Amana ACF4215A Manual Do Utilizador

22

Braising Guidelines

Less tender cuts such as those from the round, chuck, brisket and 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 off 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.

Blade Pot Roast

325°F

3 to 5

1 

½

 to 2

Arm Pot Roast

325°F

3 to 5

2 to 3

Chuck Roast (boneless)

325°F

3 to 5

2 to 3

Short Ribs

325°F

2 inches
x 2 inches
x 4 inches thick

1 ½ to 2 

½

Round Steak

325°F

¾ 

to 1 inch thick

1 to 1 

½

Flank Steak

Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.

325°F

1 

½

 to 2 inches

thick

1 

½

 to 2 

½

Shoulder Chops, Round Bone or
Blade

325°F

1 inch thick

1 to 1 

¼

Riblets

325°F

3 pounds

1 

½

 to 2

Shanks

325°F

3 pounds

1 to 1 

½

Stew Cubes

Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.

325°F

1 inch pieces

1 

¼

 lbs.

1 

¼

 to 1 

½

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.

Cooking 

(cont’d)