Timetable For Panbroiling Beef Food

TIMETABLE FOR BROILING, PANBROILING AND PANFRYING HAM

Steps:

• Approximate Total Fully Cooked Approximate Total Panbroiling or Panfrying Smoked Cut Thickness Broiling Time Time (minutes) Ham Cubes for Kabobs 1-inch pieces 7 to 8 *Ham Slice 1/4 inch 6 to 7 3 to 4 1/2 inch 8 to 10 5 to 6*Panbroiling or panfrying is not recommended for kabobs.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TIMETABLE FOR BROILING OR GRILLING BEEF

Steps:

• Approximate Total Approximate Total Broiling Time (minutes) Grilling Time (minutes) Approximate Inches 145° 160° 145° 160° Thickness or from (medium- (medium) (medium- (medium)Beef Cut Weight Heat rare) rare)Rib and Rib Eye Steaks 3/4 to 1 inch 2 to 4 8 15 7 12Top Loin Steak 3/4 to 1 inch 2 to 4 8 17 7 12(boneless)Porterhouse and 1 inch 3 to 4 10 15 10 14T-Bone SteaksSirloin Steak (boneless) 3/4 to 1 inch 2 to 4 10 21 12 16Sirloin Cubes (kabobs) 1 to 1 1/4 inches 3 to 4 9 12 8 11Tenderloin Steak 1 inch 2 to 3 10 15 11 13Tri-Tip Roast* 1 1/2 to 2 pounds 4 to 5 25 30 30 35(bottom sirloin)Chuck Shoulder 1 inch 3 to 4 14 18 14 20Steak** (boneless)Eye Round Steak 1 inch 2 to 3 9 11 9 12Top Round Steak** 1 inch 3 to 4 15 18 12 14Flank Steak** 1 to 1 1/2 pounds 2 to 3 12 14 12 15Ground Beef Patties 1/2 inch 3 to 4 # 10 # 7 to 9 3/4 inch 3 to 4 # 13 # 10 to 11*Cover roast with tent of aluminum foil and let stand 15 to 20 minutes before carving. Temperature will continue to rise about 5° and roast will be easier to carve as juices set up.**Marinate beef 6 to 8 hours to tenderize.# Not recommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TIMETABLE FOR PANBROILING BEEF

Steps:

• Approximate Total Approximate Cooking Time (minutes) Thickness Stove-top 145° to 160° (medium-Beef Cut (inches) Temperature rare to medium)Rib Eye Steak 1/2 Medium-High 3 to 5Top Loin Steak 1/4 Medium-High 2 to 3Eye Round Steak 1 Medium 8 to 10Tenderloin 3/4 to 1 Medium 6 to 9Round Tip 1/8 to 1/4 Medium-High 1Sirloin (boneless) 3/4 to 1 Medium-Low to Medium 10 to 12Top Round 1 Medium 13 to 16Ground Beef Patties 1/2 Medium 7 to 8**USDA recommends cooking ground beef to 160°.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PAN-BROILED STEAK WITH WHISKEY SAUCE

Steps:

• Trim away any excess fat from the steak or steaks. Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
• Heat a heavy iron skillet over high heat. Grease the skillet with a piece of the fat trimmed from the steak. Toss in about half the salt. Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side. Reduce the heat to moderate and cook the steaks as desired. Remove to a warmed platter.
• Make the sauce. Pour off fat from the skillet. Melt the butter in the skillet over low heat; add the onion and garlic and cook slowly until soft, stirring often. Add the remaining ingredients and simmer for 1 to 2 minutes. Pour over the steak or steaks and serve.

TIMETABLE FOR PANBROILING VEAL

Steps:

• Approximate Approximate Total Thickness Stove-top Cooking Time (minutes) Veal Cut (inches) Temperature 160° (medium)Loin or Rib Chops 3/4 to 1 Medium-Low to Medium 10 to 12Arm or Blade Steaks* 3/4 Medium to Medium-High 13 to 14Ground Veal Patties 1/2 Medium-Low to Medium 6 to 7*Marinate at least 6 hours but no longer than 24 hours to tenderize.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.