Braising - Amana ACS4250 Owner's Manual

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. If using the convection element, less time
may be required to braise 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
BEEF
Blade Pot Roast
Arm Pot Roast
Chuck Roast (boneless)
Short Ribs
Round Steak
Flank Steak
LAMB
Shoulder Chops, Round Bone or
Blade
Riblets
Shanks
Stew Cubes
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
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
20
Oven Weight (pounds)
Temperature OR Thickness
325°F 3 to 5
325°F 3 to 5
325°F 3 to 5
2 inches
325°F x 2 inches
x 4 inches thick
¾
325°F
to 1 inch thick
½
1 to 2 inches
325°F
thick
325°F 1 inch thick
325°F 3 pounds
325°F 3 pounds
1 inch pieces
325°F
¼
1 lbs.
Approximate
Cooking Time
(hours)
½
1 to 2
2 to 3
2 to 3
½
1 ½ to 2
½
1 to 1
½ ½
1 to 2
¼
1 to 1
½
1 to 2
½
1 to 1
¼ ½
1 to 1