LG LDE5415ST Owner's Manual

OPERATION

The Broil function uses intense heat from the upper 

heating element to cook food. Broiling works best for 

tender cuts of meat, fish, and thinly cut vegetables. 
Some models may feature a hybrid broiler consisting 

of an inner broiler that utilizes a carbon heating 

element which provides instantaneous heat, and 

a traditional outer broiling element. During normal 

broiler operation, it is normal for either element to 

cycle off intermittently.

 

•

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.

 

•

This range 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 appears on the display. Close the 

door and reset the Broil function. Opening the 

door turns off the broil burner during broiling. 

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.

Speed Broil (on some models) 
The Speed Broil setting is designed to reduce the 

amount of time it takes to broil foods. By utilizing 

the infrared broil element, which provides heat 

instantaneously, there is no need for preheating.

Touch 

Broil or Speed Broil once for Hi or twice 

for 

Lo.

Touch 

Start. The oven begins to heat.

Let the oven preheat for approximately five 

minutes before cooking the food if using broil.

Touch 

Clear/Off to cancel at any time or when 

cooking is complete.

Smoking
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 

further 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 recommended broil settings and 

cooking guidelines in the chart on the following 

page whenever possible.