Amana ACS3350 Owner's Manual page 20

Cooking
(cont'd)
Broiling Guidelines
Meat Cut
BEEF
Chuck Shoulder Steak
Rib Eye Steak
Sirloin Steak
Porterhouse Steak
Filet Mignon (Tenderloin)
Flank Steak
Ground Beef Patties
PORK
Chops, bone in
Chops, boneless
Tenderloin
Kabobs
Lean Ground Pork Patties
LAMB
Loin Chops
Rib Chops
Sirloin Steaks
Top Round Steaks
Center Leg Steaks
Cubes for Kabobs
Lamb Patties
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.
Recommended Internal
Temperature
Very Rare 130°F
Rare 140°F
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Very Well Done 180°F
160°F minimum
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood of
Trichinosis.
Failing to cook the meat to this
temperature could result in
personal injury or illness.
Medium 160°F
Well Done 170°F
Thickness Weight
(inches) (pounds)
¼
¼ to 1
1 ¼
1 to 1
½
¾
½ ¾
1
to
½
1 ¾
to 1
¾
¾
1 to 1
½
1
1 to 3
½
1 ¼
2 to 4
¾ ¾
to 1
1
½
1 to 2
½
1
2 to 3

¼ ½
to

½
1 to 1
¾ to 1 1

¾

¾

½
to 1

1 inch cubes

½

1

1

1

1

1

¼
1 pieces
½ ¼
x 4 inches each
Distance Approximate
From Heat Cooking Time
(inches) (minutes)
2 to 3 12 to 14
3 to 4 8 to 12
2 to 3 8 to 12
3 to 4 10 to 15
4 to 5 20 to 25
2 to 3 10 to 15
3 to 4 16 to 21
4 to 5 21 to 25
2 to 3 8 to 12
3 to 4 10 to 15
4 to 5 20 to 25
2 to 4 10 to 15
2 to 3 12 to 14
3 to 4 10 to 15
4 6 to 8
4 6 to 8
4 15 to 25
4 10 to 20
4 8 to 10
3 to 4 10 to 15
3 to 4 10 to 15
3 to 4 12 to 15
3 to 4 12 to 15
3 to 4 15 to 20
3 to 4 10 to 15
3 to 4 12