Braising - Amana THE BIG OVEN ACF4205A Owner's Manual

Cooking
(cont'd)
Braising Guidelines
Less tender cuts such as those from the round, chuck, brisketand shank
require moist cooking. A longer cooking time at lower temperatures with
moisture helps soften the meat.
1. Brown meat with a small amount of oil in heavy pan.
2. Pour eft 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
Recommended Internal Temperature
Oven Weight (pounds) Approximate
Cooking Time
Temperature OR Thickness (hours)
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihoodof food-
home illnesses.
325°F 1 _to2
3250F 2 to 3
325°F 2 to 3
325"F 1 ½to2½
325°F 1 to 1 ½
325°F 1 _ to 2
3to5
3to5
3to5
2 inches
x 2 inches
x 4 inches thick
to 1 inch thick
1 Y2 to 2 inches
thick
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
home illnesses.
325°F
3250F
325°F
325°F
1 inchthick
3 pounds
3 pounds
1 inchpieces
1 ¼1be.
1tolY4
1 _,/2 to 2
1to1½
1¼to1½
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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