Cooking (cont'd)

Braising Guidelines

Less tender cuts such as those from the round, chuck, brisketand shank

require moist cooking. A longer cooking time at lower temperatures with moisture helps soften the meat.

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

2.Pour eft 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

BEEF

Blade Pot Roast

Arm Pot Roast

Chuck Roast (boneless) Short Ribs

Round Steak

Flank Steak

Recommended Internal Temperature

Oven

 

 

Temperature

 

325°F

 

3250F

Meat should be cooked to a

325°F

 

temperature of at least 160°F

325"F

to reduce the likelihoodof food-

 

home illnesses.

 

 

325°F

 

325°F

Weight (pounds)

Approximate

 

Cooking Time

OR Thickness

(hours)

3to5

1 _to2

3to5

2 to 3

3to5

2 to 3

2 inches

1 ½to2½

x 2 inches

 

x 4 inches thick

 

to 1 inch thick

1 to 1 ½

1 Y2 to 2 inches

1 _ to 2

thick

 

LAMB

 

 

Shoulder Chops, Round Bone or

 

325°F

Blade

Meat should be cooked to a

 

Riblets

3250F

temperature of at least 160°F

Shanks

to reduce the likelihood of food-

325°F

home illnesses.

Stew Cubes

 

325°F

1

inch thick

1tolY4

3 pounds

1 _,/2to 2

3 pounds

1to1½

1

inchpieces

1¼to1½

1 ¼1be.

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 ACF4205A, DCF4205, ACF4215A owner manual Cooking contd, Braising Guidelines

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