Cooking (cont'd)

Broiling Guidelines

Broilingis a dry heat cooking methodthat allows a restaurant quality charbroiledflavor. Meat is exposed directlyto the heating element at high temperatures.

1.Place meat on rack in broiler pan, with the surface of cutsthe 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 internaltemperature.

4.Season, if desired.

5.Oven door MUST be fully closed.

Meat Cut

BEEF

Chuck Shoulder Steak

Rib Eye Steak

Sirloin Steak

Pode_ouse S_ak

Filet Mignon (Tenderloin) Flank Steak

Ground Beef Patties

PORK

Chops, bone in

Chops, boneless

Tendedoin

Kabobs

Lean Ground Pork Patties

LAMB

Loin Chops

Rib Chops

Sidoin Steaks

Top Round Steaks

Center Leg Steaks

Cubes for Kabobs

Lamb Patties

Recommended Internal

Temperature

Ve_ Ram130°F

Ram140°F

Medium Ram 145°F

Medium160°F

Well Done

t7O°F

Ve_WellDone 180°F

160°F minimum

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 injurJ or illness.

Medium160"F

Well Done 170°F

Thickness

Weight

(Inches)

(pounds)

¼

 

¼to1

1

1to1¼

¾

 

½

 

1

½to¾

¾to1

¾

 

1to1¾

1

1 ½to3

1'/=

2¼to4

¾

 

¾to

1

1

1½to2

2to3

 

 

¼to½

 

 

1to1½

¾to1

 

 

¾

 

 

¾

 

m

 

 

½tol

1 inch

cubes

 

 

½

 

 

 

1

 

--

 

1

 

--

 

1

 

--

 

1

 

--

 

1

 

--

1 ¼

pieces

 

--

 

 

½ x 4 inches

¼

each

Distance

Approximate

From Heat

Cooking Time

(inches)

(minutes)

2to3

12 to

14

3t04

8to

12

2to3

8to

 

12

3to4

10 _

 

15

4to5

20 to

25

2to3

10 to

 

15

3to4

16to21

 

4to5

21 to

25

2t03

8to12

3to4

1Oto

 

15

4to5

20 to 25

2to4

10 to

15

2to3

12 to

14

3to4

10 to

15

4

6to

 

8

4

6to

 

g

415to 25

410 to 20

48tolO

3t04

10to

15

3to4

10 to 15

3to4

12 to 15

3to4

12to15

3to4

15 to 20

3t04

lOrD 15

3 to 4

 

12

All times and recommended temperaturesareprovided by the USDA, the Beef IndustryCouncil, the National Pork Producer's Council, and the American Sheep IndustryCouncil.

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Amana ACF4215A, DCF4205, ACF4205A owner manual Cooking contd, Broiling Guidelines

DCF4205, ACF4215A, ACF4205A specifications

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