Cleveland Range Skillet Braising User Manual

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Cookbook
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TILTING SKILLETS/BRAISING PANS
1333 East 179
Cleveland, Ohio
Phone: (216) 481-4900 Fax: (216) 481-3782
Visit our web at www.clevelandrange.com
St.
Page 2
TABLE OF CONTENTS
Temperature Setting-Cooking Times Chart
Bread 3 Eggs 3 Meat-Beef 3-4 Meat-Lamb 5 Meat-Pork 5 Meat-Veal 5 Poultry 6 Seafood 6 Vegetables 7
Tilting Skillet Cookbook
Cooking with Moist Heat
Meat 8 Fish 8 Poaching 8
Cooking with Oven Broiling, Pan Fry and Griddle
Meat 9 Poultry 9
Braising in the Skillet 10 Recipes 11-15 Notes 16
Cleveland Range, LLC. 1333 East 179
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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St. Cleveland Ohio 44110
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CLEVELAND TILTING SKILLET
SIZE YOUR NEEDS: SKILLET SIZE GALLONS (LITRES):
Tilting Skillet Cookbook
BREAD
English Muffin Pancakes 5” dia
(12.7 cm)
Sandwiches
Lightly butter both sides Reuben, Tuna, Ham, Cheese, other combinations
Texas Toast
EGGS
French Toast Fried Egg Omelet 8” dia
(20.3cm)
Scrambled 4 oz. Avg
(113g)
10 Gal
(40L)
24
14 15 15
15 15
6
160
5 gal
(19L)
15 Gal
(60L)
22 12 14 14
14 14
6
160
5 gal
(19L)
30 Gal (115L)
54 24 35 35
35 35 12
352
11 gal
(42L)
40 Gal (150L)
72 32 45
45
45 45 15
448
14 gal
(53L)
Method of
Cooking
Grill Grill Grill Grill
Grill Sauté Sauté Sauté
-
Heat
Setting
350-177c 350-177c 325-163c 350-177c
375-191c 325-163c 350-177c
*350/275
177c/135
Cooking
Times
2 min / side
2-3 min / side
3 min / side
2-3 min / side
2-3 min / side
2 min
1 ½ min
10-12 min
Amount per Skillet
MEAT, BEEF
Corned Beef 7 lb (3.18kg)
Ground Beef Taco
Cleveland Range, LLC. 1333 East 179
5
25 lb
(11.3kg)
5
30 lb
(13.6kg)
8
75 lb
(34kg)
12
100 lb
(45.4kg)
Braise
Fry
Fry, Braise
th
St. Cleveland Ohio 44110
*375/175
191c/79c
375
(191c)
*375/175
191c 79c
35 min / lb
77 min / kg
10-15 min to
brown
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
3
Page 4
CLEVELAND TILTING SKILLET
SIZE YOUR NEEDS: SKILLET SIZE GALLONS (LITRES):
Tilting Skillet Cookbook
MEAT, BEEF
Chili, Sloppy Joe’s
Hamburger Patties 5 oz (14.2g)
Hot Dogs 8/l 2 oz (57g)
Liver 8 oz. (227g) Pot Roasts 5lb
(2.27kg)
Rib Eye Steaks 10oz (284g)
Short Ribs Stew Meat
1” or 2” cubes (2.5 or 5cm cubes)
10 Gal
(40L)
9 gal
(34L)
24
66
12
5
roasts
18
96
20 lb
9.07 kg
15 Gal
(60L)
10 gal
(37.8L)
24
60
14
6
roasts
17
88
26 lb
(11.8kg)
30 Gal (115L)
27 gal
(102.6L)
54
60
14 15
roasts
45
180
60lb
(27.2 lb)
40 Gal (150L)
37 gal
(140.5L)
72
154
39 21
roasts
60
240
80 lb
(36.3kg)
Method of
Cooking
Fry to brown
Simmer
Griddle
Griddle
Griddle
Grill to brown
Simmer
Grill
Grill to brown
Braise
Grill to brown
Braise
Heat
Setting
*375 / 200
(191c/93c)
350 (177c)
350 (177c)
350 (177c)
*350 / 200
(177c/93c)
350 (177c)
*375 / 200
(191c/93c)
*375 / 250
(191c/121c)
Cooking
Times
10 min 45 min
3-4 min
5 min
1 min / side
5 min
45 min/lb
99 min/kg
3 min / side
rare
10 min
1 ½ - 2 hrs
10 min
1 hour
Swiss Steak – ½” (1.27cm) thick
Cleveland Range, LLC. 1333 East 179
20 lb
(9.07kg
26 lb
(11.8kg)
60 lb
(27.2kg)
80 lb
(36.3kg)
Grill to brown
Braise
th
St. Cleveland Ohio 44110
*375 / 200
(191c/93c)
10 min
1 hour
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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Page 5
CLEVELAND TILTING SKILLET
SIZE YOUR NEEDS: SKILLET SIZE GALLONS (LITRES):
Tilting Skillet Cookbook
MEAT, LAMB
Lamb Chops (Loin) Shanks – 1 ½ lb (680g)
MEAT, PORK
Bacon slices 1 oz. (28g)
Chop, loin – 5oz (142g) Shoulder
Ham Steak 8” diameter (20 cm)
Sausage Italian
Patty 2 ½” (6.4cm) dia
Spareribs (3lb each) (3 & down slab)
10 Gal
(40L)
26 24
32
15
14 lb
(6.35kg)
3 layers
6
12 lb
(5.4kg)
54
30 lb
(13.6kg)
15 Gal
(60L)
27 22
27
18
17 lb
(7.7kg)
3 layers
6
12 lb
(5.4kg)
45
30 lb
(13.6kg)
30 Gal (115L)
48 45
48
30
28 lb
12.7kg
3 layers
12
27 lb
(12.2kg)
110
45 lb
(20.4kg)
40 Gal (150L)
64
120
64
40
37 lb
16.78 kg 3 layers
15
37 lb
(17.7kg)
155
65 lb
(29.5kg)
Method of
Cooking
Grill
Grill to brown
Braise
Grill
Sauté
Grill to brown
Simmer
Grill
Grill
Braise
Grill to brown
Braise Braise
Heat Setting
350 (177c)
*350/200
(177c/93c) 350 (177c)
325 (163c)
*350/200
(177c/93c)
350 (177c)
*350/250
(117c/121c)
*350/250
(177c/121c)
*375/200
(191c/93c)
Cooking
Times
5 min/side
10 min
1 ½ hour
4 min
12 min
5 min/layer
45 min
5-6 min
5 min
15-20 min
5 min
10 min
20 min / lb
44 min / kg
MEAT, VEAL
Chop, Loin Cutlet, Steaks
24
8
20
8
43
14
60
18
Cleveland Range, LLC. 1333 East 179
Grill to brown
Sauté
Grill
th
St. Cleveland Ohio 44110
*350/200
(177c/93c)
350 (177c)
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
5 min
30 min
5 min
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CLEVELAND TILTING SKILLET
SIZE YOUR NEEDS: SKILLET SIZE GALLONS (LITRES):
Tilting Skillet Cookbook
POULTRY
Chicken Breasts 8 oz (227g)
Legs & Thighs 4 oz (113g)
Roasting 5-6 lbs (2.27-2.72kg)
Turkey Half – each 12 lb (5.44kg)
Whole – 15 lb (6.8kg)
24 lb (10.9kg) cut in pcs
SEAFOOD
Fillets - 4 oz (113g)
10 Gal
(40L)
20
48
8
10
3
2
16
15 Gal
(60L)
17
33
6
8
3
2
16
30 Gal (115L)
36
96
12
20
6
6
35-40
40 Gal (150L)
54
129
16
25
10
8
45-50
Method of
Cooking
Grill to brown
Sauté
Grill to brown
Sauté
Braise
Braise
Braise
Braise
Griddle
Heat
Setting
*375/200
(191c/93c)
*375/200
(191c/93c)
*375/200
(191c/93c)
*375/200
(191c/93c
*375/200
(191c/93c)
*375/200
(191c/93c)
325 (162c) to
350 (177c)
Cooking
Times
10 min 10 min
10 min 20 min
1 hour
2 ½ hours
2 ½ hours
2 ½ hours
5 min
16
Fillets – 8 oz (113g) Steaks 8-10 oz (227-284g)
16
Cleveland Range, LLC. 1333 East 179
16
16
35-40
35-40
45-50
45-50
Griddle
Griddle
th
St. Cleveland Ohio 44110
325 (162c) to
350 (177c)
325 (162c) to
350 (177c)
8 min
12 min
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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CLEVELAND TILTING SKILLET
SIZE YOUR NEEDS: SKILLET SIZE GALLONS (LITRES):
Tilting Skillet Cookbook
VEGETABLES
Hash Brown Potatoes
Potato Pancakes 3 oz (85g)
Stir Fry Vegetables
10 Gal
(40L)
15 lb
(6.8kg)
16
10 qt
(9.5l)
15 Gal
(60L)
15 lb
(6.8kg)
13
15 qt
(14.25l)
30 Gal (115L)
30 lb
(13.6kg)
36
30 qt
(28.5l)
40 Gal (150L)
40 lb
(18.1kg)
44
40 qt (38l)
Method of
Cooking
Fry
Fry
Fry
* The first setting is to brown or bring liquid to a simmer. The second setting is to braise in liquid to slow cook to tenderize or To cook until well done
Heat
Setting
350
(177c)
375
(191c)
400
(204c)
Cooking
Times
30 min raw
15 min
steamed
5-7 min/side
2-10 min
Cleveland Range, LLC. 1333 East 179
th
St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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Page 8
Tilting Skillet Cookbook
CLEVELAND TILTING SKILLET
COOKING FOODS WITH MOIST HEAT
Cooking in liquid involves cooking, covered, in large amounts of water or stock. May be referred to as simmering, boiling, stewing or poaching. Seasonings are important. The liquid may be thickened afterwards. Cooking in liquid can be done in steam-jacketed kettles, tilting skillets, oven range tops, or steamed in the convection steamer. Cooking time will vary with each piece of equipment.
Approximate Cooking Times –
Minutes/lbs
MEAT
FISH
POACHING
Cut
Fresh cut beef as brisket
Corned Beef
Lamb, veal for stew, paprika
Beef cubes for stew
Small, whole fish, fillet, steaks, breaded or unbreaded needs shortening, margarine or butter Bake at 450F (232C)
Use acidulated water, court bouillon, fish stock, milk – Cover
Average
Weight or Size
4-8 lb
(1.8 – 3.6kg)
6-8 lb
(2.7 – 3.6kg)
1-2” cubes
(2.5 – 5 cm)
1-2” cubes
(2.5 – 5cm)
5-7 lb
(2.3 – 3.2kg)
Range Top or
Oven Kettle Skillet
40-50
40-50
1 ½ - 2 ½ hrs
Total
2-3 hours
Total
10-15
Total
1 hour
35-40
35-40
1 – 1 ½ hrs
Total
1 hour
Total
30-35
30-35
1 - 1 ½ hrs
Total
1 hour
Total
5-12
Total
45-60 min
Total
Whole fresh salmon Poached
Oven: 350F (275C) until done
Cleveland Range, LLC. 1333 East 179
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St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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Page 9
Tilting Skillet Cookbook
CLEVELAND TILTING SKILLET
OVEN BROILING & PAN FRY/GRIDDLE WITH SKILLET
MEAT
POULTRY
Chicken
Oven Broiling Total Cooking Time (min)
Well
Cut Thickness Rare Med
Beef, Rib, T-Bone 1” (2.5cm) 15 20 6 10 15 Porterhouse 1 ½” (3.8cm) 25 35 10-12 15-18 20
Sirloin / Tenderloin 2” (5.1cm) 35 50 Beef Patties 4 oz ¾” (1.9cm) 7 12 3-4 5-7 10-12 Pork Chops ¾” – 1” 20-25 12
Smoked (1.9 – 2.5cm) 15-20 6 Lamb Chops 1” (2.5cm) 12-16 8-10 Ham, sliced ½” (1.3cm) 10-12 5-6
Sliced 1” (2.5cm) 16-20 6-10 Bacon 4-5 2-3 4
Cut Thickness Oven Baked
Whole – bake Halves Cut-up breaded
2 ½ - 3 lb (1.2-1.4kg)
1 ½ - 2lb (.68-.91kg)
5 oz (142g) pcs
Done
Minutes
2 ½ hours
50-60
45 – 1 hour
Skillet or Griddle
Cooking Time (min)
Rare Med
Skillet Baked
Minutes
2 ½ hours
60 30
Well
Done
Turkey (as purchased, thawed, not stuffed)
POULTRY – OVEN BAKED Oven temperature: 325-350 (165c-175c)
Cleveland Range, LLC. 1333 East 179
Whole Whole Halves
Internal temperature: 180-185 (82c-85c)
6-8 lb (2.7-3.6kg)
24 lb (10.9kg)
10-12 lb (4.54-5.4kg)
each half
30/lb 15/lb 30/lb
th
St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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Page 10
Tilting Skillet Cookbook
CLEVELAND TILTING SKILLET
BRAISING IN SKILLET
Braising is a moist method of cooking using a small amount of liquid. The meat may be browned in fat or not. Additional liquid as water, beef broth, or tomato sauce is added. Cover while cooking to tenderize.
Cut
Pot Roast Swiss Steak Round Steak Short Ribs Spare Ribs Lamb Shanks Pork Chops Veal Chops Veal Cutlet
Average Weight
Or Thickness
4 – 6 lb (1.8 – 2.7 kg)
½” pounded (1.3 cm)
1” – 2” pounded (2.5 – 5 cm)
2 x 2 x 2” pcs (5 x 5 x 5 cm) 2 – 3 lbs whole (.9 – 1.4 kg)
1 ½ lb each (.7 kg) ¾ - 1” (1.9 – 2.5 cm) ¾ - 1” (1.9 – 2.5 cm)
½ x 3 x 5 ½”
(1.3 x 7.6 x 14 cm)
Approximate Cooking Time
in the Skillet
3 – 4 hours
45 min to 1 hour
2 – 3 hours
1 ½ - 2 hours
1 hour
1 ½ hours 45 min – 1 hour 45 min – 1 hour
45 min
10
Cleveland Range, LLC. 1333 East 179
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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St. Cleveland Ohio 44110
Page 11
CLEVELAND TILTING SKILLET
STIR FRY VEGETABLES WITH BEEF
PORTION/SIZE: (25) 4oz (113g) BEEF 1 ¼ C (300ML) VEGETABLES
Metric Ingredients Amount or
Measure
2 2
454g
8
907g
Cauliflower head Broccoli head Snow pea pods Red peppers Mushrooms
2 2
1 lb
8
2 lb
Tilting Skillet Cookbook
Prepare Vegetables Cut into florets of uniform size Remove stems from pods and slice diagonally Discard seeds and white membrane from peppers, then cut into strips or chunks
907g
1
907g 120ml 240ml
25
* Can use beef tenderloins, beef stew that has been cooked until tender or shaved beef (cooked) with the vegetables piled on top
Onions Bok choy, head
Bean sprouts, fresh Oil Lemon juice
*Beef patties 4oz (113g) ea. Tomatoes – cut as desired Sour cream
2 lb
1
2 lb
½ C
1 C
25
Slice onions lengthways. Remove mid rib from leaf of bok choy and slice diagonally – tear into pieces
Turn skillet on, turn heat indicator to 400F (240C) Add oil, then vegetables in order listed. Add a little lemon juice (or water) with each vegetable. Stir-fry the vegetables rapidly using a large flat spatula until they show signs of tenderizing. Total stir-fry cooking time is about 10 minutes. Remove vegetables into one 12 x 20 x 2 ½” pan and keep warm
Leave heat setting on 350F (177C). Place beef into skillet. Cook beef to degree of doneness desired. Arrange beef, stir fry vegetables and tomato on plate Garnish with sour cream and parsley spring
11
Cleveland Range, LLC. 1333 East 179
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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St. Cleveland Ohio 44110
Page 12
Tilting Skillet Cookbook
CLEVELAND TILTING SKILLET
POTATO PANCAKES
PORTION/SIZE: (50) 2 ½ oz (71g) YIELD: 5 ½ QT (5.3L)
Metric Ingredients Amount or
Measure
3.18kg 907g
12
340g
28g
7g
28g
3.2g
Potatoes Onions, grated Eggs Flour Salt Baking powder Garlic powder Pepper
Oil for frying
7 lb 2 lb
12
12 oz
1 oz
¼ oz
1 oz
1 ½ t
Grate potatoes on a medium grill Squeeze out extra potato juice Add remaining ingredients, except oil Mix well, cover and refrigerate to chill
Turn power on Add oil to ¼” (.64cm) depth in skillet. Turn heat to 375F (191C).
Preheat skillet. When oil is hot, portion 3 oz (85g) of pancake batter into the skillet for each potato pancake. Turn over when one side is brown. Total cooking time is 10-13 minutes, depending on the degree of crispness desired.
Setting
Skillet
POWER ON 375F (191C)
12
Cleveland Range, LLC. 1333 East 179
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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Page 13
Tilting Skillet Cookbook
CLEVELAND TILTING SKILLET
CHICKEN OF PARTS
PORTION/SIZE: (50) 1 CHICKEN BREAST, W/3oz (85g) SAUCE YIELD: 5 ¼ QT (4.99L)
Metric Ingredients Amount or
Measure
50
120ml
2.8l
600ml
.95l
907g
Chicken Breast Halves 3-3 ½ oz (85-99g) Skin on
Oil
Cream of mushroom soup, condensed Sherry wine Sour cream Button mushrooms with juice, canned Paprika
50
1/2C
3 qt
2 1/2C
1 qt
Turn power on. Turn heat up to 350F (177C). Preheat skillet.
Add oil; spread it over the surface. Add breast, skin side down. Brown skin and turn chicken breast over. Cover and sauté for 15 minutes. Turn heat down to 325F (163C).
Combine remaining ingredients. Pour over chicken breasts Cover and heat until the sauce is hot Turn heat off
Serve over rice or noodles Garnish with paprika
Setting
Skillet
POWER ON
350F
(177C)
325F (163C)
HEAT OFF
13
Cleveland Range, LLC. 1333 East 179
th
St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
Page 14
Tilting Skillet Cookbook
CLEVELAND TILTING SKILLET
HOT GERMAN POTATO SALAD
PORTION/SIZE: (50) 5 oz YIELD: 2 GALLONS
Metric Ingredients Amount or
Measure
7.26kg
454g
180ml
85g
Potatoes
Bacon Strip
Bacon fat
Flour
16 lb
1 lb
¾ C
3 oz
Clean potatoes to remove all eyes and dirt
Place potatoes into skillet. Add water to cover.
Turn power on, turn heat to 350F (177C) to bring water to a boil. Turn to 200F (93C) to simmer
Potatoes: 4 oz (113g) 25 minutes 5­8 oz (142-227g) 35-40 minutes
Remove from skillet Place peeled and sliced cooked
potatoes into two 12 x 20 x 2 ½” solid pans
Dice bacon, turn heat to 350F (177C), sauté in skillet until crisp. Cooking time 3-4 minutes. Drain; add diced bacon to potatoes. Remove bacon fat from skillet. Reserve 3/4C (180ml) bacon fat. Return bacon fat to skillet. Turn heat to 175F (79C). Blend in flour to make a roux.
Setting
Skillet
POWER ON
350F (177C)
200F (93C)
POWER OFF
350F (177C)
175F (79C)
360ml
227g
17g
2.1g .95l
Cleveland Range, LLC. 1333 East 179
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
Cider vineg. Brown sugar Salt/pepper Water
1 ½ C
8 oz
1 T
1 t
1 qt
Combine remaining ingredients except the green onions. Blend with roux, stirring constantly to prevent lumps. Cook until thick, 1-2 minutes. Remove sauce from skillet, turn
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St. Cleveland Ohio 44110
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Page 15
power off
Tilting Skillet Cookbook
170g Green
onions, chopped
6 oz
Sprinkle green onions over both pans of potatoes. Pour half of the sauce over each pan of potatoes.
To Reheat: Cleveland Convection Steamer, 4 minutes SteamCraft Ultra - 8 minutes
OR Make sauce in skillet. Turn heat to 250F (121C). Add potato slices and green onions. Gently combine with sauce to heat and coat potatoes. Return heated product to two 12x20x2 ½” solid pans, ready to serve
POWER OFF
250F (121C)
15
Cleveland Range, LLC. 1333 East 179
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
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Page 16
NOTES
Tilting Skillet Cookbook
16
Cleveland Range, LLC. 1333 East 179
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
th
St. Cleveland Ohio 44110
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