Amana ARR6420 owner manual Broiling Guidelines, Beef, Pork, Lamb

Cooking (cont'd)

Broiling Guidelines

Broiling is a dry heat cooking method that allows a restaurant quality charbroiled flavor. Meat is exposed directly to the heating element at high temperatures.

1. Place meat on rack in broiler pan, with the surface of cuts the specified distance from the heating element (specified below).

2.Broil for half the recommended time, or until the surface is browned.

3.Turn meat and continue broiling to desired internal temperature.

4.Season, if desired.

Meat Cut

Recommended Internal

Temperature

Thickness

(inches)

Weight

(pounds)

Distance

From Heat

(inches)

Approximate

Cooking Time

(minutes)

BEEF

Chuck Shoulder Steak			¼	¼	to 1	2 to 3	12 to 14
			1	1 to 1 ¼		3 to 4	8 to 12
			¾	½	to ¾	2 to 3	8 to 12
Rib Eye Steak	Very Rare	130°F	1	½		3 to 4	10 to 15
			1 ½	¾ to 1		4 to 5	20 to 25
	Rare	140°F
			¾	1 to 1 ¾		2 to 3	10 to 15
	Medium Rare	145°F
Sirloin Steak			1	1 ½	to 3	3 to 4	16 to 21
	Medium	160°F	1 ½	2 ¼	to 4	4 to 5	21 to 25
	Well Done	170°F
Porterhouse Steak			¾	¾ to 1		2 to 3	8 to 12
	Very Well Done	180°F	1	1 ½	to 2	3 to 4	10 to 15
			1 ½	2 to 3		4 to 5	20 to 25
Filet Mignon (Tenderloin)			⎯	¼	to ½	2 to 4	10 to 15
Flank Steak			⎯	1 to 1 ½		2 to 3	12 to 14
Ground Beef Patties	160°F minimum		¾ to 1	1		3 to 4	10 to 15
PORK
Chops, bone in	All pork must be cooked to an		¾		⎯	4	6 to	8
Chops, boneless	internal temperature of at least		¾		⎯	4	6 to	8
	160°F to reduce the likelihood of
Tenderloin	Trichinosis.		⎯	½	to 1	4	15 to	25
Kabobs	Failing to cook the meat to this		1 inch cubes		⎯	4	10 to	20
	temperature could result in
Lean Ground Pork Patties			½		⎯	4	8 to 10
	personal injury or illness.
LAMB
Loin Chops			1		⎯	3 to 4	10 to	15
Rib Chops			1		⎯	3 to 4	10 to	15
Sirloin Steaks			1		⎯	3 to 4	12 to	15
	Medium	160°F
Top Round Steaks			1		⎯	3 to 4	12 to	15
	Well Done	170°F
Center Leg Steaks			1		⎯	3 to 4	15 to	20
Cubes for Kabobs			1 ¼ pieces		⎯	3 to 4	10 to 15
Lamb Patties			½ x 4 inches	¼	each	3 to 4	12

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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