Amana ACF4205A, DCF4205, ACF4215A owner manual Cooking contd, Meat Basics

Cooking (cont'd)

Meat Basics

While cooking has always been a talent, it is now becoming a science, also. Amana provides this informationas a guide to aid in preparation. For specific questions regarding meat preparation, handling, or storage contact

USDA (United States Department of Agriculture) Meat & Poultry Hotline at (800) 535-4555.

Handling Hints

When shopping, put meat in its own separate plastic sack to

keep drips off other foods. Defrost frozen meats in

refrigerator, not at room temperature.

Keep meat cool and covered until it is time to cook.

Wash hands with warm soapy water before and after handling meat or raw egg.

Thoroughly wash any surface or utensil raw meat or egg touched. Do not put cooked meat on the same plate that held raw meat.

Cooking Tips Marinate meat in the refrigerator. Throw out excess marinade that came intocontact with meat.

Use an oven-proof meat thermometer.

Cook meat to internal

temperature recommended by USDA.

When reheating foods, heat to an internal temperature of at least 165 °F.

While cooking meats, turn over at least once.

Storage Safety

Once carved, refrigerate unused portion immediately.

Keep hot foods hot and cold foods cold when serving meals. Separate cooked foods into small portionsfor fast cooling.

Do not store cooked ground meats or meals containing ground meats for longerthan

3to 4 days in the refrigerator. Do not allow cooked or

uncooked meat juices to come

into contact with ready-to-eat foods such as fruitsor

vegetables.

Using a Meat Thermometer

When using a meat thermometer, remember to insertit at a slight angle, in the thickest part of the meat, away from fat and bone. The meat should be removed when 5 °F below the desired final temperature. While the meat sits before carving, itwill continue to cook internally,raisingthe last 5 °F by itself.

A meat thermometer can

Take the guesswork out of cookingto a desired 'doneness'.

Help reduce the dsk of foodbome illness.

Oven-safe Thermometer

Inserted before the meat is placed in the oven, this thermometer stays with the meat while it cooks.

The internal temperature will rise slowly as the meat cooks.

Instant-read Thermometer

Not oven safe, these thermometers are placed in the meat when it is removed from the oven.

While times may vary, an accurate temperature is normallydisplayed within one to two minutes.

When using an instant-read, remember to clean the thermometer stem with warm, soapy water between readings.

Tenderizing

Braising is only one way to tenderize less tender cuts. Before cooking, you may pound, cube, marinate, or use commercially prepared meat tenderizers. You may then use a dry method to cook the meat.

Marinades are acidic liquids such

as wine, citrus, or vinegar. Marinades soften meat fibers but

only penetrate about one-fourthof an inch into the interior of the

meat. Do not marinate meat for

longer than 24 hours.

Pounding with a heavy meat mallet breaks down the connective tissue

to tenderize meat.

Cubing breaks down the structure

more than pounding. Cubing is done at the meat counter.

Commercial tenderizers are

primarily enzymes that work on the outer fourth inch on a meat cut. Make sure to follow the manufacturer's directions.

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