Cleveland Range Skillet/Braising - Manual (Page 14)

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
14
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)