Amana ACF3355A User Manual
24
Cooking
(cont'd)
Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods,
such as roasting. To roast:
1. Heat oven to desired temperature.
1. Heat oven to desired temperature.
2. Place roast directly from refrigerator fat side up in a shallow roasting pan.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of
roast. Make sure thermometer does not rest in fat or on bone.
4. Remove roast 5°F below desired degree of finished internal temperature.
5. Transfer roast to carving board and tent loosely with aluminum foil for
approximately 15 minutes.
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.
Council, and the American Sheep Industry Council.
Meat Cut
Recommended Internal
Temperature
Thickness
(inches)
Weight
(pounds)
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
BEEF
Chuck Shoulder Steak
¼
1
¼
to 1
1 to 1
¼
2 to 3
3 to 4
3 to 4
12 to 14
8 to 12
Rib Eye Steak
¾
1
1
½
½
½
to
¾
¾
to 1
2 to 3
3 to 4
4 to 5
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
20 to 25
Sirloin Steak
¾
1
1
½
1 to 1
¾
1
½
to 3
2
¼
to 4
2 to 3
3 to 4
4 to 5
3 to 4
4 to 5
10 to 15
16 to 21
21 to 25
16 to 21
21 to 25
Porterhouse Steak
¾
1
1
½
¾
to 1
1
½
to 2
2 to 3
2 to 3
3 to 4
4 to 5
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
20 to 25
Filet Mignon (Tenderloin)
¼
to
½
2 to 4
10 to 15
Flank Steak
Very Rare
130°F
Rare 140°F
Medium Rare
145°F
Medium 160°F
Well Done
170°F
Very Well Done
180°F
1 to 1
½
2 to 3
12 to 14
Ground Beef Patties
160°F minimum
¾ to 1
1
3 to 4
10 to 15
PORK
Chops, bone in
¾
4
6 to 8
Chops, boneless
¾
4
6 to 8
Tenderloin
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood of
Trichinosis.
internal temperature of at least
160°F to reduce the likelihood of
Trichinosis.
½
to 1
4
15 to 25
Kabobs
1 inch cubes
4
10 to 20
Lean Ground Pork Patties
Failing to cook the meat to this
temperature could result in
personal injury or illness.
temperature could result in
personal injury or illness.
½
4
8 to 10
LAMB
Loin Chops
1
3 to 4
10 to 15
Rib Chops
1
3 to 4
10 to 15
Sirloin Steaks
1
3 to 4
12 to 15
Top Round Steaks
1
3 to 4
12 to 15
Center Leg Steaks
1
3 to 4
15 to 20
Cubes for Kabobs
1
¼
pieces
3 to 4
10 to 15
Lamb Patties
Medium 160°F
Well Done
Well Done
170°F
½
x 4 inches
¼
each
3 to 4
12