Cleveland range, Tilting skillet cookbook – Cleveland Range Skillet/Braising User Manual
Page 10
Tilting Skillet Cookbook
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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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)
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 – 1 hour
45 min