Cleveland Range Skillet/Braising manual Cleveland Range, LLC, Tilting Skillet Cookbook, Meat, Fish

Tilting Skillet Cookbook

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

		Average
	Cut	Weight or Size
MEAT	Fresh cut beef as brisket	4-8 lb
		(1.8 – 3.6kg)
	Corned Beef	6-8 lb
		(2.7 – 3.6kg)
	Lamb, veal for stew,	1-2” cubes
	paprika	(2.5 – 5 cm)
		1-2” cubes
	Beef cubes for stew	(2.5 – 5cm)
FISH	Small, whole fish, fillet,
	steaks, breaded or
	unbreaded needs
POACHING	shortening, margarine or
	butter
	Bake at 450F (232C)

Range Top or

Oven

40-50

40-50

1 ½ - 2 ½ hrs

Total

2-3 hours

Total

10-15

Total

Kettle	Skillet
35-40	30-35
35-40	30-35
1 – 1 ½ hrs	1 - 1 ½ hrs
Total	Total
1 hour	1 hour
Total	Total
	5-12
	Total

Use acidulated water,	5-7 lb
court bouillon, fish stock,	(2.3 – 3.2kg)
milk – Cover
Whole fresh salmon
Poached
Oven: 350F (275C) until
done

1 hour	45-60 min
	Total

	8
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