (100 ℃) to 550 ℉ (285 ℃). Preset temperature options start at 350 ℉ (175 ℃).Touch Steam Cook in the Cooking Modes screen.Touch Steam Bake in the display.Select the desired temperature and steam level: Low, Medium, or High.If desired, scroll to set the cook time and delayed start time. Touch the arrow key on the right side of the display to see the delayed start time settings.Touch Start.Once cooking is finished, allow the oven to cool completely. Then wipe up any water left on the oven interior.Once Steam Bake cooking is started, an indicator on the display shows the status of the steam function.Make sure the steam feeder tank is filled with water before starting the Steam Bake mode. If the water in the tank runs out during cooking, a chime sounds and a popup appears in the display. The oven continues to cook without steam.Remember to drain the steam feeder tank after use.When the temperature rises in the oven, steam may not be visible.It is normal to hear the sound of boiling water from the steam generator while running the steam functions.Touch Edit in the display to bring up the Cook Settings screen.Adjust the settings as desired.Touch Start.Touch Stop in the display, and select Yes.

Sous Vide

Sous vide cooking uses steam to cook foods "low and slow." Use it to cook meat, fish, seafood, poultry or vegetables. Food must be vacuum packed in pouches.It is not necessary to preheat the oven when using sous vide.Refer to the cooking guide for recommended sous vide settings.The lower temperatures and long cooking times used in sous vide cooking provide many benefits.HealthierCompared to other cooking methods, sous vide retains most of the original nutrients in food.Safe and ConvenientThe long cooking times used in sous vide cooking allow food to be pasteurized. Because food is vacuum packed before cooking, the unopened pouches can be quickly chilled then easily stored after cooking.Crisp and Moist ResultsThe fine temperature control of sous vide cooking is an excellent way to achieve the perfect texture when cooking meat and poultry. The low temperatures used retain more of the moisture in food than conventional cooking methods. After cooking, a final sear in a frying pan adds the perfect crisp finish.Fill the tank with water up to the max line located at the front of the tank.Place the heavy duty rack in position C and place the sealed food bag on it.Touch Steam Cook in the Cooking Modes screen.Touch Sous vide in the display.Select the desired temperature.If desired, scroll to set the cook time and delayed start time. Touch the arrow key on the right side of the display to see the delayed start time settings.Touch Start.Once cooking is finished, allow the oven to cool completely. Then wipe up any water left on the oven interior.Touch Edit in the display to bring up the cook settings screen.Adjust the settings as desired.Touch Start.Touch Stop in the display, and select Yes.As the temperature in the oven rises, steam may not be visible.

Sous Vide Cooking Guide

The size, weight, thickness, starting temperature, and your personal preferences will affect operating times. This guide is only for reference. Adjust cook time according to your preference.FoodQuantity(oz)Temp. (℉)TimeMinTargetMaxBeef Steak(Medium rare)1” thick14.1-17.6 oz135-2.5 hr.3 hr.Chickenbreast4.2-5.3 oz149-2.5 hr.3 hr.Salmon1” thick7 oz140-2 hr.2.5 hr.Asparagus2.8 oz / 6 ea5.6 oz / 12 ea18520 min.30 min.45 min.Cook 30 mins. or 1 hour more if you use meats thicker than 1".If you use larger cuts of meat, cut to match the recommended weight. Be careful not to put pieces of meat too close together.

Remote Start Mode

If the appliance is registered on a home Wi-Fi network, the preheating function of the oven can be started or stopped using the LG ThinQ smartphone app.Open the oven door to make sure the oven is empty and ready for preheating. Do not place food in the oven. Close the oven door. Remote Start can only be set when the oven door is closed.Touch SETTINGS, located at the center bottom of the display. Touch Remote Start on the second Settings screen, and then select On. Follow the instructions on the popup that opens in the display.Follow the instructions in the LG ThinQ smartphone app for using the Remote Start function.Remote Start is disconnected in the following situations:Remote Start is never set up in the smartphone app.The Remote Start status is "ready".Remote Start experiences a problem during operation.The Wi-Fi icon on the display shows the status of the appliance's network connection. If the Wi-Fi icon is not lit, use the smartphone app to select the Wi-Fi network or register the product again.A faulty Wi-Fi connection could delay the Remote Start function.Disconnect the probe if attached.