Cleveland Steam Jacketed Kettle User manual

Cookbook

Cleveland Steam Jacketed Kettles

1333 East 179

St.

Cleveland, Ohio

U.S.A. 4411

Phone: (216) 481-4900 Fax: (216) 481-3782

Visit our web at www.clevelandrange.com

Kettle Cookbook

Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Table Of Contents

Indicator Settings/Temperature Chart 1

Cooking Procedures 1

Temperature Pressure Information 2

Boiling Temperatures at Various Altitudes 2

Steam Pressure/Temperature Relationship 2

Cooking Times 3

How Much, How Many 4

Measurement Equivalents 4

Volume Measurements 4

Recipes 5-9

Notes 10

Kettle Cookbook

Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

INDICATOR SETTING/TEMPERATURE CHART

CLEVELAND ELECTRIC OR GAS KETTLE

Indicator Setting Product Temperature Food

Max 249°F (oil) Candy (234°soft ball)

#7 212°F (water boils) Vegetables & Sauces

#6 197°FSoups & Sauces

#5 188°FCustard

#4 171°FHold Products

#3 149°F

#2 129°F

#1 115°F

MIN 103°FMelt Chocolate

The solid state control on the kettle regulates the temperature within 2°F (+ or -) the temperature

setting. Low temperature cooking is done on dial settings up to #5.

Cooking Procedures: Preheat the kettle for all products except milk and eggs.

Rice, White Converted: 2 cups water/1cup rice. 1 quart water/1 lb. rice.

#10 to boil water, add rice, bring back to a boil. Turn dial to #4, cover kettle, and cook for 20

minutes.

Rice, Brown: same proportions as above.

#10 to boil water, add rice, bring back to boil, turn to #6, cover, cook for 40 minutes.

Pasta – Macaroni, Spaghetti: #10 to boil, add pasta, return to boil, cover, turn to 4 ½ (to

maintain surface movement) cook to al dente.

Meat: Brown on MAX, add liquid, and simmer on #6.

Potatoes: Fresh, red: diced for salad. Setting MAX to boil, turn to #6-7 after adding

product: 2” potatoes take approximately 25 minutes; 3” potatoes take approximately 35

minutes. Larger than 3” potatoes take 40 min.

Dehydrated, Potatoes: 5 lb. Dehydrated yields approximately 20 pounds cooked.

Setting on MAX, water to cover. Bring to a boil; turn setting to #6 to simmer.

Simmer: 10 minutes for salad potatoes

12 minutes for au gratin or creamed potatoes

Kettle Cookbook

Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

TEMPERATURE / PRESSURE INFORMATION

OVEN TEMPERATURE TERMINOLOGY:

Very Slow Oven 250ºF – 275ºF (120ºC – 135ºC)

Slow Oven 300ºF – 325ºF (150ºC – 165ºC)

Moderate Oven 350ºF – 375ºF (175ºC – 190ºC)

Hot Oven 400ºF – 425ºF (205ºC – 220ºC)

Very Hot Oven 450ºF – 475ºF (230ºC – 245ºC)

Extremely Hot Oven 500ºF – 525ºF (260ºC – 275ºC)

BOILING TEMPERATURES OF WATER AT VARIOUS ALTITUDES:

Sea Level 212ºF (100ºC)

2,000 ft. / 609 M 208.4ºF (98.4ºC)

5,000 ft. / 1524 M 203.0ºF (95.0ºC)

7,500 ft. / 2286 M 198.4ºF (92.4ºC)

10,000 ft. / 3048 M 194.0ºF (90.0ºC)

In general, water and other liquids evaporate faster and boil at lower temperatures in higher elevations.

RELATIONSHIP OF STEAM PRESSURE / TEMPERATURE

Pressure Temp. of Steam Pressure Temp. of Steam

0 lbs. 212ºF (100ºC) 30 lbs. 274ºF (134.5ºC)

2 lbs. 218ºF (103.5ºC) 35 lbs. 281ºF (138.5ºC)

4 lbs. 224ºF (106.5ºC) 40 lbs. 287ºF (141.5ºC)

6 lbs. 230ºF (110ºC) 45 lbs. 292ºF (144.5ºC)

8 lbs. 235ºF (113ºC) 50 lbs. 298ºF (148ºC)

10 lbs. 240ºF (115.5ºC) 55 lbs. 302ºF (150ºC)

15 lbs. 250ºF (121ºC) 75 lbs. 320ºF (160ºC)

20 lbs. 259ºF (126ºC) 100 lbs. 338ºF (170ºC)

25 lbs. 267ºF (130.5ºC) 120 lbs. 350ºF (176.6ºC)

Kettle Cookbook

Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

CLEVELAND KETTLE

Cereals, Pasta, Rice

Item No of Cooked

Servings Dry Product

Weight

pounds (kg)

Water

gallon (L) Salt oz/c

(g) Cooking Time in

Minutes

CEREAL

Farina 100/5 oz 4 4 2 oz / ½ c 10

(142 g) (1.82 kg) (15.2 L) (57 g)

Hominy Grits 100/6 oz 5 4 2 oz / ½ c 20

(170 g) (2.27 kg) (15.2 L) (57 g)

Ralston Wheatena 100/4 oz 4 3 2 oz / ½ c 30

(113 g) (1.82 kg) (11.4 L) (57 g)

Pettijohns 100/5 oz 6 4 2 oz / ½ c 20

(142 g) (2.72 kg) (15.2 L) (57 g)

Rolled Oats 100/5 oz 5 4 2 oz / ½ c 20

(142 g) (2.27 kg) (15.2 L) (57g)

PASTA

Elbow 50/4 oz 5 5 2 oz / ½ c 5

(113 g) (2.27 kg) (19 L) (57 g)

Macaroni 50/5 oz 4 4 2 oz / ½ c 10-15

(142 g) (1.82 kg) (15.2 L) (57 g)

Spaghetti 50/5 oz 4 4 2 oz / ½ c 10-15

(142 g) (1.82 kg) (15.2 L) (57 g)

RICE

Converted 50/3 oz 33 ¾ qt. 1 oz / 2 T 20

(85 g) (1.36 kg) (3.6 L) (28 g)

Long Grain Brown 50/3 oz 33 ¾ qt.

(

1.36 k

(

3.6 L

)

1 oz / 2 T 35-40

CEREAL AND PASTA

Measure water into kettle. Turn on power switch. Turn control to MAX to bring

water to a boil. Add salt. Turn control to #6, add cereal or pasta very slowly, Sti

to control foaming and sticking. Cook on #6 for the time indicated. The surface

should have a gentle roll. Stir 2-3 times during cooking. DO NOT OVERSTIR.

RICE

Measure water into kettle. Turn on power switch, turn control to MAX. Bring water

to boil. Add salt. Add rice slowly, stir to control foaming and break up lumps. When

water is back to a boil, turn switch to #4. Cover kettle, cook for 20 minutes, without

Kettle Cookbook

Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

HOW MANY! HOW MUCH!

Portions for 50

Standardized recipes: Yield Factor

4X 12 = 48

Each ingredient must be 6X 8.33 = 49.9

multiplied by a known factor 8X 6.25 = 50

12 X 4.17 = 50.1

Measurement Equivalents:

1 tsp. = 5 ml

3 tsp. = 1 tbls. = 16 ml

2 tbls. = 1 oz = 32 ml

16 tbls. = 8 oz = I cup = 240 ml

4 cup = 32 oz = 1 qt = 941 ml

1 qt = 2 pt =.95 Liter

16 cups = 128 oz = 4 qt = 1 gallon = 3.8 L

Liquid Volume Measure for Kettles and/or Skillets:

1 oz 2 oz 3 oz 4 oz 6 oz 8 oz

Gallons Quarts Liters 30 ml 60 ml 90 ml 120 ml 180 ml 240 ml

520 19 640 320 213 160 106 80

10 40 38 1280 640 426 320 213 160

20 80 76 2560 1280 853 640 426 320

25 100 95 3200 1600 1066 800 533 400

30 120 14 3840 1920 1280 960 640 480

40 160 152 5120 2560 1706 1280 853 640

60 240 228 7680 3840 2560 1920 1280 930

80 320 304 10240 5120 3413 2560 1706 1280

100 400 380 12800 6400 4266 3200 2133 1600

Kettle Cookbook

Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Beef Stew

Ingredients Quantity

Oil 1 cup

Stew Meat 10 lb.

Parsnips, diced 6 ea.

Celery, diced 1 bunch

Onion; chopped 4 ea.

Carrot, diced 4 ea.

Crushed Tomatoes; undrained 1 #10 can

Beef Stock 1 gallon

Thyme 2 tbls.

Garlic, minced 1 bulb

Red Wine 2 cup

Rosemary 2 tbls.

Frozen Peas 2 lbs.

Salt & Pepper to taste

Procedure

Heat oil over medium high heat. Add the stew meat to the oil and cook, turning until browned.

Deglaze with the red wine. Add all the vegetables to the Kettle; sauté 5 minutes or until the

vegetables are tender. Add tomatoes, stock and herbs. Bring to a boil. Reduce heat cover and

simmer until meat is tender, about 30 minutes. Add peas, salt and pepper. Cook until heated

through. Thicken with cornstarch or roux. Serve over rice or noodles.

Yield: 50 / 5 oz. servings

Kettle Cookbook

Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Chunky Vegetarian Chili

Ingredients Quantity

Green pepper; chopped 2 # md.

Onion; chopped 2 # md.

Garlic bulb; minced 1 ea.

Diced tomatoes -- undrained 1 #10 can

Kidney beans -- drained and rinsed 1 #10 can

Pinto beans -- drained and rinsed 1 #10 can

Whole-kernel corn – drained 1 #10 can

Water 1 gal

Rice (uncooked) 4 cups

Chili powder 1 cup

Ground cumin 4 tbls.

Sour cream (optional)

Procedure

Sauté green pepper, onion and garlic in oil over medium-high heat for 5 minutes or until

tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and

cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring

occasionally. Add more water if needed to reach desired consistency. To serve, top with

sour cream.

Yield: 6 gals

Kettle Cookbook

Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Corn Chowder

Ingredients Quantity

Oil ¼ cup

Onion, Diced 5 large

Celery, Diced 1 bunch

Potatoes, Peeled and Diced 8 med.

Chicken Stock 1 gallon

Salt and Pepper to taste

Corn; Creamed or Regular 1 #10 can

Milk 2 gallons

Procedure

Sauté onion and celery in oil until soft. Add the potatoes, water, salt and pepper (to taste) and

cook, covered, until the potatoes are cooked (easily pierced with a fork). Add the corn and the milk

and heat thoroughly. Thicken with cornstarch or roux if desired.

Yield: 50 / 5 oz. servings

Kettle Cookbook

Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com

Chicken & Peanut Stir-Fry

Ingredients Quantity

Vegetable Oil 1 cup

Chicken Breasts (Boneless/Skinless) 5 lbs.

Garlic, minced 1 bulb

Ginger, fresh, minced 3 tbls.

Carrots, julienne 5 large

Green Pepper, julienne 8 med.

Red Pepper, julienne 8 med.

Celery, sliced on bias 1 bunch

Red Onion, julienne 4 large

Mushrooms, thin sliced 2 lbs.

Broccoli Flowerets 2 heads

Cauliflower Flowerets 2 heads

Snow Peas, strings removed 2 lbs.

Bok Choy, sliced on bias 1 bunch

Bean Sprouts 3 pints

Soy Sauce 1 pint

Peanuts 3 cups

Green Onions; sliced 1 bunch

Procedure

Cut chicken into medium sized julienne pieces, set aside. Add oil to Kettle and sauté chicken over

medium high heat until browned on all sides. Add all the vegetables except sprouts and green

onions. Cover and sauté chicken until it is fully cooked and vegetables are tender. Add bean

sprouts, peanuts, green onions and soy sauce and cook till warned through. Serve over hot cooked

rice.

Yield: 25 / 8 oz. servings

Table of contents

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