Cleveland Range 24/36CGM manual Dehydrated Foods

Operator’s Manual P/N-260AOZ-A

MEATS & POULTRY:

Meats and poultry in nested pans, as juices can be used for gravy, sauces, beef stock and soups. The portion size, thickness, grades, should be considered when selecting a timer setting for doneness.

POULTRY:	Fresh	Frozen
Turkey, whole	6-8 min./lb.	6-8 min./lb.
Chicken, 5-8 oz.
Breaded piece 18-20 min.
halves, 1 1/4-1 1/2
lb. per half	20-24 min.
PORK, SAUSAGE, HOT DOGS:
Pork, Chop, 4 count/lb.	10 min.
Italian sausage, 4 oz.	10 min.
Ribs, 3lb. and down	20-26 min.
Hot-dogs, 8 count/lb.	2 min.
BEEF:
Cubes, 1 1/2”	6-7 min./lb.	6 min./lb.
Ground chuck for chili	4 min./lb.	4-6 min./lb.
Pot-roast, choice 8-12 min./lb.
Rump roast, choice
Boned, rolled, tied	12 min./lb.
Meat loaf, 4lb. Loaf	5 min./lb.
Liver, baby beef, 8oz.	2-4 min./lb.	2-4 min./lb.
Corned beef, 6-8lb.
cut, add 1/2” water
Pan	20-23 min./lb.

STEAKS:

Using a 3/4” to 1” steak, the steaming time listed below produces a “rare” steak. A “well done” steak is first steamed to the “rare” stage, then broiled or grilled for 1 1/2 minutes on each side. This “well done” steak shrinks less, is more tender and juicy; and, when served, is the same size as the “rare” steak.

Sirloin Patties
Chopped 8 oz		4 min.
Ribeye, 8 oz.		4 min.
Top butt steak	6 oz.	4 min
	8 oz.	6 min.
Filet Mignon, butterflied –
	4 oz.	3 min.

	6 oz.	3-4 min.
	8 oz.	4 min.
	10 oz.	5 min.
	16 oz.	8.min
	(Chateaubriand)
Strip steak -	10-oz.	5 min.
	12 oz.	7 min.
T-bone	12 oz.	5 min.
	16 oz.	8 min.
	18 oz.	8 min.
	22 oz.	10 min.
PREPARED ENTREES:		Fresh	Frozen
Full Size Pans
Cabbage rolls, stuffed*		25 min.	20 min.
Cover with tomato
Sauce & serve
Casserole dishes*
Beef Stew		20-25 min	25-30 min.
Stroganoff		20-25 min.	25-30 min.
Lasagna* fresh		20-25 min	25-30 min.
Reheat ea. serving 4”		6-8 min.	12 min.
DEHYDRATED FOODS:
Potatoes* 2 ½” random sliced
Plus 5 cups cold water /lb.			12 min.
RICE & BEANS:
Rice, long grain
4 cups cold water/lb.			17 min.
Beans, pre-soaked overnight,
1 lb. Beans = 1 ¼ qt. Water			45 min.
Beans* unsoaked,
1 lb. Beans x 1 ½ qt. water			2 ½ Hours
Refried beans, 2-#10 cans			15-17 min.

PASTA:

Steam in nested pans. Place pasta on 2 ½” perforated pan used as a liner in a solid 2 ½” pan. Cover pasta with cold water.

Egg noodles, 1 ½” wide	4-6 min. **
Lasagna noodles	10-12 min.**
Macaroni, shells, elbow	10-12 min.**
Rigatoni	10 min. **
Spaghetti, vermicelli	8 min.**
Spaghetti, regular	8 min.**

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