Maytag Combination Oven owner manual Cooking

Cooking

Meat Basics

For specific questions regarding meat preparation, handling, or storage contact

Agriculture) Meat & Poultry Hotline at (800) 535-4555.

USDA (United States Department of

Handling Hints

•When shopping, put meat in its own separate plastic sack to keep drips off other foods.

•Defrost frozen meats in refrigera- tor, not at room temperature.

•Keep meat cool and covered until it is time to cook.

•Wash hands with warm soapy water before and after handling meat or raw egg.

•Thoroughly wash any surface or utensil raw meat or egg touched.

•Do not put cooked meat on the same plate that held raw meat.

Cooking Tips

•Marinate meat in the refrigerator. Throw out excess marinade that came into contact with meat.

•Use an oven-proof meat ther- mometer.

•Cook meat to internal temperature recommended by USDA.

•When reheating foods, heat to an internal temperature of at least 165° F.

•While cooking meats, turn over at least once.

Storage Safety

•Once carved, refrigerate unused portion immediately.

•Keep hot foods hot and cold foods cold when serving meals.

•Separate cooked foods into small portions for fast cooling.

•Do not store cooked ground meats

or meals containing ground meats for longer than 3 to 4 days in the refrigerator.

•Do not allow cooked or uncooked meat juices to come into contact with ready-to-eat foods such as fruits or vegetables.

Tenderizing

Braising is only one way to tenderize less tender cuts. Before cooking, you may pound, cube, marinate, or use commercially prepared meat ten- derizers. You may then use a dry method to cook the meat.

•Marinades are acidic liquids such as wine, citrus, or vinegar. Marinades soften meat fibers but

only penetrate about one-fourth of an inch into the interior of the meat. Do not marinate meat for longer than 24 hours.

•Pounding with a heavy meat mal- let breaks down the connective tis- sue to tenderize meat.

•Cubing breaks down the structure more than pounding. Cubing is done at the meat counter.

• Commercial tenderizers	are pri-
marily enzymes that work on the
outer fourth inch on a	meat cut.

Make sure to follow the manufac- turer’s directions.

Using a Meat Thermometer

When using a meat thermometer, remember to insert it at a slight angle, in the thickest part of the meat, away from fat and bone. The meat should be removed when 5° F below the desired final temperature. While the meat sits before carving, it will continue to cook internally, raising the last 5° F by itself.

Meat thermometer

•Takes the guesswork out of cooking to a desired ‘doneness’.

•Helps reduce the risk of foodborne illness.

Oven-safe Thermometer

•Inserted before the meat is placed in the oven, this thermometer stays with the meat while it cooks.

•The internal temperature will rise slowly as the meat cooks.

•DO NOT use a metal thermometer in the oven in COMBINATION mode or MICROWAVE mode.

Instant-read Thermometer

•Not oven safe, these thermometers are placed in the meat when it is removed from the oven.

•While times may vary, an accurate temperature is normally displayed within

one to two minutes.

•When using an instant-read, remember to clean the thermometer stem with warm, soapy water between readings.

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