Tilting Skillet Cookbook
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.
| Average Weight | Approximate Cooking Time |
Cut | Or Thickness | in the Skillet |
Pot Roast | 4 – 6 lb (1.8 – 2.7 kg) | 3 – 4 hours |
Swiss Steak | ½” pounded (1.3 cm) | 45 min to 1 hour |
Round Steak | 1” – 2” pounded (2.5 – 5 cm) | 2 – 3 hours |
Short Ribs | 2 x 2 x 2” pcs (5 x 5 x 5 cm) | 1 ½ - 2 hours |
Spare Ribs | 2 – 3 lbs whole (.9 – 1.4 kg) | 1 hour |
Lamb Shanks | 1 ½ lb each (.7 kg) | 1 ½ hours |
Pork Chops | ¾ - 1” (1.9 – 2.5 cm) | 45 min – 1 hour |
Veal Chops | ¾ - 1” (1.9 – 2.5 cm) | 45 min – 1 hour |
Veal Cutlet | ½ x 3 x 5 ½” | 45 min |
| (1.3 x 7.6 x 14 cm) |
|
| 10 |
Cleveland Range, LLC. | 1333 East 179th St. Cleveland Ohio 44110 |
Ph: 216.481.4900 Fx: 216.481.3782 | Visit our web site at: www.clevelandrange.com |
