Cleveland Skillet/Braising Cookbook - User Manual

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Cookbook

TILTING SKILLETS/BRAISING PANS

1333 East 179

St.

Cleveland, Ohio

U.S.A. 44110

Phone: (216) 481-4900 Fax: (216) 481-3782

Visit our web at www.clevelandrange.com

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

TABLE OF CONTENTS

Temperature Setting-Cooking Times Chart

Bread

Eggs

Meat-Beef

3-4

Meat-Lamb

Meat-Pork

Meat-Veal

Poultry

Seafood

Vegetables

Cooking with Moist Heat

Meat

Fish

Poaching

Cooking with Oven Broiling, Pan Fry and Griddle

Meat

Poultry

Braising in the Skillet

Recipes

11-15

Notes

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

CLEVELAND TILTING SKILLET

SIZE YOUR NEEDS:
SKILLET SIZE GALLONS (LITRES):

10 Gal

(40L)

15 Gal

(60L)

30 Gal
(115L)

40 Gal
(150L)

Method of

Cooking

Heat

Setting

Cooking

Times

BREAD

English Muffin

Pancakes 5” dia

(12.7 cm)

Sandwiches

Lightly butter both
sides
Reuben, Tuna, Ham,
Cheese, other
combinations

Texas Toast

Grill

350-177c

325-163c

350-177c

2 min / side

2-3 min / side

3 min / side

2-3 min / side

EGGS

French Toast

Fried Egg

Omelet 8” dia
(20.3cm)

Scrambled

4 oz. Avg

(113g)

Amount per Skillet

160

5 gal

(19L)

160

5 gal

(19L)

352

11 gal

(42L)

448

14 gal

(53L)

Grill

Sauté

375-191c

325-163c

350-177c

*350/275

177c/135

2-3 min / side

2 min

1 ½ min

10-12 min

MEAT, BEEF

Corned Beef
7 lb (3.18kg)

Ground Beef
Taco

25 lb

(11.3kg)

30 lb

(13.6kg)

75 lb

(34kg)

100 lb

(45.4kg)

Braise

Fry

Fry, Braise

*375/175
191c/79c

375

(191c)

*375/175

191c 79c

35 min / lb

77 min / kg

10-15 min to

brown

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

CLEVELAND TILTING SKILLET

SIZE YOUR NEEDS:
SKILLET SIZE GALLONS (LITRES):

10 Gal

(40L)

15 Gal

(60L)

30 Gal
(115L)

40 Gal
(150L)

Method of

Cooking

Heat

Setting

Cooking

Times

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)

Swiss Steak – ½”
(1.27cm) thick

9 gal

(34L)

roasts

20 lb

9.07 kg

20 lb

(9.07kg

10 gal

(37.8L)

roasts

26 lb

(11.8kg)

26 lb

(11.8kg)

27 gal

(102.6L)

roasts

180

60lb

(27.2 lb)

60 lb

(27.2kg)

37 gal

(140.5L)

154

roasts

240

80 lb

(36.3kg)

80 lb

(36.3kg)

Fry to brown

Simmer

Griddle

Grill to brown

Simmer

Grill

Grill to brown

Braise

Grill to brown

Braise

Grill to brown

Braise

*375 / 200

(191c/93c)

350 (177c)

*350 / 200

(177c/93c)

350 (177c)

*375 / 200

(191c/93c)

*375 / 250

(191c/121c)

*375 / 200

(191c/93c)

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

10 min

1 hour

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

CLEVELAND TILTING SKILLET

SIZE YOUR NEEDS:
SKILLET SIZE GALLONS (LITRES):

10 Gal

(40L)

15 Gal

(60L)

30 Gal
(115L)

40 Gal
(150L)

Method of

Cooking

Heat
Setting

Cooking

Times

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)

MEAT, VEAL

Chop, Loin

Cutlet, Steaks

14 lb

(6.35kg)

3 layers

12 lb

(5.4kg)

30 lb

(13.6kg)

17 lb

(7.7kg)

3 layers

12 lb

(5.4kg)

30 lb

(13.6kg)

28 lb

12.7kg

3 layers

27 lb

(12.2kg)

110

45 lb

(20.4kg)

120

37 lb

16.78 kg

3 layers

37 lb

(17.7kg)

155

65 lb

(29.5kg)

Grill

Grill to brown

Braise

Grill

Sauté

Grill to brown

Simmer

Grill

Braise

Grill to brown

Braise

Grill to brown

Sauté

Grill

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)

*350/200

(177c/93c)

350 (177c)

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

5 min

30 min

5 min

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

CLEVELAND TILTING SKILLET

SIZE YOUR NEEDS:
SKILLET SIZE GALLONS (LITRES):

10 Gal

(40L)

15 Gal

(60L)

30 Gal
(115L)

40 Gal
(150L)

Method of

Cooking

Heat

Setting

Cooking

Times

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)

Fillets – 8 oz (113g)

Steaks

8-10 oz (227-284g)

35-40

129

45-50

Grill to brown

Sauté

Grill to brown

Sauté

Braise

Griddle

*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)

325 (162c) to

350 (177c)

325 (162c) to

350 (177c)

10 min
10 min

10 min
20 min

1 hour

2 ½ hours

5 min

8 min

12 min

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

CLEVELAND TILTING SKILLET

SIZE YOUR NEEDS:
SKILLET SIZE GALLONS (LITRES):

10 Gal

(40L)

15 Gal

(60L)

30 Gal
(115L)

40 Gal
(150L)

Method of

Cooking

Heat

Setting

Cooking

Times

VEGETABLES

Hash Brown Potatoes

Potato Pancakes

3 oz (85g)

Stir Fry Vegetables

15 lb

(6.8kg)

10 qt
(9.5l)

15 lb

(6.8kg)

15 qt

(14.25l)

30 lb

(13.6kg)

30 qt

(28.5l)

40 lb

(18.1kg)

40 qt

(38l)

Fry

350

(177c)

375

(191c)

400

(204c)

30 min raw

15 min

steamed

5-7 min/side

2-10 min

* 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

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

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

Cut

Average

Weight or Size

Range Top or

Oven

Kettle

Skillet

MEAT

FISH

POACHING

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

Whole fresh salmon
Poached

Oven: 350F (275C) until
done

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)

40-50

1 ½ - 2 ½ hrs

Total

2-3 hours

Total

10-15

Total

1 hour

35-40

1 – 1 ½ hrs

Total

1 hour

Total

30-35

1 - 1 ½ hrs

Total

1 hour

Total

5-12

Total

45-60 min

Total

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

CLEVELAND TILTING SKILLET

OVEN BROILING & PAN FRY/GRIDDLE WITH SKILLET

Oven Broiling Total

Cooking Time (min)

Skillet or Griddle

Cooking Time (min)

Cut

Thickness

Rare

Med

Well

Done

Rare

Med

Well

Done

Beef, Rib, T-Bone

1” (2.5cm)

Porterhouse

1 ½” (3.8cm)

10-12

15-18

Sirloin / Tenderloin

2” (5.1cm)

Beef Patties 4 oz

¾” (1.9cm)

3-4

5-7

10-12

Pork Chops

¾” – 1”

20-25

Smoked

(1.9 – 2.5cm)

15-20

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

MEAT

Bacon

4-5

2-3

Cut

Thickness

Oven Baked

Minutes

Skillet Baked

Minutes

POULTRY

Chicken

Turkey
(as
purchased,
thawed, not
stuffed)

Whole – bake
Halves
Cut-up breaded

Whole
Whole
Halves

2 ½ - 3 lb (1.2-1.4kg)

1 ½ - 2lb (.68-.91kg)

5 oz (142g) pcs

6-8 lb (2.7-3.6kg)

24 lb (10.9kg)

10-12 lb (4.54-5.4kg)

each half

2 ½ hours

50-60

45 – 1 hour

30/lb
15/lb
30/lb

2 ½ hours

60
30

POULTRY –
OVEN BAKED Oven temperature:

325-350 (165c-175c)

Internal temperature:

180-185 (82c-85c)

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

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

Average Weight

Or Thickness

Approximate Cooking Time

in the Skillet

Pot Roast

Swiss Steak

Round Steak

Short Ribs

Spare Ribs

Lamb Shanks

Pork Chops

Veal Chops

Veal Cutlet

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)

½ x 3 x 5 ½”

(1.3 x 7.6 x 14 cm)

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

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

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

907g

120ml
240ml

Cauliflower head
Broccoli head
Snow pea pods
Red peppers
Mushrooms

Onions
Bok choy, head

Bean sprouts,
fresh
Oil
Lemon juice

*Beef patties 4oz
(113g) ea.
Tomatoes – cut as
desired
Sour cream

2
2

1 lb

2 lb

½ C

1 C

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

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

* Can use beef tenderloins, beef stew that has been cooked until tender or shaved beef
(cooked) with the vegetables piled on top

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

CLEVELAND TILTING SKILLET

POTATO PANCAKES

PORTION/SIZE:

(50) 2 ½ oz (71g) YIELD: 5 ½ QT (5.3L)

Metric

Ingredients

Amount or

Measure

Setting

Skillet

3.18kg

907g

340g

28g

3.2g

Potatoes
Onions, grated
Eggs
Flour
Salt
Baking
powder
Garlic powder
Pepper

Oil for frying

7 lb
2 lb

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.

POWER ON

375F (191C)

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

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

Setting

Skillet

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

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

POWER ON

350F

(177C)

325F (163C)

HEAT OFF

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

CLEVELAND TILTING SKILLET

HOT GERMAN POTATO SALAD

PORTION/SIZE:

(50) 5 oz YIELD: 2 GALLONS

Metric

Ingredients

Amount or

Measure

Setting

Skillet

7.26kg

454g

180ml

85g

360ml

227g

17g

2.1g

.95l

Potatoes

Bacon Strip

Bacon fat

Flour

Cider vineg.
Brown sugar
Salt/pepper
Water

16 lb

1 lb

¾ C

3 oz

1 ½ C

8 oz

1 T

1 t

1 qt

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 5-
8 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.

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

POWER ON

350F (177C)

200F (93C)

POWER OFF

350F (177C)

175F (79C)

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

170g

Green
onions,
chopped

6 oz

power off

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)

Tilting Skillet Cookbook

Cleveland Range,

LLC.

1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782

Visit our web site at: www.clevelandrange.com

NOTES

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