Cleveland Range Steam Jacketed Kettle User Manual
Cookbook
th
0
Cleveland Steam Jacketed Kettles
Phone: (216) 481-4900 Fax: (216) 481-3782
Visit our web at www.clevelandrange.com
1333 East 179
Cleveland, Ohio
U.S.A. 4411
St.
Kettle Cookbook
Table Of Contents
Indicator Settings/Temperature Chart 1
Cooking Procedures 1
Temperature Pressure Information 2
Boiling Temperatures at Various Altitudes 2
Steam Pressure/Temperature Relationship 2
Cooking Times 3
How Much, How Many 4
Measurement Equivalents 4
Volume Measurements 4
Recipes 5-9
Notes 10
Cleveland Range, LLC. 1333 E. 179
Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com
th
St. Cleveland, Ohio 44110
Kettle Cookbook
INDICATOR SETTING/TEMPERATURE CHART
CLEVELAND ELECTRIC OR GAS KETTLE
Indicator Setting Product Temperature Food
Max
#7
#6
#5
#4
#3
#2
#1
MIN
The solid state control on the kettle regulates the temperature within 2°F (+ or -) the temperature
setting. Low temperature cooking is done on dial settings up to #5.
Cooking Procedures: Preheat the kettle for all products except milk and eggs.
Rice, White Converted: 2 cups water/1cup rice. 1 quart water/1 lb. rice.
#10 to boil water, add rice, bring back to a boil. Turn dial to #4, cover kettle, and cook for 20
minutes.
Rice, Brown: same proportions as above.
#10 to boil water, add rice, bring back to boil, turn to #6, cover, cook for 40 minutes.
249°F (oil) Candy (234° soft ball)
212°F (water boils)
197°F
188°F
171°F
149°F
129°F
115°F
103°F
Vegetables & Sauces
Soups & Sauces
Custard
Hold Products
Melt Chocolate
Pasta – Macaroni, Spaghetti: #10 to boil, add pasta, return to boil, cover, turn to 4 ½ (to
maintain surface movement) cook to al dente.
Meat: Brown on MAX, add liquid, and simmer on #6.
Potatoes: Fresh, red: diced for salad. Setting MAX to boil, turn to #6-7 after adding
product: 2” potatoes take approximately 25 minutes; 3” potatoes take approximately 35
minutes. Larger than 3” potatoes take 40 min.
Dehydrated, Potatoes: 5 lb. Dehydrated yields approximately 20 pounds cooked.
Setting on MAX, water to cover. Bring to a boil; turn setting to #6 to simmer.
Simmer: 10 minutes for salad potatoes
12 minutes for au gratin or creamed potatoes
Cleveland Range, LLC. 1333 E. 179
th
St. Cleveland, Ohio 44110
Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com
1
Kettle Cookbook
TEMPERATURE / PRESSURE INFORMATION
OVEN TEMPERATURE TERMINOLOGY:
Very Slow Oven 250ºF – 275ºF (120ºC – 135ºC)
Slow Oven 300ºF – 325ºF (150ºC – 165ºC)
Moderate Oven 350ºF – 375ºF (175ºC – 190ºC)
Hot Oven 400ºF – 425ºF (205ºC – 220ºC)
Very Hot Oven 450ºF – 475ºF (230ºC – 245ºC)
Extremely Hot Oven 500ºF – 525ºF (260ºC – 275ºC)
BOILING TEMPERATURES OF WATER AT VARIOUS ALTITUDES:
Sea Level 212ºF (100ºC)
2,000 ft. / 609 M 208.4ºF (98.4ºC)
5,000 ft. / 1524 M 203.0ºF (95.0ºC)
7,500 ft. / 2286 M 198.4ºF (92.4ºC)
10,000 ft. / 3048 M 194.0ºF (90.0ºC)
In general, water and other liquids evaporate faster and boil at lower temperatures in higher elevations.
RELATIONSHIP OF STEAM PRESSURE / TEMPERATURE
Pressure Temp. of Steam Pressure Temp. of Steam
0 lbs. 212ºF (100ºC) 30 lbs. 274ºF (134.5ºC)
2 lbs. 218ºF (103.5ºC) 35 lbs. 281ºF (138.5ºC)
4 lbs. 224ºF (106.5ºC) 40 lbs. 287ºF (141.5ºC)
6 lbs. 230ºF (110ºC) 45 lbs. 292ºF (144.5ºC)
8 lbs. 235ºF (113ºC) 50 lbs. 298ºF (148ºC)
10 lbs. 240ºF (115.5ºC) 55 lbs. 302ºF (150ºC)
15 lbs. 250ºF (121ºC) 75 lbs. 320ºF (160ºC)
20 lbs. 259ºF (126ºC) 100 lbs. 338ºF (170ºC)
25 lbs. 267ºF (130.5ºC) 120 lbs. 350ºF (176.6ºC)
2
Cleveland Range, LLC. 1333 E. 179
th
St. Cleveland, Ohio 44110
Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com
Loading...