Amana THE BIG OVEN ACF4215A - Manual (Page 22)

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 heips 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
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
325T 3to5 114 to 2
Arm Pol Roast 325'F 3 t o 5 2 t o 3
Chuck Roast (boneless) 325“F 3 t o 5 2 t o 3
Short Ribs 325'F 2 Inches
X 2 inches
X 4 Inches thick
1 /2 to 2'/4
Round Steak 325"F % to 1 inch thick 1 to 1 14
Flank Steak 325'F 1 /4 to 2 inches
thick
I7at0 2y2
LAMB
Shoulder Chops, Round Bone or
Blade
Meat should be cooked to a
temperature of at least 160°F
to reduce tie likelihood of food-
borne illnesses.
325°F 1 inch thick 1 to 1 V4
Riblets 325'F 3 pounds 114 to 2
Shanks 325'F 3 pounds 1 to 114
Stew Cubes 325'F 1 inch pieces
1 % lbs.
1 % to 114
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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