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.

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

¾

½

 

 

2 to 3

8 to 12

Rib Eye Steak

Very Rare

130°F

1

½

to ¾

3 to 4

10 to 15

 

1 ½

¾

to 1

4 to 5

20 to 25

 

Rare

140°F

 

 

 

 

 

 

 

 

¾

1 to 1 ¾

2 to 3

10 to 15

 

Medium Rare

145°F

Sirloin Steak

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

 

 

 

 

 

 

 

¾

¾

to 1

2 to 3

8 to 12

Porterhouse Steak

Very Well Done

180°F

1

1 ½

to 2

3 to 4

10 to 15

 

 

 

1 ½

2 to 3

4 to 5

20 to 25

 

 

 

 

 

 

 

 

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

All pork must be cooked to an

¾

 

 

4

6 to 8

 

internal temperature of at least

 

 

 

 

 

 

Chops, boneless

¾

 

 

4

6 to 8

160°F to reduce the likelihood of

 

 

 

 

 

 

 

 

 

Tenderloin

Trichinosis.

 

½

 

to 1

4

15 to 25

 

 

 

 

 

 

 

 

 

 

 

Kabobs

Failing to cook the meat to this

1 inch cubes

 

 

4

10 to 20

 

temperature could result in

 

 

 

 

 

 

Lean Ground Pork Patties

½

 

 

4

8 to 10

personal injury or illness.

 

 

 

 

 

 

 

 

 

 

 

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 ACF3325A, Gas Range, DCF3305A warranty Broiling Guidelines, Beef, Pork, Lamb
Page 21 Page 23

DCF3305A, ACF3325A, Gas Range specifications

The Amana Gas Range model ACF3325A and its companion, the DCF3305A, represent a perfect blend of functionality, technology, and modern kitchen aesthetics. Both appliances are designed to enhance the cooking experience, offering diverse features that cater to the needs of every aspiring chef and home cook.

Starting with the ACF3325A, this gas range boasts a spacious five-burner configuration, allowing for versatile cooking methods. The burners provide instant heat and precise temperature control, catering to everything from simmering delicate sauces to boiling pasta quickly. One standout feature is the high-output burner that delivers intense heat for rapid cooking, perfect for searing meats or stir-frying vegetables. The additional simmer burners ensure that you can cook at lower temperatures for slow-cooked meals, enhancing the flavors of your dishes.

The oven in the ACF3325A is equipped with an ample capacity, ensuring you have enough space for large roasts or multiple dishes at once. Featuring a self-cleaning option, it simplifies maintenance, allowing you more time to focus on cooking rather than cleaning. The oven also includes multiple cooking modes, including bake, broil, and a convenient delay start feature that lets users prep meals in advance and have them ready at a desired time.

On the other hand, the DCF3305A complements the gas range with its robust features. This model focuses on fridge-freezer technology, ensuring that food stays fresher for longer. With adjustable shelves and a flexible interior layout, it provides ample space to store groceries. The energy-efficient design not only reduces electricity consumption but also maintains optimal temperatures.

Both the ACF3325A and DCF3305A incorporate user-friendly interfaces, including intuitive knob controls and digital displays, making it easy to adjust settings. Their stylish, contemporary design enhances kitchen decor while providing high-performance cooking capabilities.

In summary, the Amana Gas Range models ACF3325A and DCF3305A are excellent choices for anyone looking to elevate their cooking experience. With advanced technologies, spacious designs, and energy efficiency, these appliances exemplify Amana’s commitment to quality and practicality in the kitchen. Whether you're a novice cook or a seasoned chef, these models promise to meet your culinary needs with style and efficiency.
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