Manual Amana DCF4205 (page 22 of 28) (English)

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Cooking (cont'd)

Braising Guidelines

Lesstender cutssuch as thosefrom the round, chuck,brisketand shank

require moist cooking. A longer cooking time at lower temperatures with

moisture helps softenthe meat.

1. Brown meat with a small amount of oil in heavy pan.

2. Pour eft excessive drippings,season, ifdesired.

3. Add smallamount 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, untilmeat 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 cookedto 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

2 inches

x 2 inches

x 4 inchesthick

to 1 inch thick

1 Y2 to 2 inches

thick

Meat shouldbe cooked to a

temperature of at least 160°F

to reduce the likelihood offood-

home illnesses.

325°F

3250F

325°F

1 inchthick

3 pounds

1 inchpieces

1 ¼1be.

1tolY4

1 _,/2to 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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Amana DCF4205 Manual

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