BRAISING CHART

Food/Preheat

Cooking

Time

Temperature

Method

 

 

 

 

BEEF

 

 

Chuck Steak,

If desired, pound 1/4 to 1/2 cup flour into

55 min.

London Broil etc.

meat. Use 1/4 cup fat heated to 350°F

to 1 hr.

2-inches thick

to brown meat 5 - 10 min. on each side.

20 min.

350°F brown

Add 2 - 3 cups of liquid. Turn Temper-

total

200°F finish

ature Control Dial down to 200°F. Cover.

 

 

Cook for 45 min. to 1 hour, or until

 

 

tender. Add more liquid as necessary.

 

 

 

 

CHICKEN

 

 

Chicken Pieces

If desired, coat chicken with seasoned

45 min.

350°F brown

flour. Using 1/4 cup fat for every 2 - 3 lbs.

total

200°F finish

of chicken, brown on all sides for 15

 

 

min. at 350°F. Add 2 - 3 cups of liquid.

 

 

Turn Temperature Control Dial down to

 

 

200°F. Cover and cook for 30 min. or

 

 

until done. Add more liquid as necessary.

 

 

 

 

LAMB

 

 

Lamb Chops

Use 2 tbsp. of fat heated to 350°F

30 to

1/2-inch to

to brown meat 5 min. on each side.

40 min.

1-inch thick

Add 2 - 3 cups of liquid. Turn Temper-

total

350°F brown

ature Control Dial down to 200°F. Cover.

 

200°F finish

Cook for 20 - 30 min. or until tender.

 

 

Add more liquid as it necessary.

 

 

 

 

PORK

 

 

Pork Chops

Use 2 tbsp. of fat heated to 350°F to

40 min.

1/2-inch to

brown meat 5 - 10 min. on each side.

to 1 hr.

1-inch thick

Add 2 - 3 cups of liquid. Turn Temper-

total

350°F brown

ature Control Dial down to 200°F. Cover.

 

200°F finish

Cook for 30 - 40 min. or until tender and

 

 

completely cooked. Add more liquid

 

 

as necessary.

 

 

 

 

VEAL

 

 

Veal Chops

Use 1/4 cup of fat heated to 350°F to

30 to

1/2-inch to

brown meat 5 min. each side. Add 2 - 3

40 min.

1-inch thick

cups of liquid. Turn Temperature Control

total

350°F brown

Dial down to 200°F. Cover. Cook for 20 -

 

200°F finish

30 min. or until tender. Add more liquid

 

 

as necessary.

 

 

 

 

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