Amana DCF4205, ACF4205A, ACF4215A owner manual Roasting Guidelines, Beef, Pork, Poultry unstuffed

Page 21

Cooking (cont'd)

Roasting Guidelines

Tender cutssuch as rib and loin cuts are best cooked by dry heat methods, such as masting. To mast:

1.Heat oven to desired temperature.

2.Place roast directlyfrom refrigeratorfat 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 looselywith aluminum foilfor approximately 15 minutes.

Meat Cut

Recommended Internal Temperature

Oven

 

 

Temperature

Cooking Time

Weight I Approximate

(pounds) (minutes)

BEEF

BonelessRump Roast "ripRoast

Eye RoundRoast

TenderloinRoast

Rib Roast

Rib Eye Roast

PORK

Loin Roast, horm-ln

Rib Roast, boneless

Tenderloin

Ham hone-in, cook-before-estlng

Very Rare

130°F

Rare

140°F

Medium Rare

145"F

Medium

160°F

Well Done

170°F

Very Well Done

180°F

All perk must be cooked to an internal

temperature of at least 160"F to reduce the likelihoodof Trichinosisand other

food-borne illnesses.

325"F

4to6

25 to 30

325°F

3 ½ to 4

30 to 40

325°F

4 to 6

20 to 30

425=F

2 to 3

35 to 45

 

4to6

45 to 60

325°F

4 to 6

26 to 42

 

6to8

23 to 35

350°F

4to6

18to 24

350°F

3to5

 

350"F

2 to 4

20 minutes

 

 

450°F

1/=to 1

per pound

325°F

7 to 8

 

LAMB

Shoulder

 

 

Rib Roast

Medium-Rare

150°F

 

RibCrownRoast,not stuffed

Medium

160°F

LoinRoast

Well Done

170"F

 

 

Leg,FrenchedStyleor HaWShank

325°F

3Yzto6

35 to 40

375°F

1½-2½

30 to 35

375°F

2to3

25 to 30

325°F

1t/4to 1_

45 to

55

325°F

5to7

15to

20

 

7to9

20 to 25

POULTRY (unstuffed)

Capon

CornishHens, whole

Duck,whole

Goose, whole

Pheasant,whole

Quail, whole

Turkey

To reduce the risk of food-homeillnesses, poultry must be cooked to an intamal temperature of 180°F.

325 to 350°F

4to8

20 to

30

min/Ib.

325 to 350°F

l'_to 1½

50 to 60 total

325 to 350°F

 

18-20

min/Ibl

325 to 350°F

 

20 to

25 min/Ib.

325 to 350°F

2

 

30

min/lb.

325 to 350°F

 

20 minutes total

325°F

8 to 16

i3 ½to

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 Important Safety Information Oof iloojBuilt Better than IT has to be About Safety Instructions Service PlanAsure TM Extended Save Time and MoneyTo avoid fire or smoke damage Requiresbusinessesto warnALL Appliances Important Safety Information contdPrecautions rangetopsurface, always use Information contdCase of Fire Setting Surface Element Controls Surfaceelement When to USE Setting Controlsettings SIMAfter you cook What Should You Consider in Cookware? Cookware SuggestionsCan I can? Cookware MaterialOven Cooking Methods Need help on how to cook that meat?Broiling Hints BakeOven Racks and Rack Positions Before Using the OvenRack Position Guidelines for Baking Roasting and Braising Rack Position Guidelines for BroilingCode Possible Meaning FeaturesPreheat Signal Timer SignalEnd-of-Cycle Signal Clean OFFSetting Electronic Clock Using the Oven ControlSetting Minute Timer Flashing DisplayUsing the Oven Control contd PreheatingHow High or Low Can How Far Ahead Can I Set Time? BakingHow much time is left? Set oven to begin baking at a later time Place food in ovenCLEANOFF, WM Using the Oven Control contdDo I need to prepare? BakeCmnoN Baking Guidelines CookingPies Baking Time GuidelinesCake stuck? Common Baking ProblemsMeat Basics Cooking contdBroiling Guidelines Cooking contdBeef Roasting GuidelinesPork Poultry unstuffedBraising Guidelines Cooking contdCredo Care and CleaningDo not operate oven without bulb and cover in place Care and Cleaning om,dCaring for the smoothtop Care and Cleaning contdDo not USE Cleaning Stainless SteelCooking OperationNoise Troubleshooting contd
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