Amana ACF4255A owner manual Roasting Guidelines, Beef, Pork, Lamb, Poultry unstuffed

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Cooking (cont’d)

Roasting Guidelines

Tender cuts such as rib and loin cuts are best cooked by dry heat methods, such as roasting. To roast:

1. Heat oven to desired temperature.

2. Place roast directly from refrigerator fat side up in a shallow roasting pan.

3.Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Make sure thermometer does not rest in fat or on bone.

4. Remove roast 5°F below desired degree of finished internal temperature.

5.Transfer roast to carving board and tent loosely with aluminum foil for approximately 15 minutes.

Meat Cut

BEEF

Recommended Internal Temperature

Oven

Temperature

Weight

(pounds)

Approximate Cooking Time (minutes)

Boneless Rump Roast

 

 

325°F

4 to 6

25 to 30

 

Very Rare

130°F

 

 

 

Tip Roast

325°F

3 ½ to 4

30 to 40

 

Rare

140°F

 

 

 

Eye Round Roast

325°F

4 to 6

20 to 30

Medium Rare

145°F

 

 

 

 

Tenderloin Roast

425°F

2 to 3

35 to 45

Medium

160°F

 

 

4 to 6

45 to 60

 

Well Done

170°F

 

 

 

Rib Roast

325°F

4 to 6

26 to 42

 

Very Well Done

180°F

 

6 to 8

23 to 35

Rib Eye Roast

 

 

350°F

4 to 6

18 to 24

 

 

 

 

 

 

PORK

Loin Roast, bone-in

Rib Roast, boneless

Tenderloin

Ham bone-in, cook-before-eating

LAMB

All pork must be cooked to an internal temperature of at least 160°F to reduce the likelihood of Trichinosis and other food-borne illnesses.

350°F

3 to 5

 

 

350°F

2 to 4

 

 

450°F

½ to 1

 

 

325°F

7 to 8

 

 

20minutes per pound

Shoulder

Rib Roast

Rib Crown Roast, not stuffed

Loin Roast

Leg, Frenched Style or Half Shank

Medium-Rare

150°F

Medium

160°F

Well Done

170°F

325°F

3 ½

to 6

35 to 40

 

 

 

 

 

375°F

1 ½

– 2

½

30 to 35

 

 

 

 

375°F

2 to 3

 

25 to 30

 

 

 

 

325°F

1 ¼ to 1

¾

45 to 55

 

 

 

 

325°F

5 to 7

 

15 to 20

 

7 to 9

 

20 to 25

 

 

 

 

 

POULTRY (unstuffed)

Capon

 

325 to 350°F

4 to 8

20 to 30 min/lb.

 

 

 

 

 

Cornish Hens, whole

 

325 to 350°F

1 ¼ to 1 ½

50 to 60 total

 

 

 

 

 

Duck, whole

To reduce the risk of food-borne illnesses,

325 to 350°F

18-20 min/lb.

 

 

 

 

Goose, whole

poultry must be cooked to an internal

325 to 350°F

20 to 25 min/lb.

 

temperature of 180°F.

 

 

 

Pheasant, whole

325 to 350°F

2

30 min/lb.

 

 

 

 

 

 

Quail, whole

 

325 to 350°F

20 minutes total

 

 

 

 

 

Turkey

 

325°F

8 to 16

3 ½ to 5 ½ hours

 

 

 

 

 

All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s Council, and the American Sheep Industry Council.

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Contents Covering TMACF4255A and TMACF4265A Electric Smoothtop Range ContentsCall Consumer Affairs at Questions on cooking, cleaning or usage?Thank you for buying an Amana Range Refer toImportant Safety Information Cooking Units Important Safety Information cont’dOven Fires PrecautionsCase of Fire Surface Element FireDual Surface Elements Setting Surface Element ControlsIndicator Lights Cooking on the SmoothtopCooking on the Smoothtop contd Using the Warming ZoneTemperature Selection Indicator LightCan I can? Cookware SuggestionsWhat Should You Consider in Cookware? Flat Pan TestBroiling Hints Oven Cooking MethodsOven Cooking Methods Rack Position Guidelines for Baking, Roasting and Braising Before Using the OvenOven Racks and Rack Positions Aluminum FoilChild lockout FeaturesHour automatic cancel Sabbath modeCode Possible Meaning Oven temperature control adjustmentService codes and tones There are words in the display that never actually display Timer SignalPreheat Signal End-of-Cycle SignalResetting and Canceling Timer Using the Oven ControlSetting Electronic Clock Setting Minute TimerBaking Using the Oven Control cont’dHow Do I Change the Temperature? Why is the oven smoking?How much time is left? Delayed BakingWhats the difference between Timed and Delayed cooking? How Far Ahead Can I Set the Time?Do I need to prepare? Self-cleaningInterrupting the self-clean cycle Delayed Self-clean Cycle Baking Guidelines CookingCake stuck? Common Baking ProblemsCooking cont’d It may not be the ovenTenderizing Using a Meat ThermometerHandling Hints Cooking Tips Storage Safety Meat BasicsBeef Broiling GuidelinesLamb Roasting GuidelinesBeef PorkBraising Guidelines Care and Cleaning Part General Directions Care and Cleaning cont’dReplacing Oven Light Caring for the smoothtop Problem Cause RemovalOr call Consumer Affairs at Cleaning Stainless SteelCan I use liquid cleaners on my stainless steel? For best cleaning resultsTopic Possible Cause Solution TroubleshootingAppearance Troubleshooting cont’dPage Limited Warranty Amana Warranty