Amana The Big Oven Gas Range Meat Basics, Tenderizing, Using a Meat Thermometer, Cooking contd

Cooking (cont'd)

Meat Basics

While cooking has always been a talent, it is now becoming a science, also. Amana provides this information as 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	Cooking Tips	Storage Safety
• When shopping, put meat in its	• Marinate meat in the	• Once carved, refrigerate unused
own separate plastic sack to	refrigerator. Throw out excess	portion immediately.
keep drips off other foods.	marinade that came into contact	• Keep hot foods hot and cold
• Defrost frozen meats in	with meat.	foods cold when serving meals.
refrigerator, not at room	• Use an oven-proof meat	• Separate cooked foods into
temperature.	thermometer.	small portions for fast cooling.
• Keep meat cool and covered	• Cook meat to internal	• Do not store cooked ground
until it is time to cook.	temperature recommended by	meats or meals containing
• Wash hands with warm soapy	USDA.	ground meats for longer than
water before and after handling	• When reheating foods, heat to	3 to 4 days in the refrigerator.
meat or raw egg.	an internal temperature of at	• Do not allow cooked or
• Thoroughly wash any surface or	least 165 °F.	uncooked meat juices to come
utensil raw meat or egg touched.	• While cooking meats, turn over	into contact with ready-to-eat
• Do not put cooked meat on the	at least once.	foods such as fruits or
same plate that held raw meat.		vegetables.

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-fourth of 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.

Using a Meat Thermometer

When using a meat thermometer, remember to insert it 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, it will continue to cook internally, raising the last 5°F by itself.

A meat thermometer can

•Take the guesswork out of cooking to a desired ‘doneness’.

•Help reduce the risk of foodborne 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 normally displayed within one to two minutes.

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

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