Cleveland Steam Jacketed Kettle User manual

Cookbook
Cleveland Steam Jacketed Kettles
1333 East 179
th
St.
Cleveland, Ohio
U.S.A. 4411
0
Phone: [phone] Fax: [phone]
Visit our web at www.clevelandrange.com

Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110
Phone: [phone] Fax: [phone] 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: [phone] Fax: [phone] 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
1

Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110
Phone: [phone] Fax: [phone] 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)
2

Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110
Phone: [phone] Fax: [phone] 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.
(
85
g)
(
1.36 k
g)
(
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
r
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
3

Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110
Phone: [phone] Fax: [phone] 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
4

Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110
Phone: [phone] Fax: [phone] 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
5

Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110
Phone: [phone] Fax: [phone] 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
6

Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110
Phone: [phone] Fax: [phone] 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
7

Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179th St. Cleveland, Ohio 44110
Phone: [phone] Fax: [phone] 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
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