Timetable For Panbroiling Veal Food

TIMETABLE FOR BROILING OR GRILLING VEAL

Steps:

• Inches Approximate Total Approximate Total Approximate from Broiling Time (minutes) Grilling Time (minutes) Veal Cut Thickness Heat 160° (medium) 160° (medium) Loin or Rib Chops 1 inch 4 14 to 16 12 to 14Arm or Blade Steaks* 3/4 inch 4 14 to 15 16 to 18Ground Veal Patties 1/2 inch 4 8 to 10 10 to 12*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.

TIMETABLE FOR ROASTING VEAL

Steps:

• Approximate Weight Approximate Veal Cut (pounds) Cooking Time (minutes)** Rump (boneless) 2 to 3 33 to 35Shoulder (boneless) 2 1/2 to 3 31 to 34Loin (bone in) 3 to 4 34 to 36 (boneless) 2 to 3 18 to 20Rib 4 to 5 25 to 27Crown (12 to 14 ribs) 7 1/2 to 9 1/2 19 to 21*Oven temperature 325°**Smaller roasts require more minutes per pound than larger roasts.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, 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 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.

TIMETABLE FOR PANBROILING PORK

Steps:

• Approximate Approximate Total Thickness Meat Grilling Time Pork Cut (inches) Doneness (minutes) Loin or Rib Chops (bone in) 1/2 160° (medium) 7 to 8 1 160° (medium) 12 to 14Loin Chops (boneless) 1/2 160° (medium) 7 to 8 1 160° (medium) 10 to 12Butterflied Chops 1/2 160° (medium) 8 to 9 1 160° (medium) 12 to 14Ground Pork Patties 1/2 170° (well) 7 to 9*Medium heatFrom "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.

VENISON WITH CRANBERRY-WINE SAUCE

Steps:

• 1. Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.2. Remove venison from marinade reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.3. Add broth to skillet reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)4. Remove venison from skillet keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.NUTRITION FACTS: 1 Serving: Calories 255 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 100mg Sodium 400mg Carbohydrate 23g (Dietary Fiber 6g) Protein 27g % DAILY VALUE: Vitamin A 2% Vitamin C 14% Calcium 2% Iron 24% DIET EXCHANGES: 3 Lean Meat 2 Vegetable 1 FruitFrom "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 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.