Cooking (cont'd)

Braising Guidelines

Less tender cuts such as those from the round, chuck, brisket and 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 off 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

Recommended Internal Temperature

Oven Temperature

Weight (pounds) OR Thickness

Approximate Cooking Time (hours)

BEEF

Blade Pot Roast

Arm Pot Roast

Chuck Roast (boneless)

Short Ribs

Round Steak

Flank Steak

Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of food- borne illnesses.

325°F

3 to 5

1 ½ to 2

 

 

 

325°F

3 to 5

2 to 3

 

 

 

325°F

3 to 5

2 to 3

 

 

 

 

2 inches

1 ½ to 2 ½

325°F

x 2 inches

 

x 4 inches thick

 

 

 

 

325°F

¾ to 1 inch thick

1 to 1 ½

 

 

 

325°F

1 ½ to 2 inches

1 ½ to 2 ½

thick

 

 

 

 

 

LAMB

Shoulder Chops, Round Bone or Blade

Riblets

Shanks

Stew Cubes

Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of food- borne illnesses.

325°F

1 inch thick

1 to 1 ¼

 

 

 

 

 

325°F

3 pounds

1 ½ to 2

 

 

 

 

 

325°F

3 pounds

1 to 1 ½

 

 

 

 

 

325°F

1 inch pieces

1 ¼ to 1 ½

 

1 ¼ lbs.

 

 

 

 

 

 

 

 

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 ACF3355A, The Big Oven Gas Range owner manual Braising Guidelines

ACF3355A, The Big Oven Gas Range specifications

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