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Cookbook
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TILTING SKILLETS/BRAISING PANS
1333 East 179
Cleveland, Ohio
U.S.A. 4411
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
th
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
6
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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
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 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
9
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
th
St. Cleveland Ohio 44110
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
th
St. Cleveland Ohio 44110
14
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
th
St. Cleveland Ohio 44110
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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