Cleveland Range Skillet/Braising - Manual (Page 8)

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
8
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
40-50
1 ½ - 2 ½ hrs
Total
2-3 hours
Total
10-15
Total
1 hour
35-40
35-40
1 – 1 ½ hrs
Total
1 hour
Total
30-35
30-35
1 - 1 ½ hrs
Total
1 hour
Total
5-12
Total
45-60 min
Total