Cleveland range, Tilting skillet cookbook, Cleveland tilting skillet – Cleveland Range Skillet/Braising User Manual
Page 9
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
9
CLEVELAND TILTING SKILLET
OVEN BROILING & PAN FRY/GRIDDLE WITH SKILLET
Oven Broiling Total
Cooking Time (min)
Skillet or Griddle
Cooking Time (min)
Cut
Thickness
Rare
Med
Well
Done
Rare
Med
Well
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
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
MEAT
Bacon
4-5
2-3
4
Cut
Thickness
Oven Baked
Minutes
Skillet Baked
Minutes
POULTRY
Chicken
Turkey
(as
purchased,
thawed, not
stuffed)
Whole – bake
Halves
Cut-up breaded
Whole
Whole
Halves
2 ½ - 3 lb (1.2-1.4kg)
1 ½ - 2lb (.68-.91kg)
5 oz (142g) pcs
6-8 lb (2.7-3.6kg)
24 lb (10.9kg)
10-12 lb (4.54-5.4kg)
each half
2 ½ hours
50-60
45 – 1 hour
30/lb
15/lb
30/lb
2 ½ hours
60
30
POULTRY –
OVEN BAKED Oven temperature:
325-350 (165c-175c)
Internal temperature:
180-185 (82c-85c)