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.

5.Oven door MUST be fully closed.

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

 

 

 

 

 

 

 

 

Rib Eye Steak

 

 

¾

½

 

2 to 3

8 to 12

 

Very Rare

130°F

1

½

to ¾

3 to 4

10 to 15

 

4 to 5

20 to 25

 

1 ½

¾ to 1

 

Rare

140°F

 

 

 

 

 

 

 

 

Sirloin Steak

¾

1 to 1 ¾

2 to 3

10 to 15

Medium Rare

145°F

 

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

 

4 to 5

20 to 25

 

 

 

1 ½

2 to 3

 

 

 

 

 

 

 

 

 

 

 

 

 

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

Chops, boneless

Tenderloin

Kabobs

Lean Ground Pork Patties

All pork must be cooked to an internal temperature of at least 160°F to reduce the likelihood of Trichinosis.

Failing to cook the meat to this temperature could result in personal injury or illness.

¾

⎯

4

6 to

8

 

 

 

 

 

¾

⎯

4

6 to

8

 

 

 

 

⎯

½ to 1

4

15 to 25

 

 

 

 

1 inch cubes

⎯

4

10 to 20

 

 

 

 

½

⎯

4

8 to 10

 

 

 

 

 

LAMB

Loin Chops

Rib Chops

Sirloin Steaks

Top Round Steaks

Center Leg Steaks

Cubes for Kabobs

Lamb Patties

 

 

 

1

⎯

3 to 4

10 to 15

 

 

 

 

 

 

 

 

 

 

1

⎯

3 to 4

10 to 15

 

 

 

 

 

 

 

 

 

 

1

⎯

3 to 4

12 to 15

 

 

 

 

 

 

 

Medium

160°F

 

1

⎯

3 to 4

12 to 15

 

 

 

 

 

Well Done

170°F

 

1

⎯

3 to 4

15 to 20

 

 

 

 

 

 

 

 

 

 

1 ¼ pieces

⎯

3 to 4

10 to 15

 

 

 

 

 

 

 

 

 

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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Amana ACF422GA, ACF4225A, DCF4205, ACF4205A, ACF4215A owner manual Broiling Guidelines, Beef
Page 19 Page 21

DCF4205, ACF422GA, ACF4215A, ACF4225A, ACF4205A specifications

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