Cooking (cont’d)

Roasting Guidelines

Tender cuts such as rib and loin cuts are best cooked by dry heat methods, such as roasting. To roast:

1. Heat oven to desired temperature.

2.Place roast directly from refrigerator fat side up in a shallow roasting pan.

3.Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Make sure thermometer does not rest in fat or on bone.

4.Remove roast 5°F below desired degree of finished internal temperature.

5.Transfer roast to carving board and tent loosely with aluminum foil for approximately 15 minutes.

Meat Cut

Recommended Internal Temperature

Oven

Temperature

Weight

(pounds)

Approximate Cooking Time (minutes)

BEEF

Boneless Rump Roast

 

 

325°F

4 to 6

25 to 30

 

Very Rare

130°F

 

 

 

Tip Roast

325°F

3 ½ to 4

30 to 40

Rare

140°F

 

 

 

 

Eye Round Roast

325°F

4 to 6

20 to 30

Medium Rare

145°F

 

 

 

 

Tenderloin Roast

425°F

2 to 3

35 to 45

Medium

160°F

4 to 6

45 to 60

 

 

 

Well Done

170°F

 

 

 

Rib Roast

325°F

4 to 6

26 to 42

 

 

Very Well Done

180°F

6 to 8

23 to 35

 

 

Rib Eye Roast

 

 

350°F

4 to 6

18 to 24

 

 

 

 

 

 

PORK

Loin Roast, bone-in

All pork must be cooked to an internal

350°F

3 to 5

 

 

 

Rib Roast, boneless

350°F

2 to 4

temperature of at least 160°F to reduce

 

 

 

Tenderloin

the likelihood of Trichinosis and other

450°F

½ to 1

 

food-borne illnesses.

 

 

Ham bone-in, cook-before-eating

325°F

7 to 8

 

 

 

 

 

20minutes per pound

LAMB

Shoulder

Rib Roast

Rib Crown Roast, not stuffed

Loin Roast

Leg, Frenched Style or Half Shank

 

 

325°F

3 ½ to 6

35 to 40

 

 

 

 

 

Medium-Rare

150°F

375°F

1 ½ – 2 ½

30 to 35

 

 

 

 

Medium

160°F

375°F

2 to 3

 

25 to 30

Well Done

170°F

 

 

 

 

325°F

1 ¼ to 1

¾

45 to 55

 

 

 

 

 

 

 

 

 

 

325°F

5 to 7

 

15 to 20

 

 

7 to 9

 

20 to 25

 

 

 

 

 

 

 

 

 

 

POULTRY (unstuffed)

Capon

Cornish Hens, whole

Duck, whole

Goose, whole

Pheasant, whole

Quail, whole

Turkey

To reduce the risk of food-borne illnesses, poultry must be cooked to an internal temperature of 180°F.

325 to 350°F

4 to 8

20 to 30 min/lb.

 

 

 

325 to 350°F

1 ¼ to 1 ½

50 to 60 total

 

 

 

325 to 350°F

18-20 min/lb.

 

 

 

325 to 350°F

20 to 25 min/lb.

 

 

 

325 to 350°F

2

30 min/lb.

 

 

 

325 to 350°F

20 minutes total

 

 

 

325°F

8 to 16

3 ½ to 5 ½ hours

 

 

 

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.

23

Page 23
Image 23
Amana DCF3305A, Gas Range, ACF3325A warranty Roasting Guidelines, Poultry unstuffed

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.