Amana ACS7280A, ACS7270A owner manual Braising Guidelines

Cooking (cont'd)

Braising Guidelines

Less tender cuts such as those from the round, chuck, brisket and shank require moist cooking. A longer cooking time at lower temperatures with moisture helps soften the meat. If using the convection element, less time may be required to braise the meat.

1. Brown meat with a small amount of oil in heavy pan.

2. Pour off excessive drippings, season, if desired.

3.Add small amount of liquid (1/2 to 2 cups) and cover tightly.

•Simmer gently over low heat on top of the range or in a 325°F oven, until meat is fork tender.

Meat Cut

Recommended Internal Temperature

Oven Temperature

Weight (pounds) OR Thickness

Approximate Cooking Time (hours)

BEEF

Blade Pot Roast		325°F	3 to 5	1 ½ to 2
Arm Pot Roast		325°F	3 to 5	2 to 3
Chuck Roast (boneless)	Meat should be cooked to a	325°F	3 to 5	2 to 3
			2 inches
Short Ribs	temperature of at least 160°F	325°F		1 ½ to 2 ½
			x 2 inches
	to reduce the likelihood of food-
	borne illnesses.		x 4 inches thick
Round Steak		325°F	¾ to 1 inch thick	1 to 1 ½
Flank Steak		325°F	1 ½ to 2 inches	1 ½ to 2 ½
			thick
LAMB

Shoulder Chops, Round Bone or Blade

Riblets

Shanks

Stew Cubes

Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of food- borne illnesses.

325°F	1 inch thick
325°F	3 pounds
325°F	3 pounds
325°F	1 inch pieces
	1 ¼ lbs.

1 to 1 ¼

1 ½ to 2

1 to 1 ½

1 ¼ to 1 ½

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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