Cleveland Steam Jacketed Kettle Cookbook - User Manual

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Cookbook

Cleveland Steam Jacketed Kettles

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

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Table Of Contents

Indicator Settings/Temperature Chart

Cooking Procedures

Temperature Pressure Information

Boiling Temperatures at Various Altitudes

Steam Pressure/Temperature Relationship

Cooking Times

How Much, How Many

Measurement Equivalents

Volume Measurements

Recipes

5-9

Notes

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

INDICATOR SETTING/TEMPERATURE CHART

CLEVELAND ELECTRIC OR GAS KETTLE

Indicator Setting

Product Temperature

Food

Max

249

F (oil)

Candy (234

soft ball)

212

F (water boils)

Vegetables & Sauces

197

Soups & Sauces

188

Custard

171

Hold Products

149

129

115

MIN

103

Melt Chocolate

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.

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

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

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)

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

CLEVELAND KETTLE

Cereals, Pasta, Rice

Item

No of Cooked

Servings

Dry Product

Weight

pounds (kg)

Water

gallon (L)

Salt oz/c

(g)

Cooking Time in

Minutes

CEREAL

Farina

100/5 oz

2 oz / ½ c

(142 g)

(1.82 kg)

(15.2 L)

(57 g)

Hominy Grits

100/6 oz

2 oz / ½ c

(170 g)

(2.27 kg)

(15.2 L)

(57 g)

Ralston Wheatena

100/4 oz

2 oz / ½ c

(113 g)

(1.82 kg)

(11.4 L)

(57 g)

Pettijohns

100/5 oz

2 oz / ½ c

(142 g)

(2.72 kg)

(15.2 L)

(57 g)

Rolled Oats

100/5 oz

2 oz / ½ c

(142 g)

(2.27 kg)

(15.2 L)

(57g)

PASTA

Elbow

50/4 oz

2 oz / ½ c

(113 g)

(2.27 kg)

(19 L)

(57 g)

Macaroni

50/5 oz

2 oz / ½ c

10-15

(142 g)

(1.82 kg)

(15.2 L)

(57 g)

Spaghetti

50/5 oz

2 oz / ½ c

10-15

(142 g)

(1.82 kg)

(15.2 L)

(57 g)

RICE

Converted

50/3 oz

3 ¾ qt.

1 oz / 2 T

(85 g)

(1.36 kg)

(3.6 L)

(28 g)

Long Grain Brown

50/3 oz

3 ¾ qt.

(85 g)

(1.36 kg)

(3.6 L)

1 oz / 2 T

35-40

CEREAL AND PASTA

Measure water into kettle. Turn on power switch. Turn control to MAX to bring
water to a boil. Add salt. Turn control to #6, add cereal or pasta very slowly, Stir
to control foaming and sticking. Cook on #6 for the time indicated. The surface
should have a gentle roll. Stir 2-3 times during cooking. DO NOT OVERSTIR.

RICE

Measure water into kettle. Turn on power switch, turn control to MAX. Bring water
to boil. Add salt. Add rice slowly, stir to control foaming and break up lumps. When
water is back to a boil, turn switch to #4. Cover kettle, cook for 20 minutes, without

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

HOW MANY! HOW MUCH!

Portions for 50

Standardized recipes:

Yield

Factor

= 48

Each ingredient must be

8.33

= 49.9

multiplied by a known factor

6.25

= 50

4.17

= 50.1

Measurement Equivalents:

1 tsp. = 5 ml

3 tsp. = 1 tbls. = 16 ml

2 tbls. = 1 oz = 32 ml

16 tbls. = 8 oz = I cup = 240 ml

4 cup = 32 oz = 1 qt = 941 ml

1 qt = 2 pt =.95 Liter

16 cups = 128 oz = 4 qt = 1 gallon = 3.8 L

Liquid Volume Measure for Kettles and/or Skillets:

1 oz

2 oz

3 oz

4 oz

6 oz

8 oz

Gallons

Quarts

Liters

30 ml

60 ml

90 ml

120 ml

180 ml

240 ml

640

320

213

160

106

1280

640

426

320

213

160

2560

1280

853

640

426

320

100

3200

1600

1066

800

533

400

120

3840

1920

1280

960

640

480

160

152

5120

2560

1706

1280

853

640

240

228

7680

3840

2560

1920

1280

930

320

304

10240

5120

3413

2560

1706

1280

100

400

380

12800

6400

4266

3200

2133

1600

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Beef Stew

Ingredients Quantity

Oil 1

cup

Stew Meat

10 lb.

Parsnips, diced

6 ea.

Celery, diced

1 bunch

Onion; chopped

4 ea.

Carrot, diced

4 ea.

Crushed Tomatoes; undrained

1 #10 can

Beef Stock

1 gallon

Thyme

2 tbls.

Garlic, minced

1 bulb

Red Wine

2 cup

Rosemary 2

tbls.

Frozen Peas

2 lbs.

Salt & Pepper

to taste

Procedure

Heat oil over medium high heat. Add the stew meat to the oil and cook, turning until browned.
Deglaze with the red wine. Add all the vegetables to the Kettle; sauté 5 minutes or until the
vegetables are tender. Add tomatoes, stock and herbs. Bring to a boil. Reduce heat cover and
simmer until meat is tender, about 30 minutes. Add peas, salt and pepper. Cook until heated
through. Thicken with cornstarch or roux. Serve over rice or noodles.

Yield: 50 / 5 oz. servings

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Chunky Vegetarian Chili

Ingredients Quantity

Green pepper; chopped

2 # md.

Onion; chopped

2 # md.

Garlic bulb; minced

1 ea.

Diced tomatoes -- undrained

1 #10 can

Kidney beans -- drained and rinsed

1 #10 can

Pinto beans -- drained and rinsed

1 #10 can

Whole-kernel corn – drained

1 #10 can

Water

1 gal

Rice (uncooked)

4 cups

Chili powder

1 cup

Ground cumin

4 tbls.

Sour cream (optional)

Procedure

Sauté green pepper, onion and garlic in oil over medium-high heat for 5 minutes or until
tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and
cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring
occasionally. Add more water if needed to reach desired consistency. To serve, top with
sour cream.

Yield: 6 gals

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Corn Chowder

Ingredients Quantity

Oil ¼

cup

Onion, Diced

5 large

Celery, Diced

1 bunch

Potatoes, Peeled and Diced

8 med.

Chicken Stock

1 gallon

Salt and Pepper

to taste

Corn; Creamed or Regular

1 #10 can

Milk

2 gallons

Procedure

Sauté onion and celery in oil until soft. Add the potatoes, water, salt and pepper (to taste) and
cook, covered, until the potatoes are cooked (easily pierced with a fork). Add the corn and the milk
and heat thoroughly. Thicken with cornstarch or roux if desired.

Yield: 50 / 5 oz. servings

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Chicken & Peanut Stir-Fry

Ingredients Quantity

Vegetable Oil

1 cup

Chicken Breasts (Boneless/Skinless)

5 lbs.

Garlic, minced

1 bulb

Ginger, fresh, minced

3 tbls.

Carrots, julienne

5 large

Green Pepper, julienne

8 med.

Red Pepper, julienne

8 med.

Celery, sliced on bias

1 bunch

Red Onion, julienne

4 large

Mushrooms, thin sliced

2 lbs.

Broccoli Flowerets

2 heads

Cauliflower Flowerets

2 heads

Snow Peas, strings removed

2 lbs.

Bok Choy, sliced on bias

1 bunch

Bean Sprouts

3 pints

Soy Sauce

1 pint

Peanuts 3

cups

Green Onions; sliced

1 bunch

Procedure

Cut chicken into medium sized julienne pieces, set aside. Add oil to Kettle and sauté chicken over
medium high heat until browned on all sides. Add all the vegetables except sprouts and green
onions. Cover and sauté chicken until it is fully cooked and vegetables are tender. Add bean
sprouts, peanuts, green onions and soy sauce and cook till warned through. Serve over hot cooked
rice.

Yield: 25 / 8 oz. servings

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Hearty Minestrone

Ingredients Quantity

Lean Ground Beef

10 lb.

Onion, chopped

5 large

Garlic, minced

1 bulb

Canned Diced Tomatoes, undrained

1 #10 can

Kidney Beans, undrained

1 #10 can

Celery, sliced

2 bunch

White Cabbage, shredded

1 head

Zucchini, sliced on bias

6 ea.

Elbow Macaroni, uncooked

5 cups

Water 1

gal

Red Wine

2 ½ cups

Salt

2 ½ tbls.

Italian Seasonings

2 ½ tbls.

Grated Parmesan Cheese (optional)

Procedure

Sauté the meat, onion, and garlic in the Kettle until the meat is brown. Drain off the excess fat. Stir
in the undrained tomatoes, undrained kidney beans, and all remaining ingredients except the
cheese. Heat to boiling. Then reduce heat and simmer, covered, until the macaroni and vegetables
are tender, about 10 minutes, stirring occasionally. Serve hot with the Parmesan cheese garnish.

Yield: 50 / 5 oz. servings

Kettle Cookbook

Cleveland Range,

LLC

1333 E. 179

St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

NOTES

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