Broiling guidelines, Cooking, Cont’d) – Amana THE BIG OVEN ACF4215A User Manual
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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.
5. Oven door MUST be fully closed.
Meat Cut
Recommended Internal
Temperature
Thickness
(Inches)
Weight
(pounds)
Distance
From Heat
(Inches)
Approximate
Cooking Time
(minutes)
BEEF
Chuck Shoulder Steak
Very
Rare
130°F
Rare
140°F
Medium
Rare
145°F
Medium
160”F
Well
Done
170'F
Very Well Done 180*F
1
W to 1
1 to 1
%
2lo3
3to4
12 to 14
Sto 12
Rib Eye Steak
%
1
1 ’/2
’/2
’/2
to y*
’/4
to 1
2to3
3 to 4
4 to 5
Sto 12
loto 15
20 to 25
Sirloin Steak
y*
1
1 V
i
1 to 1 y
114 to 3
2
’A
to 4
2to3
3to4
4 to 5
loto 15
16 lo 21
21 to 25
Porterhouse Steak
y*
1
1
’/2
y4 to 1
1 V
2
to 2
2to3
2lo3
3lo4
4 to 5
Sto 12
loto 15
20 to 25
Filet Mignon (Tenderloin)
—
V4 to
/2
2 to 4
loto 15
Flank steak
—
1 to 1 /4
2to3
12 to 14
Ground Beef Patties
ISO’F minimum
y,
to 1
1
3 to 4
loto 15
PORK
Chops, bone in
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood
of Trichinosis.
y4
—
4
6 to 8
Chops, boneless
y4
—
4
6 to 8
Tenderloin
—
14 to
1
4
15 to 25
Kabobs
Failing to cook the meat to this
temperature could result in
personal injury or illness.
1 inch cubes
—
4
10 to 20
Lean Ground Pork Patties
’/2
—
4
Sto 10
LAMB
Loin Chops
1
—
3 to 4
10 to 15
Rib Chops
1
—
3to4
10 to 15
Sirloin Steaks
1
—
3to4
12 to 15
Top Round Steaks
Medium
160'F
1
—
3 to 4
12 to 15
Center Leg Steaks
Well Done
170'F
1
—
3lo4
15 to 20
Cubes for Kabobs
1 'A pieces
—
3to4
10 to 15
Lamb Patties
14
X 4 inches
Vi
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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