Cleveland Range 21CET16 User Manual
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FRUIT:
FRUIT:
Fresh
Apple, cored
1
Grapefruit
1
Orange
1
Apricot
1
Pineapple, whole
2
Dried: add water to re-hydrate
Apple
Apple
10
Apricot
10
Peach
10
Pear
10
Prune
10
MEATS & POULTRY:
Cook meats and poultry in nested pans, as juices
can be used for gravy, sauces, beef stock and soups.
The portion size, thickness, grades, should be
considered when selecting a timer setting for
doneness.
Cook meats and poultry in nested pans, as juices
can be used for gravy, sauces, beef stock and soups.
The portion size, thickness, grades, should be
considered when selecting a timer setting for
doneness.
POULTRY: Fresh Frozen
Turkey, whole
Turkey, whole
6-8 min./lb.
6-8 min./lb.
Chicken, 5-8 oz.
Breaded piece 18-20 min.
halves, 1 1/4-1 1/2
lb. per half
Breaded piece 18-20 min.
halves, 1 1/4-1 1/2
lb. per half
20-24 min.
PORK, SAUSAGE,
HOT DOGS: Fresh Frozen
Pork, Chop, 4 count/lb. 10 min.
Italian sausage, 4 oz.
HOT DOGS: Fresh Frozen
Pork, Chop, 4 count/lb. 10 min.
Italian sausage, 4 oz.
10 min.
Ribs, 3lb. and down
20-26 min.
Hot-dogs, 8 count/lb.
2 min.
BEEF: Fresh Frozen
Cubes, 1 1/2”
Cubes, 1 1/2”
6-7 min./lb.
6 min./lb.
Ground chuck for chili
4 min./lb.
4-6 min./lb.
Pot-roast, choice
8-12 min./lb.
Rump roast, choice
Boned, rolled, tied
Boned, rolled, tied
12 min./lb.
Meat loaf, 4lb. Loaf
5 min./lb.
Liver, baby beef, 8oz.
2-4 min./lb.
2-4 min./lb.
Corned beef, 6-8lb.
cut, add 1/2” water
Pan
cut, add 1/2” water
Pan
20-23 min./lb.
STEAKS: : Fresh Frozen
Using a 3/4” to 1” steak, the steaming time listed
below produces a “rare” steak. A “well done” steak is
first steamed to the “rare” stage, then broiled or
grilled for 1 1/2 minutes on each side. This “well
done” steak shrinks less, is more tender and juicy;
and, when served, is the same size as the “rare”
steak.
Using a 3/4” to 1” steak, the steaming time listed
below produces a “rare” steak. A “well done” steak is
first steamed to the “rare” stage, then broiled or
grilled for 1 1/2 minutes on each side. This “well
done” steak shrinks less, is more tender and juicy;
and, when served, is the same size as the “rare”
steak.
STEAKS: : Fresh
Sirloin Patties
Chopped 8 oz
Sirloin Patties
Chopped 8 oz
4 min.
Ribeye,
8 oz.
4 min.
Top butt steak 6 oz.
4 min
8 oz.
6 min.
Filet Mignon, butterflied –
4 oz.
3 min.
6 oz.
3-4 min.
8 oz.
4 min.
10 oz.
5 min.
16 oz.
8.min
(Chateaubriand)
Strip steak -
10-oz.
5 min.
12 oz.
7 min.
T-bone
12 oz.
5 min.
16 oz.
8 min.
18 oz.
8 min.
22 oz.
10 min.
PREPARED ENTREES: Fresh Frozen
Full Size Pans
Cabbage rolls, stuffed* 25 min.
Full Size Pans
Cabbage rolls, stuffed* 25 min.
20 min.
Cover with tomato
Sauce & serve
Casserole dishes*
Beef Stew
Sauce & serve
Casserole dishes*
Beef Stew
20-25 min
25-30 min.
Stroganoff
20-25 min.
25-30 min.
Lasagna* fresh
20-25 min
25-30 min.
Reheat ea. serving 4” 6-8 min.
12 min.
DEHYDRATED FOODS:
Potatoes* 2 ½” random sliced
Plus 5 cups cold water /lb.
Potatoes* 2 ½” random sliced
Plus 5 cups cold water /lb.
12 min.
RICE & BEANS:
Rice, long grain
4 cups cold water/lb.
Rice, long grain
4 cups cold water/lb.
17 min.
Beans, pre-soaked overnight,
1 lb. Beans = 1 ¼ qt. Water
1 lb. Beans = 1 ¼ qt. Water
45 min.
Beans* unsoaked,
1 lb. Beans x 1 ½ qt. water
1 lb. Beans x 1 ½ qt. water
2 ½ Hours
Refried beans, 2-#10 cans
15-17 min.
PASTA:
Steam in nested pans. Place pasta on 2 ½”
perforated pan used as a liner in a solid 2 ½” pan.
Cover pasta with cold water.
Egg noodles, 1 ½” wide
Steam in nested pans. Place pasta on 2 ½”
perforated pan used as a liner in a solid 2 ½” pan.
Cover pasta with cold water.
Egg noodles, 1 ½” wide
4-6 min. **
Lasagna noodles
10-12 min.**
Macaroni, shells, elbow
10-12 min.**
Rigatoni
10 min. **
Spaghetti, vermicelli
8 min.**
Spaghetti, regular
8 min.**