Votos - 2, Puntuación media: 4
(
)
)
|
Resumen del manual
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) Steaks 8-10 oz (227-284g) 20 48 8 10 3 2 16 16 16 17 33 6 8 3 2 16 16 16 36 96 12 20 6 6 35-40 35-40 35-40 54 129 16 25 10 8 45-50 45-50 45-50 Grill to brown Saute Grill to brown Saute Braise Braise Braise Braise Griddle Griddle Griddle *375/200 (191c/93c) *375/200 (191c/93c) *375/200 (191c/93c) *375/200 (191c/93c *375/200 (191c/93c) *375/200 (191c/93c) 325 (162c) to 350 (177c) 325 (162c) to 350 (177c) 325 (162c) to 350 (177c) 10 min 10 min 10 min 20 min 1 hour 2 . hours 2 . hours 2 . hours 5 min 8 min 12 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 VEGETABLES Hash Brown Potatoes Potato Pancakes 3 oz (85g) Stir Fry Vegetables 15 lb (6.8kg) 16 10 qt (9.5l) 15 lb (6.8kg) 13 15 qt (14.25l) 30 lb (13.6kg) 36 30 qt (28.5l) 40 lb (18.1kg) 44 40 qt (38l) Fry Fry Fry 350 (177c) 375 (191c) 400 (204c) 30 min raw 15 min steamed 5-7 min/side 2-10 min * The first setting is to brown or bring liquid to a simmer. The second setting is to braise in liquid to slow cook to tenderize or To cook until well done 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 Cut Average Weight or Size Range Top or Oven Kettle Skillet MEAT FISH POACHING Fresh cut beef as brisket Corned Beef Lamb, veal for stew, paprika Beef cubes for stew Small, whole fish, fillet, steaks, breaded or unbreaded needs shortening, margarine or butter Bake at 450F (232C) Use acidulated water, court bouillon, fish stock, milk – Cover Whole fresh salmon Poached Oven: 350F (275C) until done 4-8 lb (1.8 – 3.6kg) 6-8 lb (2.7 – 3.6kg) 1-2” cubes (2.5 – 5 cm) 1-2” cubes (2.5 – 5cm) 5-7 lb (2.3 – 3.2kg) 40-50 40-50 1 . - 2 . hrs Total 2-3 hours Total 10-15 Total 1 hour 35-40 35-40 1 – 1 . hrs Total 1 hour Total 30-35 30-35 1 - 1 . hrs Total 1 hour Total 5-12 Total 45-60 min Total 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 .” (3.8cm) 25 35 10-12 15-18 20 Sirloin / Tenderloin 2” (5.1cm) 35 50 Beef Patties 4 oz .” (1.9cm) 7 ...
Otros modelos de este manual:freidoras - Skillet/Braising (267.39 kb)
freidoras - Skillet/Braising (267.39 kb)
freidoras - Skillet/Braising (267.39 kb)