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

Tilting Skillet Cookbook

CLEVELAND TILTING SKILLET

OVEN BROILING & PAN FRY/GRIDDLE WITH SKILLET

			Oven Broiling Total			Skillet or Griddle
			Cooking Time (min)			Cooking Time (min)
					Well			Well
	Cut	Thickness	Rare	Med	Done	Rare	Med	Done
	Beef, Rib, T-Bone	1” (2.5cm)	15	20		6	10	15
	Porterhouse	1 ½” (3.8cm)	25	35		10-12	15-18	20
	Sirloin / Tenderloin	2” (5.1cm)	35	50
MEAT	Beef Patties 4 oz	¾” (1.9cm)	7	12		3-4	5-7	10-12
	Pork Chops	¾” – 1”			20-25			12
	Smoked	(1.9 – 2.5cm)			15-20			6
	Lamb Chops	1” (2.5cm)		12-16			8-10
	Ham, sliced	½” (1.3cm)	10-12				5-6
	Sliced	1” (2.5cm)	16-20				6-10
	Bacon		4-5				2-3	4

	Cut	Thickness
POULTRY	Whole – bake	2 ½ - 3 lb (1.2-1.4kg)
Chicken	Halves	1 ½ - 2lb (.68-.91kg)
	Cut-up breaded	5 oz (142g) pcs
Turkey	Whole	6-8 lb (2.7-3.6kg)
(as	Whole	24 lb (10.9kg)
purchased,	Halves	10-12 lb (4.54-5.4kg)
thawed, not		each half
stuffed)
POULTRY –
OVEN BAKED	Oven temperature:	325-350 (165c-175c)
	Internal temperature:	180-185 (82c-85c)

Oven Baked

Minutes

2 ½ hours

50-60

45 – 1 hour

30/lb

15/lb

30/lb

Skillet Baked

Minutes

2 ½ hours

60

30

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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