Broiling - Amana THE BIG OVEN ACF4205A Owner's Manual

Cooking
(cont'd)
Broiling Guidelines
Broilingis a dry heat cooking methodthat allows a restaurant quality
charbroiledflavor. Meat is exposed directlyto the heating element at high
temperatures.
1. Place meat on rack in broiler pan, with the surface of cutsthe 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 internaltemperature.
4. Season, if desired.
5. Oven door MUST be fully closed.
Meat Cut
Recommended Internal
Temperature
Thickness
(Inches)
Weight
(pounds)
Distance Approximate
From Heat Cooking Time
(inches) (minutes)
BEEF
Chuck Shoulder Steak
Rib Eye Steak
Sirloin Steak
Pode_ouse S_ak
Filet Mignon (Tenderloin)
Flank Steak
Ground Beef Patties
Ve_ Ram 130°F
Ram 140°F
Medium Ram 145°F
Medium 160°F
Well Done t7O°F
Ve_WellDone 180°F
160°F minimum
¼
1
¾
1
1½
¾
1
1'/=
¾
1
t½
¾to1
¼to1
1to1¼
½
½to¾
¾to1
1to1¾
1 ½to3
2¼to4
¾to 1
1½to2
2to3
¼to½
1to1½
2to3
3t04
2to3
3to4
4to5
2to3
3to4
4to5
2t03
3to4
4to5
2to4
2to3
3to4
12 to 14
8to 12
8to 12
10 _ 15
20 to 25
10 to 15
16to21
21 to 25
8to12
1Oto 15
20 to 25
10 to 15
12 to 14
10 to 15
PORK
Chops, bone in
Chops, boneless
Tendedoin
Kabobs
Lean Ground Pork 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 injurJ or illness.
¾
¾
1 inch cubes
½
m
½tol
4
4
4
4
4
6to 8
6to g
15to 25
10 to 20
8tolO
LAMB
Loin Chops
Rib Chops
Sidoin Steaks
Top Round Steaks
Center Leg Steaks
Cubes for Kabobs
Lamb Patties
Medium
Well Done
1
1
1
1
160"F
170°F 1
1 ¼ pieces
½ x 4 inches
-- 3t04
-- 3to4
-- 3to4
-- 3to4
-- 3to4
-- 3t04
¼ each 3 to 4
10to 15
10 to 15
12 to 15
12to15
15 to 20
lOrD 15
12
All times and recommended temperaturesareprovided by the USDA, the Beef IndustryCouncil, the National Pork Producer's
Council, and the American Sheep IndustryCouncil.
20