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Avg (113g) Amount per Skillet 15 15 6 160 5 gal (19L) 14 14 6 160 5 gal (19L) 35 35 12 352 11 gal (42L) 45 45 15 448 14 gal (53L) Grill Saute Saute Saute - 375-191c 325-163c 350-177c *350/275 177c/135 2-3 min / side 2 min 1 . min 10-12 min MEAT, BEEF Corned Beef 7 lb (3.18kg) Ground Beef Taco 5 25 lb (11.3kg) 5 30 lb (13.6kg) 8 75 lb (34kg) 12 100 lb (45.4kg) Braise Fry Fry, Braise *375/175 191c/79c 375 (191c) *375/175 191c 79c 35 min / lb 77 min / kg 10-15 min to brown CLEVELAND TILTING SKILLET SIZE YOUR NEEDS: SKILLET SIZE GALLONS (LITRES): 10 Gal (40L) 15 Gal (60L) 30 Gal (115L) 40 Gal (150L) Method of Cooking Heat Setting Cooking Times MEAT, BEEF Chili, Sloppy Joe’s Hamburger Patties 5 oz (14.2g) Hot Dogs 8/l 2 oz (57g) Liver 8 oz. (227g) Pot Roasts 5lb (2.27kg) Rib Eye Steaks 10oz (284g) Short Ribs Stew Meat 1” or 2” cubes (2.5 or 5cm cubes) Swiss Steak – .” (1.27cm) thick 9 gal (34L) 24 66 12 5 roasts 18 96 20 lb 9.07 kg 20 lb (9.07kg 10 gal (37.8L) 24 60 14 6 roasts 17 88 26 lb (11.8kg) 26 lb (11.8kg) 27 gal (102.6L) 54 60 14 15 roasts 45 180 60lb (27.2 lb) 60 lb (27.2kg) 37 gal (140.5L) 72 154 39 21 roasts 60 240 80 lb (36.3kg) 80 lb (36.3kg) Fry to brown Simmer Griddle Griddle Griddle Grill to brown Simmer Grill Grill to brown Braise Grill to brown Braise Grill to brown Braise *375 / 200 (191c/93c) 350 (177c) 350 (177c) 350 (177c) *350 / 200 (177c/93c) 350 (177c) *375 / 200 (191c/93c) *375 / 250 (191c/121c) *375 / 200 (191c/93c) 10 min 45 min 3-4 min 5 min 1 min / side 5 min 45 min/lb 99 min/kg 3 min / side rare 10 min 1 . - 2 hrs 10 min 1 hour 10 min 1 hour CLEVELAND TILTING SKILLET SIZE YOUR NEEDS: SKILLET SIZE GALLONS (LITRES): 10 Gal (40L) 15 Gal (60L) 30 Gal (115L) 40 Gal (150L) Method of Cooking Heat Setting Cooking Times MEAT, LAMB Lamb Chops (Loin) Shanks – 1 . lb (680g) MEAT, PORK Bacon slices 1 oz. (28g) Chop, loin – 5oz (142g) Shoulder Ham Steak 8” diameter (20 cm) Sausage Italian Patty 2 .” (6.4cm) dia Spareribs (3lb each) (3 & down slab) MEAT, VEAL Chop, Loin Cutlet, Steaks 26 24 32 15 14 lb (6.35kg) 3 layers 6 12 lb (5.4kg) 54 30 lb (13.6kg) 24 8 27 22 27 18 17 lb (7.7kg) 3 layers 6 12 lb (5.4kg) 45 30 lb (13.6kg) 20 8 48 45 48 30 28 lb 12.7kg 3 layers 12 27 lb (12.2kg) 110 45 lb (20.4kg) 43 14 64 120 64 40 37 lb 16.78 kg 3 layers 15 37 lb (17.7kg) 155 65 lb (29.5kg) 60 18 Grill Grill to brown Braise Grill Saute Grill to brown Simmer Grill Grill Braise Grill to brown Braise Braise Grill to brown Saute Grill 350 (177c) *350/200 (177c/93c) 350 (177c) 325 (163c) *350/200 (177c/93c) 350 (177c) *350/250 (117c/121c) *350/250 (177c/121c) *375/200 (191c/93c) *350/200 (177c/93c) 350 (177c) 5 min/side 10 min 1 . hour 4 min 12 min 5 min/layer 45 min 5-6 min 5 min 15-20 min 5 min 10 min 20 min / lb 44 min / kg 5 min 30 min 5 min CLEVELAND TILTING SKILLET SIZE YOUR NEEDS: SKILLET SIZE GALLONS (LITRES): 10 Gal (40L) 15 Gal (60L) 30 Gal (115L) 40 Gal (150L) Method of Cooking Heat Setting Cooking Times POULTRY Chicken Breasts 8 oz (227g) Legs & Thighs 4 oz (113g) Roasting 5-6 lbs (2.27-2.72kg) Turkey Half – each 12 lb (5.44kg) Whole – 15 lb (6.8kg) 24 lb (10.9kg) cut in pcs SEAFOOD Fillets - 4 oz (113g) Fillets – 8 oz (113g) St...

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