Broiling - Amana ARTSC8651 Owner's Manual

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.
Meat Cut
Recommended Internal
Temperature
Thickness
(inches)
Weight
(pounds)
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
BEEF
Chuck Shoulder Steak
Rib Eye Steak
Sirloin Steak
Porterhouse Steak
Fitet Mignon (Tenderloin)
Flank Steak
Ground Beef Patties
Very Rare I30°F
Rare I40°F
Medium Rare I45°F
Medium I60°F
Welt Done I70°F
Very Wel! Done I80°F
160°F minimum
¼
I
¾
I
1½
¾
I
1½
¾
I
1½
¾to I
¼to 1
ltoI¼
½
½to¾
¾to 1
ltoi¾
1 ½to3
2¼to4
¾to 1
1 ½to2
2to 3
¼to½
ltoi½
1
2
3
4
2
3
4
2
3
4
2
3
to 3
to 4
to 3
to 4
to 5
to 3
to 4
to 5
to 3
to 4
to 5
to 4
to 3
to 4
12 to 14
8to12
8to12
I0 to I5
20 to 25
I0 to I5
I6 to 21
21 to 25
8to12
I0 to I5
20 to 25
I0 to I5
I2 to I4
I0 to I5
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 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.
¾
¾
I inch cubes
½
½to I
4 6 to 8
4 6 to 8
4 15 to 25
4 10 to 20
4 8to I0
Medium 160°F
Wel! Done 170°F
I
I
I
I
I
1 ¼ pieces
½ x 4 inches
¼each
-- 3to4
3to4
3to4
3to4
3to4
3to4
3to4
10 to 15
10 to 15
12 to 15
12 to 15
15 to 20
10 to 15
I2
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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