Cleveland Range Skillet/Braising - Manual (Page 6)

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
6
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)
20
48
8
10
3
2
16
16
16
17
33
6
8
3
2
16
16
16
36
96
12
20
6
6
35-40
35-40
35-40
54
129
16
25
10
8
45-50
45-50
45-50
Grill to brown
Sauté
Grill to brown
Sauté
Braise
Braise
Braise
Braise
Griddle
Griddle
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
2 ½ hours
2 ½ hours
5 min
8 min
12 min